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Active Time
1 hr
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Total Time
4 hr
Osso Buco
You can begin making the risotto that accompanies this osso buco while the sauce for the veal is reducing.
Active time: 1 hr Start to finish: 4 hr
Ingredients
Makes 4 main-course servings
For stew
For gremolata
Make stew:
Step 1
Put oven rack in middle position and preheat to 350°F.
Step 2
Bring demiglace to a simmer in a 1-quart saucepan over moderate heat. Remove from heat and keep warm, partially covered.
Step 3
Pat shanks dry and sprinkle with salt and pepper. Dredge shanks in flour to coat, shaking off excess. Heat oil in a 5- to 6-quart wide heavy ovenproof pot over moderately high heat until just smoking, then brown shanks on all sides, about 10 minutes total, and transfer with tongs to a plate. Add butter to pot and heat until foam subsides, then sauté onions, carrots, celery, and garlic, stirring occasionally, until onions are softened, about 9 minutes.
Step 4
Add wine, scraping up any brown bits, then add warm demiglace, tomatoes, and bay leaf. Return shanks (with any juices accumulated on plate) to pot and bring liquid to a boil, then cover pot and braise shanks in oven until meat is very tender, about 2 1/2 hours.
Step 5
Carefully transfer shanks with a slotted spoon to a clean plate and keep warm, loosely covered with foil. Skim fat from sauce, then simmer, uncovered, on top of stove, stirring occasionally, until slightly thickened, about 15 minutes. Season sauce with salt and pepper and add shanks, then cook over low heat until heated through. (Discard strings and bay leaf before serving.)
Make gremolata:
Step 6
Stir together parsley, zest, rosemary, and thyme and sprinkle over osso buco just before serving.
Step 7
*Available at specialty foods shops and cooking.com.
•Osso buco (without gremolata) can be made 1 day ahead. Cool completely, uncovered, then chill, covered.
*Available at specialty foods shops and cooking.com.
Leave a Review
Reviews (30)
Back to TopVery, very good and easy. But veal shanks were unavailable at the 3 grocery stores I tried so I used beef shanks. In addition, only could find veal demiglace at Dean & Deluca for...wait for it....$42 for 16 oz. Now that is a business to be in! So I used a $2 carton of beef broth instead and thickened with corn starch at the end. Still very delicious. Family loved it.
opkscook
Kansas City
3/17/2014
This was delicious. We will definitely make again
wspoon
Memphis, TN
3/1/2014
OMG..this is one fabulous recipe! I made this for a dinner party and everyone loved it. I used beef stock and thought I needed to double the sauce as I was making it for 6...WRONG! There is plenty of sauce in this 4-serving receipe for 6-8 shanks. I served the shanks with Emerald's Risotto and Wild Mushroom Casserole (sorry epicurious) and sauteed broccolini. For dessert we had Roasted Pears with Hazelnut Syrup and Candied Hazelnuts from this site. YUM!
dmnlwn
1/23/2011
Wow. Terrific. Husband couldn't stop raving about it. I couldn't believe how good it was. We can't wait to eat leftovers tomorrow. Also, one note: I made two 1 lb. shanks--we shared one for dinner and will share the other tomorrow. Highly recommended.
Anonymous
Seattle
12/25/2010
Terrific osso bucco recipe, the orange peel in the braise was a great addition! Made it with the mushroom risotto Bourdain recommends. Added a bit of white truffle oil to the risotto and it was devine!
Anonymous
Savannah
12/18/2010
This recipe is fairly simple and great for making for a large dinner party. All the work is done hours ahead of time and once guests arrive, all you have to worry about is sides and plating. Every time I have served this, it has been a huge hit. A couple of helpful hints. Veal demiglace can be hard to find. I generally use low sodium beef broth which works just fine. Also I am not crazy about the parsley in the gremolata so I use scallions or chives instead. And don't use too much orange zest or it can get overpowering. Lastly, the meat will be so tender that it falls off of the bone so I use a spatula under the shanks and tongs to lift them out of the pan so that they don't fall apart. Serve over egg noodles or with mashed potatoes. It is DEEE- licious! You can scoop the marrow out of the bones while you are eating and spread on warm bread too. Yummy.
Jthomasll
Washington, DC
12/11/2010
yummy! diffirent from the noraml white wine/lemon/parsley thang...very good
flygirl43
3/9/2010
I made a minor modification & we loved it. I added 8 cloves of garlic, since we love garlic and I waited till the last few minutes of sauteing the veggies to add it in. Some have complained about a bitterness, and this maybe due to over cooking the garlic if it burns it gets bitter. I also added young whole baby potatoes to the pot for the last 45 minutes of braising and then served them on the side...this would also work if you wanted to mash them afterwards as they came out perfect and tender.
Anonymous
Sunnyvale, Ca.
2/23/2010
This was SOOO good. I got the shanks (about 2" thick) from Plowboy's Market OC, CA ($12.99/lb.). I made 1 1/2 times the recipe and used low sodium beef broth for the veal demi-glace. I actually added 3 teaspoons of beef bouillon granules to the beef broth and omitted the salt. I'm not sure the gremolata is worth making because the shanks and gravy are so wonderful. I served this with mashed potatoes and a caesar salad (kit) + garlic toast.
Anonymous
Huntington Beach, CA
2/15/2010
This recipe proves that classic and simple is the best. This traditional take on a classic dish is superb. Most home cooks will not have access to a whole pint of veal demiglace. It is hard to make and rather expensive in prepared form. If you cannot get demiglace use some reduced low sodium beef stock. Awesome dish.
Giacobenchef
Lehigh Valley, PA
1/17/2010
I made this for my husband's birthday, and he loved it! The house smelled amazing, the meat just fell off the bone. I will make this again and again!!
Anonymous
Pepper Pike, Ohio
11/17/2009
This was excellent. I did add a few more garlic cloves but otherwise followed the recipe right until the end. Then when I took the pot out of the oven and removed the veal, I strained the sauce, reduced it, and served that over the veal, omitting the gremolata. Served with mashed potatoes - delicious. Next time I will plan ahead and make a day in advance, which I think will enhance the flavor even more.
Anonymous
Northeast PA
11/13/2009
This is an exceptional osso buco recipe. I used organic farmed raised veal shanks, which themselves were outstanding. The only change I made to the recipe was that I added more garlic than just one clove- it seemed like too little. I ended up adding about 5-6 cloves and it was perfect. I served it with mashed potatoes and turnips with rosemary. Yum.
ryadria
Westchester, NY
10/18/2009
这是最好的炖小牛肘配方。我有tried a few others including Mario Batali's and they do not come close to the deep flavor of this one. This is very easy and perfect for holidays/special occassions. The wild mushroom risotto recipe that is linked to this recipe is truely the perfect side.
bkfm
4/6/2009
This was excellent. The gremolata is a must, it brightens up the flavors. I had a lot of sauce left and used it to make a pot of veal stew.
Anonymous
2/14/2009
