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Osso Buco

Osso buco is a traditional Italian dish, especially associated with Milan, made from braised veal shanks cut crosswise so the marrowbone remains in the centre.

By Ethan Anderson| Reviewed by Olivia Bennett, Standards & Fact-Checking Lead| Updated July 26, 2026|2 min read| Fact-checked

Osso buco is a traditional Italian dish, especially associated with Milan, made from braised veal shanks cut crosswise so the marrowbone remains in the centre. It is typically cooked slowly with vegetables, white wine, and broth or stock, and is often served with gremolata and risotto alla milanese. The name literally means “bone with a hole” or “hollow bone,” referring to the central marrow cavity.

Origins

Osso buco is a classic dish from Lombardy, most strongly associated with Milan. It is part of northern Italian regional cooking and has become widely known beyond Italy.

Ingredients and preparation

The dish uses cross-cut veal shanks, typically browned and then braised slowly with vegetables, wine, and liquid such as broth or stock. Tomatoes and herbs are common in many versions, and the marrow is considered an important part of the dish.

Serving traditions

The traditional Milanese accompaniment is risotto alla milanese, and gremolata is often added at the end for freshness. Other serving options include polenta, rice, or pasta depending on local or home-style variation.

Name and variants

The name osso buco is commonly explained as meaning “bone with a hole” or “hollow bone,” referring to the marrowbone in the centre of the shank. Spellings such as ossobuco and osso bucco also appear in English-language use.

Key facts

  • Osso buco is a dish of veal shanks braised with vegetables, white wine, and stock or broth.
  • The cut used includes the bone and marrow, which contribute flavour and richness.
  • The Milanese version is commonly called ossobuco alla milanese.
  • Gremolata, usually made with parsley, garlic, and lemon zest, is a traditional garnish.
  • The dish is commonly paired with risotto alla milanese, though other starches may be served with it.
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Canadian context

Osso buco is widely served in Italian restaurants and home cooking across Canada, especially where Italian-Canadian cuisine is popular. It is also familiar to Canadian readers as a classic braised comfort dish often paired with wine and risotto.

Frequently asked questions

What is osso buco?
Osso buco is a traditional Italian braised dish made from cross-cut veal shanks cooked slowly with vegetables, wine, and stock or broth.
How do you cook osso buco?
It is usually browned first, then braised slowly in a covered pot with vegetables, wine, and liquid until the meat is tender. Gremolata is often added at the end.
What meat is osso buco?
Traditional osso buco is made with veal shank, cut crosswise so the marrowbone stays in the centre. Some modern versions use beef shank.
What is an osso buco recipe?
A basic osso buco recipe includes veal shanks, onions, carrots, celery, garlic, white wine, stock or broth, tomatoes in some versions, and gremolata for serving.
Can you make osso buco in a slow cooker?
Yes. Many slow-cooker versions brown the meat first, then cook it for several hours with vegetables and liquid until tender.
What wine goes with osso buco?
Dry white wine is commonly used in cooking osso buco. For serving, dry white wines or medium-bodied red wines are often paired with it, depending on the style of the dish.

References

  1. Merriam-Webster — https://www.merriam-webster.com/dictionary/osso%20buco
    Supports: Defines osso buco as a dish of veal shanks braised with vegetables, white wine, and seasoned stock.
  2. Cambridge Dictionary — https://dictionary.cambridge.org/dictionary/english/osso-buco
    Supports: Describes osso buco as an Italian dish of veal including marrowbones, cooked slowly in wine with vegetables; notes traditional ingredients and slow cooking.
  3. Wikipedia — https://en.wikipedia.org/wiki/Ossobuco
    Supports: States that ossobuco or osso buco is a specialty of Lombard cuisine made from cross-cut veal shanks braised with vegetables, white wine, and broth.
  4. Dictionnaire de l'Académie française — https://www.dictionnaire-academie.fr/article/A9O0867
    Supports: Gives the etymology and culinary definition, describing the dish as veal shanks braised in white wine and tomato, usually served with rice or pasta.
  5. Regione Lombardia — https://buonalombardia.regione.lombardia.it/wps/portal/site/buonalombardia/DettaglioRedazionale/ricette/secondi-piatti/ossobuco-alla-milanese
    Supports: Describes ossobuco alla milanese, its gremolada seasoning, and traditional preparation and serving details.
  6. Treccani — https://www.treccani.it/vocabolario/ossobuco/
    Supports: Identifies ossobuco as a characteristic Milanese dish made from thick slices of veal shank with marrow and aromatics, often paired with risotto alla milanese.