osso buco recipe

Traditional Osso Buco recipe, although it needs a long cooking time, is not a difficult dish to make. What makes it truly special is its tenderness and unique flavor. Ossobuco is a meat recipe that has its roots in the culinary tradition of the city of Milan. Osso buco (in Milanese dialect “Oss Buss”, literally “bone with a hole”) is nothing more than a veal shank cut crosswise. The veal slices are about 3-4 cm high (1 – 1 1/2 inch), in the center there is a bone with marrow. All around the bone is a very tasty and tender meat. Another peculiarity of the traditional Osso Buco alla Milanese is that the meat must be further flavored with a sauce made of parsley, garlic and lemon zest, all finely chopped. This sauce is called “Gremolata”. It comes from the Milanese dialect “gremulà” which means to cut into small pieces

Traditional Osso Buco Recipe | Ossobuco alla Milanese

veal

onion

g (1/2 stick) of unsulted butter

g (1/3 cup) of all purpose flour

ml (1/2 cup) of dry white wine

600 ml (2 cups) of meat broth

tomato paste

extra virgin olive oil

salt

black pepper

Prepare the veal shanks

Cut the white connective tissue surrounding the shank in few places using kitchen shears. This will prevent the meat from curling and changing shape during cooking. Then flour the veal shanks on both sides. Set aside.

Sauté the onion

In a large pan, put the butter and oil, add the finely chopped onion and cook over low heat for 3 minutes until the onion becomes transparent.

Add the osso buco

Put the floured osso buco in the pan with the onion soffritto. Cook them over medium heat for 5 minutes on both sides. Add salt and pepper to taste. Add the white wine and let it evaporate.

Add the broth

Heat the meat broth (prepared earlier). Lower the heat and cover the shanks with the hot broth.

Cook

Add the tomato paste, stir and let them cook over low heat for about 2 hours, covered with a lid.

Prepare the Gremolata

In the meantime, prepare the Gremolata. So chop the parsley and the clove of garlic. Then mix them throughly with the lemon zest.

Add the Gremolata and serve

Add the Gremolata a few minutes before the end of cooking. Serve the traditional osso buco recipe with Gremolata alla Milanese piping hot, perhaps with some lemon peel as decoration.

Braised and slow-cooked beef shanks simmer along with mixture of flavorful broth, red wine, and an assortment of vegetables and herbs for the ultimate Classic Braised Beef Shank Osso Buco.

Classic Braised Beef Shank Osso Buco

lb beef shank

broth

carrots (diced)

celery (diced)

mushrooms (chopped)

onion (diced)

garlic (minced)

red wine

bay leaves

olive oil

thyme

salt and pepper (to taste)

Pat dry beef shank then season with salt and pepper on all sides.

Heat oil in a large cast iron skillet or braiser that is oven safe. Brown beef shanks on both sides (about 10-12 minutes). Transfer to a plate and set aside.

To the hot skillet or braiser add in diced onions, carrots, celery, mushroom and garlic and sauté until vegetables are soften and fragrant (about 10-12 minutes).

Stir in tomato paste and deglaze the pan with wine. Allow wine to reduce until about half.

Add broth, bay leaves and fresh thyme. Also add the beef shanks back into the braiser. Snuggle the beef in the sauce. Cover

Cook at 350F degrees for 2 to 2 1/2 hours. Flip beef about half way through.

Serve with fresh thyme and mashed potatoes or polenta for an authentic Italian meal!

This makes an incredible meal. You’ll love every bite

I made this recipe for dinner tonight.  It turned out so delicious and tender. I made a double batch. Put half in freezer.  Really good. I made mashed potatoes, salad and grands biscuits.  Big hit!! Loved it!

one of the tastiest sauces and balanced taste between beef stock and wine and the tomatoe paste gives it the body.

Delicious! First time making Osso Bucco and it turned out amazing

This recipe screams comfort food with a gourmet twist. I was so happy with the way it turned out! Impressive! I served it with your creamy polenta recipe too and oh how yummy! I’m adding this to my recipe file. Thank you for sharing your love of cooking.

Que delícia essa comida, eu vou preparar novamente!

obsessed with this. it’s so so so delicious!

This grandmother-approved osso buco recipe will take your Italian wine-braised veal shanks to new heights. 

Classic Osso Buco 

cross-cut veal shanks

salt and black pepper

all-purpose flour

vegetable oil

unsalted butter

carrots,

celery stalks, finely chopped

onions,

parsley

dry white wine

veal stock

Tbsp. finely grated lemon zest

garlic cloves, finely chopped

Position a rack in the lower third of the oven and preheat to 325°F. Pat the veal shanks dry with paper towels and season with salt and black pepper. Place the flour on a large, shallow plate. Dredge the shanks in the flour, shaking off any excess, and transfer to a separate plate. To a large, heavy pot over medium-high heat, add the oil. When it’s hot and shimmering, working in two batches, add the shanks and cook, turning once, until browned on both sides, about 10 minutes total. Transfer to a clean plate.

To the empty pot, add the butter, carrots, celery, and onions and cook, stirring frequently and scraping up any browned bits, until the vegetables are softened, about 10 minutes. Stir in the tomato paste and cook until thickened slightly, about 2 minutes.

Using twine, tie together thyme and parsley sprigs, then add to the pot along with the wine, veal stock (or 1 cup water), bay leaves, and reserved veal and any accumulated juices. Bring to a simmer, season with salt and black pepper, and cover.

Bake until the meat flakes easily when pierced with a fork and is nearly falling off the bone, about 1½ hours. Using a spider skimmer, transfer the shanks to a plate and tent with foil. Discard the herb bundle and bay leaves. Place the pot over medium heat and boil until the liquid is reduced by half, about 20 minutes. Turn off the heat. Slide the veal shanks back into the pot, spoon with the sauce, and cover to keep warm.

In a small bowl, toss together the chopped parsley, lemon zest, and garlic. Sprinkle half of the parsley mixture over the veal shanks and serve, passing the remaining parsley mixture on the side.

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