Osso Buco
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 40 mins
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Total Time
1 hr 55 mins
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Servings
4
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Calories
355 kcal
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Course
Main Course
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Cuisine
Italian
Osso Buco
Description
Osso Buco centers on beef or veal shanks coated in flour and browned to create a flavorful crust. It is then slow-cooked with diced pancetta, onions, carrots, celery, and garlic, which build a savory base. White wine reduces to concentrate its acidity, blending with chicken broth and tomato paste to form a rich braising liquid. The shanks simmer covered for up to two hours, becoming tender enough to fall off the bone. The optional gremolata garnish—a mix of lemon zest, parsley, and minced garlic—adds a fresh contrast to the meat's richness. This dish is often served with side dishes that soak up the sauce, such as creamy polenta or risotto.
The careful layering of ingredients and gentle simmering method results in a deeply flavored, tender meat stew. A bay leaf and thyme provide subtle herbal notes, balanced by the slightly smoky pancetta. The finish with gremolata lends a zesty brightness that cuts through the stew's richness.
Serve Osso Buco alongside smooth, comforting starches that complement the robust sauce. It is a substantial dish suited for leisurely meals where time allows the flavors to meld fully.
Ingredients
- 4 beef shank about 1/2 pound each, or veal shank
- 1/2 cup flour for dredging
- 1 tablespoon neutral cooking oil I use avocado, generic cooking oil
- 1 tablespoon butter
- 1/4 pound pancetta diced, can substitute thick cut bacon
- 1 yellow onion finely diced, medium
- 1 carrot , diced
- 1 celery diced, rib
- 2 cloves garlic , minced
- 1 cup white wine e.g. pinot grigio, sauvignon blanc, chardonnay, dry
- 2 cups chicken broth we use and recommend Aneto), can also used veal stock if you have access to it. Beef broth can also be used though chicken broth tastes more "elegant", quality
- 1 1/2 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon thyme dried leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- Gremolata (optional):
- lemon zest of one
- 3 tablespoons parsley finely minced
- 4 cloves garlic , minced
Instructions
- 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.
- 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.
- Serve with creamy polenta or saffron risotto and, if using, sprinkle with gremolata. (See blog post for other serving recommendations.)
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Serving | 1shank | |
| Calories | 355kcal | 18% |
| Carbohydrates | 10g | 3% |
| Protein | 29g | 58% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 58mg | 19% |
| Sodium | 933mg | 39% |
| Potassium | 766mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2920IU | 58% |
| Vitamin C | 10mg | 11% |
| Calcium | 62mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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