Osso buco is an Italian dish consisting of veal shanks simmered in a rich and tasty sauce made from veal bones, red wine, tomatoes, and spices. If you love the flavor of Italian food, chances are that you will love this dish. It appeals to people with diverse tastes and backgrounds—from those who are health conscious to those who are not. And if you’re planning a big dinner, consider cooking osso buco, a dish that can be served for a group of people. It’s a delectable meal for friends and family, and is so easy to make that you don’t have to be an experienced cook.
Osso Buco is a simple recipe that is often thought of as a difficult dish. It is challenging, but it can easily be done so that the final product is aromatic, tender, and delicious. You don’t need any exotic ingredients, complex steps, or unusual techniques.
Osso buco is a delicious dish, and is one of the most traditional dishes to make when celebrating a special occasion in Italy. It is a dish that involves slow cooking of Osso buco, a veal shank that is the traditional dish of the region of Piedmont in Northern Italy. Osso buco is cooked by butter, and the ingredients are wine, veal shank, carrots, onions, celery, and garlic.
Osso buco, often known as Ossobuco, is a comforting slow-cooked beef meal. This is the dish that makes everything right when you’re wrapped up in a blanket on a chilly night. Veal is cooked slowly in a tomato sauce and basted every 15 minutes to create flesh that melts in your mouth. The tiny bits of marrow on each piece of veal, however, must be the “crowning pearls.” It’s the only way to describe them: umami-packed mouthfuls of deliciousness.
The addition of fresh sage in this recipe gives the meal a true Mediterranean taste. If you don’t have any on hand, go through our list of sage substitutes; you’ll find something to help you complete the dish.
Slow cookers are a wonderful alternative for this dish, but they aren’t required. The best roasting pan is a simple, old-fashioned roasting pan. It should be big enough to fit all of the meat in one layer rather than piled on top of each other.
Recipe for osso buco
4 servings Time to prepare: 15 minutes. Time to prepare: 2 hours
- veal shanks, 2 pound
- 2 tbsp flour (all-purpose) (plain flour)
- 3 tablespoons butter
- 3 garlic cloves, crushed
- 1 finely chopped medium onion
- 12 finely sliced bell pepper
- 1 finely sliced small carrot
- 1 celery stalk, finely chopped
- a third of a cup of dry white wine
- 14.5 oz chopped tomatoes in a can
- 1 tablespoon of tomato paste
- 1 quart chicken broth
- 10 fresh sage leaves or 12 tsp dried sage
- 12 teaspoon dried thyme
- bay leaves (two)
- season with salt and pepper to taste
- Place the veal on a big dish and dust it with flour.
- Place the meat in a single layer in a roasting pan over medium-high heat and melt the butter. Cook until both sides are golden brown. Remove the meat from the pan and place it on a platter.
- Cook for one minute with the garlic and onion before adding the bell pepper, carrot, and celery. Cook until the veal is tender, then return it to the pan and pour in the wine. Reduce the heat to low and cook the meat for 10 minutes.
- Cover with a lid or aluminum foil and simmer for 90 minutes or until the meat is cooked, adding tomatoes, tomato paste, stock, thyme, bay leaves, and spice.
- Serve with polenta, risotto with saffron, or mashed potatoes. The sauce from the saucepan should be poured over each piece of meat, followed by the gremolata.
Fresh gremolata cuts through the osso buco’s richness.
What’s the best way to make gremolata?
- 1 parsley leaf cup (Italian or curly)
- 1 minced garlic clove
- 3 tsp lemon zest, grated
- On a chopping board, finely cut the parsley before transferring it to a small bowl.
- Combine the garlic and lemon zest in a mixing bowl.
- Allow 20 minutes for the gremolata to rest before serving.
Heavy beef is brightened with fresh parsley.
If you don’t like a strong garlic flavor in your dish, cut the garlic down to one or two cloves.
Gremolata, a bright green sauce composed of parsley, garlic, lemon, and, sometimes, olive oil, is often served with osso buco.
If your sauce is too thin, combine a tablespoon of cornflour with a little water in a tiny glass and pour it into the pan. Allow it to cook through by gently mixing it in with a spoon. The sauce should thicken to a good consistency.
Garnish with fresh flatleaf parsley or cilantro if you don’t have time to prepare gremolata to go with the osso buco. Are you unsure which one is which? To learn more about the differences between parsley and cilantro, check out our infographic.
Because beef is a bit too strong for veal’s delicate taste, this recipe calls for chicken stock. If you’re going to utilize a piece of beef, beef stock is the way to go.
Osso buco is typically made using white wine, although if you’re in a hurry, red wine can suffice.
If you prefer to use a pressure cooker, watch the video.
Osso buco is an Italian term that means “hollowed bone” and refers to the cow shin bone. It’s the marrow that makes this meal so unique.
Osso buco is a freezer-friendly dish that can be prepared and stored in advance. For up to two months, store in an airtight container.
This recipe’s original name is osso buco in bianco, which means “white osso buco.” The dish’s main ingredients are cinnamon and gremolata.
Those who like marrow will appreciate osso buco.
Questions that are often asked
I’m not sure what to serve with osso buco.
Because of the thick, flavorful meat, osso buco is best served with creamy side dishes. Side dishes such as mashed potatoes, polenta, or saffron risotto (Risotto alla Milanese) are all appropriate.
Veal comes from which animal?
Veal is derived from a young cow that is between the ages of 6 and 7. Because the flesh is lighter in color and more difficult than beef, it must be cooked slowly.
Is oxtail and osso buco the same thing?
Osso buco is made from the top of a cow’s shin and contains a large amount of bone. Oxtail is made from the tail of a cow and contains a marrow-filled bone. Oxtail has a richer, more robust flavor than osso buco. Slow cooking is required for both types of beef to get the nicest texture that comes off the bone.
Is it possible to overcook osso buco?
Despite the fact that the meat is braised, which makes it more difficult to overcook than other cooking techniques, the flesh may dry up. Pay careful attention to the meat during the final 30 minutes of cooking.
What’s the best way to keep osso buco from curling?
Remove the outer skins from each piece of meat before cooking to prevent osso buco from curling. They cook unevenly, which affects the taste and presentation of the meal.
What is the ideal thickness for osso buco?
12 to 2 inches is a decent size for osso buco (4-5 cm). Although you won’t have much of a choice in thickness if you purchase them from the grocery store, you may have them cut to size by a butcher.
How can I make osso buco thicker?
If your osso buco’s sauce is still running towards the end of cooking, add a spoonful of cornstarch mixed with a little water to prevent lumps.
If you like Italian food, try this recipe for Italian meatballs or read more about how to include rapini into your next dinner.
The best part about Osso Buco is that it is so easy to make! There is just a few main ingredients (Osso Buco, onions, carrots, celery, herbs, garlic, and braised veal shanks), which you can find in any supermarket. Whisk all the ingredients together and then let the shanks marinade overnight.. Read more about osso bucco recipe jamie oliver and let us know what you think.
Frequently Asked Questions
What meat is osso buco traditionally made from?
Osso buco is traditionally made from veal shanks.
Can you make osso buco a day ahead?
Yes, you can make osso buco a day ahead.
How thick should osso bucco be?
The osso bucco should be about the thickness of a quarter.
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- osso bucco recipe
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