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Every region of Italy has its signature comfort food.
For Milan and much of Northern Italy, that dish is Osso Buco—cross-cut veal shanks gently braised until the meat falls from the bone and the marrow melts into a rich, luxurious sauce.
“Osso Buco” literally means “bone with a hole,” referring to the marrow-filled center that gives this dish its unmistakable richness.
Like Beef Goulash and Pork Knuckle, Osso Buco celebrates one timeless lesson: simple ingredients become extraordinary when cooked slowly.
Veal shanks are packed with collagen and connective tissue.
During slow cooking, collagen gradually becomes silky gelatin, creating:
This transformation cannot be rushed.
Natural clay surrounds food with gentle, even heat.
Rather than aggressively boiling, ingredients slowly simmer while retaining moisture and flavor.
This creates tender meat without drying it out and preserves the delicate sweetness of vegetables and herbs.
Serves 4
Prep: 20 minutes
Cook: Stew Mode 2½–3½ hours
4 veal shanks
2 onions
2 carrots
2 celery stalks
6 garlic cloves
2 tbsp olive oil
1 cup dry white wine
2 cups beef broth
2 tbsp tomato paste
2 bay leaves
Fresh thyme
Fresh rosemary
Sea salt
Black pepper
Brown the veal shanks (optional).
Add vegetables to the clay pot.
Place shanks on top.
Add tomato paste, broth and wine.
Select Stew.
Cook 2½–3½ hours until fork tender.
Mix together:
Sprinkle over Osso Buco just before serving.
The fresh citrus brightens the rich sauce beautifully.
Creamy Mushroom Polenta
Risotto Milanese
Mashed potatoes
Fresh country bread
Osso Buco isn’t difficult.
It simply asks for patience.
The VitaClay Nourishing Pot makes this classic easier than ever while honoring centuries of Italian tradition.
Cook • Nourish • Gather • Thrive
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