osso buco

Today I would like to share with you my Osso Buco with Polenta recipe. This recipe is great for the meat lovers out there, and it’s perfect with either a side of risotto, or the way I like to serve it, with a side of homemade polenta. Osso Buco means “bone with a hole” and it refers to the marrow at the center of the cut.&nbsp;

Osso Buco with Polenta Recipe

oz tomato sauce

Plum tomatoes (skin removed, some seeds removed and chopped)

Cloves of Garlic (chopped)

Cloves of Garlic (whole)

onion

White wine (optional) (Pinot Grigio,

Olive oil (for frying)

All purpose flour (seasoned

Corn flour

Water

We will first start by preparing our sauce for the recipe. In a large pot, add about an ounce or two of olive oil, and put the heat on medium-high. Once the oil is warm, add in the chopped onions and garlic, and stir around with a wooden spoon. After about 2 minutes, you will add in the chopped plum tomatoes, give it a quick stir, then add in the jar of tomato sauce. At this point, you can lower the heat so that it has a slow boil. Now let’s move onto the Osso Buco.

Preheat oven to 400°F.

Coat each side of the Osso Buco in the seasoned flour. I like to put the flour in a big dish, then pat each side of the Osso Buco onto the flour. Next, in a big frying pan, add 2 ounces of olive oil and the 2 whole cloves of garlic on medium-high heat. Let the garlic fry for about 30 seconds. Then place the Osso Buco in the pan. You will cook each side of the meat for about 4 minutes. After you cook the second side, you can pour in the white wine. Cook in the wine for about a minute, then flip the Osso Buco to the other side, and cook for another minute. The alcohol in the wine will evaporate, meanwhile enhancing the flavor of the meat. Turn off the heat and set the meat aside.

Now in a big baking pan, coat the bottom with a few ladles of sauce. Next, place the Osso Buco over the sauce, and also add in the leftover olive oil and meat juices from the pan over the meat; you can remove the garlic if you’d like. I like to also cover the meat with a few more ladles of sauce before going into the oven. Place into the oven, and cook for an hour.&nbsp;

Preparing the Sauce and Osso Buco

Bring four cups of water to a boil. Add in a teaspoon of salt, and about a tablespoon of olive oil. Next slowly add in the corn flour into the boil water while stirring with a whisker. Make sure to take your time doing this, or else the corn flour will clump. I’d recommend to add the one cup of corn flour over a period of 2-3 minutes, while constantly stirring with the whisker. After all the corn flour is added, set the heat to medium-low, so that it can cook slowly making sure it does not burn. Every minute or so, mix the corn flour with a wooden spoon. This will cook for about 20 minutes.

After an hour, the Osso Buco is complete and it is ready to be enjoyed with your side of polenta. I like to serve this with a little extra sauce covering the Osso Buco, as well as over the polenta. Salute! Cin cin!

Polenta Recipe

Get Giada De Laurentiis' classic Osso Buco recipe, braised low and slow until the veal is fall-off-the-bone tender, from Everyday Italian on Food Network.

Osso Buco

rosemary

thyme

dry bay leaf

cloves

Cheesecloth

Kitchen twine, for bouquet garni and tying the veal shanks

veal

Sea salt and black pepper

All purpose flour,

vegetable oil

onion,

carrot,

celery,

tomato paste

dry white wine

chicken stock

flat-leaf Italian parsley, chopped

lemon zest

Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.

For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.

In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.

In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.

Carefully remove the cooked shanks from the pot and place in decorative serving platter. Cut off the kitchen twine and discard.

Remove and discard bouquet garni from the pot.

Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest.

I made this dish as per the recipe. No substitutions. It was fantastic. I am no chef but I felt like one presenting this dish with a side of polenta.Please, if you are going to modify a recipe than you didn't actually make the recipe therefore you should not be commenting on it.

Please note that the recipe shows "2 whole cloves." IT SHOULD SAY "2 CLOVES OF GARLIC." Also, the topping (gremolata) should be parsley, lemon zest, and finely minced fresh garlic. I wonder at the proofreading of these recipes. 

No garlic...are you INSANE?  LOL. if not in the dish, you need it for the gremolata which you sprinkle on top at the end. Lemon zest, parsley and GARLIC! Bon Apetit!

She did not finish the recipe which is in her book.  One is to strain the sauce, discard the vegetables, return the sauce to the stove and reheat it with the meat 

I am generally a fan of Giada, and this recipe did not disappoint. It was AMAZING. I hate when people rate a recipe highly and then talk about 500 ways they modified it...but I think I'm about to commit that same sin. I skipped the twine (lazy) and the flour (gluten). Based on other reviews, I added a splash of balsamic vinegar when I added the broth and I doubled the veggies and I added some minced garlic to the gremolata. I also baked in the oven at 215 for 7 hours and then let it rest for 1 hour before serving. the meat was SO tender and flavorful. Despite the modifications, I really do give this recipe all the credit for the amazing flavor profile that exploded into our mouths at dinner tonight. Use home made broth and grass fed beef and organic veggies if you possibly can. WOW. YUM. 

Discrepancies between the video and written recipe.

This recipe came out great But I used oregano instead of rosemary (not a fan of rosemary) there isn't anything Giada cooks that bad so far all of the recipes I tried have been very good. 

Osso buco ingredients are good, but far too little vegetables - must be tripled, in particular whole peeled plum tomato, use one tin (pound) per shank, not fresh tomatoes!. Add a clove or 4 garlic per shank. And no chicken stock in beef dishes, use none or beef stock, no flour either. Then most important is simmer time -AT LEAST 6 hours - yes SIX or more (9-12) in the oven at low temp (100 Deg. Cel.). Then cool over night at room temp and  (next day) I remove and discard  fat and bones, separate vegs from juice (heat to 40-50 deg C), skim out fat, (possibly in fridge over night), then (third day) reheat juice, reduce to half, season, mix all again and bring gently to heat. prepare Gremolata : Chopped parsley, lemon skin grated and squeezed garlic. Enjoy. And since this is very labour intensive I quadruple all ingredients (12 shanks etc), then freeze the rest for another 3 meals without masses of time... Jeff (the Netherlands)

Unfortunately, the recipe and the video are incongruent. The video shows that the wine should be added and reduced BEFORE adding the veal shanks back into the pot; however, the recipe states to "Return browned shanks to the pan and add the white wine and reduce liquid by half." Adding the veal shanks BEFORE adding the wine and reducing ruined my dish - the veal is unbelievably tough.  I accept fault that I should have watched a 4.5 minute video before assuming that the recipe was correct, but it would be nice of the recipe matched the video.  Please fix!

Would have been great if you said GARLIC in the ingredients list and also in the directions. Instead you said CLOVES and I knew something was wrong as soon as I had added 

https://www.foodnetwork.com/videos/giadas-osso-buco-recipe-0170088

Learn to make Giada De Laurentiis’ Classic Osso Buco made with braised low and slow fall-off-the-bone tender veal.

Giada De Laurentiis’ Classic Osso Buco Recipe

Hearty and luxurious, classic osso buco is the tuxedo of the food world—it’s a head-turner that just never goes out of style. Especially if you make it with wagyu beef shanks. Which, you know, we did.

tbsp extra virgin olive oil

Beef Shanks, about 2-3 lbs total

tsp kosher salt

pepper,

carrots, diced

yellow onion, minced

garlic cloves,

bay leaves

(750 ml) dry white wine,

beef stock

tbsp butter

flat leaf parsley

egg noodles potatoes

In a braiser or shallow dutch oven, heat 3 tablespoons olive oil over medium-high

Pat the beef shanks dry with a paper towel and season with the salt and desired amount of pepper

Once oil is showing slight wisps of smoke add shanks two at a time to the pan

After 3-4 minutes the shanks should be nice and browned

Turn them over and brown the other side for another 3-4 minutes

Transfer them from the pan, onto a plate and repeat the process with the remaining 2 shanks

Once the shanks are browned and all transferred to the plate, reduce heat to medium-low and add celery, carrots and onions to the pan

Cook until onions are translucent, about 5 minutes

Add the garlic and cook for 1 minute longer

Add the tomato paste, thyme, rosemary and bay leaves stirring until fragrant, about 30 seconds.Return the heat to medium-high and pour 3/4 of the bottle of wine and the beef stock

Bring to a simmer, stirring to incorporate the tomato paste

Add the beef shanks back into the pan, cover and place in oven

Meat should be very tender.Place the braiser on the stovetop over medium high heat

Transfer the shanks onto a clean plate to rest

Add the remaining wine along with butter to the pan and bring to a simmer for 5 minutes, until slightly reduced and thickened.Serve shanks over creamy polenta, mashed potatoes or egg noodles topped with the sauce from the pan and fresh parsley

Classic Italian Osso Buco recipe - stew made with veal shanks cooked in tomato sauce and white wine.&nbsp; Osso Buco is traditionally topped with Gremolata - an easy-to-make condiment made with parsley, lemon zest, and garlic.&nbsp; Serve these veal shanks over creamy polenta or saffron risotto (Risotto Alla Milanese).

Italian Osso Buco (Braised Veal Shanks)

lb veal shanks ((2 fillets of osso buco))

salt

olive oil

onion (, diced)

carrot (, peeled, diced)

garlic (, minced)

water

chicken bouillon

14.5 oz tomatoes (, diced, from the can)

parsley (, chopped)

Season osso buco (veal shanks) with salt.  Heat olive oil in a large skillet.  Add the veal shanks and cook for about 2 minutes total on high heat, turning once, until golden-browned.   Remove the veal to a plate.

To the same skillet add diced onion, carrots, garlic.&nbsp;&nbsp;Saute on medium heat briefly.

Add white wine and water, add chicken bullion cubes, mix everything on high heat until chicken bullion cubes dissolve. Add diced tomatoes, tomato paste, stir in. Add fresh thyme and stir in.

Return veal shanks to the skillet.&nbsp; Note:&nbsp; If you like, at this point you can use a kitchen string to tie around each veal shank which will help to hold it together during the 2 hour cooking time.&nbsp; However, using the kitchen string is optional.&nbsp;

Make sure the veal shanks sink in the sauce and touch the bottom of the skillet, with the sauce rising to the sides of each veal shank.&nbsp;

Place 2 large whole sprigs of rosemary around Osso Buco veal, and sink them in the sauce. You will later remove them so keep them whole. Cover with lid.

Simmer for 2 hours, occasionally checking to make sure the heat is low enough and that the liquid does not evaporate too much and to check on the softness of the veal.  In the end, the liquid should be reduced.  If not, increase heat until the sauce reduces and thickens.

Season with salt if needed.&nbsp; Top veal with chopped parsley and garlic.

Pork Osso Bucco

pork

grapeseed oil

small-diced carrots

small-diced celery

onions

veal stock

red wine,

(1/2 pound) butter, softened

Seasonal vegetables

Drizzle the shanks with the oil and sprinkle with the salt and pepper blend, ensuring the seasoning is even. Next, place the shanks, mirepoix (carrots, celery, onions), 2 cups veal stock and the red wine in a roasting pan. Cover with foil and bake in the oven for 2 hours. 

Once cooked, removed from the oven and remove the shanks from the simmered stock. Next, pour the simmered stock through a strainer into a medium saucepan. 

Next, heat the simmered stock and remaining 2 cups veal stock over medium heat and slow simmer. Season with salt and pepper. Remove from the heat and stir in the butter to finish. Serve with seasonal vegetables or pasta.

Agree with Cynthia W. Dreadful recipe. Temperature and timing totally up the spout! 

I LOVED it . It was perfect with garlic mash potato. I did no modifications to the recipe.

Made this exactly as written in the recipe and it was divine.so succulent and buttery and flavorful I served it on a bed of flat pasta and was fantastic.!!

This recipe sounded easy enough (my husband and I are fairly seasoned cooks, so we decided to make this for a Christmas party last night.  15 people.  It was like the turkey on Christmas Vacation.  They smelled great while in the oven, but after letting them go 3 hours (we checked after 2 hours, the shanks were like shoe leather.  They didn't look appetizing on the plate.  The sauce was watery in texture.  Not sure what went wrong...we followed the recipe exactly as written.  Very disappointing and embarrassing.  

Absolutely delicious! I served it over a deep fried potato cake like Chef Irvine did on this recipe's episode! Big hit!!

Simple and hearty, this veal dish is delicious with buttery gnocchi.

Ossobuco with verjuice, fennel & saffron

(about 1.8kg) veal ossobuco

(about 450 grams) fennel,

garlic cloves, thinly sliced

saffron threads

milliliters (1 cup) verjuice or white wine

milliliters (2 cups) Massel chicken style liquid stock

sage sprigs

gnocchi,

Though this dish is traditionally made with veal shank, this recipe shaves off a lot of fat and sodium by using chicken and just two teaspoons of olive oil—allowing a heady mix of spices to do the work instead.

Chicken Osso Buco

c. all-purpose flour

Chicken Legs

carrots

celery

garlic

low-sodium chicken broth

tomatoes

rosemary rosemary

Kosher salt and pepper

orzo

c. flat-leaf parsley

tbsp. grated lemon zest

Recipe VIDEO above. Meltingly tender veal shanks slow cooked in a tomato sauce, a classic Italian dish! This is traditionally served with Risotto Milanese (saffron risotto) but is also terrific over mashed potato, polenta and even pasta. Gremolata is also served with Osso Buco and it provides a fantastic freshness to contrast with the richness of this dish.&nbsp;

OSSO BUCO

Salt and pepper

Kitchen string ((optional))

onion (, finely chopped)

carrot (, finely chopped)

celery stick (, finely chopped)

800 g / 28 oz can crushed tomato

/ 250 ml chicken broth

chicken bouillon cube ((optional,

thyme thyme

parsley leaves (flat

lemon

Risotto Milanese ((saffron risotto, recipe

Sprinkle both sides of the veal very generously with salt and pepper.

Heat the oil in a large heavy based pot over high heat. Add beef and sear on both sides so it has a nice brown crust. Remove onto a plate, turn heat down to medium low.

If the pot is looking dry, add a splash of oil. Add garlic and onion, cook for 1 minute, then add carrot and celery. Cook on low heat for 8 minutes or until it is softened and sweet.

OPTIONAL: Meanwhile, tie kitchen string around each piece of veal – holds it together for nice presentation (it falls apart once slow cooked).

Add tomato, wine, broth, bouillon cube (crumbled), tomato paste, thyme, and bay leaves. Mix, then return veal into pot, place lid on.

Adjust heat so the liquid is simmering gently – about medium low. Cook until tender enough to be pried apart with forks – check at 1.5 hours then every 15 minutes after that.

Use slotted spoon to remove veal into bowl, cover to keep warm. Simmer liquid on medium for 5 – 15 minutes or until thickened to taste. Adjust salt &amp; pepper at the end.

Traditionally served with Saffron Risotto (Risotto Milanese, recipe in notes), but is also terrific with mashed potato, creamy polenta or even pasta. Place a piece of Osso Buco on the serving plate, spoon over sauce, then top with Gremolata.

Serving

Place the parsley leaves on a cutting board. Top with garlic and lemon zest. Finely chop the parsley. Transfer to serving bowl and set aside for at least 20 minutes before use.

Gremolata

Fall off the bone shank meat that is so tender and flavorful. Instant Pot Osso Buco, the easiest way to cook beef shank to perfection with little preparation and ingredients! The best comfort food for a cool winter night.

Instant Pot Osso Buco

beef shanks

1½ tsp kosher salt

¾ tsp black pepper

all-purpose flour

low-sodium broth ((veal, beef, or chicken broth))

tsp finely chopped rosemary ((add more according to your liking))

oregano

(14.5 oz) San Marzano Tomatoes

½-1 tsp salt ((optional))

Make 3-4 tiny slits on the connection tissue between the meat and fat. Season the beef shank with salt and black pepper then dredge the shanks very lightly in flour, thoroughly shaking off the excess.

Select the &quot;Saute&quot; key. When the display shows &quot;HOT&quot;, add 2 tbsp of oil. Working in multiple batches, sear the meat until nicely browned on both sides, 2-3 minutes per side. Add more oil if needed. Set aside.

Add onion, carrots, and celery into the pot. Cook until soft and translucent for about 3-4 minutes. Add garlic and cook just until fragrant.

Pour in white wine, cook, scraping up any brown bits with a spatula, until the wine is reduced to at least half.

Add rosemary, oregano, broth, salt (optional), and the browned beef shank back into the pot. Pour in the crushed tomatoes.Select &quot;Manual&quot; on a high setting and cook for 60 minutes (fall-off the bone meat). When the cooking cycle is completed, quickly release the pressure.

Découvrez notre recette facile et rapide de Osso bucco de veau sur Cuisine Actuelle ! Retrouvez les étapes de préparation, des astuces et conseils pour un plat réussi.

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