Osso Buco is a classic Italian dish that is loved by many. This recipe from Ina Garten is sure to be a hit with your family and friends. It's flavorful, hearty, and the perfect balance of savory and sweet. This version is made with veal shanks, but you can easily substitute lamb or beef. With a few simple ingredients and a few hours in the oven, you can have a delicious and comforting meal that everyone will love.
Ingredients
- 4 pieces veal shank, about 1 1/2 inches thick (about 4 pounds)
- Kosher salt and freshly ground black pepper
- 1/4 cup olive oil
- 2 onions, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons tomato paste
- 1/2 cup dry white wine
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons chopped fresh Italian parsley leaves
- 1/4 cup chopped fresh basil leaves
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups chicken stock
- 1/2 teaspoon saffron threads
- Grated zest of 1 lemon
Instructions
- Preheat the oven to 350 degrees F.
- Generously season the veal shanks with salt and pepper.
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Add the veal shanks and brown them well on both sides, about 10 minutes. Remove the veal shanks to a plate.
- Add the onions, carrots, and celery to the pan and cook for 10 minutes, stirring occasionally, until the vegetables are lightly browned.
- Add the garlic and red pepper flakes and cook for 1 minute.
- Stir in the tomato paste and cook for 1 more minute.
- Add the wine and cook for 5 minutes, stirring to scrape up the brown bits on the bottom of the pan.
- Add the crushed tomatoes, parsley, basil, and veal shanks and bring to a simmer. Cover the pot and place it in the oven for 1 1/2 hours, or until the veal is fork-tender.
- Remove the veal shanks to a platter and keep warm.
- In a small bowl, mash the butter and flour together with a fork and set aside.
- Skim the fat off the surface of the sauce in the pot and discard.
- Bring the sauce to a simmer on the stovetop over medium heat. Whisk in the butter-flour mixture and cook for 1 minute, whisking constantly.
- Add the chicken stock, saffron, and lemon zest and bring to a simmer. Simmer for 10 minutes, or until the sauce is thickened.
- Taste for seasonings and adjust accordingly.
- Serve the veal shanks topped with the sauce.
This Osso Buco recipe is sure to be a hit at your next gathering. Serve it with a side of mashed potatoes or polenta, and you have a complete meal that everyone will love. Enjoy!
People Also Ask
What is Osso Buco?
Osso Buco is an Italian dish made from veal shank that has been slow-cooked in a sauce of white wine, tomato, and vegetables. It is usually served with a side of mashed potatoes or polenta.
What is the difference between Osso Buco and ragu?
Osso Buco is made with veal shanks that are slow cooked in a sauce of white wine, tomato, and vegetables. Ragu is a type of Italian sauce that is usually made with ground beef, tomatoes, and spices.
Can I make Osso Buco in the slow cooker?
Yes, you can make Osso Buco in the slow cooker. Instead of browning the veal shanks in the pan, you can place them in the slow cooker and add the sauce ingredients. Cook on low for 8 hours or on high for 4-5 hours.
