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Osso Buco Shopping Tips
There are 5 different kinds of veal depending on age and how it has been fed.
Osso Buco Cooking Tips
Veal may require placement of an additional layer of fat around the meat to prevent it from drying out.
Outstanding Osso Buco
Osso Buco is a classic Milanese dish made with veal shanks braised in tomatoes and wine. It is lovely to serve for a small dinner party. I am making this for my brother-in-law Ron’s birthday. I will serve it with Risotto Milanese or Orzo Pasta with Mascarpone and Parmesan, and Roasted Carrots with Balsamic Glaze. The Osso Buco takes a little time to plan and cook but – oh, so worth it! Finish the dish like an Italian pro with Gremolata – a simple garnish of fresh lemon zest, minced garlic and parsley. There are many ways to make it, but this recipe is my favorite.
Watch the video to learn how to braise and make a great Osso Buco. Get the recipes for Orzo Pasta with Mascarpone and Parmesan, and Roasted Carrots with Balsamic Glaze to make this a complete and fantastic meal.
- 3 crosscut veal shanks (about 1 pound each)
- 1/4 cup canola oil (or other vegetable oil)
- 1/2 large onion, peeled and chopped
- 1 medium rib celery, chopped
- 1 large carrot, peeled and chopped
- 4 garlic cloves, peeled and slightly crushed
- 3/4 cup canned diced tomatoes (including liquid)
- 1 cup dry white wine
- 4 cups beef stock or veal stock
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 teaspoon whole black peppercorns
- Kosher salt and freshly ground black pepper, to taste
- 1. Lay the veal shanks in a shallow baking pan and sprinkle liberally on both sides with salt. Refrigerate for 2 hours.
- 2. Rinse the veal shanks of their salt and pat dry with paper towels. Wrap each veal shank once around the circumference so that it holds the bone and meat together in the center. Tie the twine with a good knot. Season the veal shanks with pepper.
- 3. Preheat the oven to 350°F.
- 4. Heat a large, ovenproof casserole over high heat. Put the oil into the casserole and let it heat.
- 5. Meanwhile, put the flour in a shallow bowl, dredge the veal shanks in it, and pat off the excess. Brown the veal shanks in the hot oil for about 5 minutes on each side, or until browned on all sides. Remove from the pan and set aside. If the oil turns dark during the process, discard it and heat a fresh cup of oil.
- 6. Add the carrots, celery, onion, and garlic to the pan and cook over medium-high heat for 2 to 3 minutes, stirring constantly. Add the wine, bring to a boil, and cook for about 2 minutes, or until reduced by half.
- 7. Add the stocks, tomatoes, thyme, rosemary, and bay leaf to the pan. Return the veal shanks to the pan and bring to a boil over high heat. Once the liquid boils, cover, transfer to the oven, and cook for 2 1/2 hours, until the meat is fork tender and falling off the bones.
- 8. Remove the herbs from the braising liquid and discard. Let the veal shanks come to room temperature in the braising liquid. Remove the veal shanks and set aside. Strain the liquid through a fine-mesh sieve or chinois into a large saucepan. Bring to a boil over medium-high heat, reduce the heat, and simmer for 10 to 15 minutes, or until reduced by a quarter. Using a skimmer or large spoon, skim off any grease or foam that rises to the surface. Return the strained vegetables to the liquid and taste for seasoning.
- 9. To serve, cut and discard the twine, put a single osso buco (veal shank) in a bowl, and ladle about 3/4 cup of the sauce and vegetables over it. (If the sauce and the meat are not still warm, heat them together very gently over low heat for 8 to 10 minutes.)
- 10. Garnish each osso buco with the fresh horseradish, lemon zest, and chopped parsley and season with pepper.
Osteria by Rick Tramonto. Copyright © 2008 by Rick Tramonto. Published by Bantam Dell Pub Group. All Rights Reserved.
Rick Tramonto, the executive chef/partner of Tru in Chicago, was named one of Food & Wine’s Top Ten Best Chefs in the country in 1994 and selected as one of America’s Rising Star Chefs by RobertMondavi in 1995. He has also been nominated four times for the James Beard Award for Best Chef in the Midwest, winning the award in 2002. Tru, which opened its doors in May 1999, was nominated for the 2000 James Beard Award for Best New Restaurant and named one of the Top 50 Best Restaurants in the World by Condé Nast Traveler. Tramonto is the coauthor, with his partner Gale Gand, of American Brasserie and Butter Sugar Flour Eggs.
Mary Goodbody is a nationally known food writer and editor who has worked on more than forty-five books. Her most recent credits include Williams-Sonoma Kitchen Companion, The Garden Entertaining Cookbook, and Back to the Table. She is the editor of the IACP Food Forum Quarterly, was the first editor in chief of Cooks magazine, and is a senior contributing editor for Chocolatier magazine and Pastry Art & Design magazine.
Tim Turner is a nationally acclaimed food and tabletop photographer. He is a two-time James Beard Award winner for Best Food Photography, winning most recently in 2002. His previous projects include Charlie Trotter’s Recipes, Charlie Trotter’s Meat and Game, The Inn at Little Washington, Norman’s New World Cuisine (by Norman Van Aken), Jacques Pepin’s Kitchen, and American Brasserie.
- ¼ cup all-purpose flour
- 2 teaspoons salt
- ¼ teaspoon ground black pepper
- 2 pounds veal shank
- 3 tablespoons butter
- 3 tablespoons olive oil
- 1 cup chopped onion
- 1 cup thinly sliced carrots
- ½ cup chopped celery
- 2 cloves garlic, crushed
- 1 (8 ounce) can tomato sauce
- 1 cup water
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 3 sprigs fresh parsley
- 1 bay leaf
In a shallow dish, stir together flour, salt, and black pepper. Dredge meat in seasoned flour. In a large skillet, melt butter with oil over medium heat. Brown meat. Remove meat from pan, and set aside.
Add onion, carrots, celery, and garlic to drippings in pan. Cook and stir for about 5 minutes.
Stir in tomato sauce, water, basil, thyme, parsley, and bay leaf. Return meat to pan. Bring to a boil, and reduce heat to simmer. Cover, and cook for 2 1/2 hours.
- 3 tablespoons vegetable oil
- 1/2 cup all-purpose flour
- 6 veal shanks (4 1/2 to 5 pounds), tied
- Coarse salt and freshly ground pepper
- 1 large red onion, cut into 1-inch pieces
- 2 carrots, cut into 1-inch pieces
- 1 rib celery, cut into 1-inch pieces
- 1 leek, white part only, cut into 1-inch pieces
- 1 dried bay leaf
- 2 tablespoons fresh thyme, leaves
- 1 tablespoon fresh oregano leaves
- 1 (14-ounce) can whole plum tomatoes, crushed
- 2 cups red wine, such as pinot noir
- 2 cups homemade or store-bought low-sodium beef stock
- 1/4 cup chopped flat-leaf parsley
- Zest of 1 lemon
Preheat oven to 350 degrees.
Heat vegetable oil in a large Dutch oven over medium-low heat until very hot. Place flour in a shallow dish. Season veal shanks with salt and pepper dredge in flour, shaking off excess. Working in batches if necessary, add shanks to Dutch oven (they should sizzle immediately). Cook, turning, until browned on all sides, 10 to 15 minutes. Remove veal shanks from Dutch oven and set aside.
Add onion, carrots, celery, and leek to Dutch oven cook, stirring, until softened and lightly browned, 8 to 10 minutes. Add bay leaf, thyme, oregano, tomatoes, wine, and stock. Return veal shanks to Dutch oven and bring to a simmer. Cover and transfer to oven cook, checking occasionally to make sure the liquid is still simmering, until meat is very tender, about 2 1/2 hours.
Remove from oven and transfer shanks to a platter cover with parchment paper-lined aluminum foil to keep warm. Place Dutch oven over medium heat simmer until sauce is thickened, about 15 minutes. Season with salt and pepper. Return shanks to Dutch oven to heat through and coat with sauce. Sprinkle with chopped parsley and lemon zest serve.
Tuscan Style Recipe
This recipe is specific to the Tuscan region of Italy. It is typically called Osso Buco alla Maremma which is a mountain region in Tuscany. Ossobuco or Osso Buco is Italian for &ldquobone with a hole&rdquo (osso &ldquobone&rdquo, buco &ldquohole&rdquo), a reference to the marrow hole at the centre of the cross-cut veal shank. The rich meat stews in the sauce until it is fall of the bone delicious. Warm your spirit and heart with this dish all season long.
Smoked Osso Bucco | Best Osso Bucco Recipe
I've made osso bucco conventionally on the stove or dutch oven but smoked osso bucco is by far the best osso bucco recipe I'll share with you. What is Osso Bucco? It is a beef or veal shank cut (lower leg of cattle). An Italian styled, tomato based dish with vegetables, wine, garlic, and herb mixture. Here is how it went down:
THE PREP: I gave these each a rub down with a mustard binder. Pitboss Grills Chop House Steak Rub was the flavor profile I wanted, but was too course for this type of meat. I conveniently used Pepper Mates pepper grinder to grind this rub to the right consistency I wanted. What I love about this professional grinder is that for every 5 turns, yields 1/2 tsp, so you know exact measurements.
THE SMOKE: Setting my Louisiana Grills Black Label pellet grill to 225 degrees, placing them right on the grill rack and water pan below it, I let these smoked osso bucco pieces build some smoke for a couple of hours.
After about 2-3 hours and an internal temperature of 180 degrees I wrapped them in butcher paper. I used Pitboss Grills butcher paper. As my shanks were smoking I prepared the the vegetables.
THE GOODS (aka Ingredients):
Red Wine (Dry, 1/2 cup) Beef Broth (1 cup) Onion (1 medium diced) Carrot (1 medium, diced) Celery (2 stalks, chopped) Cauliflower (1/2 cup, chopped)
Garlic (4 cloves, minced) Italian Seasoning (1/2 Tbsp) Parsley (fresh, for garnishing)
THE COOK: Set your smoker to 350 degrees. You want a nice saute temperature as your going to do your vegetables first. Using a cast iron skillet, add olive oil, onion, carrots, celery, cauliflower and saute until cooked. Once the vegetables are almost cooked, add garlic, Italian seasoning, and parsley. Saute for a minute or until fragrant. Lastly add the red wine and beef broth. Unwrapping your smoked osso bucco, bury them into the sauce as they will now braise for another couple hours. Once braised, serve over your favorite rice or potatoes.
FACTS ABOUT OSSO BUCCO vs. OXTAIL | WHAT IS OSSO BUCCO
What Is Osso Bucco?
Osso bucco is usually a beef or veal shank. A shank a from the lower leg of cattle.
What does Osso Bucco Mean?
Osso Bucco means bone with a hole. As you see, beef or veal shanks have large bone with a hole that is full of bone marrow.
Can You Eat The Marrow of Osso Bucco?
YES! It is such a flavorful part of of osso bucco. You can scoop it out and eat it OR spread it on some nice fresh bread.
Is Beef Shank The Same As Oxtail?
NO! Oxtail is from the tail of any cattle. Oxtail is a delicacy of Jamaican cuisine. Beef or veal shank is from the lower leg of cattle. It is an Italian styled dish. While they sometimes look a like (especially if cut extremely lower on the leg) are not the same. Beef shanks have less cartilage than oxtail so you get much less gelatin texture.
- 6 (1- to 1 1/2-inch-thick) pieces osso buco (veal shanks) (about 4 pounds 1.8kg total)
- Kosher salt and freshly ground black pepper
- 1 cup all-purpose flour (5 ounces 140g)
- 1/4 cup (60ml) extra-virgin olive oil, plus more if needed
- 1 tablespoon unsalted butter (1/2 ounce 15g)
- 1 large yellow onion, minced (12 ounces 340g)
- 2 medium carrots, minced (6 ounces 170g)
- 1 celery rib, minced (4 ounces 120g)
- 3 medium cloves garlic, minced
- 1 cup (235ml) dry white wine
- 3/4 cup (175ml) homemade or store-bought low-sodium chicken stock
- 1 (28-ounce 800g) can peeled whole tomatoes, seeded and drained, tomato flesh crushed by hand
- 3 fresh thyme sprigs
- 1 bay leaf
- For the Gremolada:
- 2 tablespoons (about 20g) finely minced flat-leaf parsley leaves and tender stems
- Zest of 1 lemon, finely minced
- 6 medium cloves garlic, finely minced
Preheat oven to 325°F (163°C). Season veal shanks all over with salt and pepper. If you have butcher's twine, you can tie a length of it tightly around the circumference of each shank this can help them hold their shape during cooking, but is not absolutely necessary.
Add flour to a shallow bowl. In a large Dutch oven, heat olive oil over medium-high heat until shimmering. Working in batches, lightly dredge shanks all over in flour, shaking off excess, and add to Dutch oven be careful not to over-crown the shanks. Cook shanks, turning occasionally, until lightly browned on both sides, about 4 minutes per side lower heat as necessary at any point to prevent scorching. Transfer browned shanks to a platter and repeat with remaining shanks add more oil to Dutch oven at any point if it becomes too dry.
Add butter to Dutch oven, along with onion, carrot, celery, and garlic. Cook, stirring, over medium-high heat until vegetables are softened and just starting to turn a light golden color, about 6 minutes.
Add wine, stock, and tomatoes to Dutch oven, along with veal shanks and any accumulated juices. Try to arrange the shanks in as even a layer as possible (a little overlap is okay to make them fit). The liquid should nearly but not totally cover the shanks if it doesn't, add more stock or water until it does. Add thyme and bay leaf. Bring to a simmer.
Prepare a parchment paper lid following these instructions Cover shanks with parchment lid and transfer to oven. Cook for 2 hours.
Meanwhile, for the Gremolada: In a small bowl, stir together parsley, lemon zest, and garlic. Set aside.
Remove parchment paper lid from shanks and continue cooking until they are fork-tender, about 1 hour longer. If the pot becomes too dry, add more stock or water as needed to keep it moist evaporation and reduction are good, but the pot shouldn't go dry. Feel free to move the shanks around so that any that are submerged can be exposed to the oven air. During the last 20 minutes of cooking, stir in 1 to 2 teaspoons (5 to 10ml) gremolada, depending on how strong you want the lemon and garlic flavor to be.
Carefully transfer shanks to a platter. (Using a spatula and tongs together can help prevent them from falling apart.) Using a spoon, carefully scrape off any excess fat on surface of braising juices. The liquid should be saucy and thick you can adjust the consistency by adding either water or stock to thin the sauce, or simmering it on the stovetop until more fully reduced. Discard thyme and bay leaf and season with salt and pepper if necessary.
Remove twine from shanks, if used. Serve shanks on plates, spooning braising sauce on top and passing remaining gremolada at the table for diners to sprinkle as a garnish to their own taste make sure to offer small spoons for scooping out marrow from bones. Osso buco is traditionally served with Risotto alla Milanese.
Osso Buco was VERY tender. I followed this to the T, and found the flavor to be lacking. Very disappointed with this and will not make again.
Best Recipe I have tried yet. I am not going to try another. For my taste buds, this one was as if they took all the other recipes and perfected them into one precise recipe on how to make osso buco perfect! It takes some time to do but it is worth it even if you do not have a food processor!!
A couple things, it took a long time with all of the chopping, and then after 2 hours in the oven, I read i need to reduce for 15 more minutes, and then bake another 10. I should have done a better job with the "glazing", and I needed more salt. These things I was disappointed with were MY FAULT not the recipes fault. I thought it was very good though, and may make it again, but instead on a weekend when I have more time. I saved the extra sauce/ Mirpoix mixture, for another day. :)
forgot the rating in my review below.
halved the number of shanks, but left all other amounts the same. Fantastic and flavorful. Prepared this early in the day all the way to the end. Put the shanks in a casserole and covered with the reduced juices. Let cool for an hour, then refrigerated. In the evening, we baked the shanks at 325 for about 40 minutes, basting a few times. Served over orzo pasta. Loved the fresh parsley, garlic and lemon zest added at serving. Fresh tasting and pretty. Make this-you will not be sorry!
Really good!Only note I would make is that unlss you have an enourmous dutch oven you will probably need to use two for this many shanks. I used two and just bumped up the veg, wine and tied thyme and parsely into two bundles. Simple recipe, very satisfying
Having never made Osso Buco before, I was quiet happy with this easy recipe and delicious meal. I had to pair the recipe down to two servings but the recipe is a keeper and well worth sharing.
Wow! Absolutely fabulous, easy to make and soooo delicious. Thank heavens for a little restraint we could have polished off the lot tonight, but we didn't and so have more for another evening. I served it with parsley mash and peas, couldn't have been a more wonderful meal. Another Gourmet hit - well what do I expect after reading Gourmet since 1982!
Outstanding. Used lamb shanks with red wine and beef broth, but otherwise followed the recipe exactly. One of the best meals I've had in quite a while. Served with Risotto Milanese and asperagus. Was very pretty also.
This is an exceptional recipe! I have made it 4 times in the past 4 weeks. (Just remember to do the reduction - it makes all the difference!)
Good- but not great. Followed the directions and ate it the next day to allow the flavours to deepen. Still just okay- 2.5 stars.
I have to say I was seriously under impressed by this recipe. I follow it exactly - used organic ingredients and the best veal osso buco from Grandville Island. There are better osso buco recipes out there.
This is a truly lovely recipe. This last time I made it with adult Buffalo shanks. The connective tissue was more prominent than one would experience with a much younger creature, but it was absolutely no problem, the flavor was phenomenal and the nutritional benefits of grass-fed animal protein made this osso buco even more delicious.
Tested the recipe on my husband and he fell in love again. I made it again for my German family for Christmas 2008 and they loved it too. The second time around I modified the recipe a bit as follows: --Make sure the meat will fit in your baking dish otherwise you will need a second or third baking dish but there will always be enough sauce. --I used 1 cup red wine and 1/2 cup of white wine. Make sure the red wine is not a deep purple color otherwise you sauce may be purple too. --If you serve the same wine you cook with, make sure you have an extra bottle or two for serving with the dinner. --I used four garlic cloves for the Osso Buco. --I used 1 400 ml (1.5 cups) jar of veal broth and 1 400 ml jar of chicken broth. --Don't skimp on the broth, buy a good brand w/o MSG. --I substituted 2 Tbsp tomato paste since good fresh Italian tomatoes were not in season. --Used 2 herb sachets instead of one and included 2 sprigs of fresh rosemary in each sachet. Also doubled the amount of bay leaves. --To save time I mincled all of the ingredients the night before. That way I didn't smell like garlic and onions when my guests arrived -) --I did not strain the pan juices since the veggies were finely chopped. --As a starch I have served this dish with mashed potatoes, polenta, and risotto. We prefer the mashed potatoes which require less time in the kitchen. As a veggie I served it with green beans. --With our leftovers my husband cooked red cabbage and added a bit of cinnamon adn we reheated the remaining green beans. Totally delicious too. Guten Appetit!
My son is home from school for a long weekend and asked if he could have a veal chop, which I couldn't find when I made a quick stop @ Costco. Instead, beautiful veal shank crosscuts (osso buco!) were for sale @ $5.90 a lb! Couldn't pass them up! This recipe is so easy! I had everything available @ home. Vegetables were quickly and finely chopped in my Cuisinart mini-prep (that I've had since I made baby food for my 17 year old!)and were cooked in a dutch oven while I browned the shanks in a skillet alongside(another big time saver!). Once they were brown I transferred them into the dutch oven, added the wine to the skillet and scraped the drippings, and before too long it was ready to be poured over the meat, followed by the broth and the tomatoes, which I strained and also whizzed in the mini-prep. I also made the gremolata in the mini-prep. This could be a commercial for the nini-prep. :-) In any event, very flavorful and easy. I paired it with rice in a pasta bowl, as that was all that was available, but I'll bet polenta or even mashed potatoes would be phenomenal. A great rainy day or winter dish. Next time, I'll try beef or lamb shanks, or, perhaps, even oxtail this way.
I was clearing out my recipe file and came across my favorite osso bucco recipe! I had actually typed it in 1991. I can't wait to make it again eventhough veal shanks at my market are about $8 a pound. I served it with both polenta and rissoto.
I made this for Christmas Eve dinner and it really was a hit. I followed the recipe fairly close but added a little orange zest during braising. It is fairly labor intensive but worth it. Using the leftover sauce and meat over egg noodles.
Wow! Easily one of the best meals I have served my guests. I followed the recipe exactly, except ran out of time to finish with the gremolata (will try it next time). I served this plated (best in a large pasta bowl) with creamy cheese polenta, then the shank and garnished with sugar snap peas. My guests practically licked the bowls clean! Only needed 4 servings, but made the complete sauce recipe and had plenty of the yummy sauce left for another meal. Great "make ahead" meal - and enjoy your guests!
I've made this recipe for two different dinner parties - it was a hit at both. The only modifications I made to the recipe were to add a few tablespoons of tomato paste after removing the veal to give the sauce more body, and I used an immersion blender to break the vegetables down rather than straining the sauce. I served it with parmesan orzo and roasted asparagus - yum. Made the gremolata the first time, but my guests didn't care for it so I left it out the second time. There was enough sauce left to serve with linguini the next night.
This was just Ok. Two veal shanks and $22(!) later it was nothing to rave about. Save your pennies and your efforts by going to the osso recipe with mushroon sauce and use beef shanks instead. Now THAT is a smashing recipe!!
I've prepared this recipe twice, once for Valentine's Day and again on New Year's Eve, albeit with some modifications. I feel I have more control over the heat if cooked on the stovetop versus the oven and I very much prefer if the cooking liquid is pureed and strained to make the dish a little more elegant. I think this is an exceptionnally easy recipe to make and it certainly would benefit from advance preparation. If I had remembered to add anchovies (a discovery from another recipe) to my grocery list they would have been used. It is the essential ingredient to bring it all together.
Great dish! I didn't change a thing. I saved this recipe in my box and have made it time and time again. I serve with wild mushroom risotto.
With some "tweaking," this recipe is good to go. I had no kitchen string, so I used dental floss instead. It works! Added a tspn.( or more!)of sugar to the tomato basting juices, and almost an entire bouillon cube (chicken flavored)to give the final sauce a boost. Used a Pinot Grigio/champagne mix for the wine because that's what I had on hand. Definitely sprinkle the gremolata over the finished product--enhances the taste and looks good. It is NOT a labor intensive dish. While it's stewing in the oven for two hours, do something else--like make a fabulous dessert!
This recipe NEVER fails! The flavors are incredibly delicious. This dish is absolutely perfect for impressing your guests and making them feel at home.
Wonderful recipe. I substituted the veal shank for Lamb and it was perfect. It was hard work, but fun and very good. Red wine is great with this dish