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Elegant Osso Buco Recipe

Updated on August 25, 2013
vespawoolf profile image

Vespa's recipes have appeared in "Midwest Living" & "Taste of Home" magazines. She belongs to "Cook's Recipe Testers" for Cooks Illustrated.

osso buco served with pasta
osso buco served with pasta | Source

How to Make Osso Buco

Have you ever tasted pot roast so succulent that it filled your mind with haunting strains of Strauss' sprach Zarathustra, overwhelming you with the euphoria of a climber who's just reached the summit of Mount Kilimanjaro? What was that? No, did you say? Then you haven't tasted Italy's famous comfort food, osso buco.

What qualifies a dish as "comfort food"? Perhaps it evokes memories of pleasant times past, such as Sunday supper at Grandma’s house. The answer also depends upon where you were raised. In Britain one might think of a creamy shepherd’s pie, in France a saucy Beef bourguignon and in Italy an osso buco. What do these dishes have in common? All are meaty, robust and flavorful.

What is osso buco? Literally meaning “bone with a hole”, it refers to the marrow hole in the center of the bone. But don’t be intimidated by the exotic-sounding name. Actually a simple meal, it’s very similar to American pot roast in ingredients and method. Both include the following three elements: an inexpensive/tough cut of meat, aromatics and/or vegetables and some type of liquid. And both employ the same foolproof technique for tenderizing a tough cut of meat: braising.

Simply put, braising is a dry and moist heat cooking method familiar to any home cook who has prepared a pot roast. So are you ready to crank up pot roast a notch? Are you ready for a meal that's easy, yet elegant enough to make your guests feel special? Then osso buco is for you!

So how do you prepare osso buco? Start with a shank from a young animal, usually veal or lamb, chosen from the top portion of the thigh where there is a higher proportion of meat to bone. Then add carrots, celery and tomatoes, a few herbs and several glugs of wine and you'll have an unforgettable meal. I highly recommend garnishing with gremolata, a fancy word for a tasty condiment of equal parts lemon peel, garlic and parsley. It's like pot roast on steroids! Before serving, osso buco can be nestled in a pool of risotto, pasta, polenta or my favorite, mashed potatoes.


Tips:

  • Use a thick-walled pot for searing and braising.
  • If the lid isn't tight fitting, line with aluminum foil to prevent loss of cooking liquid.
  • Choose shanks 1 ½-2 inches thick, about 8-10 ounces each.
  • Allow meat to sit on counter for about half an hour before searing, so that it returns to room temperature.
  • Season with salt and pepper before searing on medium-high.
  • The two keys for a perfect sear are: don’t crowd the meat and be patient! Sear for about 3 minutes on each side, allowing the sugars to caramelize and a crust to form.
  • If you’re concerned about an attractive presentation, tie the meat to the bone. If cooked properly it will be fall-off-the-bone tender.
  • If you prefer not to use the oven, simmer shanks on the stove top. Check periodically to make sure liquid doesn't boil out.
  • If you don’t like the sharpness of garlic in the gremolata, substitute orange peel.
  • You could also substitute lamb shanks for the veal. If you choose to cook with lamb, substitute white wine for the red wine listed in the recipe.
  • Don't forget to enjoy the marrow! Considered a delicacy, it can be scooped out and eaten as-is or spread on bread.

Osso Buco

Savory Osso Buco
Savory Osso Buco | Source

Cook Time

  • Prep time: 30 min
  • Cook time: 2 hours 30 min
  • Ready in: 3 hours
  • Yields: Serves 6

Savory Osso Buco Recipe

4.4 stars from 11 ratings of Osso Buco:

Ingredients

  • 6 veal shanks, 8-10 ounces each
  • salt and pepper, to taste
  • 1/4 cup olive or peanut oil
  • 2 cups red wine
  • 2 cups chicken broth
  • 2 medium onions, finely chopped
  • 2 medium carrots, finely chopped
  • 2 celery ribs, finely chopped
  • 5 garlic cloves, minced or pressed
  • 4 Roma tomatoes, peeled and chopped
  • OR 1-14.5 ounce can diced tomatoes, drained
  • 3 bay leaves
  • 1 teaspoon rosemary (dried or fresh), minced
  • 1 teaspoon thyme (dried or fresh)

To finish the sauce:

  • 1 Tablespoon fresh lemon juice
  • 1 teaspoon minced fresh parsley
  • 1/2 teaspoon oregano, dried

For the gremolata:

  • ¼ cup fresh parsley, minced
  • Zest of one lemon (or strips of lemon peel, minced)
  • 2 garlic cloves, minced or pressed

Instructions

  1. Preheat oven to 325 Fahrenheit or 180 celsius.
  2. Pat veal shanks dry with paper towels. Tie meat to the bone with twine, if desired. Season with salt and pepper.
  3. In Dutch oven or other heavy pot, heat oil until smoking. Add shanks and brown on all sides. Remove shanks and set aside.
  4. Add chicken broth and deglaze, scraping up delicious bits of meat. Pour broth into a bowl and reserve.
  5. Lower heat to medium. Add onions, carrot, celery and garlic and saute until soft and translucent, about five minutes.
  6. Add wine, tomatoes, bay leaves, rosemary and thyme. Season with more salt and pepper. Return browned beef shanks to pot, as well. Add enough of the broth so the liquid covers about 2/3 of the shanks. Reserve rest of broth for later use.
  7. On medium heat, bring shanks to a simmer.
  8. If lid isn't tight fitting, cover pot with aluminum foil and then lid. Place in preheated oven and bake for 1 1/2 to 2 1/2 hours. Check meat first at 1 1/2 hours. If not fork tender, continue checking every half an hour until ready to serve. Keep adding liquid so it always covers shanks 2/3 of the way up.
  9. While shanks are braising, combine minced parsley, lemon peel and garlic to make the gremolata. Refrigerate until ready to serve.
  10. Remove tender shanks from pot, set aside on a plate. Cut off twine and cover shanks with foil.
  11. Add 1/2 teaspoons oregano to pot and simmer broth/wine until it is reduced slightly. Salt and pepper to taste. Add one tablespoon of lemon juice to brighten the sauce and a sprinkling of chopped parsley.
  12. To serve: spoon mashed potatoes onto a plate or shallow bowl. Top with beef shank, drizzle reduced sauce over the top and finish with a sprinkling of gremolata.


Buon Appetito!


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Comments

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  • vespawoolf profile image
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    vespawoolf 3 years ago from Peru, South America

    moonlake, it's such an elegant alternative to pot roast. Thank you for the pin and vote!

  • moonlake profile image

    moonlake 3 years ago from America

    This sounds so good. I have never had it. Thanks for sharing I will pin this to my recipe board. Voted up.

  • vespawoolf profile image
    Author

    vespawoolf 4 years ago from Peru, South America

    Peggy W, I'm happy to hear that you're going to enjoy Osso Buco tomorrow! It really is an elegant and delicious dish. Leave it to the Italians to come up with a dish that looks as beautiful as it tastes. Enjoy! Have a wonderful time.

  • Peggy W profile image

    Peggy Woods 4 years ago from Houston, Texas

    Just dropped in again to say that we will be enjoying Osso Buco on New Year's Day. Great and flavorful way to start the year 2013 off. Happy New Year to you and those whom you hold dear. Can't wait!!! Yum!

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Thanks for dropping by, Felina Margetty!

  • Felina Margetty profile image

    Felina Margetty 5 years ago from New York, New York

    oh la la!

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Thank you so much, Peggy W, and I'm pleased to meet a fellow osso buco lover!

  • Peggy W profile image

    Peggy Woods 5 years ago from Houston, Texas

    This sounds very much like the osso buco that my husband makes. In fact he has several recipes, but I think that I like the one best similar to the one you have posted. It is SO DELICIOUS! Yum! Will remind him to make it again soon. Voting this useful and will tweet so that others can also benefit from your good recipe. Thanks! Will also share with my followers.

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Yes, tirelesstraveler, I agree it's better to become familiar with a variety of dishes before traveling. Thank you for dropping by and for your comment!

  • tirelesstraveler profile image

    Judy Specht 5 years ago from California

    Thanks, always looking for new recipes. Knowing what different dishes are before traveling makes eating in foreign countries more pleasant.

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Thanks so much for dropping by, Millionaire Tips. I look forward to reading more of your unique hubs!

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Thanks so much for dropping by, KoffeeKlatch Gals! Please leave feedback if you have a chance to make the easy and elegant osso buco.

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    You're welcome! Thank you for reading and commenting!

  • KoffeeKlatch Gals profile image

    Susan Haze 5 years ago from Sunny Florida

    Now I'm starving. Your recipe looks and sounds amazing. I will definitely be trying it. Thanks so much for sharing.

  • rebeccamealey profile image

    Rebecca Mealey 5 years ago from Northeastern Georgia, USA

    If it tastes as good as in looks then I'm all for it!

    Thanks for sharing this recipe!

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Thanks for your comment and I hope you'll come back and leave some feedback when you have the chance to try the recipe!

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Thanks for your comment, Molometer. I hope you have a chance to try it sometime...so simple and yet so delicious!

  • Millionaire Tips profile image

    Shasta Matova 5 years ago from USA

    Oh my you are making me hungry! I've never had this dish. I have bookmarked this recipe as well.

  • molometer profile image

    molometer 5 years ago

    Thanks for a great recipe, I love this dish and haven't had it since I came back to the UK. Bookmarked and voted up. Interesting and useful.

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Thanks for that bit of information and for your comment. I also enjoy the garlic in the gremolata as it adds another dimension of flavor.

  • alocsin profile image

    alocsin 5 years ago from Orange County, CA

    Sounds delicious. I believe this originates from Florence, Italy. At least we found it constantly on the menu when we traveled there. I especially like the gremolata with the garlic. Voting this Up and Useful.

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Thank you for your comment, DeborahNeyens, and I hope you have the opportunity to try the recipe!

  • DeborahNeyens profile image

    Deborah Neyens 5 years ago from Iowa

    Mmmmm! I love osso buco and yours looks really delicious. Great tips, too. I am bookmarking this for future reference. Thanks for sharing.

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Thanks for your comment. Yes, this is definitely a fool-proof recipe. A little time is spent searing, there's some chopping and the rest is cooking time. Please tell me how it goes!

  • Rufus rambles profile image

    Rufus rambles 5 years ago from Australia

    I am definitely going to try this recipe. I'm not that confident with cooking but this looks like something I can achieve! Thanks so much for sharing. Voted up!

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    It's the perfect cold weather comfort food....and much better than pot roast! : ) Thank you for your comment.

  • lovebuglena profile image

    Lena Kovadlo 5 years ago from Staten Island, NY

    Thanks for sharing this recipe. It sounds like a very delicious dish to make and eat. The picture you have at the top of the hub looks so good that now I am craving for some pot roast. :)

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Thank you for passing along the recipe and for visiting me! This is a nice showcase dish for guests.

  • Pamela Kinnaird W profile image

    Pamela Kinnaird W 5 years ago from Maui and Arizona

    You are quite the chef. I don't eat meat much myself, but I enjoyed your hub for its style, thoroughness and perfection. I know my daughter will want to try this recipe. I will be sending her the link. Voting up.

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    And the bonus is leftovers are even yummier! Thank you for popping in, rebekahELLE.

  • rebekahELLE profile image

    rebekahELLE 5 years ago from Tampa Bay

    Yum! This sounds and looks delicious. Thanks for sharing the recipe, it looks like a great Sunday meal with enough for leftovers on Monday. It's bookmarked into my recipe folder!

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Thanks so much for your positive feedback! It's nice to hear from a fellow osso buco lover. I hope you enjoy the recipe as much as I do.

  • profile image

    Arlene V. Poma 5 years ago

    I love osso buco, and have been enjoying this dish for years. This is a wonderful recipe, and I have bookmarked it. Voted up and everything else. Simply AWESOME!

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