Why You’ll Love This Recipe
Osso Buco offers a delightful balance of flavors—tender veal, aromatic herbs, and a rich, savory sauce. With the gradual braising technique, the meat becomes succulent and infused with the flavors of the vegetables and sauce. It’s a comforting, elegant dish, perfect for sharing with loved ones during special occasions or cozy family meals.
Ingredients
For the Osso Buco:
- 4-6 veal shanks (2-3 inches thick, about 2.5-3 lbs)
- ¼ cup all-purpose flour (for dredging)
- 2 carrots, peeled and diced
- 2 ribs of celery, diced
- 1 medium onion, peeled and diced
- 4 cloves garlic, peeled and smashed or chopped
- 3-4 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 1-2 sprigs rosemary (or ¼-½ teaspoon dried rosemary)
- 1-2 cups chicken or veal stock (or beef broth)
- 1 (14 oz) can of crushed tomatoes (optional)
- Salt and black pepper, to taste
For Serving:
- Fresh parsley, chopped (optional)
- Mashed potatoes, risotto, or polenta for serving
Directions
1. Prepare the Veal Shanks:
- Season the veal shanks generously with salt and black pepper. Dredge them in flour, shaking off the excess.
2. Cook the Ingredient:
- In a heavy-bottomed pot or Dutch oven, heat your preferred cooking fat over medium heat. Cook until golden and crispy, then remove it with a slotted spoon and set it aside.
3. Sear the Veal Shanks:
- In the same pot, increase the heat to medium-high. Add the veal shanks and brown them on all sides (about 5 minutes per side). Once browned, remove the shanks and set them aside.
4. Cook the Vegetables:
- Add the diced carrots, celery, and onion to the pot. Cook, stirring frequently, for 5-7 minutes until the vegetables soften and start to brown. Add the garlic, thyme, and rosemary, and cook for another minute until fragrant.
5. Deglaze and Braise:
- Pour in the stock, stirring to deglaze the pot and scrape up any browned bits from the bottom. Add the crushed tomatoes (if using), then bring the mixture to a simmer. Return the veal shanks and your cooking ingredient to the pot, ensuring the meat is mostly submerged in liquid.
6. Slow Braise:
- Cover the pot and place it in the preheated oven at 325°F (160°C). Braise the meat for 1.5 to 2 hours until fork-tender and the meat is falling off the bone.
7. Finish the Sauce:
- Once the veal shanks are cooked, remove them from the pot and set them aside. Bring the sauce to the stovetop and simmer for 5-10 minutes, allowing it to reduce and thicken. You can strain the sauce if desired, but it’s not necessary.
8. Serve:
- Serve the veal shanks over mashed potatoes, risotto, or creamy polenta. Spoon the reduced sauce over the top and garnish with fresh parsley.
Servings and Timing
- Prep time: 15 minutes
- Cook time: 2 hours
- Total time: 2 hours 15 minutes
- Servings: 4-6 servings
Storage and Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors improve the next day, making it perfect for meal prep. To reheat, gently warm it in a pot, adding a little extra broth if needed.
FAQs
1. Can I use a different type of meat for Osso Buco?
Traditionally, veal shanks are used for Osso Buco, but you can substitute with beef shanks or lamb shanks if you prefer.
2. Can I make this dish in advance?
Yes! In fact, Osso Buco often tastes even better the next day, as the flavors continue to develop. Simply store it in the refrigerator and reheat before serving.
3. What can I serve with Osso Buco besides mashed potatoes, risotto, or polenta?
This dish also pairs wonderfully with steamed vegetables, a fresh green salad, or crusty bread to soak up the rich sauce.
4. Can I make Osso Buco in a slow cooker?
Yes, you can make Osso Buco in a slow cooker. After searing the meat and cooking the vegetables, transfer everything to the slow cooker and cook on low for 6-7 hours or until the meat is tender.
5. What is the best way to store and reheat Osso Buco?
Store Osso Buco in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over low heat, adding a bit of extra broth if necessary.
6. Can I use a different type of broth?
Yes, you can use beef, chicken, or veal broth for the sauce. Each will bring a slightly different flavor to the dish.
7. How do I know when the meat is tender enough?
The meat is done when it’s fork-tender and pulls away easily from the bone. It should be soft and melt-in-your-mouth.
8. Can I freeze Osso Buco?
Yes, Osso Buco freezes well. Let it cool completely before transferring it to an airtight container or freezer bag. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove.
Conclusion
Osso Buco is a comforting, flavorful Italian classic that brings together tender veal shanks, aromatic vegetables, and a rich sauce. The slow braising technique results in melt-in-your-mouth meat that’s packed with flavor, making it perfect for a special occasion or a cozy family meal. This dish is versatile, easy to make ahead, and even better the next day, making it an ideal choice for meal prep or entertaining. Serve it over your favorite side dish and enjoy a restaurant-quality meal at home.
Osso Buco: A Classic Italian Comfort Dish
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 4-6 servings
- Category: Main Dish
- Method: Braising
- Cuisine: Italian
Description
Osso Buco is a classic Italian dish made with tender veal shanks braised in a savory broth with vegetables and herbs. This comforting dish is perfect for special occasions and family dinners, offering a rich, flavorful experience.
Ingredients
For the Osso Buco:
4–6 veal shanks (2–3 inches thick, about 2.5–3 lbs)
¼ cup all-purpose flour (for dredging)
2 carrots, peeled and diced
2 ribs of celery, diced
1 medium onion, peeled and diced
4 cloves garlic, peeled and smashed or chopped
3–4 sprigs fresh thyme (or 1 teaspoon dried thyme)
1–2 sprigs rosemary (or ¼–½ teaspoon dried rosemary)
1–2 cups chicken or veal stock (or beef broth)
1 (14 oz) can of crushed tomatoes (optional)
Salt and black pepper, to taste
For Serving:
Fresh parsley, chopped (optional)
Mashed potatoes, risotto, or polenta for serving
Instructions
- Prepare the Veal Shanks: Season the veal shanks generously with salt and black pepper. Dredge them in flour, shaking off the excess.
- Cook the Ingredients: In a heavy-bottomed pot or Dutch oven, heat your preferred cooking fat over medium heat. Cook until golden and crispy, then remove with a slotted spoon and set aside.
- Sear the Veal Shanks: In the same pot, increase heat to medium-high. Add the veal shanks and brown them on all sides (about 5 minutes per side). Once browned, remove the shanks and set aside.
- Cook the Vegetables: Add the diced carrots, celery, and onion to the pot. Cook, stirring frequently, for 5-7 minutes until softened and start to brown. Add the garlic, thyme, and rosemary, and cook for another minute until fragrant.
- Deglaze and Braise: Pour in the stock, stirring to deglaze the pot and scrape up any browned bits from the bottom. Add the crushed tomatoes (if using), then bring the mixture to a simmer. Return the veal shanks and cooking ingredient to the pot, ensuring the meat is mostly submerged in liquid.
- Slow Braise: Cover the pot and place it in the preheated oven at 325°F (160°C). Braise the meat for 1.5 to 2 hours until fork-tender and the meat is falling off the bone.
- Finish the Sauce: Once the veal shanks are cooked, remove them from the pot and set aside. Bring the sauce to the stovetop and simmer for 5-10 minutes, allowing it to reduce and thicken. You can strain the sauce if desired, but it’s not necessary.
- Serve: Serve the veal shanks over mashed potatoes, risotto, or creamy polenta. Spoon the reduced sauce over the top and garnish with fresh parsley.
Notes
If you don’t have veal, you can substitute beef or lamb shanks for a different flavor.
Osso Buco is great for meal prep as it often tastes better the next day.
If you prefer a non-alcoholic version, you can use more stock instead of wine in the braising liquid.
For added depth, try adding a bit of lemon zest or gremolata on top before serving.
This dish pairs beautifully with mashed potatoes, polenta, or risotto to soak up the delicious sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg
