Osso Buco Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 20 mins
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Servings
4
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Calories
435 kcal
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Course
Main Course
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Cuisine
Italian
Osso Buco Recipe
Description
This Osso Buco Recipe centers on veal shanks dredged in well-seasoned flour, which are seared thoroughly to form a flavorful golden crust. The cooking liquid combines sautéed onion, carrot, celery, and garlic with tomato paste and fresh tomatoes, deglazed with red wine such as Sangiovese or Barolo. Beef stock, bay leaves, parsley, and thyme complete the braising liquid. The shanks are submerged in this sauce and cooked in the oven at low temperature for 2 to 2.5 hours, producing very tender meat that pulls away from the bone easily.
The finished stew offers a complex and savory flavor with rich tomato and wine undertones, enhanced by the fresh herbs. The texture is tender and succulent, with the melted marrow from the bone adding silkiness. The gremolata of parsley, garlic, and lemon zest adds freshness and cuts through the richness when sprinkled atop prior to serving.
Osso Buco is traditionally served as a main course, often alongside risotto or polenta to absorb the sauce. Proper searing before braising, slow and steady cooking, and seasoning at every step ensure a flavorful result. The sauce can be strained and saved as a homemade beef stock. This dish can be made ahead and kept warm on low heat, or refrigerated for up to four days and frozen for two months. Reheat gently with some braising liquid to maintain moisture.
Ensure a deep golden sear on veal shanks to build flavor in the braise.Braise slowly for 2 to 2½ hours for tender, pull-apart meat.Season flour and braising liquid carefully for layered taste.Use a dry red wine like Sangiovese or Barolo for sauce richness.Top with gremolata for fresh acidity and brightness.Save leftover braising liquid as homemade beef stock for other dishes.Make ahead and keep warm or refrigerate up to 4 days; freeze for up to 2 months.Reheat gently in braising liquid, stirring occasionally.
Ingredients
For the Osso Bucco:
- 1 cup all-purpose flour
- 4 8- ounce veal shanks
- 2 olive oil
- 1 onion yellow, peeled and large diced
- 1 carrot peeled, large diced
- 2 celery peeled, large diced stalks
- 6-8 garlic cloves
- 2 tablespoons tomato paste
- 3 cups tomato roughly chopped fresh
- 2 cups dry red wine Sangiovese or Barolo
- 4 cups beef stock
- 2 bay leaf
- 1 Italian parsley bunch
- 20 to 25 fresh thyme sprigs
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
- 1 gremolata recipe
Instructions
- Preheat the oven to 325°.
- Add the flour to a bowl or a plate and season it very well with salt and pepper, about 1 tablespoon of salt and 1/2 teaspoon of pepper.
- Dredge the veal shanks on all sides in the flour and set them aside.
- Next, heat the olive oil in a Dutch oven over medium-high heat and heat until it begins to smoke lightly.
- Add the veal shanks, turn the heat down to medium, and sear them until they are golden brown on all sides, about 4 to 6 minutes per side.
- Remove the veal shanks and add the onions, carrots, celery, and garlic to the pot and sauté for 3 to 4 minutes or until lightly browned.
- Mix in the tomato paste and cook for two minutes.
- Add the tomatoes and deglaze with the wine. Cook for 2 minutes.
- Place in the beef stock, bay leaves, parsley, thyme, salt, and pepper. Be sure to try the liquid to make sure it's well seasoned.
- Add the veal shanks back into the pot, submerge them, place a cover over the pot, and cook in the oven for 2 to 2 ½ hours in the oven at 325°. or until they are very tender and easily remove from the bone.
- Serve the Osso Buco and some of the sauce over top, and add the gremolata to the top of the veal shanks. We used to serve all the vegetables in the braising liquid underneath the osso buco at a restaurant I worked at.
Notes
- Properly sear veal shanks to develop a golden crust before braising.
- Braise for 2 to 2½ hours low and slow until the meat is fall-apart tender.
- Season each step—flour dredge and braising liquid—to build deep flavor.
- Choose full-bodied dry red wines like Sangiovese or Barolo for sauce richness.
- Use gremolata of parsley, garlic, and lemon zest to balance richness at serving.
- Strain and freeze leftover braising liquid for homemade beef stock.
- The dish can be made up to 1 hour ahead and kept warm over low heat.
- Store covered in fridge up to 4 days or freeze up to 2 months; thaw before reheating.
- Reheat slowly with some braising liquid and stir occasionally for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Calories | 435kcal | 22% |
| Carbohydrates | 43g | 14% |
| Protein | 27g | 54% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 64mg | 21% |
| Sodium | 637mg | 27% |
| Potassium | 1391mg | 30% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 4028IU | 81% |
| Vitamin C | 32mg | 36% |
| Calcium | 107mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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