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This mouthwatering Italian osso buco turns tough veal shanks into incredibly soft meat swimming in a deep, flavorful sauce. The name actually means "bone with a hole," pointing to the tasty marrow-filled center that becomes the crowning jewel of this slow-cooked treasure.
I cooked this for my husband during our anniversary dinner, and it's now become our go-to special occasion meal. As it cooks, the most amazing smell fills our home, making everyone eager for that first amazing bite.
What You'll Need
- Veal shanks: Get them 2-3 inches thick. You need those cross-cut pieces with the bone in the middle for real osso buco. Try to find cuts with nice fat marbling and meat that's pinkish-red.
- Bacon or pancetta: Gives the sauce base a wonderful salty kick. You can just use olive oil if you want something lighter.
- Veggie mix: Onions, carrots, and celery create the flavor foundation. Don't rush when you're cooking these down.
- Herbs that aren't dried: Stuff like rosemary and thyme that give earthy flavors to your sauce. Fresh works best but dried herbs can do in a pinch.
- Wine that isn't sweet: Helps clean the pan bottom and adds tang to balance the richness. Pick something you'd happily drink yourself.
- Broth: Adds richness and substance to your sauce. Veal stock is the classic choice but chicken or beef work great too.
- Tomato chunks: Bring sweetness and a bit of tang. San Marzano ones taste the best if you can find them.
- Regular flour: Helps get a nice brown crust on the meat and makes the sauce a bit thicker. You just need a thin coating.
Cooking Method Breakdown
- Get Everything Ready:
- Sprinkle the veal shanks with plenty of salt and pepper, then coat them lightly with flour. This makes a nice crust and helps your sauce get thicker. Don't rush this part. Good seasoning makes all the difference in your final flavor.
- Cook the Bacon First:
- Put your chopped bacon in the pan over medium heat until it gets golden and crunchy, usually 5-7 minutes. The fat that comes out will cook everything else, adding amazing flavor. Save those crispy pieces for later.
- Make the Meat Brown:
- Turn up the heat to medium-high and cook the shanks until they're dark brown on all sides, about 5 minutes each side. This browning is what gives your dish its amazing taste. Don't stuff too many pieces in at once. Do it in batches if needed.
- Get the Flavor Base Going:
- Throw your chopped onions, carrots, celery, garlic, and herbs into the pot. Cook them until they soften and start to brown a bit, around 5-7 minutes. This sweet base helps balance the rich meat taste.
- Mix Everything Together:
- Put the meat and bacon back in the pot, then pour in your wine and tomatoes. Add enough broth to reach halfway up the sides of the meat. Scrape all the tasty brown bits off the bottom of the pot with your spoon.
- Cook it Low and Slow:
- Cover the pot and put it in a 325°F oven for about 1 to 1½ hours until you can easily stick a fork in the meat but it's not falling apart. The tough parts of the shanks will slowly soften, making the meat tender and the sauce silky.
- Thicken Your Sauce:
- Take the meat out and boil the sauce on the stove until it gets a bit thicker, around 5-10 minutes. This makes the flavors stronger and gives you the perfect sauce to pour over your meat.
- Finish with Care:
- Pour your thickened sauce over the meat and sprinkle fresh parsley on top. The bright green herbs cut through the richness and make it look prettier too.
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When I first tried making this, I nearly skipped the flour step because I thought it wasn't important. That would've been such a mistake! That thin coating helps the sauce get the right thickness and makes the meat brown so nicely. I always include it now.
Cook It Ahead
Osso buco gets tastier the longer it sits. You can make it up to two days before you need it, keep it in the fridge, then warm it up slowly on the stove or in your oven at 325°F. The flavors blend together wonderfully over time. Just make sure you scrape off any hard fat from the top before you reheat it.
What to Serve With It
In Milan, they usually serve osso buco with saffron risotto, which pairs perfectly with the rich meat. The creamy rice soaks up all that amazing sauce. You can also try creamy polenta or mashed potatoes instead. Don't forget to add some fresh gremolata on top – it's just chopped parsley, lemon zest, and garlic mixed together, but it adds brightness to the heavy dish.
Finding the Best Meat
You need veal shanks for real osso buco, but beef shanks work great too if you can't find veal. Look for pieces that are 2-3 inches thick with the bone right in the middle. That bone adds tons of flavor, and the marrow gets super soft while cooking. Don't be shy about asking your butcher to cut them just how you need them.
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This hearty osso buco makes an unforgettable main dish for your dinner table. Treat the people you care about to this timeless Italian favorite.
Frequently Asked Questions
- → What cut of meat is used for Osso Buco?
Osso Buco normally uses veal shanks cut into 2-3 inch thick rounds. The name 'osso buco' actually means 'bone with a hole' in Italian, talking about the marrow inside the shank bone. While veal is the traditional choice, you can swap in beef shanks though they'll need more time to cook through.
- → What is the best cooking method for Osso Buco?
The top way to cook Osso Buco is by slow braising. This means first browning the meat, then cooking it slowly in liquid on low heat (about 325°F) in a covered Dutch oven or heavy pot. This slow process breaks down the tough bits in the shanks, making the meat super tender and creating a thick, flavorful sauce.
- → What wines pair well with Osso Buco?
Osso Buco tastes great with medium to full-bodied red wines that have enough tang to balance the richness. Good picks include Italian reds like Barolo, Barbaresco, Chianti Classico, or Valpolicella. If you like white wine better, a rich white like a good Chardonnay or Soave will also work nicely with the dish.
- → Can Osso Buco be made ahead of time?
Absolutely, Osso Buco gets even better when made ahead. The flavors mix and grow stronger as the dish sits. You can make it up to 2-3 days before and keep it in the fridge after it cools down. When you want to eat it, just warm it up gently in a 325°F oven until it's hot through. Many cooks think Osso Buco tastes way better the day after cooking.
- → What is traditionally served with Osso Buco?
Osso Buco usually comes with risotto alla Milanese, a yellow saffron risotto that goes perfectly with the rich flavors. Other good sides include creamy polenta, mashed potatoes, or crusty bread to soak up all the yummy sauce. A simple mix of lemon zest, garlic, and parsley (called gremolata) is often sprinkled on top right before eating to add freshness.
- → How do you know when Osso Buco is done cooking?
Osso Buco is ready when the meat feels soft with a fork and almost falls off the bone. You should be able to stick a fork in it easily without pushing hard. The tough parts in the shanks should have melted away, giving the sauce a smooth feel. Veal shanks usually get this soft after 1-1½ hours of cooking, while beef shanks might need 2-3 hours. The inside temp should reach 145°F for veal.