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Osso Buco Recipe - Classic Italian Comfort Dish

Osso Buco Recipe – Classic Italian Comfort Dish


Description

Welcome to the world of culinary delights! Today, we’re diving into a special dish that’s sure to bring comfort to your kitchen—an authentic Italian Osso Buco recipe. With its rich flavors and melt-in-your-mouth veal shanks, this dish is perfect for any occasion. Whether you’re a fan of slow-cooked meals or just love experimenting with classic recipes, this Osso Buco is a must-try!


Ingredients

Scale

 

  • 4 ounces pancetta, or bacon, rough chopped (or 23 tablespoons olive oil)
  • to 3 pounds veal shanks (4 to 6 pieces, 2 to 3 inches thick)
  • ¼ cup All-Purpose Flour for dusting the meat before browning
  • 2 carrots, peeled and diced
  • 2 ribs of celery, diced
  • 1 medium onion, peeled and diced
  • 4 cloves of garlic, peeled and smashed or rough chopped
  • 3 to 4 sprigs fresh thyme (or 1 teaspoon dried)
  • 12 sprigs Rosemary (or ¼½ teaspoon dried)
  • 1 cup dry white wine or red wine
  • 1 to 2 cups chicken or veal stock (or beef stock)
  • 1 (14 oz) can of finely diced tomatoes (or crushed tomatoes)
  • Salt and Black pepper to taste

Optional Substitutions:

  • For a gluten-free version, use rice flour instead of all-purpose flour.
  • For a richer flavor, substitute pancetta with chorizo or add a dash of balsamic vinegar for extra depth.

Instructions

Step 1: Prepare the Veal Shanks

Season the veal shanks generously with salt and black pepper. Dredge or sprinkle with flour to lightly coat each piece, ensuring a crispy, golden exterior when seared.

Step 2: Sear the Meat

Heat a heavy-bottomed pot or Dutch oven over medium heat for about 5 minutes. Add pancetta, stirring occasionally until golden and crisp. Remove the pancetta and set it aside. Sear the veal shanks until well browned on both sides (about 5 minutes per side). Remove from the pan and set aside.

Step 3: Cook the Vegetables

Add onions, carrots, celery, garlic, thyme, and rosemary to the Dutch oven. Cook, stirring frequently, until the vegetables are tender and beginning to brown—about 5-7 minutes.

Step 4: Combine and Simmer

Return the veal shanks and pancetta to the pot. Pour in the wine and add the crushed tomatoes, followed by enough stock to come a little more than halfway up the sides of the shanks. Bring the mixture to a simmer, ensuring to scrape and release any brown bits from the bottom of the pan.

Step 5: Braise in the Oven

Cover the pot and transfer to a preheated oven at 325°F. Cook for 1 to 1½ hours, or until the meat is tender and falling off the bone. Test for doneness by poking the meat with a fork; the internal temperature should reach 145°F.

Step 6: Final Touches

Remove the veal shanks and set aside on a plate. Place the pot back on the stovetop and cook the sauce for 5-10 minutes, or until reduced and thickened to your liking.

Notes

  • Choose Quality Veal: Opt for thick, meaty shanks to get the best flavor and texture.
  • Searing is Key: Ensure you properly sear the meat to lock in the juices and create a caramelized crust.
  • Use Fresh Herbs: Fresh thyme and rosemary will add a deeper aroma to the dish, enhancing the overall taste.
  • Braising Time: Don’t rush the braising process. The slow cooking helps tenderize the meat and meld the flavors together.