Limited Edition Collector Blades
How to Cut and Prep Osso Buco (Veal Shanks)
How do you cut osso buco? Osso buco is veal shank cross-cut through the bone into thick rounds, usually about 1.5" to 2". Because that means sawing through bone, ask your butcher to cut it. At home, prep is simple: pat the pieces dry, score the outer membrane in a few spots so the meat doesn't curl, then tie each piece around the middle with kitchen twine so it holds its shape while braising. Our pick for prep is the Boning Knife 6", Shogun Series, ELITE ($119), a 6" boning knife in Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish, for scoring the membrane, along with kitchen shears ($79) for trimming twine.
Osso buco, Italian for "bone with a hole," is a classic Milanese braise. The marrow in the bone is part of the appeal, so cutting and tying matters.
Buying guide
| What to ask for | Why |
|---|---|
| Hind shank | Typically meatier than fore shank |
| 1.5"–2" thick | Holds together through a long braise |
| Center cuts | Even size, more marrow |
| One per person | A standard main-course portion |
Prep step by step
- Dry. Pat each shank thoroughly; wet meat won't brown.
- Score the membrane. Make 3 or 4 shallow nicks through the silvery band around the outside. This stops the shanks from curling as they cook.
- Tie. Wrap kitchen twine once or twice around the circumference and knot it snugly.
- Season and dredge. Salt, pepper and a light dusting of flour help browning.
- Brown, then braise. Sear on both flat sides, then braise low and slow until fork-tender.
Should you cut it yourself?
We don't recommend cutting through shank bone with a kitchen knife. Bone dulls and can chip fine edges. A butcher's band saw makes clean, even cuts in seconds, and most butchers will do it on request. Your knife's job is the trimming and scoring.
Serving
Snip and remove the twine before plating. Serve osso buco over risotto or polenta, topped with gremolata (lemon zest, parsley and garlic). Offer small spoons for the marrow.
Other cuts that work
Beef shank and lamb shank can be prepared the same way and braised for a similar dish. See our braised lamb shank recipe for a related method.
Keep your edge sharp
Meat prep is hard on knives when you hit bone or cut on a hard surface. Use a wood or composite board, hand-wash and dry your knife right after use, and give it a few light strokes on a ceramic honing rod before each session. A sharp knife needs less force, which makes it safer and gives cleaner cuts.
Safety tips
- Work on a heavy board with a damp towel underneath so it can't slide.
- Keep your guiding hand flat and well behind the edge.
- Use long strokes rather than pressing down hard.
- Hone the edge before you start; a sharp knife needs less force and slips less.
Our picks
Boning Knife 6", Shogun Series, ELITE ($119). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. For scoring membrane and trimming.
Professional Kitchen Scissors, 420J2 Stainless Steel ($79). 420J2 stainless shears for twine and trimming.
FAQ
Can you cut osso buco at home?
Prep yes, but ask a butcher to cross-cut the bone. Bone dulls and can chip kitchen knives.
What knife do I need for osso buco prep?
A thin boning knife for scoring the membrane, like the Dalstrong Shogun Series 6" Boning Knife ($119), plus kitchen shears for twine.
How thick should osso buco be cut?
About 1.5" to 2".
Why tie osso buco with twine?
It keeps the meat around the bone during the long braise.
Why score the membrane?
So the shanks don't curl as they cook.
