osso buco recipe

Osso Buco

Any sort of shank will work here. One important tip on dealing with large shanks: Use kitchen twine to tie them tightly while cooking -- this keeps them together and compact. Mostly it's for presentation, but if you skip this step you run the risk of the shanks falling apart in your sauce. Not always a bad thing. Make this dish when you have a little time, as it will always require at least 2 hours, and probably more. Good news is that it reheats beautifully, so you can make it on a weekend and eat it during the week. 

Course Main Course
Cuisine Italian
Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
Serves 6 people
360 kcal
Author Hank Shaw


  • 4 cross-cut shanks, about 2-3 inches thick
  • Salt
  • Flour for dusting
  • 1/4 cup olive oil, butter or bear fat
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1/2 ounce dried porcini mushrooms about a handful, chopped
  • 1 cup white wine
  • 1 cup chicken, beef or game stock
  • 1 28- ounce can crushed tomatoes
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Zest of a lemon cut into large strips, white pith removed
  • 2 bay leaves
  • 1/4 cup chopped fresh parsley, for garnish


  1. Preheat the oven to 300°F. Heat the olive oil in a Dutch oven or other large pot set over medium-high heat. Salt the shanks well and dust them in the flour to coat. Brown them well in the pot. Take your time and get a good browning on them, which should take a solid 10 minutes. Remove and set aside.
  2. Add the onion, carrot, celery and porcini mushrooms, and saute until slightly browned around the edges, about 6 to 8 minutes. Sprinkle some salt on them as they cook.
  3. Pour in the white wine and use a brown spoon to scrape up any browned bits on the bottom of the pot. When this comes to a boil, add the stock, crushed tomatoes, thyme, oregano, lemon zest and bay leaves and bring to a simmer. Return the shanks to the pot and turn to coat with the sauce. Cover the pot and move it to the oven. Cook until tender, between 2 and 4 hours, depending on the animal. Serve on top of risotto or polenta, or alongside some bread, garnished with the parsley.