Osso Buco, meaning “bone with a hole,” is a signature dish from Milan in Lombardy, Italy. Veal shanks are cross-cut to reveal the marrow-rich bone, slow-braised in white wine, broth, and vegetables until fall-apart tender. Traditionally served with risotto alla Milanese (saffron risotto) and topped with gremolata—a zesty parsley, garlic, and lemon zest mixture.

This luxurious yet rustic dish highlights Italian slow-cooking perfection.

Ingredients (serves 4):

• 4 veal shanks (osso buco cuts), tied
• Flour for dusting
• Onion, carrot, celery (soffritto)
• White wine, beef/chicken broth
• Tomatoes or paste
• Gremolata: parsley, garlic, lemon zest
• Risotto for serving (rice, saffron, Parmesan)

Step-by-Step Instructions:

1. Dust shanks in flour; brown in butter/oil.
2. Sauté soffritto vegetables.
3. Deglaze with white wine; add broth and tomatoes.
4. Braise covered on low for 2-2.5 hours until tender.
5. Make gremolata by chopping ingredients together.
6. Serve shanks with risotto; sprinkle gremolata on top.

Tips: Encourage guests to scoop the marrow—it’s the prize! Use a Dutch oven for even cooking.