30-Minute Skillet Osso Buco
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This 30-minute skillet Osso Buco is inspired by the classic Milanese dish, reimagined for busy weeknights. By swapping slow-braised veal or beef shanks for ground beef or ground veal, you still get the rich, aromatic flavors of traditional Osso Buco-just in a fraction of the time.
If you love Northern Italian dishes, we love this Tuscan Gnocchi Skillet or this Creamy Tuscan Chicken Skillet.
Recipe Overview
This 30-Minute Skillet Osso Buco is inspired by the classic Milanese dish, but streamlined for weeknight cooking. Instead of slow-braised veal or beef shanks, this version uses ground beef or ground veal, delivering the same savory depth and aromatic flavors-without the hours-long simmer.
Finished with a bright gremolata of parsley, lemon zest, and garlic, this dish honors the soul of traditional Osso Buco while fitting neatly into a busy schedule.
What I Love About This Recipe
There's something deeply comforting about Osso Buco-the gentle warmth of herbs, the sweetness of vegetables, and that unmistakable citrus finish. This version keeps everything I love about the original, just in a form that works on a Tuesday night.
It's not meant to replace the traditional dish (which will always have its place), but rather to offer a practical, deeply satisfying alternative.
What makes this one special:
- Ready in about 30 minutes, start to finish
- Uses pantry and refrigerator staples
- All the classic Osso Buco flavors, no long braise
- Finished with gremolata for freshness and authenticity
- Elegant enough for guests, easy enough for weeknights
If you love 30-minute recipes, you may also enjoy Mediterranean ground turkey skillet or this ground beef and broccoli skillet too.
Or if you’re looking for Italian-inspired hearty soup recipes, Ribollita and Creamy Tuscan White Bean and Kale Soup are reader favorites!
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Ingredients
This recipe relies on simple ingredients layered thoughtfully to create depth and balance.
- Ground Beef or Ground Veal: A practical swap for shanks, delivering rich flavor and tenderness in a fraction of the time.
- Olive Oil: Used to build the base flavor and help brown the meat and vegetables.
- Onion, Carrots, and Celery: The classic soffritto-this trio forms the backbone of Northern Italian cooking.
- Garlic: Adds warmth and aroma without overpowering the dish.
- Tomato Paste & Canned Italian Tomatoes: Tomato paste deepens the sauce, while diced tomatoes add body and gentle acidity.
- Beef or Chicken Broth: Used to deglaze the pan and create a light, flavorful sauce.
- Rosemary & Thyme: Earthy, aromatic herbs that echo the traditional flavors of Osso Buco.
- Gremolata (Parsley, Lemon Zest, Garlic): Essential, not optional. This bright finishing touch lifts the entire dish.
How to Make Osso Bucco Skillet
This dish comes together quickly, but each step builds flavor-so it's worth slowing down just enough to let things develop.
- Step 1: Heat a large skillet over medium-high heat. Add olive oil and brown the ground meat, breaking it up as it cooks (about 6-8 minutes). Transfer the meat to a nearby bowl or plate and set aside.
- Step 2: To the same skillet, add the onion, carrots, and celery and saute until soft, about 5 minutes. Add the garlic and tomato paste, stirring until the tomato paste begins to darken.
- Step 3: Pour in 1/2 cup of the beef broth and deglaze the pan, scraping up the browned bits. Once the broth has reduced slightly, return the ground meat to the pan, add the thyme and rosemary, and pour in the remaining 1/2 cup of broth. Bring the pan to a simmer.
- Step 4: Reduce the heat to low, and continue cooking for 10-15 minutes more until the flavors meld together, the meat is cooked, and the vegetables are softened.
Variations
- Use Ground Veal: Closest in flavor to traditional Osso Buco
- Make It Rustic: Use crushed tomatoes instead of diced
- Extra Vegetables: Add mushrooms or fennel for a Northern Italian twist
What to Serve with Skillet Osso Buco
This dish shines with simple, classic sides:
- Creamy polenta, risotto, or soft garlic mashed potatoes
- Buttered egg noodles or pappardelle
- Crusty bread for soaking up the sauce
- A simple green salad with lemon vinaigrette
Recipe FAQ’s
Not exactly. Traditional Osso Buco uses veal or beef shanks and is slow-braised. This recipe is inspired by those flavors, adapted for quicker cooking.
Yes. The flavors deepen as it rests. Reheat gently and add gremolata just before serving.
It balances the richness of the dish with brightness and freshness-classic and essential.
The sauce and meat freeze well, but wait to add gremolata until serving.
A Note on Northern Italian Inspiration
Osso Buco is deeply rooted in Milanese cuisine, where dishes often emphasize slow-cooked meats, aromatic vegetables, and a restrained use of tomatoes. While this skillet version speeds things up, it stays true to that Milan and Northern Italian sensibility-simple ingredients, careful layering, and a bright finish that brings everything into balance.
More Italian Style Recipes to Try
If you love Italian-style meals and recipes, try these too:
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Osso Buco Skillet (30 Minutes)
Ingredients
- 1 tablespoons olive oil
- 1 pound ground beef or ground veal
- 1/2 cup beef broth or chicken broth
- 1 (14-oz) canned diced Italian tomatoes
- 1 cup diced onions
- 2 carrots chopped
- 2 celery rib chopped
- 2 garlic cloves minced
- 1 tablespoon tomato paste
- 1/2 teaspoon dried rosemary or 2 teaspoon fresh, minced
- 1/2 teaspoon dried thyme or 2 teaspoon fresh
Gremolata (topping)
- 1/4 cup chopped parsley
- 1 lemon zested
- 1 garlic clove minced
Instructions
- Heat a large skillet over medium-high heat. Add olive oil and brown the ground meat, breaking it up as it cooks (about 6-8 minutes). Transfer the meat to a nearby bowl or plate and set aside.
- To the same skillet, add the onion, carrots, and celery and saute until soft, about 5 minutes. Add the garlic and tomato paste, stirring until the tomato paste begins to darken.
- Pour in 1/2 cup of the beef broth and deglaze the pan, scraping up the browned bits. Once the broth has reduced slightly, return the ground meat to the pan, add the thyme and rosemary, and pour in the remaining 1/2 cup of broth. Bring the pan to a simmer.
- Reduce the heat to low, and continue cooking for 10-15 minutes more until the flavors meld together, the meat is cooked, and the vegetables are softened.
- While the osso bucco is cooking, mix the gremolata together by mixing the chopped parsley, thyme, and lemon zest. Serve topped with the parsley mexture risotto, pasta, or buttered noodles.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
We love simple dinners on busy weeknights. This skillet osso buco is almost as delicious as the authentic, minus hours and hours of braising. I love how versatile and easy it is to make!