Osso buco is the ultimate comfort food that feels like a warm hug on a plate. Slow-cooked veal shanks become incredibly tender and are perfect for impressing at a dinner party. Each recipe offers a unique take, from refreshing lemon gremolata to deep, rich red wine sauces. These variations will definitely bring a touch of elegance to your next gathering. Let’s explore these delicious osso buco recipes together.
Traditional Milanese Veal Osso Buco
Osso Buco, which translates to “bone with a hole,” is a classic Italian dish hailing from the Lombardy region, specifically Milan. This hearty and flavorful dish features veal shanks braised in a rich tomato and white wine sauce, which results in tender, succulent meat that falls off the bone.
Traditionally, Osso Buco is garnished with a zesty gremolata, a mixture of lemon zest, garlic, and parsley, adding a fresh contrast to the deep flavors of the braise. It’s often served with risotto alla Milanese, a creamy saffron-flavored rice dish, or simply with polenta or mashed potatoes.
The secret to a perfect Traditional Milanese Veal Osso Buco lies in the slow cooking process, allowing the flavors to meld and the meat to become tender. The marrow within the bone provides an additional layer of richness, making this dish both luxurious and comforting.
Creating this dish involves a few steps, including searing the veal shanks and slowly simmering them with vegetables and aromatics, but the end result is well worth the effort. It’s a dish that brings warmth and a touch of elegance to any dinner table.
Ingredients for 4-6 servings:
- 4-6 veal shanks, approximately 1 1/2 inches thick
- Salt and freshly ground black pepper
- 1/2 cup all-purpose flour, for dredging
- 1/4 cup olive oil
- 1 cup onion, finely chopped
- 1/2 cup carrot, finely chopped
- 1/2 cup celery, finely chopped
- 2 cloves garlic, minced
- 1 cup dry white wine
- 1 cup chicken or beef broth
- 1 can (14 ounces) diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1 bay leaf
- Zest of 1 lemon
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon unsalted butter
Cooking Instructions:
- Prepare the Veal Shanks: Pat the veal shanks dry with paper towels to remove any excess moisture. Season each shank with salt and pepper. Dredge the shanks in flour, shaking off any excess.
- Sear the Shanks: In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Add the veal shanks and brown on all sides, about 3-4 minutes per side. This step enhances the flavor of the meat. Remove the browned shanks and set aside.
- Sauté the Vegetables: In the same pot, add the chopped onion, carrot, and celery. Sauté over medium heat until the vegetables are softened, about 5 minutes. Add the minced garlic and sauté for another minute until fragrant.
- Deglaze the Pan: Pour in the white wine, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce by half, which should take about 3-4 minutes.
- Simmer the Osso Buco: Return the veal shanks to the pot. Add the broth, diced tomatoes, thyme, and bay leaf. Confirm the liquid covers at least two-thirds of the shanks. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 1 1/2 to 2 hours, or until the meat is tender and nearly falling off the bone. Occasionally check and stir, adding more broth if needed.
- Prepare the Gremolata: While the Osso Buco is cooking, mix together the lemon zest, chopped parsley, and a pinch of minced garlic in a small bowl. This will be used as a garnish.
- Finish and Serve: Once the veal is tender, remove the bay leaf and discard. Stir in the unsalted butter to add a glossy finish to the sauce. Serve the Osso Buco hot, topped with a sprinkle of gremolata, alongside a side of risotto, polenta, or mashed potatoes.
Extra Tips:
When making Traditional Milanese Veal Osso Buco, it’s important to choose veal shanks that are uniformly thick to guarantee even cooking.
If you prefer a thicker sauce, you can reduce it further after removing the shanks by simmering it uncovered. Be gentle when handling the shanks to prevent the marrow from falling out.
Finally, the gremolata is an essential component that shouldn’t be skipped, as it provides a fresh and bright contrast to the rich flavors of the dish.
Osso Buco With Lemon and Herb Gremolata
Osso Buco, a traditional Italian dish made with braised veal shanks, is elevated with a revitalizing lemon and herb gremolata. The dish is known for its rich and hearty flavors, with tender meat that falls off the bone, accompanied by a vibrant gremolata that provides a zesty counterpoint. This recipe is perfect for a cozy dinner party or a special family meal, as it encapsulates the essence of comforting home-cooked Italian cuisine.
The key to a successful Osso Buco lies in the long, slow cooking process that allows the flavors to meld together beautifully. The veal shanks are first browned to develop a deep, savory flavor, and then simmered in a fragrant mixture of white wine, vegetables, and herbs until they become meltingly tender. The finishing touch is the gremolata, a bright blend of lemon zest, garlic, and parsley, which adds a fresh and aromatic element to the dish. This recipe serves 4-6 people, making it ideal for sharing and savoring with loved ones.
Ingredients (Serves 4-6):
- 4 veal shanks, each about 1 ½ inches thick
- Salt and freshly ground black pepper, to taste
- ½ cup all-purpose flour, for dredging
- ¼ cup olive oil
- 1 large onion, finely chopped
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 cup dry white wine
- 2 cups chicken or veal stock
- 1 can (14 ounces) diced tomatoes, drained
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 tablespoon tomato paste
- Zest of 1 lemon
- ¼ cup chopped fresh parsley
- 1 clove garlic, finely minced for gremolata
Cooking Instructions:
- Prepare the Veal Shanks: Season the veal shanks with salt and pepper. Dredge them in flour, shaking off the excess. This step will help create a nice crust and thicken the sauce as it cooks.
- Brown the Shanks: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the veal shanks and brown them on all sides, about 3-4 minutes per side. Once browned, remove the shanks and set them aside.
- Cook the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook over medium heat until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Deglaze the Pot: Pour in the white wine, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce by half, about 3-4 minutes.
- Simmer the Osso Buco: Return the veal shanks to the pot. Add the stock, diced tomatoes, bay leaves, thyme, rosemary, and tomato paste. Stir to combine. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 1.5 to 2 hours, or until the meat is tender and easily pulls away from the bone.
- Make the Gremolata: While the Osso Buco is cooking, prepare the gremolata by combining the lemon zest, parsley, and minced garlic in a small bowl. Mix well and set aside.
- Finish and Serve: Once the Osso Buco is cooked, remove the bay leaves and adjust seasoning with salt and pepper if needed. Serve each veal shank with a generous spoonful of the sauce and a sprinkle of the lemon and herb gremolata on top.
Extra Tips:
When cooking Osso Buco, patience is key. Allowing the dish to slowly simmer results in tender meat and a deeply flavorful sauce. Using a good quality dry white wine for deglazing will enhance the taste of the sauce.
If veal shanks aren’t available, beef shanks can be used as a substitute, although the cooking time may need to be adjusted accordingly. Serve the Osso Buco with a side of creamy risotto or polenta to soak up the rich sauce, and don’t forget to enjoy the marrow from the bone for an authentic experience.
Red Wine Braised Osso Buco
Red Wine Braised Osso Buco is a classic Italian dish that brings together the rich flavors of braised veal shanks, aromatic vegetables, and a robust red wine sauce. This hearty and comforting dish is perfect for a special dinner or a cozy family meal. The slow cooking process allows the meat to become incredibly tender, while the wine and stock form a deeply flavorful sauce that complements the richness of the veal.
Traditionally served with risotto or polenta, this dish is sure to impress and satisfy your guests. To prepare this dish, start by selecting high-quality veal shanks, which are the star of Osso Buco. The name “Osso Buco” translates to “bone with a hole” in Italian, referring to the marrow-filled bone in the center of each shank. The marrow adds an extra depth of flavor to the dish, making it truly irresistible.
As the shanks braise slowly in the oven, the flavors of the wine, vegetables, and herbs meld together, creating a sauce that’s both complex and comforting. This recipe serves 4-6 people, making it ideal for gatherings or a festive occasion.
Ingredients for 4-6 servings:
- 4 veal shanks (about 1 1/2 to 2 inches thick)
- Salt and freshly ground black pepper
- 1/4 cup all-purpose flour
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 cup red wine (such as Chianti or Barolo)
- 1 cup beef stock
- 1 can (14 ounces) diced tomatoes, with juice
- 2 tablespoons tomato paste
- 2 sprigs fresh thyme
- 2 bay leaves
- Zest of 1 lemon
- 2 tablespoons chopped fresh parsley
Cooking Instructions:
- Preheat and Prepare: Preheat your oven to 325°F (165°C). Season the veal shanks generously with salt and pepper. Dredge each shank in flour, shaking off the excess.
- Brown the Shanks: In a large Dutch oven or heavy ovenproof pot, heat the olive oil over medium-high heat. Add the veal shanks and brown them on all sides, about 4-5 minutes per side. Transfer the shanks to a plate and set aside.
- Sauté the Vegetables: In the same pot, add the onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened. Add the garlic and cook for another minute, until fragrant.
- Deglaze with Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for about 3-4 minutes, reducing slightly.
- Combine Ingredients: Stir in the beef stock, diced tomatoes with juice, tomato paste, thyme, and bay leaves. Return the veal shanks to the pot, nestling them into the sauce. Confirm they’re mostly submerged.
- Braise in Oven: Cover the pot with a lid and transfer it to the preheated oven. Braise for about 2 to 2 1/2 hours, or until the veal is tender and easily pulls away from the bone.
- Finish and Serve: Remove the pot from the oven. Discard the bay leaves and thyme sprigs. Stir in the lemon zest and parsley. Serve the Osso Buco hot, accompanied by risotto or polenta, and spoon the sauce generously over the top.
Extra Tips:
For the best results, choose a full-bodied red wine that you’d enjoy drinking, as it greatly impacts the flavor of the dish. If time allows, prepare the Osso Buco a day in advance; the flavors will deepen overnight.
Before serving, gently reheat over low heat, stirring occasionally. Additionally, don’t skip the lemon zest and parsley at the end; these ingredients add a fresh, bright finish that balances the richness of the dish.
Slow Cooker Osso Buco With Tomato and Basil
Osso Buco, a classic Italian dish, is traditionally made with veal shanks braised with vegetables, white wine, and broth. This slow cooker version of Osso Buco with tomato and basil puts a modern twist on the timeless recipe, offering a convenient way to enjoy its rich flavors without spending hours in the kitchen.
The slow cooker method guarantees that the meat becomes tender and succulent, while the tomatoes and basil infuse the dish with a fresh and aromatic profile, making it perfect for a cozy dinner with family or friends.
This recipe serves 4-6 people and is perfect for a weekend meal or a special occasion. The combination of tender meat, tangy tomatoes, and fragrant basil creates a harmonious balance of flavors that will delight your taste buds.
Pair it with a side of creamy polenta or a crusty loaf of bread to soak up the flavorful sauce. Follow the instructions carefully to achieve the best results, and you’ll have a comforting and delicious meal ready to impress your guests.
Ingredients:
- 4 veal shanks, each about 1.5 inches thick
- Salt and freshly ground black pepper
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 cup dry white wine
- 2 cups beef broth
- 1 can (14.5 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/4 cup fresh basil leaves, chopped
- Zest of 1 lemon
Cooking Instructions:
- Prepare the Veal Shanks: Season the veal shanks with salt and pepper, then dredge them in flour, shaking off any excess.
- Sear the Shanks: In a large skillet, heat the olive oil over medium-high heat. Add the veal shanks and sear them until browned on all sides, about 3-4 minutes per side. Transfer the shanks to the slow cooker.
- Sauté the Vegetables: In the same skillet, add the onion, carrots, celery, and garlic. Sauté until the vegetables are soft and fragrant, about 5 minutes. Transfer the vegetables to the slow cooker.
- Deglaze the Skillet: Pour the white wine into the skillet, scraping up any browned bits from the bottom. Allow the wine to simmer for 2 minutes, then pour it into the slow cooker.
- Add Remaining Ingredients: Add the beef broth, diced tomatoes, tomato paste, oregano, thyme, and bay leaf to the slow cooker. Stir to combine.
- Slow Cook: Cover the slow cooker and cook on low for 7-8 hours, or until the meat is tender and falling off the bone.
- Finish with Fresh Basil: Once cooked, stir in the chopped fresh basil and lemon zest. Let the Osso Buco sit for a few minutes to allow the flavors to meld.
- Serve: Remove the bay leaf before serving. Serve the Osso Buco hot, with your choice of side.
Extra Tips:
When preparing this dish, it’s important to brown the veal shanks properly to develop a deep, rich flavor. If your slow cooker has a sear function, you can use it to brown the meat, saving time and reducing the number of dishes.
Be sure to taste the sauce before serving and adjust the seasoning if needed, as the flavors can vary based on the ingredients used. For an added touch of elegance, garnish each serving with a sprinkle of fresh basil or grated lemon zest. Enjoy your Slow Cooker Osso Buco with Tomato and Basil with a glass of your favorite Italian red wine for a truly authentic experience.
White Wine and Garlic Osso Buco
Osso Buco is a classic Italian dish that shines with its rich flavors and tender meat. The White Wine and Garlic Osso Buco variation elevates this traditional meal with the fragrant aroma of garlic and the sophisticated touch of white wine. This version makes for a delightful meal that’s elegant enough for a dinner party yet cozy enough for a family gathering.
The slow-cooked veal shanks become incredibly tender, and the sauce, imbued with wine and aromatic herbs, gives it a depth of flavor that’s simply irresistible.
The preparation of White Wine and Garlic Osso Buco requires patience, as slow cooking is key to achieving the perfect texture and taste. By searing the veal shanks to a golden brown and simmering them in a white wine sauce, the dish develops a savory complexity that’s truly rewarding. This recipe serves 4-6 people, making it ideal for sharing with friends and family.
Ingredients:
- 4-6 veal shanks, each about 1 1/2 inches thick
- Salt and freshly ground black pepper
- 1/4 cup all-purpose flour, for dredging
- 1/4 cup olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 6 cloves garlic, minced
- 1 cup dry white wine
- 2 cups chicken or beef broth
- 1 (14-ounce) can diced tomatoes, with juice
- 2 teaspoons fresh thyme leaves
- 1 bay leaf
- 2 tablespoons chopped fresh parsley, for garnish
- Zest of 1 lemon, for garnish
Cooking Instructions:
- Prepare the Veal Shanks: Season the veal shanks generously with salt and pepper. Dredge each shank in flour, shaking off the excess. This will help create a nice crust on the meat when seared.
- Sear the Meat: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the veal shanks and cook until they’re well browned on both sides, about 5 minutes per side. You may need to do this in batches. Transfer the browned shanks to a plate and set aside.
- Cook the Aromatics: In the same pot, add the onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are softened. Add the minced garlic and cook for another minute, stirring frequently.
- Deglaze with Wine: Pour in the white wine and scrape up any brown bits from the bottom of the pot. Allow the wine to simmer for about 2 minutes, letting the alcohol cook off.
- Create the Sauce: Add the broth, diced tomatoes with their juice, thyme, and bay leaf to the pot. Stir to combine all the ingredients.
- Simmer the Osso Buco: Return the veal shanks to the pot, submerging them in the liquid. Bring the mixture to a gentle simmer, then cover and reduce the heat to low. Cook for 1.5 to 2 hours, or until the meat is tender and falling off the bone. Check occasionally and add more broth if needed.
- Finish and Serve: Remove the bay leaf and adjust the seasoning with salt and pepper, if necessary. Sprinkle with chopped parsley and lemon zest before serving.
Extra Tips:
When preparing Osso Buco, it’s important to choose veal shanks that are well-marbled and of uniform size for even cooking. If you prefer a richer sauce, you can add a pat of butter at the end of cooking.
For a complete meal, serve the Osso Buco with risotto, polenta, or mashed potatoes to soak up the flavorful sauce. Remember, patience is key with this dish; the longer it cooks, the more tender the meat will become. Enjoy your culinary masterpiece!
Osso Buco Alla Romana With Artichokes
Osso Buco Alla Romana with Artichokes is a delightful variation of the traditional Milanese dish, which is known for its rich flavors and tender meat. This version, inspired by the culinary traditions of Rome, incorporates artichokes, adding a unique twist to the classic recipe. The braised veal shanks are cooked until they’re succulent and fall-off-the-bone tender, while the artichokes provide a subtle earthy flavor that complements the richness of the meat.
The dish is perfect for a cozy family dinner or an impressive main course for a special occasion. The slow-cooked veal shanks absorb the flavors of white wine, tomatoes, and aromatic herbs, creating a mouthwatering sauce that pairs beautifully with polenta or risotto. The addition of artichokes not only enhances the flavor but also adds a touch of elegance and sophistication. This recipe serves 4-6 people, making it ideal for gatherings or an indulgent meal with loved ones.
Ingredients for 4-6 servings:
- 4 veal shanks (about 1 1/2 inches thick)
- Salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 4 tablespoons olive oil
- 2 tablespoons butter
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 cup dry white wine
- 1 cup chicken or beef stock
- 1 can (14 ounces) crushed tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- 4 artichokes, trimmed and quartered
- Zest of 1 lemon
- 2 tablespoons chopped fresh parsley
Cooking Instructions:
- Prepare the Veal Shanks: Season the veal shanks with salt and pepper. Dredge them in flour, shaking off any excess.
- Brown the Shanks: In a large, heavy-bottomed pot, heat the olive oil and butter over medium-high heat. Add the veal shanks and brown them on all sides, about 8 minutes total. Remove the shanks from the pot and set aside.
- Sauté the Vegetables: In the same pot, add the onion, carrots, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
- Deglaze the Pot: Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, about 2-3 minutes.
- Add Liquids and Seasonings: Stir in the chicken stock, crushed tomatoes, bay leaves, and thyme. Return the veal shanks to the pot, and make certain they’re submerged in the liquid.
- Simmer the Dish: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1 1/2 to 2 hours, or until the veal is tender and easily pulls away from the bone.
- Cook the Artichokes: About 30 minutes before the veal is done, add the quartered artichokes to the pot. Confirm they’re evenly distributed and submerged in the sauce.
- Finish with Garnish: Once the veal is tender, remove the pot from the heat. Stir in the lemon zest and fresh parsley for a burst of freshness.
Extra Tips:
When preparing the artichokes, make sure to remove the tough outer leaves and trim the stems properly to avoid any bitterness. If fresh artichokes aren’t available, you can substitute them with canned or frozen artichokes, ensuring they’re well-drained before adding to the pot.
To enhance the flavor of the sauce, you can add a small piece of Parmesan rind during the simmering process. Serve Osso Buco Alla Romana with creamy polenta or risotto to soak up the delicious sauce.
Spicy Osso Buco With Calabrian Chili
Osso Buco is a classic Italian dish traditionally made with slow-cooked veal shanks. This version incorporates Calabrian chili, adding a spicy kick to the rich, savory flavors of the dish. The Calabrian chili, known for its fruity yet fiery heat, beautifully complements the tender meat and aromatic vegetables. This recipe offers a delightful twist on the traditional osso buco, perfect for those who enjoy a bit of spice in their meals.
This dish is best served with a side of creamy polenta or risotto, which pairs wonderfully with the rich sauce created during the slow cooking process. The recipe serves 4-6 people, making it ideal for a family dinner or an intimate gathering. The key to achieving the best results is to allow the meat to cook slowly, guaranteeing it becomes tender and absorbs the flavors of the sauce.
Ingredients (serves 4-6):
- 4 veal shanks, about 1 1/2 inches thick
- Salt and pepper to taste
- 1/2 cup all-purpose flour, for dredging
- 1/4 cup olive oil
- 2 tablespoons butter
- 1 onion, finely chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup chicken or beef broth
- 1 can (14 oz) crushed tomatoes
- 2 tablespoons Calabrian chili paste
- 2 sprigs fresh thyme
- 2 bay leaves
- Zest of 1 lemon
- 2 tablespoons fresh parsley, chopped
Cooking Instructions:
- Prepare the Veal Shanks: Pat the veal shanks dry with paper towels. Season them generously with salt and pepper. Dredge each shank lightly in the flour, shaking off any excess.
- Brown the Shanks: Heat the olive oil and butter in a large Dutch oven over medium-high heat. Add the shanks and brown them on all sides, about 8-10 minutes total. Remove the shanks and set aside.
- Sauté Vegetables: In the same pot, add the onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened. Add the garlic and cook for an additional minute until fragrant.
- Deglaze the Pot: Pour in the white wine, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce by half.
- Combine Ingredients: Add the broth, crushed tomatoes, and Calabrian chili paste to the pot. Stir to combine, then return the veal shanks to the pot. Add the thyme and bay leaves.
- Simmer: Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook for about 2 to 2 1/2 hours, or until the meat is very tender and falling off the bone.
- Finish and Serve: Remove the thyme sprigs and bay leaves. Stir in the lemon zest and chopped parsley. Taste and adjust seasoning if necessary. Serve the osso buco hot, accompanied by polenta or risotto.
Extra Tips:
For an even deeper flavor, prepare the osso buco a day in advance and allow it to rest in the refrigerator overnight. This resting period enhances the flavors and makes the meat even more tender.
When reheating, do so gently to avoid drying out the meat. Additionally, if you find the sauce too thick, you can thin it with a bit of extra broth or water. Always taste and adjust the seasoning before serving to guarantee a balanced flavor.
Osso Buco With Creamy Polenta
Osso Buco is a classic Italian dish that translates to “bone with a hole,” referring to the marrow-filled shank bone that’s the star of the dish. This recipe for Osso Buco with Creamy Polenta combines the rich, slow-cooked flavors of braised veal shanks with a comforting, smooth polenta base. The veal shanks are browned and then slowly cooked with aromatic vegetables, white wine, and broth until they’re tender and flavorful.
The creamy polenta provides a perfect counterpart, absorbing the savory sauce and adding a delightful texture contrast. For a serving size of 4-6 people, this dish won’t only satisfy your guests but also introduce them to an authentic taste of Italian cuisine. The preparation requires a bit of time and patience, as the slow cooking process is essential to develop the deep, rich flavors that make Osso Buco so special.
The creamy polenta, made with fine cornmeal, butter, and cheese, complements the dish perfectly, providing a rich and satisfying base for the succulent meat and sauce.
Ingredients:
- 4-6 veal shanks, about 1 1/2 inches thick
- Salt and freshly ground black pepper
- 1/2 cup all-purpose flour, for dredging
- 1/4 cup olive oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1 cup chicken or beef broth
- 1 can (14 oz) diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- Zest of 1 lemon
- 1/4 cup fresh parsley, chopped
For the Creamy Polenta:
- 4 cups water
- 1 cup fine cornmeal
- 2 tablespoons butter
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
Cooking Instructions:
- Prepare the Veal Shanks: Season the veal shanks with salt and pepper, then dredge in flour, shaking off any excess.
- Brown the Shanks: In a large, heavy pot or Dutch oven, heat olive oil over medium-high heat. Add the veal shanks and brown on all sides, about 8 minutes total. Remove shanks and set aside.
- Sauté Vegetables: In the same pot, add onion, carrots, and celery. Sauté until vegetables are soft, about 5 minutes. Add garlic and cook for another minute.
- Deglaze and Simmer: Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it reduce by half. Stir in broth, tomatoes, tomato paste, thyme, and bay leaf. Return the shanks to the pot, ensuring they’re submerged in the liquid.
- Cook the Osso Buco: Cover the pot and reduce heat to low. Simmer for about 2 hours, turning the shanks occasionally, until the meat is tender and falling off the bone.
- Prepare the Polenta: About 30 minutes before the osso buco is done, bring water to a boil in a medium saucepan. Gradually whisk in cornmeal. Reduce heat to low and cook, stirring frequently, until polenta is thick and creamy, about 20 minutes. Stir in butter and Parmesan cheese. Season with salt and pepper.
- Finish the Dish: Once the osso buco is cooked, remove the bay leaf and stir in the lemon zest and parsley. Adjust seasoning as needed.
- Serve: Spoon the creamy polenta onto plates and top with the osso buco and its sauce.
Extra Tips:
For the best flavor, allow the veal shanks to rest at room temperature for about 30 minutes before cooking. If you prefer a thicker sauce, remove the shanks once done and reduce the sauce over medium heat until desired consistency is reached.
You can also substitute veal with beef shanks or lamb shanks if preferred. If time allows, prepare the dish a day in advance and reheat before serving, as the flavors deepen overnight.
Mushroom and Porcini Osso Buco
Osso Buco is a traditional Italian dish that showcases the rich flavors of braised meat. This version, Mushroom and Porcini Osso Buco, adds an earthy depth to the classic recipe with the inclusion of both fresh and dried mushrooms. The combination of tender veal shanks, aromatic vegetables, and a luscious mushroom-infused broth creates a dish that’s both comforting and sophisticated. Perfect for a cozy dinner or a special occasion, this recipe serves 4-6 people.
This Mushroom and Porcini Osso Buco is a labor of love that results in a truly rewarding dining experience. As the veal shanks slowly cook, they absorb the robust flavors of the mushrooms, wine, and herbs, yielding a dish that’s both rich and aromatic. Serve it with a side of creamy polenta or risotto, and don’t forget to include a gremolata topping for a fresh, zesty finish. With a little bit of patience and care, you’ll have a memorable meal that celebrates the best of Italian cuisine.
Ingredients (serves 4-6 people):
- 4 veal shanks, about 1 1/2 inches thick
- Salt and freshly ground black pepper
- 1 cup all-purpose flour, for dredging
- 1/4 cup olive oil
- 2 tablespoons unsalted butter
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1 1/2 cups chicken or beef broth
- 1 can (14 ounces) diced tomatoes, drained
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 ounce dried porcini mushrooms, rehydrated and chopped
- 8 ounces fresh mushrooms (such as cremini or button), sliced
- Zest of 1 lemon
- 1/4 cup fresh parsley, chopped
Cooking Instructions:
- Prepare the Veal Shanks: Season the veal shanks generously with salt and pepper. Dredge each piece in flour, shaking off any excess.
- Sear the Meat: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the veal shanks and sear on each side until golden brown, about 4-5 minutes per side. Remove the shanks and set aside.
- Sauté the Vegetables: Reduce the heat to medium and add the butter to the pot. Once melted, add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 8 minutes. Add the garlic and cook for another minute.
- Deglaze and Build the Sauce: Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer until reduced by half. Then, add the broth, tomatoes, thyme, bay leaves, and the rehydrated porcini mushrooms along with the soaking liquid, being careful to leave any sediment behind.
- Add the Fresh Mushrooms: Stir in the fresh sliced mushrooms. Return the veal shanks to the pot, nestling them into the sauce. Bring the mixture to a simmer.
- Braise the Osso Buco: Cover the pot and transfer it to a preheated oven at 325°F (160°C). Cook for 1.5 to 2 hours, or until the meat is tender and easily pulls away from the bone.
- Finish and Serve: Remove the pot from the oven. Discard the thyme sprigs and bay leaves. Sprinkle the zest of lemon and chopped parsley over the top before serving.
Extra Tips:
For the best flavor, try to use the most flavorful broth you can find, or make your own at home. If you can’t find veal shanks, you can substitute with beef shanks, but adjust the cooking time as needed since they may take longer to become tender.
To rehydrate the dried porcini mushrooms, soak them in warm water for about 20 minutes prior to using. This soaking liquid is rich in flavor and can be added to the dish for an extra umami boost.
Finally, don’t skip the gremolata topping; it adds a burst of freshness that complements the rich flavors of the dish beautifully.
Osso Buco With Rich Beef Stock and Carrots
Osso Buco With Rich Beef Stock and Carrots is a classic Italian dish that combines the robust flavors of braised veal shanks with a deep, savory beef stock. This dish is traditionally slow-cooked to allow the rich flavors to fully develop, resulting in tender meat that falls off the bone. The addition of carrots provides a subtle sweetness that complements the hearty beef stock, making this a perfect dish for a cozy family dinner or a special occasion.
The key to a delicious Osso Buco is patience and the quality of your ingredients. Veal shanks are the star of the dish, and when cooked slowly, they absorb the flavors of the accompanying stock and vegetables beautifully. The beef stock should be rich and flavorful, ideally homemade, to enhance the overall taste. This recipe also incorporates a classic gremolata topping, a zesty mix of lemon zest, garlic, and parsley, to add a fresh and aromatic finish.
Ingredients for 4-6 servings:
- 4 veal shanks, about 1 1/2 inches thick
- Salt and freshly ground black pepper
- 1/2 cup all-purpose flour, for dusting
- 1/4 cup olive oil
- 1 onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1 1/2 cups rich beef stock
- 1 can (14 ounces) diced tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- Zest of 1 lemon
- 2 tablespoons chopped fresh parsley
Cooking Instructions:
- Prepare the Veal Shanks: Season the veal shanks generously with salt and pepper. Dust each shank lightly with flour, shaking off the excess.
- Brown the Shanks: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the veal shanks and brown them on all sides, about 4-5 minutes per side. Remove the shanks and set aside.
- Sauté the Vegetables: In the same pot, add the chopped onion, carrots, celery, and garlic. Sauté over medium heat until the vegetables are soft and fragrant, about 5-7 minutes.
- Deglaze with Wine: Pour the white wine into the pot, scraping up any browned bits from the bottom. Allow the wine to simmer and reduce by half.
- Add Stock and Tomatoes: Add the beef stock, diced tomatoes, bay leaves, and thyme to the pot. Stir to combine.
- Braise the Shanks: Return the veal shanks to the pot, making sure they’re submerged in the liquid. Bring to a simmer, then reduce the heat to low. Cover and cook for 2 to 2 1/2 hours, or until the meat is tender and falling off the bone.
- Prepare the Gremolata: In a small bowl, mix together the lemon zest and chopped parsley. This will be sprinkled over the finished dish for a burst of freshness.
- Serve: Once cooked, remove the bay leaves and discard. Plate the Osso Buco with a generous ladle of the sauce and vegetables over the top. Sprinkle with the gremolata before serving.
Extra Tips: To guarantee a truly rich and flavorful dish, consider using homemade beef stock if possible. It adds an unmatched depth of flavor.
When browning the veal shanks, make sure not to overcrowd the pan, as this will prevent them from browning properly. If necessary, brown the shanks in batches.
Finally, Osso Buco pairs beautifully with risotto or creamy polenta, making for a complete and satisfying meal.
Saffron-Infused Osso Buco With Risotto
This luxurious Saffron-Infused Osso Buco with Risotto is a celebration of classic Italian flavors, where tender veal shanks are slowly braised with an aromatic blend of herbs and vegetables, then paired with a creamy saffron risotto. The dish is an elegant choice for a special dinner or a hearty Sunday meal with family and friends. The saffron not only adds a beautiful golden hue to the risotto but also imparts a subtle floral aroma that complements the robust flavors of the osso buco.
Osso buco, meaning “bone with a hole,” refers to the cross-cut shank that’s the star of this dish. The marrow in the bone melts into the sauce during cooking, adding depth and richness. This recipe beautifully balances the savory and earthy notes of the braised veal with the creamy and slightly nutty flavors of the risotto, resulting in a truly unforgettable meal.
Ingredients (Serves 4-6):
*For the Osso Buco:*
- 4-6 veal shanks, each about 1 1/2 inches thick
- Salt and freshly ground black pepper
- 1/2 cup all-purpose flour, for dusting
- 1/4 cup olive oil
- 1 cup diced onion
- 1 cup diced carrot
- 1/2 cup diced celery
- 4 cloves garlic, minced
- 1 cup dry white wine
- 2 cups beef or veal stock
- 1 can (14.5 oz) diced tomatoes, with juice
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 2 bay leaves
- Zest of 1 lemon
For the Saffron Risotto:
- 2 cups Arborio rice
- 1/2 cup dry white wine
- 6 cups chicken stock, kept warm
- 1/4 teaspoon saffron threads
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper, to taste
Cooking Instructions:
1. Prepare the Veal Shanks:
Season the veal shanks with salt and pepper, then dust lightly with flour, shaking off the excess. This will help in forming a nice crust and thickening the sauce.
2. Brown the Shanks:
In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Add the shanks and brown them on all sides, about 3-4 minutes per side. Remove and set aside.
3. Sauté Aromatics:
In the same pot, reduce the heat to medium and add the onion, carrot, and celery. Sauté until the vegetables are soft and golden, about 5-7 minutes. Stir in the garlic and cook for an additional minute.
4. Deglaze and Simmer:
Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer until the wine is reduced by half. Add the stock, diced tomatoes, tomato paste, thyme, and bay leaves, stirring to combine.
5. Braise the Osso Buco:
Return the veal shanks to the pot, submerging them in the liquid as much as possible. Bring to a gentle simmer, cover, and cook on low heat for 1.5 to 2 hours, or until the veal is tender and falling off the bone.
6. Make the Risotto:
About 30 minutes before the osso buco is done, start the risotto. In a large saucepan, toast the Arborio rice over medium heat for 2 minutes, then add the white wine and saffron. Stir continuously until the wine is absorbed.
7. Cook the Risotto:
Begin adding the warm chicken stock, one ladle at a time, stirring constantly. Allow each addition of stock to be absorbed before adding the next. Continue until the rice is creamy and al dente, about 18-20 minutes.
8. Finish the Risotto:
Stir in the Parmesan cheese and butter, mixing until creamy. Season with salt and pepper to taste.
9. Serve:
Plate the osso buco over a bed of saffron risotto, garnishing with lemon zest and more Parmesan if desired.
Extra Tips:
When making this dish, it’s essential to keep the chicken stock for the risotto warm, as adding cold liquid can affect the texture and cooking time of the rice.
When buying saffron, look for deep red threads, and avoid any that appear yellow, as these are often less potent. If you prefer a stronger saffron flavor, you can steep the threads in a small amount of warm stock before adding them to the risotto.
Finally, the osso buco can be prepared a day in advance and reheated gently, allowing the flavors to meld beautifully.
Orange and Fennel Osso Buco
Osso Buco, a celebrated Italian dish, traditionally features braised veal shanks cooked with vegetables and wine. In this variation, we introduce the vibrant flavors of orange and fennel to add a revitalizing twist to the classic recipe. The combination of citrus and the subtle licorice notes of fennel complements the richness of the veal, creating a dish that’s both hearty and aromatic.
This Orange and Fennel Osso Buco is perfect for a special dinner, offering a delightful balance of flavors that will impress your guests. The slow-cooking process allows the meat to become tender and infused with the fragrant broth, making each bite a burst of flavor. Serve it with a side of risotto or polenta to soak up the delicious sauce.
Ingredients (Serves 4-6):
- 4-6 veal shanks, about 1 1/2 inches thick
- Salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 bulb fennel, thinly sliced
- 1 cup dry white wine
- 2 cups chicken or veal stock
- 1 cup canned diced tomatoes
- Zest and juice of 2 oranges
- 2 bay leaves
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
Cooking Instructions:
- Prepare the Veal Shanks: Season the veal shanks with salt and pepper. Dredge them in flour, shaking off any excess.
- Brown the Meat: Heat olive oil in a large, heavy-based pot over medium-high heat. Brown the veal shanks on all sides, about 8 minutes total. Remove and set aside.
- Sauté the Vegetables: In the same pot, add the chopped onion, garlic, and sliced fennel. Sauté until the onion is translucent and the fennel softens, about 5 minutes.
- Deglaze the Pot: Pour in the dry white wine, scraping up any brown bits from the bottom of the pot. Let it cook down slightly, about 2 minutes.
- Add Liquids and Aromatics: Stir in the chicken or veal stock, diced tomatoes, orange zest, orange juice, bay leaves, and thyme. Bring the mixture to a simmer.
- Simmer the Osso Buco: Return the browned veal shanks to the pot, ensuring they’re submerged in the liquid. Cover the pot and reduce the heat to low. Let it simmer gently for 1.5 to 2 hours, or until the meat is tender and easily pulls away from the bone.
- Garnish and Serve: Remove the bay leaves and discard. Sprinkle the dish with fresh parsley before serving. Serve hot with your choice of side.
Extra Tips:
For the best flavor, consider preparing the dish a day in advance. The flavors will deepen as they meld together overnight. When reheating, do it gently over low heat to avoid drying out the meat.
Additionally, if you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to allow some of the liquid to evaporate. This dish pairs beautifully with a side of creamy risotto or polenta, which helps balance the rich flavors.
Osso Buco With Rosemary and Thyme
Osso Buco With Rosemary and Thyme is a classic Italian dish that combines rich flavors and tender meat. Originating from the Lombardy region, it’s traditionally made with veal shanks that are braised slowly until they become melt-in-your-mouth tender. The use of rosemary and thyme in this recipe adds a fragrant and earthy depth to the dish, perfectly complementing the savory goodness of the veal.
This dish is often served with risotto, polenta, or mashed potatoes, allowing the luscious sauce to be fully appreciated.
Cooking Osso Buco may seem intimidating, but with the right preparation and patience, it can be a rewarding experience. The key to a successful Osso Buco is the braising technique, which involves cooking the meat slowly in a flavorful liquid. This method guarantees that the meat absorbs all the flavors and remains moist and tender.
By following this recipe, you’ll be able to create a restaurant-quality Osso Buco that will impress your family and friends.
Ingredients (Serves 4-6):
- 4-6 veal shanks (about 2 inches thick)
- Salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 4 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 cup dry white wine
- 2 cups beef or chicken broth
- 1 can (14 oz) diced tomatoes
- 2 tablespoons tomato paste
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- Zest of 1 lemon
- 1/4 cup chopped fresh parsley
Cooking Instructions:
- Prepare the Veal Shanks: Pat the veal shanks dry with paper towels. Season them generously with salt and pepper. Dredge each shank in flour, shaking off any excess.
- Brown the Shanks: Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat. Add the veal shanks and cook until browned on all sides, about 8-10 minutes. Remove the shanks from the pot and set aside.
- Sauté the Vegetables: In the same pot, add the remaining olive oil and butter. Once the butter has melted, add the onion, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes. Stir in the garlic and cook for an additional minute.
- Deglaze the Pot: Pour in the white wine, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce by half, about 3-4 minutes.
- Add the Liquids and Herbs: Stir in the broth, diced tomatoes, and tomato paste. Add the rosemary and thyme sprigs. Return the veal shanks to the pot, making sure they’re partially submerged in the liquid.
- Braise the Osso Buco: Reduce the heat to low, cover the pot, and let it simmer gently for about 1.5 to 2 hours, or until the meat is tender and falling off the bone. Turn the shanks halfway through the cooking time.
- Finish and Serve: Remove the rosemary and thyme sprigs. Stir in the lemon zest and parsley. Adjust the seasoning with salt and pepper if needed. Serve the Osso Buco hot, with the sauce spooned over the top.
Extra Tips:
For the best results, use veal shanks that are uniform in size to guarantee even cooking. If you can’t find veal, beef shanks are a good substitute.
When browning the shanks, make sure not to overcrowd the pot, as this will prevent them from achieving a nice sear. If you prefer a thicker sauce, remove the lid during the last 15-20 minutes of cooking to allow the sauce to reduce further.
Enjoy your Osso Buco with a side of creamy risotto or polenta to soak up all the delicious flavors.
