14 Delicious Alias Osso Buco Recipes for Gourmet Dinners
Fancy elevating your dinner game with something truly special? Osso Buco, the classic Italian comfort dish, is your ticket to a gourmet meal that feels both luxurious and homely. Whether you’re a seasoned chef or a curious newbie, our roundup of 14 delicious Osso Buco recipes promises to inspire your next culinary adventure. Dive in and discover the perfect dish to impress at your next dinner party!
Classic Alias Osso Buco with Gremolata
This dish is a cozy classic that never fails to impress. You’ll love how the tender meat falls off the bone, paired with the fresh zing of gremolata.
Ingredients
- Veal shanks – 4 (about 1 inch thick)
- All-purpose flour – ½ cup
- Olive oil – 2 tbsp
- Onion – 1, finely chopped
- Carrot – 1, finely chopped
- Celery – 1 stalk, finely chopped
- Garlic – 2 cloves, minced
- Tomato paste – 2 tbsp
- Dry white wine – 1 cup
- Chicken stock – 2 cups
- Bay leaf – 1
- Salt – 1 tsp
- Black pepper – ½ tsp
- Lemon zest – from 1 lemon
- Parsley – ¼ cup, finely chopped
- Garlic – 1 clove, minced (for gremolata)
Instructions
- Preheat your oven to 350°F.
- Dust the veal shanks with flour, shaking off any excess.
- Heat olive oil in a large oven-proof pot over medium-high heat. Brown the shanks for about 3 minutes per side, then remove and set aside.
- In the same pot, add the onion, carrot, and celery. Cook until soft, about 5 minutes.
- Stir in the garlic and tomato paste, cooking for another minute.
- Pour in the white wine, scraping the bottom of the pot to loosen any browned bits.
- Return the shanks to the pot. Add the chicken stock, bay leaf, salt, and pepper. Bring to a simmer.
- Cover and transfer to the oven. Cook for 1.5 hours, or until the meat is very tender.
- While the osso buco cooks, mix the lemon zest, parsley, and minced garlic to make the gremolata.
- Serve the osso buco hot, sprinkled with gremolata on top.
Rich and hearty, the osso buco is perfect over creamy polenta or mashed potatoes. The gremolata adds a bright contrast that cuts through the richness beautifully.
Slow Cooker Alias Osso Buco
Dinner just got easier with this slow cooker take on the classic Osso Buco. You’ll love how the meat falls off the bone and the flavors meld together perfectly.
Ingredients
- Beef shanks – 4
- Olive oil – 2 tbsp
- Carrots – 2, chopped
- Celery – 2 stalks, chopped
- Onion – 1, chopped
- Garlic – 3 cloves, minced
- Tomato paste – 2 tbsp
- Beef broth – 2 cups
- Red wine – 1 cup
- Bay leaves – 2
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Heat olive oil in a pan over medium-high heat. Sear beef shanks until browned, about 3 minutes per side.
- Transfer beef shanks to the slow cooker.
- In the same pan, sauté carrots, celery, and onion until softened, about 5 minutes.
- Add garlic and tomato paste, cook for 1 minute.
- Pour in beef broth and red wine, scraping up any browned bits from the pan.
- Transfer the vegetable mixture to the slow cooker over the beef shanks.
- Add bay leaves, salt, and black pepper to the slow cooker.
- Cover and cook on low for 8 hours.
- Remove bay leaves before serving.
What you’ll get is a melt-in-your-mouth dish with rich, deep flavors. Serve it over creamy polenta or mashed potatoes for a comforting meal.
Red Wine Braised Alias Osso Buco
Alright, you’re in for a treat with this Red Wine Braised Alias Osso Buco. It’s the kind of dish that feels fancy but is surprisingly straightforward to make, perfect for impressing guests or treating yourself.
Ingredients
- Alias Osso Buco – 4 pieces
- Red wine – 2 cups
- Beef broth – 1 cup
- Flour – ½ cup
- Salt – 1 tsp
- Black pepper – ½ tsp
- Olive oil – 2 tbsp
- Garlic – 3 cloves, minced
- Carrots – 2, chopped
- Celery – 2 stalks, chopped
- Onion – 1, chopped
Instructions
- Preheat your oven to 325°F.
- Season the Alias Osso Buco pieces with salt and pepper, then dredge them in flour, shaking off any excess.
- Heat olive oil in a large oven-proof pot over medium-high heat. Brown the Osso Buco on all sides, about 3 minutes per side. Remove and set aside.
- In the same pot, add the garlic, carrots, celery, and onion. Cook until softened, about 5 minutes.
- Pour in the red wine and beef broth, scraping the bottom of the pot to loosen any browned bits.
- Return the Osso Buco to the pot. The liquid should come halfway up the sides of the meat; if not, add a bit more broth.
- Cover the pot and transfer it to the oven. Braise for 2 hours, or until the meat is tender and falling off the bone.
- Tip: For an extra layer of flavor, let the dish sit overnight in the fridge and reheat before serving.
- Tip: Serve with a sprinkle of gremolata or over creamy polenta for a complete meal.
- Tip: If the sauce is too thin after braising, simmer it on the stove to reduce.
Kind of magical how the meat becomes so tender, right? The red wine gives it a rich depth, and the veggies add a sweet balance. Try serving it with crusty bread to soak up all that delicious sauce.
Herb-Crusted Alias Osso Buco
Ready to dive into a dish that’s as impressive as it is comforting? Herb-crusted alias osso buco is your next kitchen adventure, combining tender meat with a crispy, flavorful topping that’ll have everyone asking for seconds.
Ingredients
- Veal shanks – 4 (about 1 inch thick)
- Olive oil – 2 tbsp
- Garlic – 2 cloves, minced
- Fresh rosemary – 1 tbsp, chopped
- Fresh thyme – 1 tbsp, chopped
- Breadcrumbs – 1 cup
- Salt – 1 tsp
- Black pepper – ½ tsp
- Chicken stock – 1 cup
Instructions
- Preheat your oven to 350°F.
- Season the veal shanks with salt and pepper on both sides.
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Sear the veal shanks for 3 minutes on each side until golden brown, then remove from the skillet.
- In the same skillet, add garlic, rosemary, and thyme, sautéing for 1 minute until fragrant.
- Mix in breadcrumbs, stirring to combine with the herbs and garlic, then remove from heat.
- Return the veal shanks to the skillet, pressing the breadcrumb mixture onto the top of each shank.
- Pour chicken stock around the shanks, being careful not to wet the breadcrumb topping.
- Transfer the skillet to the oven and bake for 1.5 hours, or until the meat is fork-tender.
- Let rest for 5 minutes before serving to allow the juices to redistribute.
Unbelievably tender with a crispy, herb-infused crust, this osso buco is a showstopper. Serve it over creamy polenta or alongside roasted vegetables for a meal that feels both rustic and refined.
Alias Osso Buco with Risotto Milanese
Picture this: a cozy evening where the aroma of slow-cooked meat and saffron-infused risotto fills your kitchen. That’s the magic of Alias Osso Buco with Risotto Milanese.
Ingredients
- Veal shanks – 4 pieces
- Flour – ½ cup
- Olive oil – 2 tbsp
- Onion – 1, diced
- Carrot – 1, diced
- Celery – 1 stalk, diced
- Garlic – 2 cloves, minced
- Tomato paste – 2 tbsp
- White wine – 1 cup
- Chicken stock – 2 cups
- Arborio rice – 1 cup
- Saffron – ½ tsp
- Butter – 2 tbsp
- Parmesan cheese – ½ cup, grated
Instructions
- Preheat your oven to 350°F.
- Dust the veal shanks with flour, shaking off excess.
- Heat olive oil in a large oven-proof pan over medium-high heat. Brown the veal shanks on all sides, about 3 minutes per side. Remove and set aside.
- In the same pan, add onion, carrot, celery, and garlic. Cook until soft, about 5 minutes.
- Stir in tomato paste and cook for 1 minute.
- Pour in white wine, scraping the bottom of the pan to loosen any bits. Let it simmer until reduced by half.
- Return the veal shanks to the pan. Add chicken stock until the shanks are halfway submerged.
- Cover and transfer to the oven. Cook for 1.5 hours, until the meat is tender.
- Meanwhile, in a separate pan, toast the Arborio rice over medium heat for 2 minutes.
- Add saffron and enough chicken stock to cover the rice. Simmer, adding more stock as needed, until the rice is al dente, about 18 minutes.
- Stir in butter and Parmesan cheese off the heat.
- Serve the osso buco over the risotto, garnished with gremolata if desired.
Melt-in-your-mouth veal paired with creamy, saffron-kissed risotto makes this dish a showstopper. Try serving it with a sprinkle of lemon zest for a bright finish.
Pressure Cooker Alias Osso Buco
Very few dishes bring comfort like a well-made Osso Buco, and guess what? Your pressure cooker can make it happen in a fraction of the time. You’ll love how tender the meat gets, and the flavors? Absolutely unforgettable.
Ingredients
- Beef shanks – 4 (1-inch thick)
- Olive oil – 2 tbsp
- Onion – 1, diced
- Carrot – 1, diced
- Celery – 1 stalk, diced
- Garlic – 3 cloves, minced
- Tomato paste – 2 tbsp
- Dry white wine – 1/2 cup
- Beef broth – 1 cup
- Salt – 1 tsp
- Black pepper – 1/2 tsp
- Bay leaf – 1
Instructions
- Set your pressure cooker to ‘Sauté’ and heat the olive oil.
- Season the beef shanks with salt and pepper, then brown them in the pressure cooker for 3 minutes per side. Remove and set aside.
- In the same pot, add the onion, carrot, and celery. Sauté for 5 minutes until softened.
- Add the garlic and tomato paste, stirring for 1 minute until fragrant.
- Pour in the white wine, scraping the bottom to deglaze the pot. Let it simmer for 2 minutes.
- Return the beef shanks to the pot. Add the beef broth and bay leaf.
- Secure the lid and set the pressure cooker to ‘High’ for 45 minutes.
- Once done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
- Remove the bay leaf before serving.
Comforting doesn’t even begin to describe this dish. The meat falls off the bone, and the rich sauce is perfect over creamy polenta or mashed potatoes. Try garnishing with gremolata for a fresh contrast.
Alias Osso Buco with Creamy Polenta
Craving something cozy yet elegant for dinner? This Alias Osso Buco with Creamy Polenta is your go-to, blending rich flavors with comforting textures.
Ingredients
- Veal shanks – 4 pieces
- Flour – ½ cup
- Olive oil – 2 tbsp
- Onion – 1, diced
- Carrot – 1, diced
- Celery – 1 stalk, diced
- Garlic – 2 cloves, minced
- Tomato paste – 2 tbsp
- Red wine – 1 cup
- Beef broth – 2 cups
- Bay leaf – 1
- Polenta – 1 cup
- Milk – 2 cups
- Butter – 2 tbsp
- Parmesan cheese – ½ cup, grated
Instructions
- Preheat your oven to 350°F.
- Dust the veal shanks with flour, shaking off excess.
- Heat olive oil in a large oven-proof pan over medium-high heat. Brown the shanks for 3 minutes per side, then remove.
- In the same pan, sauté onion, carrot, celery, and garlic until soft, about 5 minutes.
- Stir in tomato paste and cook for 1 minute.
- Pour in red wine, scraping the bottom of the pan to loosen any bits. Let it reduce by half, about 5 minutes.
- Return the shanks to the pan. Add beef broth and bay leaf. Bring to a simmer.
- Cover and transfer to the oven. Cook for 1.5 hours, until the meat is tender.
- Meanwhile, bring milk to a simmer in a saucepan. Whisk in polenta and cook, stirring constantly, for 5 minutes.
- Remove from heat. Stir in butter and Parmesan until creamy.
- Serve the osso buco over the polenta, spooning some of the sauce over the top.
Velvety polenta pairs perfectly with the fork-tender osso buco, creating a dish that’s both luxurious and homey. Try garnishing with gremolata for a fresh contrast.
Truffle Infused Alias Osso Buco
Let’s dive into making a dish that’s as luxurious as it is comforting. Truffle Infused Alias Osso Buco combines rich flavors with a touch of elegance, perfect for a special dinner.
Ingredients
- Beef shanks – 4 pieces
- Truffle oil – 2 tbsp
- Chicken stock – 2 cups
- Flour – 1/2 cup
- Salt – 1 tsp
- Black pepper – 1/2 tsp
Instructions
- Preheat your oven to 350°F.
- Season the beef shanks with salt and black pepper, then dredge them in flour, shaking off any excess.
- Heat truffle oil in a large oven-proof skillet over medium-high heat. Sear the beef shanks for 3 minutes on each side until golden brown. Tip: Don’t overcrowd the pan to ensure a good sear.
- Pour in the chicken stock, bring to a simmer, then cover the skillet with a lid or aluminum foil.
- Transfer the skillet to the oven and braise for 2 hours, or until the meat is tender and falls off the bone. Tip: Check halfway through to ensure there’s enough liquid; add more stock if needed.
- Remove from the oven and let rest for 10 minutes before serving. Tip: The resting time allows the flavors to meld beautifully.
Perfectly tender with a deep, umami-rich flavor from the truffle oil, this dish pairs wonderfully with creamy polenta or a simple arugula salad for contrast. The aroma alone will have everyone at the table eager for a taste.
Alias Osso Buco with Saffron Orzo
Kickstart your culinary adventure with this comforting Alias Osso Buco paired with Saffron Orzo. It’s a dish that brings warmth to your table with minimal fuss but maximum flavor.
Ingredients
- Veal shanks – 4 pieces
- Olive oil – 2 tbsp
- Onion – 1, diced
- Carrot – 1, diced
- Celery – 1 stalk, diced
- Garlic – 2 cloves, minced
- Tomato paste – 2 tbsp
- White wine – 1 cup
- Chicken stock – 2 cups
- Orzo – 1 cup
- Saffron – 1 pinch
- Salt – 1 tsp
- Pepper – ½ tsp
Instructions
- Preheat your oven to 350°F.
- Season the veal shanks with salt and pepper on both sides.
- Heat olive oil in a large oven-proof pot over medium-high heat. Brown the veal shanks for 3-4 minutes per side, then remove and set aside.
- In the same pot, add the onion, carrot, and celery. Cook for 5 minutes until softened.
- Add the garlic and tomato paste, stirring for 1 minute until fragrant.
- Pour in the white wine, scraping the bottom of the pot to release any browned bits. Tip: This adds depth to your sauce.
- Return the veal shanks to the pot. Add the chicken stock, ensuring the shanks are mostly submerged.
- Cover and transfer to the oven. Cook for 1.5 hours until the meat is tender.
- Meanwhile, cook the orzo according to package instructions. Stir in the saffron during the last 2 minutes of cooking. Tip: Saffron blooms best in warm liquid, so add it then.
- Once the osso buco is done, let it rest for 5 minutes before serving. Tip: Resting allows the flavors to meld beautifully.
Velvety tender meat meets the subtly floral orzo in this dish. Serve it with a sprinkle of gremolata for a fresh contrast or alongside a crisp green salad to round out the meal.
Gluten-Free Alias Osso Buco
Very few dishes bring comfort like a hearty osso buco, and this gluten-free version is no exception. You’ll love how the tender meat falls off the bone, and the rich sauce is just begging to be sopped up with your favorite gluten-free bread.
Ingredients
- Beef shanks – 4 pieces
- Gluten-free flour – 1/2 cup
- Olive oil – 2 tbsp
- Carrots – 1 cup, diced
- Celery – 1 cup, diced
- Onion – 1 cup, diced
- Garlic – 3 cloves, minced
- Tomato paste – 2 tbsp
- Dry white wine – 1/2 cup
- Beef broth – 2 cups
- Salt – 1 tsp
- Black pepper – 1/2 tsp
Instructions
- Preheat your oven to 325°F.
- Season the beef shanks with salt and pepper, then dredge them in gluten-free flour, shaking off any excess.
- Heat olive oil in a large oven-proof pot over medium-high heat. Brown the beef shanks on all sides, about 3 minutes per side, then remove and set aside.
- In the same pot, add the carrots, celery, onion, and garlic. Cook until softened, about 5 minutes.
- Stir in the tomato paste and cook for another minute to deepen the flavor.
- Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer until reduced by half, about 3 minutes.
- Return the beef shanks to the pot. Add the beef broth, ensuring the shanks are mostly submerged.
- Cover the pot and transfer it to the oven. Cook for 2 hours, or until the meat is very tender.
- For a thicker sauce, remove the shanks and simmer the liquid on the stove for a few minutes.
Fall-off-the-bone tender, this gluten-free osso buco is rich and flavorful. Serve it over creamy polenta or mashed cauliflower for a complete meal that’s sure to impress.
Alias Osso Buco with Roasted Vegetables
You’ve probably heard of Osso Buco, but have you tried it with roasted vegetables? It’s a game-changer. This version keeps it simple but packs a punch in flavor.
Ingredients
- Beef shanks – 4 pieces
- Carrots – 2 cups, chopped
- Potatoes – 2 cups, chopped
- Olive oil – 2 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Garlic – 3 cloves, minced
- Beef broth – 2 cups
Instructions
- Preheat your oven to 375°F.
- Season the beef shanks with salt and black pepper on both sides.
- Heat olive oil in a large oven-proof skillet over medium-high heat. Add the beef shanks and sear for 3 minutes per side, until golden brown. Tip: Don’t move them around too much to get a good sear.
- Remove the beef shanks and set aside. In the same skillet, add the carrots, potatoes, and garlic. Cook for 5 minutes, stirring occasionally.
- Return the beef shanks to the skillet. Pour in the beef broth. Tip: The broth should come halfway up the sides of the shanks for perfect braising.
- Cover the skillet and transfer to the oven. Bake for 1.5 hours, until the beef is tender. Tip: Check halfway through to ensure the liquid hasn’t evaporated too much.
- Remove from the oven and let rest for 5 minutes before serving.
Mmm, the beef is so tender it falls off the bone, and the roasted veggies soak up all the rich flavors. Serve it over creamy polenta for an extra cozy meal.
Spicy Alias Osso Buco with Chili Flakes
Oh, you’re in for a treat with this one. Imagine tender osso buco, but with a kick that’ll wake up your taste buds. Perfect for when you’re craving something hearty yet spicy.
Ingredients
- Osso buco – 2 lbs
- Olive oil – 2 tbsp
- Chili flakes – 1 tbsp
- Garlic – 3 cloves, minced
- Beef broth – 2 cups
- Tomato paste – 2 tbsp
Instructions
- Preheat your oven to 350°F.
- Heat olive oil in a large oven-proof pot over medium-high heat.
- Season the osso buco with salt, then sear in the pot until browned on all sides, about 3 minutes per side. Tip: Don’t overcrowd the pot to ensure a good sear.
- Remove the osso buco and set aside.
- In the same pot, add minced garlic and chili flakes, sauté for 1 minute until fragrant.
- Stir in tomato paste and cook for another minute.
- Pour in beef broth, scraping the bottom of the pot to loosen any browned bits. Tip: Those bits are flavor gold.
- Return the osso buco to the pot, cover, and transfer to the oven.
- Braise for 2 hours, or until the meat is fork-tender. Tip: Check halfway through to ensure there’s enough liquid.
- Remove from the oven and let rest for 10 minutes before serving.
Just like that, you’ve got a dish with melt-in-your-mouth meat and a spicy, rich sauce. Serve it over creamy polenta to balance the heat.
Alias Osso Buco with Wild Mushroom Ragout
Very few dishes bring the comfort and elegance of a well-made Alias Osso Buco with Wild Mushroom Ragout to your table. You’ll love how the tender meat pairs with the earthy mushrooms, creating a meal that’s both hearty and refined.
Ingredients
- Osso Buco – 4 pieces
- Wild mushrooms – 2 cups
- Flour – 1/2 cup
- Olive oil – 2 tbsp
- Garlic – 2 cloves, minced
- Chicken stock – 1 cup
- Salt – 1 tsp
- Black pepper – 1/2 tsp
Instructions
- Preheat your oven to 350°F.
- Season the Osso Buco pieces with salt and pepper, then dredge them in flour, shaking off any excess.
- Heat olive oil in a large oven-proof skillet over medium-high heat. Add the Osso Buco and sear until golden brown on both sides, about 4 minutes per side. Tip: Don’t overcrowd the pan to ensure a good sear.
- Remove the Osso Buco from the skillet and set aside. In the same skillet, add the minced garlic and wild mushrooms, sautéing until the mushrooms are soft and golden, about 5 minutes.
- Return the Osso Buco to the skillet, pour in the chicken stock, and bring to a simmer.
- Cover the skillet and transfer it to the preheated oven. Cook for 1.5 hours, or until the meat is fork-tender. Tip: Check the liquid level halfway through; add a bit more stock if it’s drying out.
- Remove from the oven and let it rest for 5 minutes before serving. Tip: The resting time allows the flavors to meld beautifully.
Serve this dish over creamy polenta or mashed potatoes to soak up the rich sauce. The Osso Buco should be so tender it falls off the bone, with the mushroom ragout adding a deep, umami flavor that’s simply irresistible.
Vegetarian Alias Osso Buco with Lentils
Ready to dive into a meatless twist on a classic? This Vegetarian Alias Osso Buco with Lentils is hearty, flavorful, and surprisingly simple to whip up.
Ingredients
- Lentils – 1 cup
- Vegetable broth – 4 cups
- Carrots – 2, diced
- Celery – 2 stalks, diced
- Onion – 1, diced
- Garlic – 3 cloves, minced
- Tomato paste – 2 tbsp
- Olive oil – 2 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Bay leaf – 1
- Thyme – 1 tsp
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion, carrots, and celery. Cook for 5 minutes until softened.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add tomato paste, lentils, vegetable broth, bay leaf, thyme, salt, and black pepper. Tip: Rinse lentils under cold water before adding to remove any debris.
- Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes. Tip: Stir occasionally to prevent sticking.
- Remove bay leaf and adjust seasoning if necessary. Tip: For a thicker consistency, let it simmer uncovered for an additional 5 minutes.
Delight in the rich, umami-packed flavors of this dish, with lentils offering a satisfying bite. Serve it over creamy polenta or crusty bread to soak up every last drop of the savory sauce.
Conclusion
Bringing together a world of flavors, our roundup of 14 Alias Osso Buco recipes offers something for every gourmet dinner. Whether you’re a seasoned chef or a curious home cook, these dishes promise to delight. We’d love to hear which recipe stole your heart—drop a comment below! And if you enjoyed this collection, don’t forget to share the love on Pinterest. Happy cooking!
