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August 1, 2026Short & citedBlog
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Everyday Life • Food & Drink

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.

Updated August 1, 20261 min readCited sources

Osso buco is a traditional Italian braised dish from Milan made with cross-cut veal shanks. It is cooked slowly with vegetables, wine, and broth, and often served with gremolata and risotto.

What it is

Osso buco is a classic dish from Lombardy, particularly Milan, consisting of veal shanks cut crosswise so the marrowbone remains in the centre. The name means “bone with a hole” or “hollow bone,” referring to the marrow cavity. It is known for its rich, slow-cooked flavour and is a staple of northern Italian cuisine.

Key ingredients and cooking method

The dish uses veal shanks browned and then braised slowly with onions, carrots, celery, garlic, white wine, and stock or broth. Tomatoes and herbs are common in many versions. The marrow inside the bone is prized for its richness and contributes to the dish’s depth of flavour.

Traditional accompaniments and name

Osso buco alla milanese is traditionally served with gremolata—a fresh garnish of parsley, garlic, and lemon zest—and risotto alla milanese. Other accompaniments include polenta, rice, or pasta. The name osso buco (or ossobuco) refers to the bone’s hole, and the dish is now popular in Italian restaurants and home cooking worldwide, including Canada.

In short

  • Braised veal shanks with marrowbone
  • Cooked slowly with vegetables, wine, and broth
  • Traditional garnish: gremolata
  • Often paired with risotto alla milanese
Canadian angle

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.

Quick 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.

Sources

  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.