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Delicious Veal Shank Dish

Featured in: Easy Slow Cooker Recipes That Soothe

This rich Italian dish swaps usual oil for pancetta to boost taste. The veal shanks turn incredibly soft through slow cooking, topped with fresh, zesty gremolata.

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Updated on Thu, 24 Apr 2025 16:58:16 GMT
A white dish contains three seared meat pieces topped with parsley and garlic, surrounded by carrots and a savory broth. Pin it
A white dish contains three seared meat pieces topped with parsley and garlic, surrounded by carrots and a savory broth. | cookingkitchn.com
    After tons of kitchen experiments, I've nailed this homemade Italian classic. My Osso Buco turns regular veal shanks into melt-in-your-mouth meat that swims in a sauce so rich you'll want to lick your plate. It's way easier to make than you'd think, and the results are pure comfort food heaven.

What's Behind The Title

    This old-school dish stays faithful to its roots - the name literally means "bone with a hole." That hole's the jackpot! While everything slowly bubbles away, the marrow inside melts down into your sauce, creating something so tasty you'll find yourself scraping every last bit from those bones.

Creating Something Special

    We start with a clever switch - using pancetta instead of regular oil to brown the meat. The trick to making this dish shine is patience - letting those flavors develop slowly. After browning, toss those veggies right into all those tasty pan bits. Finish everything with fresh gremolata on top for that perfect zing.

Switch Things Around

    Though veal shanks are the classic choice, I've tried this with pork, beef, and even lamb. Just make sure you grab center-cut shanks for the best results. Each type of meat brings its own special quality, but they all turn incredibly tender using this cooking method.

Think Ahead

    Want to know what makes this dish even better? Time! Make it a day before you need it - the flavors get way deeper overnight. When you're ready to eat, just warm it up gently with a splash of stock. It's perfect when you don't want to stress about cooking for guests!

Great Side Dishes

    You'll need something good to serve alongside this main dish. That sauce calls for smooth, creamy polenta, but it's also fantastic with a mushroom risotto or some garlicky mashed potatoes. Really, anything that can soak up that amazing sauce works great.
Bone marrow dishes up close with herb garnish, diced veggies, and served in a thick, flavorful sauce. Pin it
Bone marrow dishes up close with herb garnish, diced veggies, and served in a thick, flavorful sauce. | cookingkitchn.com

Store The Extras

    Cooked too much? No problem! This dish handles freezing like a champ. Just let everything cool down completely, then pop it in the freezer for up to three months. When you're craving it again, thaw it in the fridge overnight and warm it slowly with a bit of extra stock until everything's hot and tender.

Frequently Asked Questions

→ What does osso buco mean?

It means "bone hole" which points to the tasty marrow found inside.

→ Can I substitute the meat?

Sure thing, try it with beef, pork, lamb or even moose shanks.

→ Can I make it ahead?

Absolutely, it's even tastier the next day. Just warm it up slowly at 325°F.

→ What should I serve with it?

It goes great with polenta, risotto, mashed potatoes or cauliflower rice.

→ Can I freeze it?

You can keep it frozen for up to 3 months in a sealed container.

Tender Veal Shank Dish

A savory slow-cooked Italian veal dish with pancetta adding depth. Ideal for fancy dinners.

Prep Time
30 Minutes
Cook Time
150 Minutes
Total Time
180 Minutes
By: Sophia


Difficulty: Difficult

Cuisine: Italian

Yield: 6 Servings (1)

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

01 Veal shanks cut into portions.
02 Cubed pancetta (or a splash of olive oil).
03 Chopped veggies (onion, carrot, celery).
04 Dry white wine.
05 Savory stock.
06 Fresh herbs.
07 Gremolata mix.
08 Chopped fresh parsley.
09 Grated lemon peel.
10 Minced garlic.

Instructions

Step 01

Cook pancetta till golden in your Dutch oven.

Step 02

Cook veal pieces until nicely colored.

Step 03

Toss veggies in the leftover fat until soft.

Step 04

Pour in wine with stock, cook slowly till meat falls apart.

Step 05

Whip up your fresh gremolata.

Step 06

Ladle while steaming hot, topped with gremolata.

Notes

  1. Grab a narrow spoon for the tasty marrow.
  2. Tastes even better when made a day early.
  3. The gremolata makes the dish - don't leave it out.
  4. Can stay in the freezer up to 3 months no problem.

Tools You'll Need

  • Big Dutch oven pot.
  • Tiny marrow spoon (if you've got one).
  • Good cutting knife.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Nothing to worry about.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~