There are some dishes that make the house feel full before anyone even sits down.
Osso Buco is one of them.
You don’t just cook it — you commit to it. You brown the shanks slowly. You let the onions soften. You wait as the broth bubbles gently for hours. And by the time dinner arrives, the whole kitchen smells like something important is about to happen.
The name means “bone with a hole,” and that hole holds the treasure — soft, buttery marrow that melts like savory cream.
Traditionally from Milan in the region of Lombardy, Osso Buco is often made with veal and white wine. But in many family kitchens — especially in America — it was made with beef shanks and no wine at all.
Just broth. Vegetables. Patience.
And that is exactly how we’re making it today.
The Dish That Slows Everything Down
Osso Buco isn’t fast food. It isn’t weeknight food. It’s a Sunday dish.
It’s the kind of meal that simmers while someone folds laundry in the other room. The kind that cooks while the radio hums softly in the background. The kind that makes children wander into the kitchen asking, “Is it ready yet?”
The magic is in the braise.
Low heat.
Covered pot.
Time doing what time does best.
Why No Wine?
Some families skipped wine for practical reasons. Some for religious reasons. Some because there simply wasn’t any in the pantry.
And honestly?
You don’t need it.
The richness of beef shanks, the sweetness of slow-cooked onions and carrots, and the silky marrow create depth on their own. A spoonful of tomato paste and good beef broth provide all the body you need.
If anything, the no-wine version feels even more old-fashioned.
Ingredients You’ll Need
For the Osso Buco:
4 cross-cut beef shanks (about 1½ inches thick)
Salt and black pepper
¼ cup flour (for light dredging)
3 tablespoons olive oil
1 large onion, finely chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
2 tablespoons tomato paste
1 can (14 oz) crushed tomatoes (optional but traditional in many homes)
2½ to 3 cups good beef broth (no wine)
1 bay leaf
½ teaspoon dried thyme
For the Gremolata (the bright finish):
Zest of 1 lemon
2 tablespoons fresh parsley, finely chopped
1 small garlic clove, minced
Step-By-Step Instructions
1. Patience Starts With Browning
Season the beef shanks generously with salt and pepper.
Lightly dredge them in flour, shaking off excess.
Heat olive oil in a heavy Dutch oven. Brown the shanks on both sides until deeply golden. This step matters — it builds the flavor base.
Remove and set aside.
2. Build the Vegetable Base
In the same pot, add onion, carrots, and celery. Cook slowly until softened and fragrant, about 8–10 minutes.
Add garlic and stir for 30 seconds.
Stir in tomato paste and let it cook until slightly darkened. This caramelization replaces the depth wine would normally provide.
3. Return the Shanks
Place the browned shanks back into the pot.
Add crushed tomatoes (if using).
Pour in enough beef broth to come about three-quarters up the sides of the meat.
Add bay leaf and thyme.
4. The Long Braise
Cover and cook:
In a 325°F (160°C) oven for 2½–3 hours
OR
On very low stovetop heat for 2–3 hours
The meat should be fork-tender and nearly falling from the bone.
The marrow inside the bone will be soft and creamy.
5. Finish With Gremolata
Mix lemon zest, parsley, and garlic.
Sprinkle over the hot Osso Buco just before serving.
That bright citrus note lifts the richness beautifully.