Ossobuco in the UK: what it is, how to order it, where to find it
Quick answer
Osso buco is a cross-cut veal shin braised slowly with vegetables and wine until the meat is falling from the bone and the marrow can be scooped from the centre. The name means 'bone with a hole'. It is a Milanese dish, traditionally served with saffron risotto and a fresh gremolata of lemon, garlic and parsley. It is one of the great Italian braises and a sign of a serious northern kitchen.
Calories and nutrition
- Calories
- 520
- Protein
- 42 g
- Carbs
- 12 g
- Fat
- 30 g
- Salt
- 1.8 g
420–650 kcal
Portion: One shank with sauce, about 300 g.
High in protein; the risotto served with it adds around 500 kcal.
Estimates for a typical portion, based on standard UK and USDA food composition data. Actual values depend on the recipe and the restaurant.
What osso buco is
Thick slices of veal shank, each with a round of bone and marrow in the middle, are floured and browned, then braised with onion, carrot, celery, white wine and stock (and, in some versions, tomato) for a couple of hours until meltingly tender. The marrow in the bone is a prized part, eaten with a small spoon. It is finished and served with gremolata, a raw mince of lemon zest, garlic and parsley scattered on top, which lifts the richness. The classic accompaniment is risotto alla Milanese, the saffron risotto, making a yellow-and-brown plate that is a Milanese institution.
How to judge it
The meat should be tender enough to cut with a spoon and still on the bone, in a rich reduced sauce, with the marrow intact in the centre. Gremolata should be present, fresh and sharp. Veal is traditional; some UK restaurants use beef shin, which is acceptable and cheaper but a different, coarser dish. Ask what it is served with; the saffron risotto is the authentic pairing.
A dish that takes time
Osso buco cannot be rushed and is not a dish every Italian restaurant offers. When it is on the menu it usually signals a kitchen confident in its braising, and it is often a special rather than a fixture. It is a cold-weather dish.
Where it is done well in the UK
Northern Italian and Lombard restaurants are where to find it, and the more ambitious trattorie. Our directory lists areas with the most Italian restaurants.
How to order it
Order osso buco where it is a listed speciality; not every Italian restaurant braises. Eat the marrow from the bone with a spoon. The saffron risotto is the authentic side. Veal is traditional; ask if it is veal or beef shin.
Where it's done well
UK councils with the most ossobuco specialists, by restaurant name, in our directory.
Restaurants near you
Search by postcode or use your location to find restaurants likely to serve ossobuco near you.
Make it at home
Serves 4 · 150 min
Ingredients
- 4 thick slices of veal shank (osso buco)
- flour for dusting
- 1 onion, 1 carrot, 1 celery stick, finely chopped
- 150 ml white wine
- 300 ml stock
- 400 g tinned tomatoes, optional
- olive oil, butter, salt, pepper
- for gremolata: zest of 1 lemon, 1 garlic clove, a handful of parsley, all finely chopped
Method
- Tie each slice of shank around the middle with string so it holds shape. Dust with flour and brown well in oil and butter; set aside.
- Soften the chopped vegetables in the same pan. Add the wine and reduce, then the stock (and tomatoes if using), and return the shanks.
- Cover and braise gently, on the hob or in a low oven, for about two hours until the meat is very tender.
- Make the gremolata by chopping the lemon zest, garlic and parsley together.
- Serve the shanks with their sauce, scattered with gremolata, and saffron risotto alongside.
Tie the shanks so they hold together, and braise low and slow. The gremolata is not a garnish but part of the dish; it cuts the richness.