Osso Buco Recipe Ina Garten
For this Osso Buco Recipe Ina Garten braises veal shanks in aromatics, rich broth, and fragrant wine for a comforting and unforgettable meal.
Consider osso buco the beef stew of Italy, except instead of short ribs we take veal shanks and slowly simmer them in aromatics, wine, and broth.
Some recipes use red wine, tomato paste, and tomatoes, but for this osso buco recipe Ina Garten uses no tomatoes and white wine.
While this recipe uses veal shank, veal can be expensive, hard to come by, and some dislike the cruel practices around raising veal. Lamb shank is a great replacement for veal and more readily available.
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Looking for another comforting meal? Try out our Slow Cooker Beef Stew which feels like a giant hug in a bowl.
What Is Osso Buco?
Osso buco is an Italian dish made from veal shanks, braised in a flavorful broth and either dry white wine or red wine. Garnish with gremolata, a green sauce made of chopped parsley, garlic, and lemon zest.
The osso buco meaning is “bone with a hole” in Italian. The marrow inside the hole in the bone is a delicacy to many.
What To Serve With Osso Buco?
Serve osso buco with risotto alla milanese, a saffron-flavored risotto, or polenta. Additionally, mashed potatoes go very well with osso buco and roasted brussel sprouts.
What Cut Of Meat Is Osso Buco?
This dish uses a cross-cut beef shank. While veal shanks are traditionally used, beef and lamb shank is much more common. They are more available and less expensive.
The shank is a really hard working muscle that wraps around a marrow rich bone. Because this cut is a muscle, it’s tough. After many hours of cooking slowly, it becomes tender and juicy.
Do You Eat The Marrow In Osso Buco?
The marrow is a prized part of osso buco, and most people do eat it. It’s perfectly safe to eat the marrow if you want to experience the full savoriness of the dish.
Is Osso Bucco Tough Meat?
Osso buco uses veal shanks which are very tough. Braise osso buco for several hours to make it tender and juicy.
What Does Osso Bucco Taste Like?
Osso buco is a hearty, very rich dish with tender juicy meat.
Is Osso Bucco Chewy?
Cook osso buco low and slow, and it results in bites of melt-in-your-mouth tender meat. The slow cooking method is essential to breaking down the hardworking, tough upper portion of the leg.
The meat can be stringy and tough if you do not cook it long enough. A simple way to check is to remove the osso buco from the oven after a couple of hours and use a fork to gently prod the meat. If it easily pulls away and falls apart, it’s ready.
Why Is Osso Buco So Good?
Cooked in a rich broth, aromatic vegetables, and wine, osso buco is comfort food at its finest. It’s a rich dish with layers of flavor and delicious fat from the meat.
What Does Osso Bucco Mean?
In Italian, osso buco means “bone with a hole” referring to a cross cut shank with a bone in the center.
Can You Overcook Osso Bucco?
Undercooking is more common, but you can overcook osso buco. If you braise for too long the liquid will evaporate and the meat will be dry.
Why Is Calf Meat Called Veal?
Veal is from dairy calves that have been slaughtered for human consumption. Sometimes these cows are called veal calves, named after the meat they are called on the market.
What Does Osso Mean In English?
Osso buco is Italian for “bone with a hole” referring to a cross cut shank with a bone in the center.
Equipment
- 1 Dutch oven or heavy bottomed pot
Ingredients
- 6 large veal shanks or lamb shank
- 1½ cups all purpose flour
- kosher salt and ground black pepper
- 3 tbsp unsalted butter
- 2 carrots sliced into chunks
- 3 stalks of celery sliced into chunks
- 1 medium yellow onion sliced into chunks
- 5 garlic cloves minced
- zest of one large lemon
- 5 sprigs thyme
- 1 cup dry white wine
- 3 cups chicken stock
Recipe Instructions
- Preheat oven to 350 degrees F. Rinse shanks and pat dry. In a medium bowl, combine flour, 1 tbsp salt, and 2 tsp pepper. Toss the shanks in the flour mixture, shaking off excess.
- In a large pot or Dutch oven, heat 2 tbsp of olive oil over high heat. In a couple of batches, brown the shanks on each side, about 10 minutes. Remove and place on a plate.
- Melt the butter in your pot and saute onion, celery, carrot over medium heat for roughly 10 minutes. Next, add finely chopped garlic and lemon zest and cook for another minute.
- Add the thyme, wine, chicken stock, 1 tbsp salt, and 2 tsp black pepper. Return the shanks to the pot and bring to a simmer.
- Cover the pot with a lid and place in the oven for 1.5 to 2 hours, or until the shanks are very tender. Taste for seasoning and serve alongside polenta or mashed potatoes.
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