The best solution to make tremendous tender, collapse beefy bone marrow osso buco ever.

How typically do you make it previous the pasta a part of the menu at Italian restaurant? We often by no means do. But when I see osso buco on the menu, I make room to order it. How are you going to not love a slow-braised, melt-in-your-mouth beef shank in a beefy, bone marrow tomato sauce? Generally you even get a little bit spoon for the bone marrow. If its on the menu, you possibly can wager it’s often the very best factor on the menu. Osso buco is even typically served with pasta, so win-win!

However higher but, you can also make it at dwelling in an hour on the moment pot for 1/4 of the price. It tastes such as you slaved within the kitchen for hours. It’s good for particular events however straightforward sufficient that you could possibly have it on any given weeknight too.

Osso buco (or ossobuco alla milanese) is a dish that comes from Milan, Italy. The veal actually melts in your mouth after cooking for two and 1/2 hours. In an article on spaghetti and meatballs, I discussed that Italians often don’t combine pasta (or different starches like rice) with meat in the identical course. However osso buco is sort of all the time served with a particular rice recipe known as risotto alla milaneses. I may also add that osso buco is ceaselessly topped with gremolata which is a mix of garlic, lemon peel, and Italian parsley.

What’s osso buco?

Osso buco is an Italian dish of veal shank braised for a extremely very long time in a white wine bone marrow infused sauce initially from Lombard. The lengthy braise time melts away the connective tissues within the shank and leaves you with melt-in-your-mouth collapse meat. It tastes superb as a result of the shank reduce is a posh muscle filled with connective tissue that simply falls aside. As a result of it’s gradual braised on the bone (Osso Buco means bone with a gap), the bone marrow infuses the sauce and offers it an unbelievable richness and taste.

Traditionally, this recipe doesn’t embody tomatoes as a result of they’re a brand new world crop, however today, just about everybody makes it with tomatoes. This model we’re making at the moment takes it up one other notch with brisker tasting passata tomato sauce as a substitute of the traditional canned tomatoes.

Components (serves 6):


  • 6 – veal shanks about 2 inches thick and crosscut (i.e., reduce throughout the bone)
  • 1/2 cup – all goal flour
  • Salt and pepper
  • 8 tablespoons – butter
  • 2 tablespoons – additional virgin olive oil
  • 1 – onion, finely chopped
  • 3 – celery stalks, finely chopped
  • 2 – carrots, finely chopped
  • 2 cloves – garlic, minced
  • 1/2 bottle – dry white wine (e.g., chardonnay)
  • 1 can (14.5 ounces) – diced tomatoes (e.g., Hunts model)



Preheat the oven to 325 levels F. Rinse the shanks (to take away any small bone particles) after which salt and pepper both sides.

The dinner and chill particular

Historically there much more elements and steps to this dish, however right here I’ve pared it right down to the naked minimal and let the flavors communicate for themselves. Earlier than scripting this recipe, Steph and I went to a very well regarded Italian restaurant. We tried their 24 hour osso buco made with veal shank and additional marrow bones. It was superb, however this one compares favorably – and is approach simpler.

The most important step I eliminated is the flour dredge. Normally folks dredge the shank in flour and use that to each brown the meat and thicken the sauce. I don’t assume this wants it, the bone marrow thickened sauce is greater than sufficient, and flour is all the time messy. If you wish to try this although, it would add a little bit additional physique to each your meat and sauce.

In a big frying pan, soften 4 tablespoons of butter on medium to medium-high warmth after which add the olive oil. Dip every shank within the flour to cowl, shaking extra off, and place within the pan. As soon as the veal has browned nicely on each side, take away and place in a baking dish (the dish I exploit is about 10 x 14 inches and a couple of.5 inches deep).

Immediate pot osso buco

Osso buco is classically a braise-it-all-day affair, however, if there’s one factor the Immediate Pot (or any strain cooker) excels at, it’s crushing braise occasions for these sorts of dishes. It’s by far the most suitable choice, for my part. When you don’t have one, you can also make this by  simmering till gentle on the range – it’ll simply take longer, about 4-6 hours. You too can brown the meat and aromatics in an oven proof pan or dutch oven, then transferring to a 250-300ºF oven for 4-6 hours. When you go both stovetop or oven, test again now and again to ensure your liquid isn’t too low.

Pour off any extra fats or oil within the pan after which add 4 tablespoons butter together with the onion, celery, carrots and garlic. Saute till the greens are gentle and tender. Add the wine and be sure to scrape the browned particles off the underside of the pan if you are ready for the wine to boil. They need to come off simply. As soon as the wine boils, scale back the warmth, add the tomatoes, and blend nicely. Pour the contents within the pan over the shanks within the baking dish. Unfold the greens over and between the shanks, cowl with aluminum foil, and bake for two and 1/2 hours.

To make the gremolata, merely combine the elements collectively. I often serve every particular person a shank topped with the greens and juices and sprinkled with the gremolata. I like to recommend that you just serve risotto alla Milanese together with the shanks.

Tips on how to make osso buco

  1. Brown your beef shanks nicely on each side. I exploit the Immediate Pot saute setting on excessive for 2-3 minutes on both sides with a splatter protect on high, and truthfully it really works higher than doing it on the stovetop. The excessive sides of the moment pot imply a lot much less splatter and mess.
  2. Prepare dinner your aromatics. Switch the meat shank to a plate or one thing else to catch the juices, then add the aromatics and prepare dinner till they’re gentle and translucent, about 2 minutes.
  3. Deglaze with wine. Add the wine and scrape all of the brown bits off the underside of the moment pot with a picket spoon or spatula. Let the wine prepare dinner till it’s decreased by half, at the very least 2 minutes.
  4. Braise. Add the meat shank, passata, and herbs to the moment pot and braise on excessive for 1 hour. You’ll be rewarded with essentially the most tender, fall-apart meat ever.

Osso buco elements

  • Shank is an affordable reduce that must be straightforward to seek out. When you can’t get it at your native grocery retailer, complete meals will carry beef (however not veal) shanks.
  • Herbs to make a bouquet garni. I simply threw in a sprig of oregano as a result of that’s what we had and it was nice. When you’ve got bay leaves, recent thyme, recent Italian parsley, and so on available, be happy to throw a little bit in. If not, simply skip – the recipe doesn’t want it.
  • Passata is an raw strained tomato puree. I selected passata as a result of the recent tomato taste actually brightens up the dish, however you probably have a can of normal previous crushed tomatoes round, be happy to make use of that.
  • White wine. Wine provides a complexity and authenticity to the dish that’s unattainable to switch. If it’s good to be alcohol-free, you possibly can swap it out for sodium free rooster inventory.
  • How do you serve it?

    Osso Buco is usually served with risotto, gnocchi, or pasta, however we like ours with bread or by itself. When you plan on consuming this by itself, you would possibly need to double the recipe to get sufficient meat for two.

    When you wished to go actually excessive (say for an at dwelling Valentines dinner) a tiny little bit of caviar makes this one of the crucial additional surf and turfs you could possibly make at dwelling.


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