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Easy Osso Buco Recipe

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Easy Osso Buco Recipe

Osso Buco, an Italian classic originating from Milan, is a dish that’s both elegant and comforting. The name Osso Buco translates to “bone with a hole,” referring to the marrow-filled bone at the center of the tender, slow-cooked veal or beef shanks. In this recipe, we’ll create a simplified version of Osso Buco that captures the essence of this beloved Italian dish without the complexity.

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Ingredients:

  • 4 veal or beef shanks, about 2 inches thick
  • Salt and freshly ground black pepper to taste
  • 1/2 cup all-purpose flour, for dredging
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 3 cloves garlic, minced
  • 1 can (14 ounces) crushed tomatoes
  • 1 cup dry white wine
  • 1 cup beef or vegetable broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • Zest of 1 lemon
  • Gremolata for garnish (optional): Chopped fresh parsley, minced garlic, and lemon zest

Instructions:

1. Prepare the Shanks:

  • Start by tying kitchen twine around each shank to keep the meat from falling off the bone during cooking. Season the shanks generously with salt and freshly ground black pepper.

2. Dredge in Flour:

  • Dredge the shanks in the all-purpose flour, shaking off any excess. This will help create a golden brown crust when searing.

3. Sear the Shanks:

  • In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the shanks and sear them on all sides until they are well-browned. This should take about 5-7 minutes per side. Remove the shanks and set them aside.

4. Sauté the Vegetables:

  • In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté the vegetables until they soften and become fragrant, about 5 minutes.

5. Deglaze with Wine:

  • Pour in the dry white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine simmer for a few minutes to reduce slightly.

6. Add Tomatoes and Broth:

  • Stir in the crushed tomatoes, beef or vegetable broth, bay leaves, dried thyme, and lemon zest. Return the seared shanks to the pot, nestling them into the sauce.

7. Simmer and Cook:

  • Bring the mixture to a gentle simmer, then cover the pot with a lid. Let it simmer on low heat for about 2 to 2.5 hours, or until the meat is tender and easily pulls away from the bone. Be sure to check occasionally and add more broth if needed to prevent sticking or drying out.

8. Serve:

  • Once the shanks are fork-tender, remove them from the pot and discard the kitchen twine.
  • Serve the Osso Buco hot, spooning the flavorful sauce over the shanks.
  • Garnish with gremolata, if desired, by mixing chopped fresh parsley, minced garlic, and lemon zest. Sprinkle it over the dish for a burst of freshness.

9. Enjoy:

  • Serve your easy Osso Buco with your choice of side dishes, such as creamy mashed potatoes, polenta, or risotto. The tender, flavorful meat and rich sauce will make this dish a delightful and satisfying meal.

This simplified Osso Buco recipe captures the essence of the traditional Italian dish while making it accessible for home cooks. The combination of slow-cooked shanks, aromatic vegetables, and a rich tomato-based sauce creates a dish that’s both hearty and refined. Enjoy the flavors of Italy in the comfort of your own kitchen!

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Source: diethood.com

Easy Osso Buco Recipe

Easy Osso Buco Recipe

Yield: 6
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
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Osso Buco, an Italian classic originating from Milan, is a dish that's both elegant and comforting. The name Osso Buco translates to "bone with a hole," referring to the marrow-filled bone at the center of the tender, slow-cooked veal or beef shanks. In this recipe, we'll create a simplified version of Osso Buco that captures the essence of this beloved Italian dish without the complexity.

Ingredients

  • 4 tablespoons olive oil, divided
  • 4 beef shanks, about 3 pounds, total
  • kosher salt and fresh ground black pepper, to taste
  • 2 stalks celery, diced
  • 1 large carrot, peeled and diced
  • 1 small yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 cups red wine
  • 2 cups crushed tomatoes
  • 2 cups beef broth
  • 3 thyme sprigs
  • 2 bay leaves
  • chopped fresh parsley, for garnish

Instructions

  • Preheat the oven to 350˚F.

  • Heat 3 tablespoons olive oil in a dutch oven or a braiser set over medium-high heat.

  • Pat dry the beef shanks; rub with remaining olive oil and season with kosher salt and pepper. Add the shanks to the hot oil and cook for 3 to 4 minutes per side, or until nicely browned.

  • Remove the shanks from the pan and set aside; keep covered. Return the pan to the burner and reduce the heat to medium.

  • Add the diced celery, carrots, and onions to the pan. Add more oil if needed. Cook for 4 minutes, stirring frequently. Stir in the garlic and cook for 15 seconds.

  • Add the wine to deglaze the pan, scraping up all the browned bits from the bottom of the pan with a wooden spoon. Continue to cook for 8 minutes.

  • Stir in the crushed tomatoes and beef broth; add in the thyme sprigs and bay leaves, and season with salt and pepper. Increase the heat to medium-high and bring to a simmer.

  • Return the beef shanks to the pan. Cover and place in the oven. Cook for 1 to 1 hour and 20 minutes until the meat is fall-apart tender.

  • Return the pan back to the stovetop and set it over medium-high heat. Remove the beef shanks and set aside on a plate. Cook the sauce for 5 minutes, or until reduced and thickened.

  • Pour the sauce over the beef shanks.

  • Garnish with parsley and serve.

Notes

  • Thicken the Sauce: For a thicker sauce, whisk in a cornstarch slurry made from a teaspoon of cornstarch and a couple of teaspoons of cold water.
  • Remove the Skin: To prevent shanks from curling during cooking, peel off the fatty skin and consider tying the beef with twine for stability.
  • White Wine Alternative: A bold dry white wine can also be used in osso buco.
  • Veal Variation: While veal shanks are a delicious alternative, ensure they don’t overcook. Veal should reach an internal temperature of 145˚F. 

Nutrition Information
Yield 1 Serving Size 6
Amount Per ServingCalories 1833Total Fat 79gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 57gCholesterol 265mgSodium 3335mgCarbohydrates 67gFiber 14gSugar 30gProtein 131g

The information contained herein is subject to change.

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