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Osso Buco Recipe


Osso Buco, also known as Ossbus in Milanese, is a traditional Lombard Cuisine perfect to serve at dinner. Crosscut beef shanks, baked in tomato sauce, and the marrow in the middle of the bone serves as the cherry at the top. In this article, you will learn how to make Osso Buco in Original Dingolay Gourmet Hot Sauce for a relishing experience.

History of Osso Buco

Osso Buco is made of crosscut beef shanks, cooked in tomato sauce or vegetable or meat stock. The marrow in the middle of the bone is the specialty of this dish that makes it famous and liked widely. Traditionally, it is served with Polenta or Risotto, but you can combine it with sautéed vegetables, French fries, and Hot Sauces. 

Origin of Osso Buco Recipe


Initially, Osso Buco was invented as a comfort food in the nineteenth century in Lombard, Italy, to provide food to a large family. The marrow in the middle of the bone of veal shanks made it exclusive for winters. Today, Osso Buco is consumed throughout the year, and it is served with a variety of side dishes. Usually, it is served with Polenta, Gremolata, or Risotto, these variations are an offspring of regional differences.

In this article, you will learn how to make Osso Buco easily and quickly with a few side dishes. Moreover, we have included our secret ingredient in this recipe that is, Original Dingolay Gourmet Tropical Hot Sauce. This hot sauce not only makes your job easy but adds a flavor that everyone will ask you for its recipe. 

Osso Buco Recipe

Ingredients of Making Osso Buco

To prepare the Osso Buco you will need: 

  1. Beef Shanks: Cross Cut, 1 ½ inch, 4 pieces. 
  2. Salt and Black Pepper powder: to taste
  3. All-Purpose Flour: 2 cups
  4. Dried Thyme and Rosemary: to sprinkle 
  5. Garlic Cloves: 2 to 3
  6. Vegetable Oil: half cup

Instructions of Making Osso Buco

To make Osso Buco, wash the Beef Shanks thoroughly and place them in a strainer so the excess moisture may dry out. 

Prep time20 minutes
Cook time15 minutes
Bake time 1 hour

When the shanks have dried, pierce them gently with a fork to form tiny holes so the spices and sauce may penetrate the meat. Then sprinkle salt and black pepper powder and let it sit for five to seven minutes. 

On a plate, take all-purpose flour, and mix herbs, i.e. dried thyme, and rosemary leaves. Dredge the shanks in flour, shake off the excess flour and let it sit for two to three minutes.


In a wide pan, infuse two to three garlic cloves a half cup of oil, and as the oil heats, place the beef shanks in the pan. Keep changing the sides so it may brown equally from all sides. 

After ten to twelve minutes, as the shanks have browned and half-done, turn off the flame. 

In a baking tray, spread two cups of Original Dingolay Gourmet Hot Sauce and place the half-done beef shanks in it. Make sure the shanks have submerged completely. Place the tray in a preheated oven for an hour at 400 degrees.

After an hour, as the Osso Buco is done and the sauce has reduced to 1/3 of its original quantity, serve it hot with Polenta. Moreover, Osso Buco can be perfectly paired with sautéed vegetables and pasta. 

★Osso Buco is usually baked in traditional tomato sauce, but Original Dingolay Hot Sauce adds a taste far and beyond this world. It also saves a lot of time from cooking the traditional tomato sauce. But you might like to know how it tastes in the traditional sauce, so its recipe is given below.

The Traditional Osso Buco Sauce Recipe

Traditionally, Osso Buco is cooked in a tomato sauce. To make it, you will need:

  • Fresh plump tomatoes: 7 to 8 (diced)
  • Garlic cloves: 4 cloves (finely chopped)
  • Onion: 1 medium (finely chopped)
  • Vegetable Oil: 2 to 3 tablespoons
  • Tomato Puree: 3 cups


Chop garlic and onions finely. In another bowl, peel and cut the tomatoes in half and remove the seeds. Then cut them into dice and place them aside.

In a non-stick pan, heat the oil and add garlic and onions. As the onions turn pinkish brown, add the diced tomatoes. On a medium flame let the tomatoes cook for three to five minutes so the tomatoes may soften. As the tomatoes start to cook, add the tomato puree. When it starts to merge and the tomato dices start to almost melt into tomato puree. Gently mash the tomatoes in order to make a fine sauce. 

After five minutes, turn off the flame and pour the sauce in the baking tray and place the beef shanks. Put the tray in preheated oven for an hour at 100 degrees. 

What to Serve with Osso Buco?

Osso Buco is a highly nutritious diet and a perfect dinner dish. But people are often confused as to what to serve with Osso Buco? Following are several side dishes to be served with it:

Polenta Recipe

Polenta is a traditional Italian side dish for Osso Buco. It is also consumed as a hot porridge. When combined with Osso Buco, it enhances its nutritious value and serves as an excellent side dish.


To prepare Polenta, you will need:

  • Water: 3 cups
  • Oil: two tablespoons
  • Cornmeal: 1 cup
  • Fresh Parsley: to garnish


In a wide saucepan, boil the water. When it is boiled, add the oil and mix thoroughly. Then on low flame, start adding cornmeal gradually and keep whisking. Do not stop whisking, or the lumps may start to form. 

When it turns into a thick paste, turn off the heat. Serve Polenta alongside the Osso Buco and garnish it with fresh Parsley. Use Dingolay Hot Sauce with it as a dip to add unique flavors.

Risotto Recipe

Discovered in Northern Italy, Risotto is rice cooked in broth extracted from various kinds of meat or vegetables until its consistency gets creamy form. Beef shanks, cooked in Dingolay then served with Risotto is finger-licking good.


To make Risotto, you will need:

  • Chicken stock: 6 cups
  • Vegetable oil: 2 tablespoons
  • Onion: 1 (finely chopped)
  • Shiitake Mushroom: 455g (thinly sliced)
  • Butter: 2 tablespoons
  • Garlic: 2 cloves (finely chopped)
  • Dried thyme: 1 teaspoon
  • Salt and Black Pepper Powder: to taste
  • Rice: 1 ½ cup (soaked in water)
  • White Wine: ½ cup
  • Parsley: to garnish 
  • Cheese: ½ cup (Parmesan)


In a pan, pour the chicken stock and bring it to boil on high flame. When it has boiled, place it somewhere in your reach.


In another deep pan, heat oil until smoking, add finely chopped onions and garlic, and cook them until onions turn pinkish. As the onions change its color, add mushrooms and unsalted butter. Cook for two minutes. As the mushrooms grow softer, add thyme, salt, and pepper and cook for five minutes. 

When the mushrooms start to grow softer and you feel they are mingling together, add the soaked rice. Mix them and after one minute, add white wine and keep mixing. If you do not have white wine, you can always add lemon juice. After two minutes, gradually start adding boiled chicken stock. Remember, patience is the key while preparing Risotto. Add half a cup of the stock, keep stirring and let the rice and mushrooms soak it thoroughly. Then add the other half cup and keep repeating this process for fifteen to twenty minutes until the rice and mushrooms are completely cooked. 

To add an extra creamy touch to your Risotto, add half a cup of Parmesan cheese and turn off the flame. Garnish with more Parmesan, thyme, and fresh Parsley. Serve hot with Osso Buco.  

Hot Sauce Options with Osso Buco

Being highly nutritious and fulfilling, you can serve Osso Buco with various side dishes. Moreover, you can also consume them with only hot sauces, and Dingolay Gourmet Tropical Hot Sauces are the best option in the market. 


Dingolay Gourmet Tropical Hot Sauces are organic, prepared with 100% natural Jamaican Scotch Bonnet Peppers, pickled carrots, and exclusive herbs and spices. The Original Dingolay Gourmet Hot Sauce offers a fiery mouthwatering experience. It is available in two more flavours, i.e., Mango Tropical Dingolay Gourmet Hot Sauce and Pineapple Dingolay Gourmet Hot Sauce. These appetizing gourmet hot sauces, made with these tropical fruits, bring a sweet and savoury taste to your everyday meal.

You can use these sauces to marinate Osso Buco, for baking and as a dip as well. Polenta is perfect to mild the spices in Osso Buco, and the sweet and sour Dingolay Hot Sauce balances out the excess or lack of spices.

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