Best 2 Classic Osso Buco Recipes

For those looking to embark on a culinary journey to create a delectable dish, osso buco beckons as an iconic choice. Originating from the heart of Lombardy, Italy, osso buco, meaning "bone with a hole", is a testament to the region's rich flavors and culinary heritage. This traditional Milanese stew, featuring sumptuous cross-cut veal shanks braised in a savory broth, has captured the hearts and palates of food enthusiasts worldwide. As you gather your ingredients and begin your cooking adventure, let this guide lead you through the steps to craft an authentic and unforgettable osso buco masterpiece that will tantalize your senses and leave you craving for more.

Here are our top 2 tried and tested recipes!

CLASSIC OSSO BUCO

Classic Osso Buco image

Provided by Anne Willan

Categories Beef Sauté Fall

Yield Makes 4 to 6 servings

Number Of Ingredients 16

Ingredients

4 pounds (1.8 kg) veal shanks, cut in 1 1/2-inch ( 4 cm) slices
1/4 cup (30 g/1 oz) flour
salt and pepper
2 tablespoons olive oil
2 tablespoons butter
2 onions, chopped
1 carrot, chopped
1/2 bottle (375 ml) dry white wine
a 14.5-ounce (435 g) can plum tomatoes, chopped
2 garlic cloves, chopped
grated zest of 2 oranges
1 cup (250 ml/8 fl oz) veal stock, more if needed
For the Gremolata
3 or 4 garlic cloves
bunch of flat-leaf parsley
grated zest of 2 lemons

Steps:

1. Heat the oven to 350°F (176°F/Gas 4). Put the flour on a plate, add generous amounts of salt and pepper, and coat the veal slices, with flour, patting to remove the excess. Heat the oil and butter in a sauté pan or frying pan big enough for all the veal slices to touch the bottom. Add half the slices and brown them over quite high heat, 2 to 3 minutes. Turn them, brown the other side and remove them to a plate. Brown the remaining slices and remove them also.
2. Lower the heat to medium, add the onion and carrot and sauté until golden, 5 to 7 minutes. Pour in the wine and boil until reduced by half, stirring to dissolve the pan juices. Stir in the tomatoes, garlic, orange zest, veal stock, salt, and pepper. Immerse the veal slices in this sauce - the liquid should come at least halfway up the sides. Cover the pan and bring it to a boil.
3. Braise the shanks in the oven until the meat is very tender and falling from the bone, 1 1/2 to 2 hours. Stir from time to time, gently turning the slices, and if the pan seems dry, add more stock. At the end of cooking, taste and adjust seasoning of the sauce. Osso buco can be cooked ahead and stored up to 3 days in the refrigerator, or frozen. Keep it in the pan ready to be reheated on top of the stove.
4. For the gremolata, chop the garlic; pull parsley leaves from the stems, and chop the leaves together with the garlic. Stir in the grated lemon zest and pile the gremolata in a bowl. It can be served separately from the osso buco, for guests to help themselves, or sprinkled on the dish just before it goes to the table.

CLASSIC OSSO BUCO

Classic Osso Buco image

Veal shanks are normally cut very thick but Lucinda prefers them to be about 3/4-inch thick. Ask your butcher for a special cut, otherwise they will need to cook longer.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes

Number Of Ingredients 11

Ingredients

6 pieces veal shank, cut about 3/4 inch thick
Coarse salt
Freshly ground black pepper
1/4 cup all-purpose flour, preferably Wondra
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 1/2 cups best-quality Italian white wine
3 tablespoons minced fresh flat-leaf parsley
1 1/2 tablespoons minced fresh orange peel
1 1/2 tablespoons minced fresh lemon peel
3 cloves garlic, finely minced

Steps:

Generously season both sides of the veal shanks with salt and pepper. Lightly coat in the flour and shake off the excess.
Heat a large heavy-bottomed pan over high heat. Add the olive oil and butter and swirl them around the pan. Add the shanks and cook for 3 minutes per side, until golden brown. Add the wine to the pan and stir it occasionally to deglaze the browned bits on the bottom of the pan. Reduce the heat to medium-low, partially cover, and simmer for 30 minutes. Turn the meat and cook until tender, about 30-45 minutes more.
Meanwhile, in a small bowl, combine the parsley, orange and lemon peel, and garlic. Serve the shanks topped with a sprinkling of the citrus-parsley mixture.

Tips:

Choose the right cut of meat: Beef shanks are the traditional cut of meat for osso buco, but you can also use veal shanks or pork shanks. Look for shanks that are meaty and have a good amount of marrow in the center.
Brown the meat well: Browning the meat before braising it helps to develop flavor and color. Be sure to brown the meat in a hot skillet over medium-high heat until it is well-browned on all sides.
Use a good quality wine: The wine you use in your osso buco will make a big difference in the flavor of the dish. Choose a dry red wine that is full-bodied and has a fruity flavor.
Add plenty of vegetables: Vegetables add flavor and nutrition to osso buco. Be sure to use a variety of vegetables, such as carrots, celery, onions, and tomatoes.
Simmer the osso buco slowly: Osso buco is a slow-cooked dish that takes time to develop its flavor. Be sure to simmer the osso buco for at least 2 hours, or until the meat is fall-off-the-bone tender.
Serve osso buco over mashed potatoes or rice: Osso buco is traditionally served over mashed potatoes or rice. The mashed potatoes or rice will help to soak up the delicious sauce.

Conclusion:

Osso buco is a hearty and flavorful dish that is perfect for a special occasion. With its tender meat, rich sauce, and deliciousvegetables, osso buco is sure to please everyone at the table. Whether you are cooking osso buco for the first time or you are a seasoned pro, following these tips will help you make the best osso buco possible.