Osso Buco, if you ever had it, I’m sure you loved it. When I told people that I was making this classic Italian dish for Christmas day, I mostly got this response: Osso what? Most people have no clue what this meal actually is. Very rarely do many American home-chefs ever attempt to make this meal. I believe there to be a major intimidation factor on this meal. I’m not exactly sure why, because this recipe is so simple to make. Honestly, this was my first time making this meal. I just assumed it was very difficult to make since it’s normally quite pricey at a restaurant. Boy, oh boy, was I ever wrong, wrong, wrong. This recipe is so easy, but your guests will think you slaved for hours making it. After eating this on Christmas day, we both agreed that, hands down, this is the best meal we ever cooked at home!
So, in answer to your previous question, “What is Osso Buco?” Osso Buco is quite simply veal shank that is slow cooked. When done correctly, the meat will just fall off the bone. The veal is tenderized by the braising process, and with the added sauce, this makes for a perfect fall/winter dish. Osso Buco is traditionally served with Risotto or Beans. I’d recommend a good Risotto.
- 4 Veal Shanks (At least 1½" thick)
- 2 Celery Stalks, finely chopped
- 1 Medium Onion, finely chopped
- 2 Carrots, finely chopped
- 2 Cloves of Garlic, Pressed and Minced
- 2 TBSP Tomato Paste
- 2 Cups Dry White Wine
- 3 Cups Chicken Stock (Low Sodium)
- ¼ Cup Extra Virgin Olive Oil
- 1 TBSP Herbs de Provence
- 1 Bay Leaf
- 1 TSP Fresh Ground Pepper
- 1 TSP Salt, plus more to taste
- Kitchen Twine
- Preheat your oven to 350 degrees.
- Pat the veal dry with paper towels and sprinkle with flour to coat and a little salt and pepper.
- Add the oil to a Dutch Oven or Heavy Roaster and heat over med-high heat.
- Make sure to tie-up the veal using kitchen twine in a criss-cross pattern, otherwise the meat will pull away from the bone.
- Brown meat on all sides and remove. Set aside and reserve. Save the oil.
- Finely chop onion, carrots, celery, and garlic. A food processor comes in handy here.
- Add the vegetables, salt, and pepper to the reserved oil and saute in the Dutch Oven over low-med heat until all veggies are soft.
- Return the veal to the Dutch Oven and stock and wine. Add enough to cover the veal ¾ of the way.
- Add Herbs de Provence and Bay Leaf.
- Bring to boil over med-high heat.
- Once boiling cover and transfer to oven.
- Cook 1½ to 2 hours until veal is fork tender and pulls away from the bone.
- Be sure to turn the veal every 30 minutes.
- Make sure to serve lots of the leftover sauce on top of the Osso Buco.
- Serve with risotto.
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Products Used in Preparation of this Meal