Osso buco is a classic Italian braised veal shank dish that combines tender, slow-cooked meat with a rich, flavorful sauce. Ina Garten’s version elevates this traditional recipe with simple ingredients and straightforward steps, making it approachable for home cooks. The slow braise breaks down the connective tissue, resulting in melt-in-your-mouth veal that’s perfect for a comforting dinner.
Ingredients
- 4 veal shanks, about 1.5 to 2 inches thick (about 3 pounds total)
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour, for dredging
- 1/4 cup olive oil
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 cup dry white wine
- 1 (28-ounce) can whole peeled tomatoes, crushed by hand
- 2 cups low-sodium chicken broth or veal stock
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
- 2 teaspoons fresh rosemary, chopped
- 1 bay leaf
- Zest of 1 lemon
- 2 tablespoons fresh flat-leaf parsley, chopped (for garnish)
- Gremolata (optional): 2 tablespoons chopped parsley, 1 teaspoon lemon zest, 1 clove garlic minced
Instructions
- Preheat your oven to 325°F (160°C). Pat the veal shanks dry with paper towels and season generously with salt and pepper on all sides.
- Place the flour in a shallow dish and dredge each shank, shaking off any excess. This will help create a nice crust and thicken the sauce later.
- In a large heavy-bottomed Dutch oven or ovenproof pot, heat the olive oil and butter over medium-high heat until shimmering.
- Add the veal shanks and brown them thoroughly on all sides, about 4-5 minutes per side. Don’t crowd the pan; brown them in batches if necessary. Remove the browned shanks and set aside.
- Reduce the heat to medium. Add the chopped onion, carrot, and celery to the pot. Cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 8-10 minutes.
- Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce by half, about 5 minutes.
- Add the crushed tomatoes, chicken broth (or veal stock), thyme, rosemary, bay leaf, and lemon zest. Stir to combine.
- Return the veal shanks to the pot, nestling them into the sauce. The liquid should come about halfway up the sides of the shanks; if not, add a bit more broth or water.
- Bring the liquid to a simmer on the stovetop, then cover the pot with a tight-fitting lid and transfer it to the preheated oven.
- Braise for 2 to 2 1/2 hours, or until the meat is fork-tender and almost falling off the bone. Check once or twice during cooking to ensure the liquid hasn’t evaporated too much; add a splash of broth if necessary.
- Remove the pot from the oven. Carefully transfer the veal shanks to a warm platter and cover loosely with foil.
- Place the pot back on the stovetop over medium heat and simmer the sauce to thicken if needed, about 10 minutes. Taste and adjust seasoning with salt and pepper.
- Serve the veal shanks topped with sauce, garnished with chopped parsley and, if desired, a spoonful of gremolata for brightness.
Tips
- Substitution for Veal Shanks: If veal is unavailable or you prefer a different meat, beef shanks can be used, though the flavor will be richer and the cooking time may increase slightly.
- Make Ahead: Osso buco tastes even better the next day as the flavors meld. Prepare it a day ahead and gently reheat on the stovetop over low heat, adding a splash of broth if the sauce thickens too much.
- Don’t Skip the Dredge: Coating the shanks in flour before browning helps develop a flavorful crust and thickens the braising sauce naturally.
- Watch Liquid Levels: During braising, keep an eye on the liquid to prevent burning or drying out. Add warm broth or water as needed to maintain the right level.
Serving Suggestions
Ina Garten’s osso buco pairs beautifully with creamy polenta, risotto alla Milanese, or buttery mashed potatoes to soak up the rich sauce. For a lighter option, serve alongside garlic sautéed greens such as spinach or Swiss chard. A crisp green salad and a glass of dry white wine complement the dish nicely.
Variations
While Ina Garten’s recipe stays true to tradition, you can customize your osso buco in several ways. For a deeper tomato flavor, add a splash of balsamic vinegar or a teaspoon of tomato paste when adding the crushed tomatoes. For added earthiness, include sliced mushrooms along with the mirepoix vegetables. Some cooks like to finish the dish with a sprinkle of parmesan cheese or a drizzle of good-quality extra virgin olive oil. For a dairy-free version, omit the butter and use all olive oil or a neutral oil instead.
Storage and Reheating
Store leftover osso buco in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a covered pot over low heat, stirring occasionally. Add a splash of broth or water to loosen the sauce if it’s thickened too much. For longer storage, freeze the cooked osso buco in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Always ensure the internal temperature reaches at least 165°F (74°C) when reheating.
Frequently Asked Questions
- What is the difference between osso buco and other braised dishes?
- Osso buco specifically refers to braised veal shanks cut crosswise to include the marrow bone, which adds richness and flavor. The slow braising breaks down tough connective tissue, creating tender meat and a luscious sauce distinct from other braises.
- Can I use beef instead of veal for osso buco?
- Yes, beef shanks can be used as a substitute for veal shanks. Beef has a stronger flavor and may require a slightly longer cooking time to become tender. The cooking method remains the same.
- What is gremolata and is it necessary?
- Gremolata is a fresh condiment made from chopped parsley, lemon zest, and garlic. It adds a bright, fresh contrast to the rich osso buco. While optional, it’s highly recommended to balance the flavors and add dimension.
- How do I know when the osso buco is done?
- The meat is done when it’s very tender and easily pulls away from the bone with a fork. This typically takes 2 to 2 1/2 hours of braising at 325°F (160°C), but timing can vary slightly depending on shank thickness.
- Can I prepare osso buco in a slow cooker or Instant Pot?
- Yes, osso buco can be adapted for both slow cookers and pressure cookers. For slow cookers, brown the shanks first, then cook on low for 6-8 hours. For Instant Pot, use the sauté function to brown, then pressure cook for about 45 minutes with natural release. However, the oven method provides the best depth of flavor and texture.
- What wine pairs best with osso buco?
- Osso buco pairs well with medium-bodied red wines such as Barolo, Chianti, or a Sangiovese blend. If you prefer white wine, opt for a dry, full-bodied white like Pinot Grigio or Chardonnay to complement the dish.
Ina Garten’s osso buco recipe is a wonderful way to bring a classic Italian comfort dish to your table with ease and elegance. With a few simple steps and quality ingredients, you can enjoy tender veal shanks infused with rich tomato and herb flavors, perfect for a special dinner or a cozy weekend meal.
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