Osso Buco

Osso Buco is the epitome of comfort food with a touch of elegance. From its aromatic braising liquid to the tender veal shanks, it’s a dish that never fails to impress. This recipe is worth adding to your repertoire. Similar to my slow-cooked dishes like the super yummy lamb shanks, oxtail stew, and beef short ribs, this recipe will find a comfortable space in your go-tos.

It is an Italian classic that has captured the hearts of food lovers worldwide. The dish is renowned for its comforting, rich flavor, tender meat, and the marrow inside the bone.

What is Osso Buco?

Translating to “bone with a hole,” this dish highlights the beauty of simple ingredients brought together with precision and care.

Osso Buco originates from the Lombardy region of Italy, celebrated for its rich, slow-cooked flavors. Traditionally made with veal shanks, the dish is braised with vegetables, white wine, and aromatic herbs.

A defining feature is the bone marrow at the center of the shank, which enriches the dish with a luxurious, velvety texture.

Why I Love Osso Buco

Osso Buco is more than just a delicious meal; it is a celebration of Italian culinary artistry.

• Great depth of flavor and textures: Its harmonious balance of textures, flavors, and aromas makes it a must-try dish for anyone looking to elevate their cooking repertoire.
• Timeless and easily customisable: Mastering Osso Buco will not only impress your guests but also deepen your appreciation for timeless, slow-cooked meals. You can easily customize your veggies and broth.
• Comfort food: Osso Buco is braised to perfection, with layers of incredible flavor that develop over time. It’s a great choice for family dinners or entertaining guests, offering a unique blend of sophistication and comfort.

Ingredients You’ll Need

• Veal Shanks: Opt for thick, center-cut shanks with a generous amount of marrow. Bone beef shank is a great alternative that works equally well. Bone beef shank is a great alternative and work just as well.
• Aromatics & Vegetables: 1 large onion, garlic cloves, carrot, and stalk celery form the soffritto base. I use green and red bell peppers for the color and their sweet and bitter taste.
• Dry White Wine: Adds acidity and depth to the braise.
• Tomatoes: Fresh, bottled, or tomato paste, for a hint of sweetness.
• Broth: A rich chicken broth or beef broth is ideal.
• Chicken bouillon cube: To enhance the flavor
• Herbs: Bay leaf (1-2), fresh thyme, and fresh rosemary bring classic Italian flavors.
• Seasoning: Kosher salt and black pepper to taste
• Gremolata: A fresh mixture of parsley, lemon zest, and garlic for garnish.

How to Make Osso Buco

Let’s delve into every detail to help you prepare the most exquisite Osso Buco at home.

1. Preparation and Browning

• Pat the veal shanks dry and season generously with salt and pepper.
• Dredge them lightly in all-purpose flour, shaking off the excess.
• Heat a tablespoon of olive oil on medium-high heat in a large, heavy-bottomed pot or Dutch oven and sear the shanks on all sides until golden brown. Remove your browned shanks and set aside.

2. Building the Soffrito Base

• In the same pan, sauté diced onion and garlic for 2-3 minutes or till fragrant.
• Add diced veggies, carrot, and paprika (green and red) and cook until softened for about six to eight minutes.

3. Deglazing and Braising

• Add tomato passata or crushed tomatoes and stir to combine.
• Pour in the dry white wine to deglaze the pan, scraping up the flavorful browned bits from the bottom of the pot.
• Pour chicken stock and simmer.
• Add 1 chicken bouillon cube.
• Return the veal shanks to the pan and ensure it is submerged halfway.
• Toss in the bay leaves, thyme, and rosemary.

4. Slow Cooking

• Cover and simmer on medium-low heat.
• Cooking time: 1.5–2 hours on a stovetop, turning the shanks occasionally with a wooden spoon, until the meat is fork tender and nearly falling off the bone.
• This cut of meat/instant pot cuts are perfect for pressure cooking

5. Finishing Touch

Prepare the gremolata (fresh parsley, clove garlic, and lemon zest) and sprinkle it generously over the finished dish before serving.

Remove the shanks and reduce the sauce slightly if needed for a thicker consistency. Transfer to a serving platter and enjoy!

Recipe Tips & Tricks for the Best Osso Buco

• Choose the Right Cut: Veal shanks with ample marrow yield the best results.
• Braising Patience: Slow cooking is key to achieving fork-tender meat. Be patient; the longer it cooks, the more tender it becomes.
• Flavorful Liquids: Use high-quality broth and wine for enhanced depth of flavor.
• Balance Flavors: Taste and adjust seasoning during cooking
• Gremolata Garnish: The citrusy freshness cuts through the richness of the dish.
• Leftovers: Osso Buco tastes even better the next day!

Osso Buco Variations

While veal is the classic choice, modern takes include:

• Vegetarian Osso Buco: Made with hearty vegetables like portobello mushrooms and eggplant.
• Beef Shanks: A budget-friendly and widely available alternative.
• Lamb Shanks: For a slightly gamier flavor.

Serving Suggestions for Osso Buco

Osso Buco pairs beautifully with traditional Italian sides:

• Crusty Bread: Perfect for soaking up the flavorful sauce.
• Risotto Milanese: Saffron-infused risotto that balances the richness of the veal.
• Mashed potatoes: a creamy, comforting base.
• Cauliflower Mash: creamy, delicious, and versatile base.
• Creamy Polenta: comfort in a plate.
• Pasta: Try my creamy chicken pasta bake recipe or any of my delicious casseroles.

Storing Leftovers

• 1. Cooling Down the Dish: Allow the Osso Buco to cool to room temperature before storing.
• 2. Refrigeration: Shelf Life: Osso Buco can be safely stored in the fridge for up to 3–4 days. Place the sealed container in the refrigerator.
• 3. Freezing for Long-Term Storage: Shelf Life: Frozen Osso Buco can last up to 3 months. For longer storage, freeze the Osso Buco:
• Place the cooled meat and sauce in separate freezer-safe containers or heavy-duty freezer bags.
• Remove as much air as possible to prevent freezer burn.

Reheating Leftover Osso Buco

From the Refrigerator:

1. Place the leftovers in a saucepan or oven-safe dish.
2. Reheat gently over low heat on the stovetop or in the oven at 300°F (150°C) until warmed through.

From the Freezer:

Reheat as described above. Thaw overnight in the refrigerator.

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