Traditional Italian Osso Buco is made with braised veal shanks and a delicious tomato sauce. This traditional Italian meal gets a modern update in the form of a scrumptious Osso Buco Recipe Ina Garten aka the Barefoot Contessa. The beef is so tender it just falls off the bone, and the robust tomato sauce is the ideal accompaniment. This meal is great for company or a night in with the family.
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💓 Why You’ll Love This Osso Buco Recipe Ina Garten
- The flesh is so soft that it literally comes off the bone when you cut it.
- The use of vegetables, herbs, and wine contributes to the dish’s opulent and nuanced flavor profile.
- This dish, which is hearty and filling, is ideal for eating when the weather is cooler.
- It is an excellent choice for a meal to offer to a large group of people or on a celebratory occasion.
- The leftovers are just as wonderful as the main dish, and they can be consumed over a period of several days.
What Is Osso Buco Ina Garten Recipe?
Veal shanks are the main ingredient of the classic Italian meal Osso Buco, which is prepared by slow cooking them in a mixture of broth, white wine, and vegetables. While comparable to traditional Osso Buco, Ina Garten’s recipe enhances the dish with the addition of tomato paste and gremolata (a blend of garlic, lemon zest, and parsley). Creamy polenta or mashed potatoes are common accompaniments.
- 6 veal shanks, 1 1/2 inches thick (about 5-6 pounds total)
- Salt and freshly ground black pepper
- All-purpose flour, for dredging
- 1/2 cup olive oil
- 1 large onion, diced
- 2 large carrots, diced
- 2 celery stalks, diced
- 1 tablespoon minced garlic (3 cloves)
- 1 1/2 cups chicken broth
- 1 1/2 cups dry white wine
- 1 (28-ounce) can crushed tomatoes
- 1/4 cup capers, drained
- 1/2 cup chopped fresh parsley leaves, optional
- 1 tablespoon grated lemon zest
🔪How To Make Osso Buco Recipe
- Preheat the oven to 375 degrees F.
- Pat the veal shanks dry with paper towels and season them generously with salt and pepper. Dredge the shanks in flour, shaking off any excess.
- In a large Dutch oven, heat the olive oil over medium-high heat. Add the veal shanks and cook for about 10 minutes, turning occasionally, until they are browned on all sides. Remove the shanks to a plate and set aside.
- Add the onion, carrots, celery, and garlic to the Dutch oven and cook over medium heat for 10 to 15 minutes, stirring occasionally, until the vegetables are tender.
- Add the chicken broth, white wine, and crushed tomatoes to the pot and bring to a boil. Reduce the heat to low and return the veal shanks to the pot, spooning some of the sauce over them.
- Cover the pot with a tight-fitting lid and transfer it to the oven. Bake for 1 1/2 to 2 hours, until the meat is tender and falling off the bones.
- Remove the pot from the oven and stir in the capers, parsley (if using), and lemon zest. Taste and adjust seasoning as needed.
- Serve the Osso Buco hot, spooned over risotto, polenta, or mashed potatoes, and garnished with gremolata (a mixture of lemon zest, garlic, and parsley).
How To Know When Osso Buco Is Done?
Here is a table summarizing how to know when osso buco is done based on the cooking method:
|Cooking Method||Signs that Osso Buco is Done|
|Stovetop||Meat is fork-tender and falls off the bone|
|Oven||Meat is fork-tender and falls off the bone; liquid has reduced and thickened|
|Slow Cooker||Meat is fork-tender and falls off the bone; liquid has reduced and flavors have melded|
The meat should be cooked until it is soft and falls from the bone regardless of the cooking method used. This may take some time, so please don’t interrupt the procedure. The meat will be more soft and tasty if it is cooked slowly.
Some helpful hints for cooking Osso Buco:
- To get the finest flavor and texture, use veal shanks that have a nice balance of meat to bone.
- Spend some time browning the meat so that the flavor penetrates throughout.
- Make use of aromatics the mirepoix (garlic, onions, carrots, and celery) blend is a great way to infuse food with flavor.
- To create a tasty broth for braising the meat in, add some white wine and beef or chicken stock to the pot.
- The meat should be braised for a long time so that it becomes soft and falls apart in your mouth.
- Adding gremolata a blend of garlic, lemon zest, and parsley, is essential because it cuts through the heaviness of the meal with a burst of freshness and brightness.
🍴 What To Serve With Osso Buco Recipe?
Osso Buco is a substantial dish that can be served with a wide variety of vegetables and starches. The following are some suggestions for accompaniments that go well with osso buco:
🥶 How To Store Leftovers
Leftover Osso Buco can be kept in the fridge for up to 3-4 days if stored properly in an airtight container. Some suggestions for leftover storage:
- In a container: The Osso Buco should be placed in a container with a secure lid. Make sure it’s room temperature before putting it in the fridge. Refrigerate the container after sealing it tightly.
- In a ziplock bag: The Osso Buco can be frozen or kept fresh in a large ziplock bag. When sealing the bag, squeeze out as much air as possible so that it won’t spoil in the fridge.
- Freeze: If you need to keep the leftovers for a longer time, this is the way to go. Once the Osso Buco has cooled fully, store it in a freezer-safe container or bag. Freeze the container for up to three months after labeling and dating it.
🌡️ How To Reheat Leftovers
The following are some suggestions for reheating any leftover Osso Buco Recipe:
- Stovetop: Reheat the leftover osso buco in a saucepan over low to medium heat on the stovetop after transferring it there. Mix it up on a regular basis till it’s completely warm.
- Oven: Preheat the oven to 350 degrees Fahrenheit. Put the leftover osso buco on a dish that can go in the oven and cover it with aluminum foil. Bake for 20 to 25 minutes, or until it has reached the desired temperature.
- Microwave: Osso Buco can be reheated in the microwave by placing it in a dish that is safe for the microwave and covering it with a wet paper towel. Microwave for one to two minutes, or until the food is completely heated through, stirring every so often.
Note: While reheating Osso Buco, it is essential to keep a close watch on the temperature in order to prevent the meat from becoming overcooked or dried out.
What cut of meat is osso bucco?
Osso buco is traditionally prepared with cross-cut veal shanks, which are chunks of flesh taken from the leg of a young calf. This cut of meat is also known as a veal shank. On the other hand, some iterations of the meal may use pork or beef shanks for the original ones.
What meat can you use instead of osso bucco?
Osso buco is traditionally made with veal shanks, but you can also use beef shanks or pork shanks as an alternative. Some recipes even use chicken or turkey thighs as a substitute for the shanks. However, keep in mind that the taste and texture of the dish may differ depending on the meat used.
Can you overcook osso bucco?
Indeed, it is feasible to prepare osso buco that has been cooked for too long. The optimal amount of time needed to prepare osso buco is going to vary depending on the size and thickness of the veal shanks that are being used, in addition to the cooking method that is going to be utilized. In general, osso buco should be cooked until the meat is soft and readily slides off the bone. However, the cooking time should not be extended to the point that the meat becomes mushy or breaks apart. Meat that has been cooked for an excessive amount of time might become tough and dry, or it can become too soft and lose its appealing texture.
Osso Buco Recipe Ina Garten Nutrition Factµ
- Calories: 545
- Total Fat: 28.5g
- Saturated Fat: 8.9g
- Trans Fat: 0.3g
- Cholesterol: 128mg
- Sodium: 371mg
- Total Carbohydrate: 25.4g
- Dietary Fiber: 3.4g
- Sugars: 4.7g
- Protein: 40.4g