Osso Buco Recipe

This classic Italian Osso Buco recipe features beef or veal shanks that slow simmered in a deliciously rich gravy until the meat becomes fork tender and practically melts in your mouth. The preparation is relatively quick and easy and then it’s just a matter of waiting for it to cook. And the wait is MORE than worth it!

Osso Buco

Get Giada De Laurentiis’ classic Osso Buco recipe, braised low and slow until the veal is fall-off-the-bone tender, from Everyday Italian on Food Network.

Prep: 0 15min0

Total: 0 2h15min0

Yield: 6 servings

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 569, Fat 29g, Saturated Fat 4g, Carbohydrate 16g, Fiber 3g, Sugar 4g, Protein 52g, Cholesterol 191mg, Sodium 1097mg

Ingredients:

• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 1 dry bay leaf
• 2 whole cloves
• Cheesecloth
• Kitchen twine, for bouquet garni and tying the veal shanks
• 3 whole veal shanks (about 1 pound per shank), trimmed
• Sea salt and freshly ground black pepper
• All purpose flour, for dredging
• 1/2 cup vegetable oil
• 1 small onion, diced into 1/2-inch cubes
• 1 small carrot, diced into 1/2-inch cubes
• 1 stalk celery, diced into 1/2 inch cubes
• 1 tablespoon tomato paste
• 1 cup dry white wine
• 3 cups chicken stock
• 3 tablespoons fresh flat-leaf Italian parsley, chopped
• 1 tablespoon lemon zest

Instruction:

1. Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.
2. For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.
3. In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.
4. In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.
5. Carefully remove the cooked shanks from the pot and place in decorative serving platter. Cut off the kitchen twine and discard.
6. Remove and discard bouquet garni from the pot.
7. Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest.

Osso Buco

Literally translated to “off the bone”, Osso Buco is a traditional northern Italian stew that celebrates the impossible tenderness of crosscut veal shank.

Prep: 15min

Total: 2h40min

Yield: 6 serving(s)

Ingredients:

• 6 (1 ¼”-thick) crosscut bone-in veal shanks, tied with kitchen twine (about 2 3/4 lb.)
• Kosher salt
• Freshly ground black pepper
• 1/4 c. all-purpose flour or cornstarch
• 6 tbsp. extra-virgin olive oil, divided
• 1 medium yellow onion, finely chopped
• 3 medium carrots, finely chopped
• 2 stalks celery, finely chopped
• 5 cloves garlic, thinly sliced
• 2 tbsp. tomato paste
• 1 c. dry red or white wine
• 2 c. low-sodium chicken broth
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 bay leaf
• 1/3 c. finely chopped fresh parsley
• 2 tbsp. lemon zest (from 2 lemons)
• 2 cloves garlic, minced

Instruction:

1. Adjust a rack to the lower third of your oven and preheat to 325°. On a large plate, pat veal shanks dry with paper towels and season all over with 2 teaspoons salt and ½ teaspoon pepper. Place flour or cornstarch on a large plate and dredge the shanks all over, shaking off any excess. Return to the plate, and repeat until all shanks have been coated.
2. In a large Dutch oven, heat 4 tablespoons of oil over medium-high. Working in 2 batches, sear the shanks on all sides until golden, about 10 minutes per batch. Transfer shanks to the plate. Using a paper towel, wipe any dark bits and excess oil out of pot.
3. Return pot to medium heat, add the remaining 2 tablespoons of oil. Once hot, add the onion, carrots, celery, and garlic. Cook, stirring occasionally, until softened and just starting to turn tender, about 8 minutes.
4. Add the tomato paste and cook, stirring, until lightly toasted, about 2 minutes. Pour in the wine and bring to a boil. Boil until reduced by half, about 2 minutes. Add the broth, thyme, rosemary, and bay leaf, and return the shanks to the pot. Bring to a boil, cover, and transfer to the oven. Bake until the shanks are very tender, about 1 hour and 30 minutes.
5. Meanwhile, make the gremolata: Combine parsley, zest, and garlic in a medium bowl. Refrigerate until ready to use.
6. Remove the pot from the oven and use a spoon to remove excess fat from the top of sauce. Season with more salt and pepper to taste. Discard bay leaf, thyme, and rosemary and remove and discard the butchers’ twine from the shanks.
7. Top with the gremolata and spoon juices over top to serve.

Classic Osso Buco

The classic Italian dish, Osso Buco, featuring beef or veal shanks slow-simmered until fork tender in a deliciously rich gravy.

Prep: 15min

Total: 115min

Serving Size: 1 shank

Nutrition Facts: servingSize 1 shank, calories 355 kcal, Carbohydrate 10 g, Protein 29 g, Fat 20 g, Saturated Fat 6 g, Cholesterol 58 mg, Sodium 933 mg, Fiber 2 g, Sugar 3 g, unSaturated Fat 12 g

Ingredients:

• 4 beef or veal shanks (, about 1/2 pound each)
• 1/2 cup flour for dredging
• 1 tablespoon cooking oil ((I use avocado))
• 1 tablespoon butter
• 1/4 pound pancetta (can substitute thick cut bacon) (, diced)
• 1 medium yellow onion (, finely diced)
• 1 carrot (, diced)
• 1 celery rib (, diced)
• 2 cloves garlic (, minced)
• 1 cup dry white wine (, e.g. pinot grigio, sauvignon blanc, chardonnay)
• 2 cups quality chicken broth
• 1 1/2 tablespoons tomato paste
• 1 bay leaf
• 1 teaspoon dried thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Gremolata (optional):
• zest of one lemon
• 3 tablespoons finely minced parsley
• 4 cloves garlic (, minced)

Instruction:

1. Pat the shanks dry with a paper towel and lightly dredge in flour, shaking off the excess. Heat the oil and butter in a Dutch oven or medium pot and brown the shanks on both sides and transfer to a plate. Set aside.If making the gremolata, combine the ingredients in a small bowl, cover and refrigerate until ready to use.
2. Add the pancetta or bacon and cook until browned, then add the onions and cook for 5-7 minutes until soft and translucent. Add the carrots, celery, and garlic and cook another 3-4 minutes until softened. Add the wine and boil until reduced by half. Add the broth, seasonings, and tomato paste.Return the browned shanks to the pot, bring to a boil, reduce the heat to a very low simmer, cover and simmer for 1 1/2 to 2 hours or until the meat is fork tender. Add salt and pepper to taste. Remove and discard the bay leaf.
3. Serve with creamy polenta or saffron risotto and, if using, sprinkle with gremolata. (See blog post for other serving recommendations.)

OSSO BUCO

Recipe VIDEO above. Meltingly tender veal shanks slow cooked in a tomato sauce, a classic Italian dish! This is traditionally served with Risotto Milanese (saffron risotto) but is also terrific over mashed potato, polenta and even pasta. Gremolata is also served with Osso Buco and it provides a fantastic freshness to contrast with the richness of this dish.

Prep: 15min

Total: 105min

Serving Size: 516 g

Nutrition Facts: servingSize 516 g, calories 549 kcal

Ingredients:

• 5 thick veal osso bucco ((300 g / 10 oz each, 2.5cm / 1” thick) (or beef, Note 1))
• Salt and pepper
• Kitchen string ((optional))
• 2 tbsp olive oil
• 1 small onion (, finely chopped)
• 3 garlic cloves (, minced)
• 1 small carrot (, finely chopped)
• 1 celery stick (, finely chopped)
• 800 g / 28 oz can crushed tomato
• 1 cup / 250 ml dry white wine ((not sweet, not fruity), or chicken broth)
• 1 cup / 250 ml chicken broth
• 1 chicken bouillon cube ((optional, or use beef))
• 2 tbsp tomato paste
• 3 sprigs thyme or 1 ½ tsp dried thyme
• 2 bay leaves
• 1 cup parsley leaves (flat or curly), lightly packed
• 2 – 3 tsp lemon zest (, finely grated)
• 1 garlic clove (, minced)
• Risotto Milanese ((saffron risotto, recipe in notes), mashed potato or pasta)

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘Sprinkle both sides of the veal very generously with salt and pepper.’, ‘name’: ‘Sprinkle both sides of the veal very generously with salt and pepper.’, ‘url’: ‘https://www.recipetineats.com/osso-buco/#wprm-recipe-22887-step-0-0’}
2. {‘@type’: ‘HowToStep’, ‘text’: ‘Heat the oil in a large heavy based pot over high heat. Add beef and sear on both sides so it has a nice brown crust. Remove onto a plate, turn heat down to medium low.’, ‘name’: ‘Heat the oil in a large heavy based pot over high heat. Add beef and sear on both sides so it has a nice brown crust. Remove onto a plate, turn heat down to medium low.’, ‘url’: ‘https://www.recipetineats.com/osso-buco/#wprm-recipe-22887-step-0-1’}
3. {‘@type’: ‘HowToStep’, ‘text’: ‘If the pot is looking dry, add a splash of oil. Add garlic and onion, cook for 1 minute, then add carrot and celery. Cook on low heat for 8 minutes or until it is softened and sweet.’, ‘name’: ‘If the pot is looking dry, add a splash of oil. Add garlic and onion, cook for 1 minute, then add carrot and celery. Cook on low heat for 8 minutes or until it is softened and sweet.’, ‘url’: ‘https://www.recipetineats.com/osso-buco/#wprm-recipe-22887-step-0-2’}
4. {‘@type’: ‘HowToStep’, ‘text’: ‘OPTIONAL: Meanwhile, tie kitchen string around each piece of veal – holds it together for nice presentation (it falls apart once slow cooked).’, ‘name’: ‘OPTIONAL: Meanwhile, tie kitchen string around each piece of veal – holds it together for nice presentation (it falls apart once slow cooked).’, ‘url’: ‘https://www.recipetineats.com/osso-buco/#wprm-recipe-22887-step-0-3’}
5. {‘@type’: ‘HowToStep’, ‘text’: ‘Add tomato, wine, broth, bouillon cube (crumbled), tomato paste, thyme, and bay leaves. Mix, then return veal into pot, place lid on.’, ‘name’: ‘Add tomato, wine, broth, bouillon cube (crumbled), tomato paste, thyme, and bay leaves. Mix, then return veal into pot, place lid on.’, ‘url’: ‘https://www.recipetineats.com/osso-buco/#wprm-recipe-22887-step-0-4’}
6. {‘@type’: ‘HowToStep’, ‘text’: ‘Adjust heat so the liquid is simmering gently – about medium low. Cook until tender enough to be pried apart with forks – check at 1.5 hours then every 15 minutes after that.’, ‘name’: ‘Adjust heat so the liquid is simmering gently – about medium low. Cook until tender enough to be pried apart with forks – check at 1.5 hours then every 15 minutes after that.’, ‘url’: ‘https://www.recipetineats.com/osso-buco/#wprm-recipe-22887-step-0-5’}
7. {‘@type’: ‘HowToStep’, ‘text’: ‘Use slotted spoon to remove veal into bowl, cover to keep warm. Simmer liquid on medium for 5 – 15 minutes or until thickened to taste. Adjust salt & pepper at the end.’, ‘name’: ‘Use slotted spoon to remove veal into bowl, cover to keep warm. Simmer liquid on medium for 5 – 15 minutes or until thickened to taste. Adjust salt & pepper at the end.’, ‘url’: ‘https://www.recipetineats.com/osso-buco/#wprm-recipe-22887-step-0-6’}
8. {‘@type’: ‘HowToSection’, ‘name’: ‘Serving’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Traditionally served with Saffron Risotto (Risotto Milanese, recipe in notes), but is also terrific with mashed potato, creamy polenta or even pasta. Place a piece of Osso Buco on the serving plate, spoon over sauce, then top with Gremolata.’, ‘name’: ‘Traditionally served with Saffron Risotto (Risotto Milanese, recipe in notes), but is also terrific with mashed potato, creamy polenta or even pasta. Place a piece of Osso Buco on the serving plate, spoon over sauce, then top with Gremolata.’, ‘url’: ‘https://www.recipetineats.com/osso-buco/#wprm-recipe-22887-step-1-0’}]}
9. {‘@type’: ‘HowToSection’, ‘name’: ‘Gremolata’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Place the parsley leaves on a cutting board. Top with garlic and lemon zest. Finely chop the parsley. Transfer to serving bowl and set aside for at least 20 minutes before use.’, ‘name’: ‘Place the parsley leaves on a cutting board. Top with garlic and lemon zest. Finely chop the parsley. Transfer to serving bowl and set aside for at least 20 minutes before use.’, ‘url’: ‘https://www.recipetineats.com/osso-buco/#wprm-recipe-22887-step-2-0’}]}

Making The Perfect Osso Buco | Chef Jean-Pierre

FAQ

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