Osso Buco
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Osso Buco is a true culinary gift from the Italians! This easy recipe involves slow-cooking lamb shanks with aromatic vegetables until the meat just falls off the bone, and the marrow seamlessly melds into the sauce, creating a dish with a luxurious taste and texture.
What Is Osso Buco
Osso Buco is an Italian classic where tender veal shanks take center stage! The shanks undergo slow-cooking in a flavorful blend of white wine, tomatoes, and aromatic vegetables until the meat achieves melt-in-your-mouth perfection. Then finished with a sprinkle of zesty gremolata, it’s typically accompanied by a side of risotto, creamy polenta, or mashed potatoes.
Why You’ll Love This Osso Buco
- Easy Elegance! Don’t let the fancy name fool you. This osso buco recipe is surprisingly easy to prepare. With minimal prep time and simple steps, braising allows the dish to basically cook itself.
- Absolutely Delicious! The slow cooking process transforms the veal shanks into tender morsels infused with the flavors of the aromatic vegetables, rich bone marrow, and savory broth.
- Crowd Pleaser! You can serve it for any occasion from special events and holidays to family dinners. This is a warm and comforting dish that will quickly become a favorite in your house.
- Veal Shanks: The star ingredient that creates the tender and succulent base. Your veal shanks should each be about 2 inches thick.
- Salt and Black Pepper: Used to season the shanks and the overall dish.
- All-Purpose Flour: Creates a golden exterior on the shanks that not only enhances the visual appeal but also contributes to the overall texture.
- Olive Oil: Used to sear the lamb and add more rich flavor.
- Mirepoix: A combination of chopped onions, carrots, and celery, also known as mirepoix infuses the sauce with flavor.
- Garlic: Provides a robust and aromatic element, enhancing the overall flavor profile with its distinct and pungent essence.
- Dry White Wine: The addition of a dry white wine such as Sauvignon Blanc, Chardonnay, or Pinot Grigio works to deglaze the pot and add complexity to the sauce.
- Beef Broth: Serves as the braising liquid and imparts flavor as well. I always use low-sodium broth to control the saltiness of the finished dish.
- Crushed Tomatoes: Contributes a tangy and acidic note that complements the meaty texture.
- Herbs: Bay leaves and fresh thyme add a subtle earthiness and herbal undertone.
- Lemon Zest: Forms the flavor base of the gremolata with a burst of citrusy brightness.
- Garlic: Freshly minced garlic adds an intense pungent and aromatic layer of flavor.
- Fresh Parsley: Contributes herbaceous freshness, that balances the lemon zest and fresh garlic.
This Italian dish is fairly easy to make. With a touch of patience and my step-by-step instructions, you can effortlessly bring this culinary masterpiece to life in your own kitchen.
Begin by patting the veal shanks dry with paper towels. Now, generously season each shank with salt and pepper and then lightly dredge them in flour, shaking off any excess.
Next, heat the olive oil over medium heat in a large heavy-bottomed pot or Dutch oven. Then add the shanks and brown them on each side for about 3 to 5 minutes or until golden in color. When done, remove them from the pot and set aside.
In the same pot, add the finely chopped onion, carrots, and celery and saute them for 5 to 7 minutes until softened. Then the minced garlic and sauté for an additional minute until fragrant.
Next, pour in the white wine as you scrape the bottom of the pot to loosen up any brown bits. Then let the wine simmer for a few minutes and reduce by half. Finally, add the crushed tomatoes, beef broth, bay leaves, and fresh thyme into the pot, and stir well.
Now, return the seared veal shanks to the pot and fully submerge them into the sauce. Then cover the pot and let the dish simmer over low heat for about 1½ to 2 hours. When done, the meat will be so tender that it falls off the bone.
While the osso buco is cooking, prepare the gremolata. All you have to do is mix the lemon zest, minced garlic, and freshly chopped parsley together in a small bowl. Then cover it with plastic wrap and set it aside.
Once ready, remove the bay leaves and thyme sprigs from the pot. Then transfer each shank to a plate, spoon some sauce over the top, and sprinkle with the gremolata right before serving.
Serve With
Serving Osso Buco is all about complementing its rich and hearty flavors while adding a bit of contrast to keep the palate engaged.
Creamy Polenta
Mashed Potatoes
No Knead Bread
Easy Tossed Salad
Frequently Asked Questions
What is the best cut for osso buco?
It is traditionally made with veal shanks. The word “osso buco” actually means “bone with a hole” in Italian, referring to the marrow-filled bone in the center of the shank.
Can I use beef shanks instead?
Yes, you can certainly use beef shanks as a substitute. Keep in mind that beef shanks may have a stronger flavor compared to veal, and the cooking time may vary.
Why is my meat not tender?
One common reason is insufficient cooking time. Tough cuts of meat, like shanks, require slow cooking at lower temperatures to break down collagen and connective tissues. Ensure that you’re giving the dish enough time to properly braise.
Expert Tips
- Use quality ingredients. Start with high-quality cross-cut veal shanks, fresh vegetables, and a good dry white wine to enhance the overall flavor profile.
- Sear the meat properly. Take the time to brown the veal shanks thoroughly. This step builds the foundational flavors of the dish, contributing to its richness. Work in batches if needed.
- Deglaze with care. When adding white wine to deglaze the pot, be meticulous in scraping off the browned bits from the bottom. This infuses the sauce with a depth that elevates the overall taste.
- Cook low and slow. Allow the veal shanks to simmer on low heat for 1½ to 2 hours. This slow-cooking method ensures the meat becomes tender. You can not rush this process by turning up the heat.
- Make it the day before. Osso Buco often tastes even better the next day. Consider making it ahead of time, allowing the flavors to meld and intensify.
Storage
You can store leftover osso buco in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the dish on the stovetop over low heat. It’s also possible to keep leftovers in the freezer for up to 3 months. Then just thaw them in the refrigerator overnight before reheating.
Discover More Italian Dishes
- Chicken Parmesan
- Creamy Italian Sausage Pasta
- Chicken Cacciatore
- Pasta Puttanesca
- Italian Chicken Sheet Pan Dinner
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Osso Buco
Video
Ingredients
- 4 veal shanks (about 2 inches thick)
- salt and pepper (to taste)
- ¼ cup all-purpose flour
- 3 tablespoons olive oil
- 1 large onion (chopped)
- 2 medium carrots (peeled and finely chopped)
- 2 stalks celery (finely chopped)
- 3 cloves garlic (minced)
- 1 cup dry white wine
- 1½ cups beef broth (low sodium)
- 14 ounces crushed tomatoes (1 can)
- 2 bay leaves
- 2 sprigs fresh thyme
For The Gremolata
- 1 tablespoon fresh lemon zest
- 2 cloves garlic (minced)
- 2 tablespoons fresh parsley (finely chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Pat the veal shanks dry with paper towels. Season each shank with salt and pepper. Lightly dredge them in flour, shaking off any excess.
- In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the veal shanks, making sure not to overcrowd the pot. Brown each side for about 3-5 minutes or until they get a nice golden color. Remove and set aside.
- In the same pot, add the onion, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes. Add the minced garlic and sauté for another minute.
- Pour in the white wine, scraping the bottom of the pot to lift up the browned bits. Allow the wine to simmer and reduce by half. Add the crushed tomatoes, beef broth, bay leaves, and thyme to the pot. Stir well.
- Return the browned veal shanks to the pot, ensuring they are submerged in the sauce. Cover and let it simmer on low heat for about 1½ to 2 hours or until the meat is tender and falling off the bone.
- While the veal is cooking, mix together the lemon zest, minced garlic, and chopped parsley. This is your gremolata.
- Once the veal shanks are tender, discard the bay leaves and thyme sprigs. Plate each veal shank and spoon some sauce over the top. Sprinkle with gremolata before serving.
Equipment
Notes
- Choosing the Right Cut: Veal shanks are the traditional choice for Osso Buco. Look for shanks that are cut evenly and have a good amount of meat around the marrow bone.
- Browning the Meat: Don’t rush the browning process of the veal shanks. This step is crucial for developing a deep flavor in the dish.
- Cooking Time: The key to tender Osso Buco is slow cooking. If the meat isn’t falling off the bone, it may need more time. Every cut of meat can be a bit different, so adjust cooking time as needed.
- Sauce Thickness: If you find the sauce too thin after cooking, you can remove the shanks and reduce the sauce further over medium heat. If it’s too thick, add a bit more broth.
- Leftovers: Osso Buco tastes even better the next day as the flavors have more time to meld together. Just reheat gently.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
We have this at least once a month on a rotation. If you can find veal shanks, they are almost unaffordable. We use pork shanks as out first choice and then beef shanks next. You are spot on with enjoying them the second day. We alternate white wine with the pork and red wine with the beef. Thanks for putting this great recipe out there for all to see!
I’m glad to hear you’ve found delicious and affordable alternatives with pork and beef shanks, and alternating wines is a brilliant touch!