Osso Buco Recipe Ina Garten -

5 from 1 vote

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 treat-yo-self kind of meal.

Prep Time5

Active Time2

Course: dinner

Cuisine: American, Italian

Keyword: Beef stew, Black pepper, Brussel sprouts, comfort food, Dish, dry white wine, Dutch oven, Finely chopped, Garlic, Ground black pepper, Ina Garten, lemon zest, Mashed potatoes, Meat, Olive oil, Osso buco, Osso buco meaning, Preheat oven, red wine, Short ribs

Yield: people

Calories: 253kcal

Author: Author: Maddy & JD - Them Bites

Equipment

1 Dutch oven or heavy bottomed pot

Materials

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

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.

Nutrition