oven ChartsDATASHEET // CT-OV-085
ovenSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Osso Buco (Bone-In Veal Shank Cross-Cuts) in the oven
Specification: 4 bone-in center-cut veal or beef shank cross-sections (1.5-inch thick), tied with kitchen twine and dredged in flour
Target Temp
325°F (163°C)
Radiant Heat
Total Time
2–2.5 hours
Total Cook Window
Flip Mark
60m
Turnover Point
Internal Safe Temp
195°F (91°C)
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Preheat oven to 325°F (163°C). Prepare osso buco (bone-in veal shank cross-cuts) (4 bone-in center-cut veal or beef shank cross-sections (1.5-inch thick), tied with kitchen twine and dredged in flour).
2
Cook & Flip
Cook for 2–2.5 hours. Flip at the 60-minute mark for even browning.
3
Check & Rest
Meat easily parts from the marrow bone while central marrow stays intact inside the ring Confirm internal temperature reaches 195°F (91°C). Rest for 10 minutes before serving.
Verification Basis & Testing Rig
The Silver Spoon Classic Italian Reference & USDA FSIS Veal Cooking Guidelines
Pro Tip: Tie butcher twine securely around the perimeter of each shank prior to browning to keep the meat from pulling off the bone during the braise.
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