I open the braising chapter with one of Italy's most renowned braises: osso buco. It's a classic Milanese dish usually made with veal shanks cooked in a rich broth that includes tomato and wine. I salt the meat before cooking it, a technique that tenderizes the veal. The dish is finished with lemon zest and parsley, which stand in for the more common gremolata that often accompanies it, along with saffron risotto. The term ossobuco roughly translates to "hole in the bone" or "pierced bone." I suggest you tie the shanks before cooking them so that they hold together—and don't forget to dig into the bones for the luscious bone marrow.
Ingredients
Step 1
1. Lay the veal shanks in a shallow baking pan and sprinkle liberally on both sides with salt. Refrigerate for 2 hours.
Step 2
2.冲洗的牛膝盐和拍干with paper towels. Wrap each veal shank once around the circumference so that it holds the bone and meat together in the center. Tie the twine with a good knot. Season the veal shanks with pepper.
Step 3
3. Preheat the oven to 350°F.
Step 4
4. Heat a large, ovenproof casserole over high heat. Put the oil into the casserole and let it heat.
Step 5
5. Meanwhile, put the flour in a shallow bowl, dredge the veal shanks in it, and pat off the excess. Brown the veal shanks in the hot oil for about 5 minutes on each side, or until browned on all sides. Remove from the pan and set aside. If the oil turns dark during the process, discard it and heat a fresh cup of oil.
Step 6
6. Add the carrots, celery, onion, and garlic to the pan and cook over medium-high heat for 2 to 3 minutes, stirring constantly. Add the wine, bring to a boil, and cook for about 2 minutes, or until reduced by half.
Step 7
7. Add the stocks, tomatoes, thyme, rosemary, and bay leaf to the pan. Return the veal shanks to the pan and bring to a boil over high heat. Once the liquid boils, cover, transfer to the oven, and cook for 2 1/2 hours, until the meat is fork tender and falling off the bones.
Step 8
8. Remove the herbs from the braising liquid and discard. Let the veal shanks come to room temperature in the braising liquid. Remove the veal shanks and set aside. Strain the liquid through a fine-mesh sieve or chinois into a large saucepan. Bring to a boil over medium-high heat, reduce the heat, and simmer for 10 to 15 minutes, or until reduced by a quarter. Using a skimmer or large spoon, skim off any grease or foam that rises to the surface. Return the strained vegetables to the liquid and taste for seasoning.
Step 9
9. To serve, cut and discard the twine, put a single osso buco (veal shank) in a bowl, and ladle about 3/4 cup of the sauce and vegetables over it. (If the sauce and the meat are not still warm, heat them together very gently over low heat for 8 to 10 minutes.)
Step 10
10. Garnish each osso buco with the fresh horseradish, lemon zest, and chopped parsley and season with pepper.
Note: If you cannot find fresh horseradish, you can use prepared. It will taste stronger, so its a good idea to wrap the horseradish in a double thickness of cheesecloth and squeeze out the excess liquid.
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Reviews (16)
Back to TopMade this tonight for NYE with friends. Followed instructions exactly but, based on reviews, used a bit less oil for searing and less broth (4 cups instead of 7) - it was SOOOOOOOO GOOD. Served with a basic white corn polenta.
H
Los Angeles
1/1/2023
So made this for NYE with help from my wife. I read all the reviews, but only after adding 7 cups stock. At my wife’s suggestion we just removed the lid and cooked down nicely. 2.5 hours was way to long and was probably done around an hour earlier. Did not add horseradish but served over creamy polenta with some grated cheese and a nice Pinot Noir. Excellent!
St. Petersburg, Florida
1/1/2021
I made this last night (for 2 - halved the recipe). It was fabulous. It took time to prepare but was well worth the effort. I followed the recipe exactly and could not have been happier with the results. This will be the main menu item for the next dinner party I plan.
zuker
Arkansas
11/19/2019
Very good and rich. Like other reviewers there is WAY too much stock here. Even using half the stock we removed 1 cup liquid and removed cover of pot half through the cooking process in the oven. As for the reviewer who criticized other reviewers for making comments after changing the recipes, I would say this. Why would you make an expensive and complicated dish as written if you already know in advance it is wrong?
phmokda
St. Petersburg, Florida
1/20/2019
Just amazing!!!
nb20
New York
3/12/2018
The ingredient ratio is way off. You don't need a total of 7 cups of stock for the equivalent of about 3 lbs if shanks! Use the ingredients for veal or chicken stock and delete the next line. Or you will have a lot of liquid and it may dilute the flavor, White wine works just fine. Recipes are guides. Any chef will tell you that. I know. I went to culinary school. Add your twist or what you have on hand. I combined beef broth with turkey broth I had, simmered it to combine flavors and it was awesome. The other reviewer who said it was perfect probably works for the magazine. The recipe as written is wrong. Also I only used one 14oz can of organic diced tomatoes. It was plenty and the sauce is awesome.
Anonymous
Washington State
3/11/2018
Classic recipe although I use clarrified butter rather than oil to brown the veal. Also i used a hand blender to puree the vegetables to make a delicious sauce
SerbioB
NJ
1/20/2018
Once again I see reviewers leaving comments about the dish after changing it. Folks, that is not a review, it's a new recipe. I made the dish exactly as written. Veal shanks, veal stock (amazon.com), chicken stock and all the other ingredients. I'm an osso bucco fan. Substitute beef or port shanks? That's not osso bucco (although I'm sure it's delicious). But this recipe which includes red wine (rather than white in other recipes), is Italiano!! I've tried many other recipes for osso bucco, but this is the best and most authentic *ever*. My friends and family thank you and as an aside, thank me too. It's time consuming but the results are outstanding. Seriously, splurge on some veal splurge on some veal stock, do as chef says and your reputation will be secured forever.
MollydMule
TeDallasxTDas
6/7/2017
My wife made this dish after substantial research for the "perfect' Osso Buco recipe. We could not find veal shanks, so we went with pork shanks instead. It was absolutely incredible! The meat was "fall-off-the-bone" tender. The flavors of all of the herbs and spices came together perfectly without overpowering the flavor of the pork. We will definitely be making this again.
bigwheel9195
Urbanna, Virginia
3/21/2016
This was very good but I did make some changes so that the broth is richer and did not require so much reduction: I added about 1/2 tbsp balsamic vinegar once the vegetables were initially sautéed. I first added about an ounce of finely diced pancetta, a dusting of flour and sautéed the vegetables. Then added the wine and vinegar and reduced by 2/3. I removed this and then browned the veal. Removed that from pot and added the broth (much less than called for-- about 3 C total mix of chicken and beef stock and a can of tomatoes (less than called for in the recipe)- and added everything else back and bought to a boil and then put in oven. Also added artichoke hearts to the vegetable mix and whole split horseradish.
emma0003
Richmond
6/30/2013
It was very good, but it didn't wow us. Probably won't make again.
Anonymous
Smoky Mountains
12/9/2011
WOW. Classic prep done to perfection. Ok, I cheated and used my pressure cooker (cut the broth volumes way down, but everything else the same) and finished the shanks under the broiler for a few to get a good crust -- the flavor was ON, and everyone loved them.
cmw1970
Seattle, WA
11/14/2011
This is a fabulous recipe! The flavors blend beautifully for a delicious sauce and the meat fell off the bone. First time I made osso buco and it was a hit with my guests. I served it with French bread. Will definitely make again and again. Thanks for a great recipe.
marybrehm
Cape Coral, Florida
11/12/2011
Excellent recipe. However, a cup of vegetable oil for steps 5&6 is a lot of oil. I suggest that a quarter of a cup of olive oil is ample and then deglaze with the wine.
Anonymous
Berkeley
7/17/2011
The basic recipe for this uses the traditional aromatics and herbs that make braised meat braised meat, and I love it. The oil amount that previous reviewers commented on is sound, but I believe that RIck Tramonto used the larger amount so that the sides of the meat also brown quickly, and since you take off the fat after it cools, it's not that critical. I use more wine (in lieu of some of the stock), and more garlic, and I would like to thank Rick Tramonto for suggesting we tie the osso buco rounds with twine... what a dish-saver: don't forget to do this!
PrairieGourmandier
Minnesota
2/24/2011
