Ina Garten Osso Buco - Ina Garten Eats (2024)

Ina Garten Osso Buco is made with veal shanks, pancetta, carrots, celery, onions, garlic, thyme, white wine, and stock. This traditional Barefoot Contessa Osso Buco recipe creates a delicious dinner that takes about 1 hour and 50 minutes to prepare and can serve up to 4-6 people.

More Ina Garten Recipe:

• Ina Garten Turkey Chili
• Ina Garten Chicken Cacciatore
• Ina Garten Potato Kugel

💓 Why You’ll Love This Osso Buco Recipe:

• Soft Veal Shanks: The veal cooks slowly and at a low temperature, making it very soft and tender, almost melting in your mouth.
• Flavorful Vegetables: Carrots, celery, onions, and garlic mixed together give the dish a rich and deep taste.
• Simple to Make: Even though it looks fancy, this recipe is easy to follow, so anyone can cook it at home.

🥩 Ina Garten Osso Buco Ingredients

For the Osso Buco:

• 4 ounces pancetta, diced
• 2 1/2 to 3 pounds veal shanks (4 to 6 pieces, 2 to 3 inches thick)
• 1/2 cup diced carrot
• 1/2 cup diced celery
• 1 medium onion, diced
• 2 tablespoons chopped garlic (about 4 cloves)
• 3 to 4 sprigs fresh thyme (or 1 teaspoon dried)
• 1 cup dry white wine
• 1 to 2 cups chicken or veal stock
• Flour, for dusting
• Salt and pepper, to taste

For the Gremolata:

• 2 tablespoons chopped Italian parsley
• 1 tablespoon finely grated lemon zest
• 2 cloves garlic, minced

🍲 How To Make Ina Garten Osso Buco

1. Preheat your oven to 325°F (163°C).
2. Cook pancetta in a large oven-proof pot over medium heat until crispy. Remove pancetta and set aside, leaving 2 tablespoons of fat in the pot.
3. Dust the veal shanks with flour, then brown them in the pot over medium-high heat, about 5 minutes per side. Remove and set aside.
4. In the same pot, add the onions, carrots, and celery. Cook until onions are translucent, about 5 minutes. Add garlic and thyme, cooking for another 2 minutes.
5. Pour in the wine to deglaze the pot, scraping up any browned bits. Add enough stock to cover about half of the shanks.
6. Return the shanks and pancetta to the pot. Bring to a simmer, then cover and transfer to the oven. Cook for 1 to 1 1/2 hours until the meat is tender.
7. For the gremolata, mix parsley, lemon zest, and minced garlic in a small bowl.
8. Serve the osso buco on a bed of risotto or polenta, sprinkled with gremolata.

💭Recipe Tips

• Fry the pancetta until it’s crispy to make it taste better.
• Cook the veal shanks until they are brown to make the flavor stronger.
• Use stock you make at home for a better taste.

See Also

Osso Buco Recipe (Traditional Italian Braised Veal)Our Version of Italian Osso Buco Features One Secret IngredientOsso Buco (Italian Braised Veal Shanks) RecipeClassic Braised Beef Shank Osso Buco Classic Braised Beef Shank Osso Buco

🍞 What To Serve With Osso Buco?

Traditionally, Osso Buco is served with creamy risotto, soft polenta, mashed potatoes, or crusty bread.

🥶 How To Store Leftovers Osso Buco?

• In the fridge:Store leftovers osso buco in an airtight containerfor 3 days.
• In the freezer:Freeze leftovers osso buco in a freezer-safe containerfor 3 months.

🌡️ How To Reheat Leftovers Osso Buco?

• In the oven:Reheat covered leftovers osso buco in a preheated oven at 350°Ffor 3-5 minutes.
• In the microwave:Reheat leftovers osso bucofor 1 minutein a microwave dish.
• On the stove:Reheat leftovers osso buco in a saucepan over low heat, stirring occasionallyfor 2 minutes.
• In the air-fryer:Reheat leftovers osso buco at 350°Ffor 3 minutes.

FAQ’S:

More Ina Garten Recipe:

• Ina Garten Hungarian Goulash Recipe
• Ina Garten Chicken Marsala Recipe
• Ina Garten Creamed Spinach Recipe

Ina Garten Osso Buco Nutrition Facts

• Calories: 632
• Total Fat: 25g
• Saturated Fat: 9g
• Cholesterol: 297mg
• Sodium: 453mg
• Total Carbohydrate: 13g
• Dietary Fiber: 1g
• Protein: 77g
• Calcium: 109mg
• Iron: 4mg
• Potassium: 963mg