Ina Garten's Osso Buco Recipe: A Christmas Feast Delight - Blend of Bites (2024)

Osso buco is a traditional Italian dish with a rich history that can be traced back to northern Italy. In Italian, "osso buco" translates to "bone with a hole," referring to the marrow-filled bone at the center of the dish. It traditionally consists of cross-cut veal shanks braised with vegetables, white wine, and broth.

Dating back to the 18th century, it was enjoyed as a winter comfort dish. Over time, it gradually became more popular and accessible to a broader range of people. As a result, its popularity spread beyond the borders of Italy. Now, it is a global dish, served in many restaurants worldwide. Modern variations might use different meats or incorporate additional flavors. Still, the fundamental elements of tender braised meat and flavorful sauce remain at the heart of osso buco's culinary tradition.

Ina Garten's osso buco recipe stays true to the dish's origins. What's even more is that there are a few variation ideas and tips to help make the dish right for you.

Ingredients

Base ingredients

• Veal shanks — 4 pieces (each 2-inches thick) tied with kitchen string
• Olive oil — 4 tbsp.
• All-purpose flour — 1 cup
• Salt — 1 tsp.
• Ground black pepper — ½ tsp.
• Butter — 2 tbsp.
• Onion — 1 large, diced
• Leek — 1, the white and light green parts diced
• Celery stalk — 2 sprigs, diced
• Carrot — 1 medium, diced
• Garlic — 4 cloves, minced
• Dry white wine — 1 cup
• Chicken stock — 2 cups
• Fresh thyme — 4 sprigs, tied into a bundle with a kitchen string
• Dried rosemary — 1 tsp.
• Lemon zest— 1 tbsp. (about one lemon)

Garnish ingredients

• Fresh parsley— 4 tbsp., finely chopped

Instructions

1. Preheat the oven to 325°F degrees.

2. In a bowl, mix flour, salt, and ground pepper. Dredge the veal shanks in this mixture, and shake off the excess flour.

3. Put the olive oil in a shallow pot where you can simultaneously fit all the veal shanks. Heat it on a medium/high setting on the stove. When the oil is heated, add the veal shanks and sear them until they're browned on all sides, about 4-5 minutes per side. Remove the shanks from the pot and set them aside.

4. Reduce the heat to medium and put butter in the pot. Add the diced onion, leek, carrot, and celery when the butter melts. Sauté until the vegetables are softened and pale in color.

5. Add the minced garlic and sauté for another minute.

6. Pour in the wine and let it simmer for a couple of minutes.

7. Stir in the chicken stock, thyme, dried rosemary, and lemon zest. Bring the mixture to a simmer.

8. Return the seared veal shanks to the pot, nestling them into the sauce.

9. Cover the pot with a lid and transfer it to the preheated oven. Let the osso buco braise in the oven for about 2 hours or until the meat is tender and quickly pulls away from the bone.

10. Take the pot out of the oven and let it rest at room temperature for 30 minutes before serving.

11. Serve the dish on individual plates, spooning the sauce and vegetables over the shanks.

12. Garnish with freshly chopped parsley.

Substitutions

• White wine — You can substitute white wine with the same amount of dry red wine. While the traditional recipe calls for white wine, using red wine instead can add a rich and robust flavor to the dish.

• Chicken stock — Ina Garten’s osso buco recipe calls for chicken stock, preferably homemade. But you can also use the same amount of beef stock if you feel like it.

Variations

• Make it with less effort — You can adapt this recipe to be cooked in a slow cooker. Dredge the veal in flour as in the original recipe. Place the vegetables in the bottom of the slow cooker. Nestle the dredged veal shanks on top of the vegetables. Combine the dry white wine, chicken stock, and herbs in a bowl. Pour the liquid mixture over. Cover the slow cooker and set it to the low heat setting. Let the osso buco cook for about 6-8 hours or until the meat is tender and quickly pulls away from the bone.

• Make it gluten-free — If you want to cook a gluten-free version, substitute the regular flour with very fine cornmeal for dredging the veal shanks. For a gluten-free version, you can also opt for a cornstarch-water slurry for coating the shanks. However, the slurry method is only suitable for slow cookers. Mix cornstarch and ½ cup of water in a bowl and prepare a slurry. Coat each veal shank with the slurry evenly.

Equipment

• Stove

• Chopping board

• Measuring spoons and cups

• Mixing bowl

• Knife

• Pot with a lid

• Mixing spoon or spatula

• Kitchen string

Storage

• Consider portioning the leftovers into smaller containers before storing them. This allows for quicker and even cooling, making reheating individual servings easier. Use airtight containers or resealable plastic bags. Store it with its sauce. The sauce helps keep the meat moist and flavorful and prevents the meat from drying out during reheating.

• Once properly frozen, osso buco can be stored for 2-3 months. Wrap each portion tightly in plastic wrap or aluminum foil. Alternatively, you can use airtight containers or resealable freezer bags. Remove as much air as possible from the bags before sealing. Be careful with the thawing and reheating steps for the best flavor.

Pro Tips

• Look for a veal that is pale pink and has a fine texture.

• Choose bone-in veal shanks, as the bone marrow contributes to the dish's richness.

• Look for shanks with some marbling (intramuscular fat). While you don't want excessive fat, a small amount of marbling can enhance the flavor and moisture of the meat during braising.

• Choose veal shanks that are fresh and have a clean, mild scent. Avoid shanks with a strong or off-putting odor, indicating poor quality.

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