OSSO BUCO
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 45 mins
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Servings
5
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Calories
549 kcal
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Course
Main Course
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Cuisine
Italian-American Fussion
OSSO BUCO
Description
Osso Buco is prepared by seasoning thick cuts of veal shank with salt and pepper, then searing them to develop a brown crust. The cooking continues in a heavy pot where finely chopped onion, garlic, carrot, and celery are softened to form a flavorful base. This is followed by the addition of crushed tomatoes, white wine or chicken broth, chicken bouillon, tomato paste, thyme, and bay leaves, creating a rich braising liquid.
The veal shanks cook gently in this mixture on low heat for over an hour and a half until the meat is tender enough to be separated with forks. The prolonged simmering melds the flavors and breaks down connective tissue for a tender texture. The sauce is further reduced to concentrate its taste before serving.
Traditionally, Osso Buco is garnished with a gremolata of parsley, lemon zest, and garlic which brightens the dish, and accompanied by creamy saffron risotto (Risotto Milanese), mashed potatoes, or pasta to complement the rich, meaty stew. The rustic yet refined preparation highlights the veal’s delicate flavor, distinguishing it from stronger beef variants.
The recipe notes emphasize choosing thick cuts of veal for optimal flavor and texture and outline how to make the accompanying saffron risotto using saffron threads or powder. The dish balances hearty meatiness with fresh herbaceous tones and gentle acidity from the tomato and wine.
Ingredients
- 5 veal osso bucco 300 g / 10 oz each, 2.5cm / 1” thick) (or beef, Note 1, thick
- salt
- black pepper
- Kitchen string (optional)
- 2 tbsp olive oil
- 1 onion finely chopped, small
- 3 garlic minced, cloves
- 1 carrot finely chopped, small
- 1 celery finely chopped, stick
- 800 g / 28 oz crushed tomato canned
- 1 cup / 250 ml white wine not sweet, not fruity), or chicken broth, dry
- 1 cup / 250 ml chicken broth
- 1 chicken bouillon cube (optional, or use beef)
- 2 tbsp tomato paste
- 3 thyme sprigs or 1 ½ tsp dried thyme
- 2 bay leaf
Gremolata:
- 1 cup parsley leaves (flat or curly), lightly packed
- 2 lemon finely grated, 3 tsp zest
- 1 garlic minced, clove
For Serving:
- Risotto Milanese (saffron risotto, recipe in notes), mashed potato or pasta
Instructions
- Sprinkle both sides of the veal very generously with salt and pepper.
- 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.
- 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.
- OPTIONAL: Meanwhile, tie kitchen string around each piece of veal – holds it together for nice presentation (it falls apart once slow cooked).
- Add tomato, wine, broth, bouillon cube (crumbled), tomato paste, thyme, and bay leaves. Mix, then return veal into pot, place lid on.
- 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.
- 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.
Serving
- 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.
Gremolata
- 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.
Notes
- Use thick veal shanks (about 2.5 cm thick) for best flavor; beef can be substituted but with a stronger taste.
- Gremolata of parsley, lemon zest, and garlic is traditional and adds freshness to the dish.
- Serve with Risotto Milanese, prepared with saffron for a classic accompaniment.
- Saffron threads should be steeped in hot water before adding to risotto; saffron powder may be used as an alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 549 kcal
% Daily Value*
| Serving | 516g | |
| Calories | 549cal | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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