Overview
Osso buco ("bone with a hole") is a classic Milanese dish of braised veal shanks in a rich tomato-based sauce. The bone marrow adds incredible richness, while gremolata (lemon, garlic, parsley) provides brightness. Sous vide ensures fall-off-the-bone tender meat with perfect sauce consistency.
Core Time & Temperature
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Fall-Apart Tender | 165°–170°F | 24–48 h | 60 h |
Long cooking times break down connective tissue for fall-apart tenderness.
Food Safety Notes
Beef should reach at least 145°F / 63°C per USDA guidelines. Osso buco's long cooking time at 165°–170°F ensures complete pasteurization and tender meat.
See our food safety guide.
Texture Profiles
- 165°–170°FFall-Apart Tender
- Incredibly tender veal shanks that fall off the bone with a fork. The meat is rich, succulent, and melts in your mouth. The bone marrow is soft and spreadable. This is restaurant-quality osso buco.
Prep & Bagging
- Tie veal shanks with kitchen twine to hold shape
- Season and brown shanks deeply in hot skillet
- Make braising liquid with aromatics and wine
- Place shanks in bag and cover with liquid
- Vacuum seal and submerge in water bath
Finishing & Serving
- Remove shanks carefully from bags
- Strain braising liquid into saucepan
- Reduce liquid until slightly thickened
- Make fresh gremolata
- Plate shanks and spoon sauce over
- Top with gremolata
- Serve with risotto or polenta