Hamdi Saidani Ina Garten Osso Buco’s Recipe from The Barefoot Contessa is Really the Best Osso Buco Recipe Ever. This Italian veal Osso Buco is made with veal shanks, aromatic vegetables like onion, carrot, and celery, and flavorful herbs such as rosemary and thyme. It’s cooked in a Dutch oven until the meat is fall-off-the-bone tender.
The best side dishes to serve with Osso Buco are Russian Salad, Pommes Anna or Naan Bread. Feel free to leave feedback about this tasty Italian recipe.
What Is Osso Buco
Osso Buco is a traditional Italian dish made with veal shanks, vegetables like onion, carrot, and celery, herbs such as rosemary and thyme, and a flavorful broth. The traditional way to cook Osso Buco is by braising it in a Dutch oven, however, you can also cook it in a slow cooker or baked in the oven.
Osso Buco is pronounced “OH-so BOO-koh,” which means “bone with a hole” in Italian, referring to the marrow-filled bone in the center of the veal shank.
What Cut Of Meat Is Traditionally Used For The Dish Osso Buco?
As mentioned before, the traditional cut of meat used in Osso Buco is the veal shank, which is the upper part of the calf’s leg. However, there are other Osso Buco recipe variations that use beef shank, lamb, or even pork shank as alternatives.
Osso Buco Ingredients
- 3 whole veal shanks (about 1 pound per shank), trimmed
- 1 sprig of fresh rosemary
- 1 sprig of fresh thyme
- 1 dry bay leaf
- 2 whole cloves
- Sea salt and freshly ground black pepper
- All-purpose flour, for dredging
- 1/2 cup vegetable oil
- 1 small onion, diced
- 1 small carrot, diced
- 1 stalk celery, diced
- 1 tablespoon tomato paste
- 1 cup dry white wine
- 3 cups chicken stock
- 3 tablespoons fresh flat-leaf Italian parsley, chopped
- 1 tablespoon lemon zest
- Cheesecloth
- Kitchen twine
How To Make Osso Buco
- Prepare Bouquet Garni: Gather a sprig of rosemary, a sprig of thyme, one dry bay leaf, and two whole cloves. Place these herbs and spices into a piece of cheesecloth. Secure the cheesecloth with kitchen twine to create a bouquet garni. Set aside.
- Prep Veal Shanks: Pat the veal shanks dry with paper towels to remove any excess moisture. This helps them brown better. Use kitchen twine to secure the meat to the bone. Season each shank generously with sea salt and freshly ground black pepper. Dredge the seasoned shanks in all-purpose flour, shaking off any excess.
- Brown Shanks: Heat 1/2 cup of vegetable oil in a large Dutch oven until it’s smoking hot. Carefully add the tied veal shanks to the hot oil. Brown all sides of each shank, taking about 3 minutes per side. Once browned, remove the shanks from the pot and set them aside.
- Sauté Veggies: In the same Dutch oven, add diced onion, carrot, and celery. Season these vegetables with a pinch of salt to help draw out moisture. Sauté until they become soft and translucent, which should take about 8 minutes.
- Add Tomato Paste and Wine: Stir in 1 tablespoon of tomato paste into the sautéed vegetables and mix well. Pour in 1 cup of dry white wine. Allow the wine to reduce by half, which should take about 5 minutes.
- Add Bouquet Garni and Stock: Return the browned shanks to the pot. Add the prepared bouquet garni and pour in 2 cups of chicken stock. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer. Cook for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning the shanks and adding more chicken stock as necessary. The liquid should always be about 3/4 of the way up the shank.
- Final Touch: Once the shanks are tender, carefully remove them from the pot and place them on a serving platter. Cut off and discard the kitchen twine. Also, remove and discard the bouquet garni from the pot. Pour all the remaining juices and sauce from the pot over the shanks. Finally, garnish with 3 tablespoons of chopped fresh flat-leaf Italian parsley and 1 tablespoon of lemon zest.
What To Serve With Osso Buco
Traditionally, Osso Buco is served with risotto, polenta, mashed potatoes, steamed vegetables, or crusty bread. Osso Buco also goes well with cold cola, a light salad, and roasted garlic.
If you want to serve an appetizer with Osso Buco, the best appetizers are bruschetta, caprese salad, and a simple antipasto platter.
How Much Osso Buco Per Person
On average, you will serve one veal shank Osso Buco per person with 2 to 3 tablespoons of the sauce.
How Long Does Osso Buco Last
Leftover Osso Buco can last about 3-4 days in the fridge; make sure to store it in an airtight container to keep it fresh.
Can You Freeze Osso Buco
Yes, Osso Buco can be frozen for up to 3 months. To freeze it correctly, place the cooled Osso Buco in an airtight container or heavy-duty freezer bag.
To thaw Osso Buco, simply place it in the refrigerator for 24 hours before you plan to eat it.
How To Reheat Osso Buco
To reheat leftover Osso Buco, place it in a saucepan over low heat. Add a little chicken stock or water to keep it moist. Cover and simmer until it’s heated through, about 10 -15 minutes.
Osso Buco Calories and Nutrition Facts
Serving Size: 1 of 6 servings
- Calories: 569
- Total Fat: 29 g
- Saturated Fat: 4 g
- Carbohydrates: 16 g
- Dietary Fiber: 3 g
- Sugar: 4 g
- Protein: 52 g
- Cholesterol: 191 mg
- Sodium: 1097 mg
Try More Ina Garten Recipes:
- Ina Garten Shepherd’s Pie
- Ina Garten Turkey Meatloaf
- Ina Garten Pork Chops Mustard
- Ina Garten Grilled Halibut
- Ina Garten Beef Stroganoff
- Ina Garten Stuffed Shrimp
Ina Garten Osso Buco Recipe
Description
Ina Garten Osso Buco’s Recipe from The Barefoot Contessa is Really the Best Osso Buco Recipe Ever. This Italian veal Osso Buco is made with veal shanks, aromatic vegetables like onion, carrot, and celery, and flavorful herbs such as rosemary and thyme. It’s cooked in a Dutch oven until the meat is fall-off-the-bone tender.
The best side dishes to serve with Osso Buco are risotto, polenta, steamed vegetables, and crusty bread. Feel free to leave feedback about this tasty Italian recipe.
Ina Garten Osso Buco Ingredients
How To Make Ina Garten Osso Buco
- Prepare Bouquet Garni: Gather a sprig of rosemary, a sprig of thyme, one dry bay leaf, and two whole cloves. Place these herbs and spices into a piece of cheesecloth. Secure the cheesecloth with kitchen twine to create a bouquet garni. Set aside.
- Prep Veal Shanks: Pat the veal shanks dry with paper towels to remove any excess moisture. This helps them brown better. Use kitchen twine to secure the meat to the bone. Season each shank generously with sea salt and freshly ground black pepper. Dredge the seasoned shanks in all-purpose flour, shaking off any excess.
- Brown Shanks: Heat 1/2 cup of vegetable oil in a large Dutch oven until it’s smoking hot. Carefully add the tied veal shanks to the hot oil. Brown all sides of each shank, taking about 3 minutes per side. Once browned, remove the shanks from the pot and set them aside.
- Sauté Veggies: In the same Dutch oven, add diced onion, carrot, and celery. Season these vegetables with a pinch of salt to help draw out moisture. Sauté until they become soft and translucent, which should take about 8 minutes.
- Add Tomato Paste and Wine: Stir in 1 tablespoon of tomato paste into the sautéed vegetables and mix well. Pour in 1 cup of dry white wine. Allow the wine to reduce by half, which should take about 5 minutes.
- Add Bouquet Garni and Stock: Return the browned shanks to the pot. Add the prepared bouquet garni and pour in 2 cups of chicken stock. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer. Cook for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning the shanks and adding more chicken stock as necessary. The liquid should always be about 3/4 of the way up the shank.
- Final Touch: Once the shanks are tender, carefully remove them from the pot and place them on a serving platter. Cut off and discard the kitchen twine. Also, remove and discard the bouquet garni from the pot. Pour all the remaining juices and sauce from the pot over the shanks. Finally, garnish with 3 tablespoons of chopped fresh flat-leaf Italian parsley and 1 tablespoon of lemon zest.
