Osso bucco, a hearty and flavorful dish, is a classic Italian stew that has been enjoyed for centuries. Originating in Milan, this comforting dish showcases braised veal shanks, slowly cooked in a flavorful broth infused with aromatic vegetables, rich red wine, and a vibrant gremolata topping. Whether you prefer the traditional version or explore modern interpretations, osso bucco is sure to delight your palate with its fall-off-the-bone meat, savory sauce, and vibrant flavors. This article will guide you through the process of creating the perfect osso bucco, providing tips and tricks to achieve a restaurant-quality dish at home.
Let's cook with our recipes!
BEEF OSSO BUCCO
Treat holiday guests to elegant comfort food at its best. Our osso bucco beef boasts a thick, savory sauce complemented by the addition of gremolata, a chopped herb condiment made of lemon zest, garlic, and parsley. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 7h30m
Yield 6 servings.
Number Of Ingredients 23
Steps:
- In a large resealable plastic bag, combine the flour, 1/2 teaspoon salt and pepper. Add beef, a few pieces at a time, and shake to coat., In a large skillet, brown beef in butter and oil. Transfer meat and drippings to a 6-qt. slow cooker. Add wine to skillet, stirring to loosen browned bits from pan; pour over meat. Add the tomatoes, broth, carrots, onion, celery, thyme, oregano, bay leaves and remaining salt., Cover and cook on low for 7-9 hours or until meat is tender. Discard bay leaves., Skim fat from cooking juices; transfer juices to a large saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened., In a small bowl, combine the gremolata ingredients. Serve beef with gremolata and sauce. If desired serve over polenta.
Nutrition Facts : Calories 398 calories, Fat 15g fat (6g saturated fat), Cholesterol 112mg cholesterol, Sodium 640mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 4g fiber), Protein 47g protein.
OSSO BUCCO-STYLE BEEF SHANK
Simple and delicious! Best served over rice, this makes tender beef and delicious sauce to which fresh spinach can be added for a touch of green. Serve over rice.
Provided by Julie Couture
Categories 100+ Everyday Cooking Recipes
Time 2h
Yield 2
Number Of Ingredients 14
Steps:
- Heat olive oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Transfer to a plate. Increase heat to medium-high. Add beef shank and cook until browned, about 5 minutes per side. Return onion and garlic to the pan. Sprinkle thyme, oregano, rosemary, and marjoram over beef.
- Pour tomatoes and tomato paste into the pan. Fill the empty tomato paste can with water and pour into the pan. Stir in lemon zest, salt, and black pepper. Bring to a boil; reduce heat to low and simmer, covered, until beef is very tender, 1 1/2 to 2 hours.
Nutrition Facts : Calories 519.9 calories, Carbohydrate 32.7 g, Cholesterol 79.2 mg, Fat 28.9 g, Fiber 7.4 g, Protein 36.8 g, SaturatedFat 7.7 g, Sodium 1931.1 mg, Sugar 18.1 g
PRESSURE-COOKER BEEF OSSO BUCCO
Our beef osso bucco boasts a thick, savory sauce complemented by the addition of gremolata, a chopped herb condiment made of lemon zest, garlic and parsley. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 servings.
Number Of Ingredients 22
Steps:
- In a large shallow dish, combine flour, 1/2 teaspoon salt and pepper. Pat beef dry with paper towels. Add beef to dish, 1 piece at a time; turn to coat. , Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add 1 tablespoon butter and 1-1/2 teaspoons oil; brown 3 beef shanks. Remove from pressure cooker; add 1/4 cup wine, stirring to loosen browned bits. In a large bowl, combine tomatoes, broth, vegetables, seasonings and remaining salt. Return browned beef shanks to cooker; pour in half of tomato mixture. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Remove meat and vegetables from pressure cooker; keep warm. Make second batch with remaining ingredients, repeating previous procedure. Press cancel., After removing all meat and vegetables, discard bay leaves. Skim fat from cooking juices. Select saute setting and adjust for medium heat. Bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Press cancel., In a small bowl, combine gremolata ingredients. Serve beef with gremolata and sauce.
Nutrition Facts : Calories 398 calories, Fat 15g fat (6g saturated fat), Cholesterol 112mg cholesterol, Sodium 640mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 4g fiber), Protein 47g protein.
CHICKEN THIGH OSSO BUCCO
An inexpensive alternative to the more pricey veal. The longer it cooks the richer the sauce gets. I've never cooked it in the crock pot but I suppose you could. My husband is not a fan of dark meat chicken but in this recipe you would think you were eating veal.
Provided by thistleridge
Categories Chicken
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Salt and pepper thighs and saute in 1T. olive oil.
- Chop onion, carrot, celery and garlic into a fine mince.
- Remove chicken thighs when brown on both sides.
- Add veggies to pan and cook till soft.
- Deglaze pan with red wine and reduce by half.
- Add tomato sauce, diced tomatoes, oregano and rosemary.
- Cook till bubbly then add thighs back to the pan.
- Simmer 40-60 minutes.
- Meanwhile combine chopped parsley, lemon zest and chopped garlic.
- Before serving add the last 3 ingredients.
Nutrition Facts : Calories 337.6, Fat 19.5, SaturatedFat 5.4, Cholesterol 105.3, Sodium 514, Carbohydrate 11.5, Fiber 3, Sugar 6.9, Protein 23.9
OSSO BUCCO - BEEF SHANKS
A variation on the veal shank version of the traditional Italian recipe. The light heat with the orange is great, This works very well with egg noodles/wild rice/and garlic mashed potato.
Provided by bggio
Categories Meat
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- heat oven to 325 degrees.
- dredge the shanks in flour salt and pepper mixture.
- heat olive oil in stainless steel pan and brown beef shanks 2-3 minutes per side.
- Remove shanks from oil and add carrots onion garlic celery and pancetta stir together 2-3 minutes and.(pancetta can be fried prior to browning beef to crisp and add back in when adding zest).
- add the herbs and fry 2-3 minutes and then add the chilli pepper and orange zest and fry for 2-3 minutes.
- add the wine and deglaze the pan and boil for 3-4 minutes and then add beef stock and tomato.
- place the beef shanks in the mixture or place all in a dutch oven and place in the oven for 120 minutes.
PORK OSSO BUCCO
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h15m
Yield 6 portions
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F.
- Drizzle the shanks with the oil and sprinkle with the salt and pepper blend, ensuring the seasoning is even. Next, place the shanks, mirepoix (carrots, celery, onions), 2 cups veal stock and the red wine in a roasting pan. Cover with foil and bake in the oven for 2 hours.
- Once cooked, removed from the oven and remove the shanks from the simmered stock. Next, pour the simmered stock through a strainer into a medium saucepan.
- Next, heat the simmered stock and remaining 2 cups veal stock over medium heat and slow simmer. Season with salt and pepper. Remove from the heat and stir in the butter to finish. Serve with seasonal vegetables or pasta.
LAMB OSSO BUCCO WITH RUSTIC LAMB DEMI-GLACE
Steps:
- Preheat oven to 275 degrees F.
- Season lamb osso bucco liberally with salt and pepper and set aside on a plate. In a heavy-bottomed roasting pan over medium-high heat, heat olive oil on stove top. Carefully place the osso bucco in the hot roasting pan and sear all sides, until nicely browned. Once seared on all sides, remove from pan and set back onto plate. Using the same pot with the lamb drippings in the bottom, add carrots, celery, onions, and garlic. Saute for approximately 10 minutes using a wooden spoon to scrape the lamb drippings off the bottom of the pan and to caramelize the vegetables. Once caramelized, add tomato paste, coat the vegetables with the paste, and brown slightly, about 5 minutes. Add the red wine to deglaze the pan, scraping the drippings off the bottom of pan using a wooden spoon. Reduce the wine by half and add the Lamb Stock and thyme. Season with salt and pepper. Place the seared osso bucco back into the pan. Change to high heat and once the stock starts to boil, put roasting pan into the oven. Cook the osso bucco for about 2 hours until it is fork tender, almost falling off the bone. You will want to turn the osso bucco every half hour so that it cooks evenly and does not burn on the bottom.
- When finished, take the lamb out of the sauce and set aside. In a blender, blend the sauce until the vegetables are pureed. Place about a 1/4 cup of sauce into the bottom of each serving bowl, top with osso bucco and drizzle with a little more sauce. It is best served with roasted carrots, onions, and potatoes.
- Preheat oven to 400 degrees F.
- In a large roasting pan, roast lamb bones in the oven until dark brown. On a sheet tray, roast carrots, celery, and onion in the oven until browned as well. Place the bones and vegetables in a 4-gallon stock pot. Add 2 gallons cold water, salt and pepper, and bay leaves, if desired. Bring to a boil over high heat and then turn down to a simmer over medium-low heat. Simmer for 4 to 5 hours to get the best results.
- If using lamb base, roast vegetables as explained above. In a 4-gallon stock pot, add 2 gallons water and whisk in lamb base. Add the roasted vegetables and bring to a boil. Turn down the heat to medium-low and simmer for approximately 1 hour.
TURKEY OSSO BUCCO WITH GREMOLATA (COURTESY GIADA DE LAURENTIIS)
Make and share this Turkey Osso Bucco With Gremolata (Courtesy Giada De Laurentiis) recipe from Food.com.
Provided by Kate DeMello
Categories One Dish Meal
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Preheat the oven to 375°F.
- Pat the turkey with paper towels to dry and ensure even browning.
- Season the turkey with salt and pepper. Dredge the turkey in the flour to coat.
- In a heavy roasting pan large enough to fit the turkey in a single layer, heat the oil over medium heat. Add the turkey and cook until brown on both sides, about 6 minutes per side. Transfer the turkey to a plate and reserve.
- In the same pan, add the onion, carrot, and celery. Season vegetables with salt. Cook until the vegetables are tender, about 6 minutes.
- Stir in the tomato paste and cook for 1 minute.
- Stir in the wine and simmer until the liquid is reduced by half, about 3 minutes.
- Return the turkey to the pan. Add enough chicken broth to come 2/3 up the sides of the turkey. Add the herb sprigs, bay leaf, and cloves to the broth mixture.
- Bring the liquid to a boil over medium-high heat.
- Remove the pan from the heat. Cover the pan tightly with foil and transfer to the oven. Braise until the turkey is fork-tender, turning the turkey after 1 hour.
- Meanwhile, for the Gremolata: Combine the chopped parsley, lemon zest, garlic, minced rosemary, and a pinch of salt and freshly ground black pepper in a bowl. Cover and reserve until serving the turkey.
- To serve, transfer the turkey to shallow serving bowls. Season the sauce to taste with salt and pepper. Ladle the sauce over the meat. Sprinkle each piece of turkey with a large pinch of Gremolata. Serve immediately.
Nutrition Facts : Calories 1151.2, Fat 59.1, SaturatedFat 13.5, Cholesterol 367.9, Sodium 445.8, Carbohydrate 12.8, Fiber 1.3, Sugar 2.3, Protein 128.5
OSSO BUCCO
Make and share this Osso Bucco recipe from Food.com.
Provided by chia2160
Categories Veal
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 24
Steps:
- preheat oven to 350.
- on stovetop, in heavy ovenproof dutch oven: heat oil, flour veal,brown on both sides, remove.
- add butter, add veggies and zests, stir til softened.
- add white wine, stir, add remaining ingredients.
- return veal to pot, cover and cook 1 1/2 hours.
- remove veal and keep warm.
- pour sauce into blender, puree.
- pour over veal and serve, top w/gremolata.
- to make gremolata chop all ingreds together.
- serve w/risotto.
Nutrition Facts : Calories 235.1, Fat 15.2, SaturatedFat 6, Cholesterol 21.6, Sodium 160.8, Carbohydrate 13, Fiber 2.5, Sugar 6.1, Protein 2.8
OSSO BUCCO FOR TWO
Make and share this Osso Bucco for Two recipe from Food.com.
Provided by Diana Adcock
Categories Meat
Time 4h30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- 4 hours before cooking or the night before rub the French Dry Rub into the shanks, both sides.
- In a large dutch oven over medium high heat add the oil and sear the shanks on both sides.
- Reduce heat to medium and add the carrots, celery, and onions and cook, as is, for 5 minutes.
- Now add the tomatoes, broth, wine and pepper and fresh herbs.
- Bring to a boil, cover and reduce to a simmer for 30 minutes.
- When done remove shanks to individual plates along with the vegetables and over high heat quickly reduce the liquid.
- Pour this over top.
- I serve this with a Cesar Salad, Garlic Bread and roasted potatoes.
- Don't forget the wine!
OSSO BUCCO - PRESSURE COOKER RECIPE
Provided by WisconsinMike
Number Of Ingredients 23
Steps:
- 1. Spread flour in a shallow bowl or plate. Tie the thyme sprigs, rosemary sprigs, and bay leaf together with kitchen twine. 2. Season the veal with the salt and pepper to taste, and then dredge it in the flour to coat all sides. Using the sauté function on high if available, heat the oil in the pressure cooker. Add the osso buco in batches (do not crowd the pot), and brown it well on all sides, 5 to 7 minutes per side. Altogether this will take 20 to 30 minutes to get the pieces nicely golden all over. Transfer the osso buco pieces to a plate as they brown. 3. Turn the sauté function down to medium if available, or unplug the pot for a minute to let it cool down slightly. Add the butter to the pressure cooker and let it melt; then stir in the onion, carrots, and celery. Cook until the vegetables are very soft, about 8 minutes. Stir in the garlic and tomato paste, and cook until the garlic is fragrant and the tomato paste has darkened, another 1 to 2 minutes. 4. Add the wine to the pot to deglaze it, scraping up any browned bits from the bottom. Stir in the stock and tomatoes and bring to a simmer. Nestle the osso buco pieces into the pot, then top with the herb bundle. Cover and cook on high pressure for 40 minutes. Let the pressure release naturally. 5. Transfer the osso buco to a plate and, using the sauté function, simmer the sauce, stirring it often, until it is thick and reduced, 10 to 15 minutes. Let the sauce settle for at least 10 minutes, and then spoon any excess fat off the top. 6. While the sauce is settling, make the gremolata: In a small bowl, stir together the parsley, lemon zest, garlic, and salt. 7. To serve, transfer the osso buco to a serving platter, spoon the sauce over the top, and sprinkle with the gremolata, with more on the side.
BEEF SHANK FAUX OSSO BUCCO
Steps:
- Season the beef with salt and pepper and dredge in the flour. Working is batches, brown the beef in the oil and butter until the shanks are golden. Medium high heat in a large deep skillet. Remove shanks from the oil and butter and set aside. In the same pan, add the onion, carrot, celery, bacon and garlic. Saute over medium high heat until veggies are tender - about 7 minutes. Add the wine and turn up the heat slightly to reduce the liquids. Another 6 minutes or so. Add broth, tomatoes and salt and pepper to taste - about a tsp of each. At this point you can transfer the vegetables to a dutch oven and add the beef. Coover and simmer 2 hours or until meat is tender OR Add the veggies and beef in layers to a slow cooker and cook on low for four hours or until tender. In a small bowl combine the chopped parsley, garlic and lemon zest. Add either the pot or the slow cooker for the final 10 minutes of cooking. Serve over polenta, rice or mashed potatos.
VENISON OSSO BUCCO
We have an Angus Butcher close to our new neighbourhood. I discovered this place a couple of years ago but it wasn't convenient at the time but now that we're down the street, I'll go there frequently. The quality of the meat is top-notch, they do a great freezer selection and they an amazing selection of game meats. The last time I was there I purchased some venison shanks for osso bucco. I knew I was rolling the dice as to whether my wife would eat it (which she didn't and it was her loss, believe you me) but for 8 pieces, about a pound and half, it was $6.50 so it was hard to pass up. You can easily replace the venison for veal. Needless to say but I will, the wine I served with dinner is the wine I used for the sauce. The easiest way in the world to make sure your food is paired properly.
Provided by whatscooking
Categories Deer
Time 2h25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Cook your bacon over medium high heat in a heavy bottom pot or dutch oven. Once rendered, remove the bacon but leave the fat in the pan.
- Season your venison shank on both sides with half the pepper and salt. Brown in the bacon fat on both sides for 5-7 minutes per side. Remove.
- Add carrot, celery and onion to the pan and sweat it off for about 2-3 minutes. Add your garlic and thyme and continue to sweat for another minute.
- Deglaze your pan with the wine. Let the wine simmer with the vegetables until it has reduced by half, about 10-15 minutes.
- Add the beef stock, bring to a boil and reduce to medium heat. Reduce until it about half, another 10-15 minutes. Add salt and pepper to taste.
- Add the shank and bacon back to the pot along with the tomatoes. Using the back of a spoon break up the tomatoes.
- Put a lid on the pot and put it in the oven. Let it cook in the oven for an hour.
- Take it out of the oven, remove the lid and gently turn the shanks over. Put it back in the oven without the lid for about another 45 minutes to an hour, until the meat is falling off the bone.
- Serve by spooning the liquid over the shank.
PORK OSSO BUCCO
In Italian Osso Bucco means "Bone with a Hole". Served with Creamy Parmesan Risotto and a fresh homemade Gremolata (this really added a nice fresh finishing touch). This can also be done with veal shanks.
Provided by Ruby15
Categories Meat
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Chop carrots, celery, and onions (I put everything in my food processer).
- Preheat oven to 325 degrees F.
- Heat a large Dutch oven (I used my mother-in-laws 7 1/4 quart Le Creuset's classic enameled cast-iron Dutch Oven) Add enough olive oil to cover the bottom (use more or less than 1/2 cup).
- Combine flour, salt and pepper in a shallow dish, dredge shanks. Shake off excess flour. Transfer to Dutch Oven cook until all sides are browned. The more browned the better. Remove the shanks and set aside.
- Add or remove oil as needed to saute onions, celery,and carrots in the Dutch Oven until softened and lightly browned.
- Add garlic, bay leaves, thyme, rosematy salt and pepper (to taste - go light on the salt at this stage the capers and olives will add extra salt) tomato paste and anchovy paste. Cook for 1 - 2 minutes.
- Add the red wine to the Dutch Oven to deglaze the pan. Scrap up any browned bits from the bottom of the pan. Add beef broth (or stock) and bay leaves - bring to a boil.
- Return shanks to the Dutch Oven, add capers and olives. Cover the Dutch oven and transfer to the oven.
- Cook for 2 - 3 hours. This depends on the size of the shanks.
- Remove bay leaves - ready to serve!
Nutrition Facts : Calories 258.7, Fat 15.4, SaturatedFat 2.2, Cholesterol 4, Sodium 1613.8, Carbohydrate 21.4, Fiber 2.7, Sugar 3.6, Protein 4.5
OSSO BUCCO-STYLE CHICKEN
From Weight Watchers Make It In Minutes. Per serving: 263 calories, 8 g fat, 141 mg cholesterol, 10 mg total carb, 2 g fiber, 36 g protein
Provided by ratherbeswimmin
Categories Chicken
Time 48m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large nonstick dutch oven over medium heat.
- Add in chicken; cook about 5 minutes or until browned on both sides; transfer chicken to a plate.
- Add in the onion, celery, carrots, and 1/2 of the garlic to the dutch oven.
- Stir/saute about 8 minutes or until the vegetables are very soft.
- Add in the tomatoes, broth, wine, and bay leaf, stirring with a fork to break up the tomatoes.
- Return the chicken to the pan; bring to a boil.
- Lower heat, cover, and simmer for 15 minutes or until the chicken is tender.
- Discard the bay leaf.
- In a small bowl, combine the parsley, lemon zest, and remaining garlic; sprinkle mixture over chicken.
Nutrition Facts : Calories 294.1, Fat 8.3, SaturatedFat 2, Cholesterol 141.7, Sodium 526.3, Carbohydrate 12.9, Fiber 2.8, Sugar 6.5, Protein 35.9
SLOW COOKER OSSO BUCCO
Steps:
- Put the flour in a wide, shallow dish. Season the veal shanks all over with salt and pepper and dredge in the flour; shake off the excess flour. Heat a 12-inch skillet over medium heat. Add the butter, and when it foams, add the shanks to the skillet. Cook until golden, turning once, about 10 minutes. Transfer the shanks to a slow cooker. Add the wine to the skillet. Scrape up any browned bits from the bottom of the skillet and pour the contents of the skillet into the slow cooker. Add the tomatoes and their juices, chicken broth, onion, carrot, celery, and thyme. Cover and cook on low heat for 6 to 8 hours-the meat will be very tender and almost falling off the bone. Transfer the shanks to a platter and cover with foil to keep warm. Pour the sauce from the slow cooker into a large skillet. Simmer over medium heat until reduced to about 2 cups, 10 to 15 minutes. Season to taste with salt and pepper. Meanwhile, in a small bowl, combine the parsley, lemon zest, and garlic to make a gremolata. Serve the veal shanks topped with the sauce and the gremolata. nutrition information (per serving): Calories (kcal): 460; Fat (g): 19; Fat Calories (kcal): 170; Saturated Fat (g): 9; Protein (g): 46; Monounsaturated Fat (g): 7; Carbohydrates (g): 15; Polyunsaturated Fat (g): 1; Sodium (mg): 710; Cholesterol (mg): 205; Fiber (g): 1;
TURKEY OSSO BUCCO
I found this recipe years ago although I can't remember which site it was on. All I know is how delicious it is, especially when you don't want to make a whole turkey. If you're like my family, we love turkey all year round. This recipe is especially good in the warmer weather when you don't want to use your oven and make the...
Provided by Linda Seide
Categories Turkey
Time 3h
Number Of Ingredients 14
Steps:
- 1. Season the turkey with salt and pepper, and coat evenly with flour. Place a wide-mouthed, straight-sided pan over medium heat and add in 1/8 C olive oil. Once hot, sear the turkey on all sides until golden brown, about 8 minutes per side.
- 2. Remove turkey from pan and pour off the fat from the pan. Wipe the pan clean with paper towels and return to stove. Add the remaining T of olive oil, and once it's hot, add in the diced onions, carrots, and celery, as well as the tomato paste. Sauté, stirring occasionally until the mirepoix and tomato paste are slightly carmelized, about 5 minutes. Add the garlic and sauté until fragrant, about 30 seconds.
- 3. Deglaze the pan with the wine until nearly evaporated. Stir in the stock and add the bay leaf and thyme. Bring the stock to a boil and return the turkey to the pan. When the stock returns to a boil, reduce the heat to a simmer and cook the turkey, covered, until the meat is fork tender, about 2-1/2 hours, turning the turkey halfway through to ensure even cooking.
- 4. When the legs are tender, taste the sauce and re-season if necessary.
Tips:
- Choose high-quality ingredients: Use fresh, organic vegetables and herbs, and high-quality meat and bones. Opt for grass-fed beef or veal shanks for a more flavorful dish.
- Brown the meat and vegetables well: This step adds depth of flavor to the dish. Make sure to sear the meat in a hot skillet until it's browned on all sides, and sauté the vegetables until they're slightly caramelized.
- Use a good quality dry white wine: The wine adds acidity and brightness to the dish. Choose a dry white wine that you enjoy drinking, such as a Pinot Grigio or Sauvignon Blanc.
- Simmer the osso bucco low and slow: This allows the meat to become fall-off-the-bone tender and the flavors to meld together. Cook the osso bucco for at least 2 hours, or until the meat is cooked through.
- Serve with a flavorful sauce: The osso bucco sauce should be rich and flavorful. Serve it over mashed potatoes, polenta, or rice.
Conclusion:
Osso bucco is a classic Italian dish that is sure to impress your family and friends. With its tender meat, flavorful sauce, and vibrant vegetables, it's a dish that is both delicious and visually appealing. Whether you're a seasoned cook or a beginner, be sure to give this recipe a try. You won't be disappointed!
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