Osso Buco

Total Time:
2 hr 15 min
Prep:
15 min
Cook:
2 hr

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1 dry bay leaf
  • 2 whole cloves
  • Cheesecloth
  • Kitchen twine, for bouquet garni and tying the veal shanks
  • 3 whole veal shanks (about 1 pound per shank), trimmed
  • Sea salt and freshly ground black pepper
  • All purpose flour, for dredging
  • 1/2 cup vegetable oil
  • 1 small onion, diced into 1/2-inch cubes
  • 1 small carrot, diced into 1/2-inch cubes
  • 1 stalk celery, diced into 1/2 inch cubes
  • 1 tablespoon tomato paste
  • 1 cup dry white wine
  • 3 cups chicken stock
  • 3 tablespoons fresh flat-leaf Italian parsley, chopped
  • 1 tablespoon lemon zest
Directions

Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.

For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.

In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.

In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.

Carefully remove the cooked shanks from the pot and place in decorative serving platter. Cut off the kitchen twine and discard.

Remove and discard bouquet garni from the pot.

Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest.


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Pairs Well With
Sangiovese

Bright, fruity Italian red wine

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4.7 166
I don't understand how this recipe can serve six people unless  you use six rather than three veal.  Can someone explain?  I note that I successfully made this recipe wih a pressure cooker (with some modifications). item not reviewed by moderator and published
No garlic...are you INSANE? LOL. if not in the dish, you need it for the gremolata which you sprinkle on top at the end. Lemon zest, parsley and GARLIC! Bon Apetit! item not reviewed by moderator and published
lamb shanks or turkey legs is a variation that works well. item not reviewed by moderator and published
Absolutely fantastic. Easy to make and an unexpected wonderful meal! item not reviewed by moderator and published
Unfortunately, the recipe and the video are incongruent. The video shows that the wine should be added and reduced BEFORE adding the veal shanks back into the pot; however, the recipe states to "Return browned shanks to the pan and add the white wine and reduce liquid by half." Adding the veal shanks BEFORE adding the wine and reducing ruined my dish - the veal is unbelievably tough. I accept fault that I should have watched a 4.5 minute video before assuming that the recipe was correct, but it would be nice of the recipe matched the video. Please fix! item not reviewed by moderator and published
Very very good. The sauce was incredible! Do not skip the lemon peel and parsley - it adds an extra dimension to the sauce that absolutely makes this dish. I served it with the traditional side - a risotto milanese - and boy do those flavors go well together! My only gripe was with the meat itself. Although tender and pretty tasty, I found the veal shanks rather small and fatty. Next time, I might either add some veal stew meat partway through cooking, or try another type of shank that would be bigger and meatier. But as written, it's still an incredible meal, and really wasn't much effort. item not reviewed by moderator and published
I gave this four stars, because it is a solid recipe for Osso Buco. However, with the price of veal shanks, I'm afraid that a nice pot roast would have been just as tasty, and cost much less. I expected something really exquisite, but was disappointed. While it was delicious, so is a good pot roast. item not reviewed by moderator and published
Delicious! Very flavorful. My 10 year old daughter said it was the best dinner ever. I added 6 cloves of whole garlic and a pinch of red pepper flakes, but those were the only deviations from the recipe. Will definitely make again! item not reviewed by moderator and published
I followed the recipe exactly and thought the sauce was very bland. This is the first (and probably last) time I cooked veal. It is very expensive and very fatty. item not reviewed by moderator and published
This was my first time making osso buco and I was not disappointed at all! I used beef shanks and cooked it for 2 hours. I also omitted the 'ground cloves' because I wasn't too sure if it meant garlic or actual cloves .. I did however add one minced garlic to the gremolata to make up for it. Very flavoursome and hearty - the marrow is to die for! item not reviewed by moderator and published
this was absolutely the best meal I have ever cooked. Used red wine and half beef and half chicken stock and modified slightly. Used Pork shanks and cooked 2 hrs. Wow! item not reviewed by moderator and published
I'm new to serious cooking and used this recipe for my first time making Osso Bucco. It was a complete hit! Made it for parents and guests and some asked if there was more since I only made one per person. And they were huge shanks! Got raves over the sauce! Followed recipe to a tee and only substituted ketchup for the tomato paste. Make sure to tie up the shanks well or you will have pieces of meat falling off the shank. I found each person had fun cutting the string off themselves. But use a scissor! item not reviewed by moderator and published
its a great dish, the first time i eat in thailand and i askwith the chef, he said he also used orange juice, so the taste like sweet n sour..what do you think about that? item not reviewed by moderator and published
Amazing!! My fiancé and I both thought this was the best dinner I've ever made! He said "Perfect, I wouldn't change a thing." This was my second attempt. The first time I used a different recipe and it didn't go well.. lol He wanted me to try it again since this is one of his favorite dishes. This time I was determined to make it right. I'm so glad I found your recipe! Thank you!! item not reviewed by moderator and published
Wonderful dish and suprisingly easy. I used a beef cross cut shank instead of veal. there was a video of giada making this and it was very helpful but i don't see it here anymore. :( I hope they put it back on. I am making this again tonight. item not reviewed by moderator and published
Hands down, this is one of the most flavorful meals I have prepared at home in a while. The ingredients and preparation are simple but the flavors are so complex and delightful. Our family raises Boer goats, mostly for pleasure and our children's 4-H projects. This year, we decided to butcher two of our yearlings. We had Osso Buco cut so I could try this recipe. Since the only time I ate goat meat was as a leg…let me say I hated it, I was a bit worried to prepare this dish. Let me say, I am a lover! The slow braising liquid and time really made this a superior dish. I did add a couple cloves of garlic with the carrots, onion, and celery, but I followed the recipe to the letter otherwise. Thank you Giada!! item not reviewed by moderator and published
Perfect! I use garlic and have modified the recipe over time. It is always fabulous. I served it at a dinner party and it was a huge hit! item not reviewed by moderator and published
I've made this 1,000 times (no really) I usually use lamb shanks because they are cheaper and easier to find. I'd love to try it with pork shanks I've used beef, chicken and veal stock, home made and canned, I've made it with tomatoe sauce, fresh, canned & paste. I've made it with red wine, white wine, marsala and sherry Always comes out fabulous always ends up gone. item not reviewed by moderator and published
I used "cloves" in the bouquet garni, I didn't know any better! (this was my first time making or eating this). I used vegetable broth instead of any wine along with roasted chicken stock, doubled the veggies and it was absolutely delicious ! item not reviewed by moderator and published
Amazing! Major typo--"cloves" means cloves of garlic! Not like the spice cloves. I used red wine and beef broth, after sauteeing the major ingredients on the stoves (veal, vegetables, garlic and onions; then deglazed with the wine), put the broth and the rest of it in the slow cooker for 5 hours on low, and it was so delicious! item not reviewed by moderator and published
Best Osso Buco ever, family loved it so much they asked to have it again real soon! item not reviewed by moderator and published
Unbelievably good. I didn't have cheesecloth and figured my guests would be so thrilled that dinner didn't come out of a can that they'd persevere through the little bits of rosemary, thyme and bay leaf. In a pinch, a good blob of ketchup and a generous splash of vermouth works just as effectively as opening a can of tomato paste or a bottle of wine. item not reviewed by moderator and published
Outstanding! Also, too, the advice of others and used red wine and beef stock. So tender and the sauce was fabulous after I reduced it for about 5 minutes after I took the meat out of the pan and kept it warm. Served it with pasta and oven baked zucchini from Elie Krieger...my family raved! : item not reviewed by moderator and published
Took others advice and used beef stock and red wine. Also added diced tomatoes. Best I have ever eaten - family loved it! Cooked a side dish of polenta with fresh mascarpone added. YUM! item not reviewed by moderator and published
I wanted to make Oxtail with an Osso Buco flavor, so I used this recipe. Added burgundy wine, garlic and beef stock to it, and simmered it nice and slow...yummy!!! item not reviewed by moderator and published
The best osso bucco recipe I have encountered! Directions are easy to follow and the result is absolutely outstanding! If you want to impress someone, this is the recipe to make! We prepared fetuccini with butter sauce to go with and was stunning! item not reviewed by moderator and published
This dish is absolutely delicious!!! Giada's way and my way. Tried them both, the only thing I added was a can of Stewed tomatoes, and a small can of tomato sauce instead of tomato paste, plus a couple cloves of garlic. I also put less rosemary because for me it's a little too strong of a taste. The sauce was scrumptious and my husband was cleaning the bottom of the pot with a piece of bread! I will definitely make this again. I also cooked it in the pressure cooker, and instead of 2 1/2 hours or more, it took about 25 min. then I took the meat out, used the immersion blender on the sauce and let me tell you, it was out of this world! It was just enough for the six of us and everyone from 9 to 85 yrs. old cleaned their plate. You must try this recipe for osso bucco, will not be disappointed. p.s. I've tried it with linguini and polenta, both delicious, but my favorite is the polenta (so easy to make and side of steamed broccoli. Enjoy!! item not reviewed by moderator and published
OMG!! I made this yesterday and thought about it all night. This was amazing. I usually don't comment, especially if I have changed some things, but this was so good. I took some advice from fellow reviewers. I added garlic to the garni...kept the cloves. Added garlic to the sauce as well. I used red wine and beef stock. I used a leek with the onion, carrot, and celery. I omitted lemon zest as my 5 year old doesn't like anything with lemon. I took an immersion blender to the remaining liquid and served over garlic, Parmesan mashed potatoes. sooooo Good!!!! My daughter said it was the best dinner she ever had. item not reviewed by moderator and published
so delicious!!!! but it took almost 3 hours to get tender. item not reviewed by moderator and published
Wow, this was delicious. I skipped the whole cheese cloth thing and just chopped up the herbs and added them. I also used red wine and beef broth. So good. Served over fresh linguini from fridge section of grocery store. Rave reviews from family; don't think they believe I made it. item not reviewed by moderator and published
This was outstanding. My roommate raved about it and said it was like eating a meal served in a 5-star restaurant. The flavors were to die for. I could swear though that there was a gremolata recipe (lemon zest + chopped parsley + ?? instead of the strips of lemon and bits of parsley leaves in the end. The reason why I say this is that the gremolata is what makes this recipe go from "very good" to "out of this world". I will definitely be making this again. item not reviewed by moderator and published
Outstanding. I used lamb shanks which needed to be cooked, and the dish was fabulous. Skipped cheesecloth--put herbs in and later fished out stems. Poured pan juices into fat separator and then poured defatted juice into FP with vegetables and pureed to make a smooth sauce. Reheated sauce and shanks at serving time and served over creamy polenta. Company worthy! item not reviewed by moderator and published
AMAZING. After eating Osso Buco at a local restaurant, I decided to give it a try. I read several recipes before choosing this recipe, which I modified based on reviews and the other recipes, most of the recipes I found were fairly similar. As a cook, everyone should make their own modifications based on taste. Overall this came out fantastic, I will make it again, but would definetely cook it longer. The changes I made were as follows: used olive oil, added double the veggies, along with 2 cloves of chopped garlic and 1/2 leek. Used 2 cups of beef broth in place of the chicken broth and added some garlic in with the other herbs. I also used 2T of tomatoe paste, and then about 1/2 way through cooking added 7 ounces of drained diced tomatoes. I can't wait to make it again. A great dish to serve to guests along with polenta or rissoto, which is traditional and some bread to mop up the juices, you can't go wrong. item not reviewed by moderator and published
I've made osso buco many times but Giada's recipe is the best by far. I personalized it by using 1/2 the oil, more than enough, double the tomato paste, garlic instead of cloves, and doubled the cooking time at a very low temperature...DELICIOUS!!! item not reviewed by moderator and published
Very tasty... I used half veal and half lamb still was excellent. item not reviewed by moderator and published
Giada was my number one, go-to resource....and I am just trying to cook for the first time versus grill which pleases my Italophile wife...so I saw these petite osso bucos and and now I am a big hit...good thing to be with your spouse on our 16th anniversary. item not reviewed by moderator and published
I made this dish for New Year's Day dinner and it was an absolute smashing success. My husband had osso bucco in Dallas many years ago and said it tasted lousy! But this recipe he raved over! He said "I should have known that Giada's recipe would be a winner!" It is now a regular on our menu! Thanks, Giada!! item not reviewed by moderator and published
Excellent recipe, although I made a few changes. Based on some previous reviews below, I used light olive oil instead of vegetable oil, also used less than the 1/2 cup the recipe called for. I substituted red wine for white and beef stock for chicken, added garlic to the herb bouquet and a clove of garlic in with the veggie mixture. Also added an extra tablespoon of tomato paste. Finally, I nearly doubled the cooking time over low heat. Simmered for 2.5 hours. Dish came out delicious, meat fell off the bone, with a very rich sauce. Served it over some parmesan risotto. As good if not better than any Osso Buco I've had out. Enjoy * I didn't use any cloves. Not sure if the recipe here has a typo and should read garlic cloves but I used garlic instead. item not reviewed by moderator and published
Easy to make. Follow the directions exatcly and you will have a great dish that the whole family will love. We put it over mashed potatoes and were sopping up the juice with crusty bread! YUM item not reviewed by moderator and published
Used lamb shanks instead of veal, substituted red wine and beef stock for white wine and chicken stock since lamb is a stronger meat than veal. I let it slow cook for 4 hours and it was delicious. item not reviewed by moderator and published
This recipe delivered as advertized. This Osso Buco is by far and away the best I've ever prepared. Great job Giada. Thanks. item not reviewed by moderator and published
Fantastic! Loved this recipe easy to make. I forgot to get carrots but had one jar of carrots "baby food" so I put that in I think it made it even tastier...who knew you could use baby food? I also added 3 gloves of garlic and some Herbs de Provance with the white wine. Next time I will try Chanti..Thanks Giada for another great recipe item not reviewed by moderator and published
Great! Easy and wonderful company food. Did cut way back on the oil though. Can't wait to fix it again. item not reviewed by moderator and published
Wonderful!!!!!!!!!!!!!!!!! item not reviewed by moderator and published
To much oil. item not reviewed by moderator and published
Amazeballs! Yes, you read that right. Amazeballs. This osso bucco is to die for. Do it right guys- buy high quality veal shank (center cut, 2 in thick from whole foods or any other specialty grocer. That's the number one must. Second, it's all about the time. I slow cooked this dream dish on low in my Staub Dutch oven for 3 hours and change. The longer it cooks the better. Keep flipping and adding stock as needed. Thirdly, sub the recipe to your tastes. I used 2 cloves of garlic in the cheesecloth and an additional in the pot. The other sub I made was high quality olive oil for vegetable oil. I did use a dry white wine ( Anthilia Donna Fugata- sicilian white as well as chicken stock like the recipe called for. This is definitely a keeper : thanks giada! item not reviewed by moderator and published
Excellent recipe...I only gave four stars cuz in the future, I would add some fennel and garlic...I also used Chianti as opposed to white wine...so worth the time it takes with the chopping & cook time!! So tender and rich...definitely will make again!! item not reviewed by moderator and published
Fabulous recipe. The only changes that I made were substituting olive oil for vegetable oil, saki for white wine and adding 2 juniper berries to the bouquet garni. item not reviewed by moderator and published
I cross referenced this recipe with Cooks Illustrated & Epicurious. For the most part, all three recipes are the same except for a few differences, which I would recommend you consider for this recipe: 1. Add two cloves of minced garlic and the white part of one leek to the celery/carrot/onion mixture 2. Add one extra tablespoon tomato paste 3. Braise the mixture, covered, in the middle of preheated 325F. oven for 2 hours, with lid SLIGHTLY AJAR. Transfer the shanks with a slotted spoon to plate, discard the strings, and keep shanks warm.Boil the juices for 15min, or until they are reduced to about 3 cups, baste shanks w/ reduced juices, and bake them, basting a few times w/ reduced juices, for another 10min, or until they are glazed.*Tip #3 is a critical step for this dish to turn out!! P.S.This dish really takes nearly 4.5hrs from start to finish so if you're having friends over, start at 2.45-3pm so that it's ready @ 7.30ish. Also I agree w UncleBen re beef stock& light red wine item not reviewed by moderator and published
This recipe makes a beginner look great. I used beef stock instead and used 1/2 cup white wine and 1/2 cup cream sherry mixed together. Everybody loved the flavor and tenderness. item not reviewed by moderator and published
This is a darn good Ossobuco recipe. However, there were a couple things I did a little differently, based on making this dish in the past. First off, I changed the white wine to a Chianti. Secondly, I used beef stock as opposed to chicken. And maybe most importantly, I braised the Ossobuco for 3 1/2 hours. It HAS to braise much longer then an hour and a half, folks. After the changes, I ended up with MAYBE the best Ossobuco I've ever tasted. item not reviewed by moderator and published
I've made this recipe many times in the last two years, I leave out the clove and sometimes I decrease the beef stock and add a can of diced tomatoes. The flavor is incredible. I know I'm doing something right when my Mom compared my Osso Buco to the one she had @ Becco's (in NY City yesterday. "Yours is so much better, their veal was stringy and your sauce has more flavor". Thanks Giada item not reviewed by moderator and published
Following recipes "to the T" is not always enough to get the best outcome of a dish. This recipe is a PERFECT example. The cook MUST have that underlying knowledge that comes from experience in the kitchen. You must use Veal Shanks for the richness of flavor to impress you. Flour the shanks so that the sauce will thicken up properly later (same concept of a roux). Adjust cooking times because not all shanks are the same: size, fat, meatiness, etc. If broth is too thin set the lid off the side of the pot so that some of the moisture could escape in the form of steam. Hold off the salt until the end. Remove shanks from pot and reduce sauce more if needed. (by the way, two cloves does not mean garlic) Outstanding dish, was really really impressive. item not reviewed by moderator and published
Ain't nothin wrong with chicken stock in an osso bucco recipe, abvillian_11249173. Sounds like someone's jealous. Heh. item not reviewed by moderator and published
I thought that this recipe was very light on flavor. The meat and sauce were tender, but lacked that deep, rich flavor normally associated with osso bucco. I would make this again, but with a robust red wine and beef or veal stock, and a bit more tomato paste. I'd also add some herbs de provence to the general braising liquids as well. Giada's recipes overall are spot on in general. item not reviewed by moderator and published
I'm pretty sure "2 whole cloves" should read "2 whole garlic cloves". Hope my veal isn't ruined. item not reviewed by moderator and published
Today I spotted the 2 whole veal shanks and tried this great recipe. Easy, took awhile to cook. I used some left over Fenestra 2008 Sauvignon Blanc. Wow so flavorful. item not reviewed by moderator and published
Gee, I read the first few reviews which did have some questions/issues/negativity in the wording, and this is not the normal patter for such a fine person as Giada is. I don't know her, never met her, watch her show and then I just wonder if you must get just people on line who have the opportunityi to "smash" other people's reputation. I will as I hope you would, take this with a grain of salt and move on. How the hell can you screw up osso buco unless you put it in a gallof of motor oil and boiled it? Don't beleieve anything of what you hear and only half of what you see..............e w smith @ america on line dot com item not reviewed by moderator and published
tasty cook time is an hour more though item not reviewed by moderator and published
This recipe was very disappointing. It was very watery,bland and flavorless. I have made several other recipes for osso bucco and this particular recipe is not worth the time or the effort. item not reviewed by moderator and published
great recipe prepared for our anniversary! item not reviewed by moderator and published
This is so easy to make, and so amazing to taste. My husband is a huge fan of Osso Bucco and I was searching online for a good recipe. I decided to check out Giada's recipes for this dish and let me tell you I was not disappointed. Now i have to try her other dishes and will probably purchase her cook book. I am using the left over "gravy" I have will be topping some white rice tonight as a side dish, my husband devoured all the veal so no leftovers : ps i forgot to add the lemon zest and italian parsley - it didnt need these to add any more flavour. item not reviewed by moderator and published
This recipe is so rich and amazing. I could eat it every single day. Don't forget the crusty bread to sop up the delicious sauce. I've made it with both veal and beef shanks and love it both ways. @Lauhayes It says "garnish" with lemon zest. You could just sprinkle a little bit on top of, and around the sides of, each plate. A tablespoon goes a long way when split into six servings. item not reviewed by moderator and published
the recipe calls for lemon zest yet does not mention when ot put it in. All I could taste is the lemon zest, this recipe has no flavor. sorry not worth the veal or even those who used beef shanks very fatty item not reviewed by moderator and published
I wish I had made more - my daughter said it was "rockin'" item not reviewed by moderator and published
This was delicious, even the leftovers was a rave review. Thanks for a great dish. item not reviewed by moderator and published
I'd give this 3.5 stars if 1/2 stars were allowed. Overall it was a pretty good dish, but it lacked a bit of the rich flavor I was expecting. For the time required to cook this, I expect the dish to be frickin amazing, but it was more along the lines of "pretty good". Probably won't make this again, but I'd be willing to try making another osso buco recipe item not reviewed by moderator and published
I was looking forward to making this because of all the great reviews. I think I was looking for something different in taste. I followed the recipe and my family ate it, but didn't rave about it. I think I would prefer something with a deeper, richer sauce -- rather than a tomatoe/vegetable sauce. Sorry, I like a lot of Giada's recipes, but I won't be making this one again. item not reviewed by moderator and published
THis was a great meal and oh so easy. My mom gave me some pork shanks and your recipe. Followed it to the "T" I did add more veggies because the shanks here HUGE. One shank fed 2 people. I also used a pressure cooker. Cut the cooking time to 45 minutes. This was a hit with my friends. I did a last minute invite and we all enjoyed the meal. Served it with yukon potatoes, yellow squash and a salad. The wine we paired it off with was outrageous. Thanks Giada for always making me turn out great food. item not reviewed by moderator and published
The meat market had beef shanks for $0.69 per lb so we used beef shanks instead of veal shanks. Easy to make, economical, and served over parmesean polenta, it was the highlight of my week and the only complaint my picky husband had was that I didn't double the recipe. item not reviewed by moderator and published
I tried this recipe a long time ago and I loved it. I couldn't find a veal shank in our are so I tried turkey leg. The flavor of the broth is just so delicious. I will make this again with veal. I saved this recipe and put it my safe. item not reviewed by moderator and published
This dish was AMAZING. I used beef shanks instead of veal, since that was all I could find; I also skipped the clove, and used turkey stock instead of chicken. I poured it over polenta, and went to heaven. item not reviewed by moderator and published
I followed the recipe in the book, slightly different in that she uses sliced veal shanks rather than the large. It came out wonderful my husband really loved it. Thanks Giada item not reviewed by moderator and published
I was very intimidated at first. But it was not only easy to handle, but was absolutely delicious! My family loved it. I put a lot more veggies than the recipe and it still came out great. I will definitely try this dish again. Thank you, thank you, thank you! item not reviewed by moderator and published
We loved this! It is a pretty easy recipe, and it was delicious. I didn't have a dutch oven, so I started it in a large pot then transferred everything to a hot crock pot. It cooked about 2 1/2 - 3 hours in there. We liked it so much we may make it for Christmas dinner again next year! item not reviewed by moderator and published
My family couldn't believe this meal - the most tender, flavorful osso buco they have ever had - definitely a keeper! item not reviewed by moderator and published
Trapped in the house today with lots of snow coming down, and thought this would be a good dish to attempt. Came out GREAT! Interestingly, I added some honey to sweeten it a bit about a half hour after I added the wine & stock. That did the trick. I also carmelized some cippolini onions in a separate pan, with some evoo & some of the leftover chicken stock. I added them to the pan at the end. Also added extra veg & some diced tomatoes per other reviewers. I cooked it for almost another whole hour before I felt the veal was tender enough. Really great dish!!! item not reviewed by moderator and published
Thanks Giada! My husband loved it! It is his favorite and wanted it for his Hanukkah Dinner. Easy to follow directions and it tasted great. item not reviewed by moderator and published
This recipe follows the simplicity of the Italian kitchen.It is so good /w/ nice bottle of Chianti Classico Riserva from a quality producer/area like Colli Senesi. I always buy the veal from free range calves from Whole Foods ...it is pricey but the flavor is so intense!!! a real treat for the holidays!!!! and this meal is yummy /w/ the cooler weather...even here in san antonio ...now in the 50's...burrrr...thank you giada for staying true and NOT promoting trashy, unhealthy meals!!! item not reviewed by moderator and published
I used vermouth instead of wine and made it a day before so it could really soak up the flavors. A recipe you will make again and again. item not reviewed by moderator and published
A big hit as all have said. My variation is using game meat as that is all we have---it is wonderful. item not reviewed by moderator and published
had to use lamb shanks, my lovely wife wont eact veal. really great. item not reviewed by moderator and published
I have made this several ways, this is a great recipe. I got the veal shanks at Whole Foods and they were topnotch, so that helps too. I made on a Sunday afternoon and when they were done (tender) I pulled out the shanks then strained the juices and refrigerated the shanks in the juices (tossed all the mushy veggies and herbs,that way no need for the trouble of the bouquet garni, just put the herbs right into everything at the beginning) . I chopped new vegetables and put in a new pot in the fridge along with the shanks and juices. Next day had my fiance put the entire pot on the stove and simmered on low for an hour, an easy weeknight do ahead dish that he could handle-that gave me some beautifully tender veal and the veggies were not mushy. Great for me to come home to after work. (and yes the chicken broth works just fine, beef is a little too strong) Giada-- you rock!! (and after working in restaurants all my life I do believe it is a "real" job!!) item not reviewed by moderator and published
A great recipe; I would suggest trying a few variations. 1) Skip the flour when browning the meat. Coating meat with flour before browning in oil mainly just browns the flour. Properly browned meat adds much more flavor to the final dish. For more information try Googling 'Maillard Reaction'. 2) More vegetables - 2 onions, chopped; 1/2 pound peeled baby carrots, 3 or 4 celery stalks, trimmed and sliced; 2 or 3 cloves of garlic, chopped. This helps to lighten up this very rich dish. 3) Substitute dry vermouth for the white wine. The herbs in vermouth add another layer of flavor complexity. 4) Chicken stock works fine. 5) Bring to a simmer on the stove top, cover and place in a 325 degree oven for the rest of the cooking. Finish on the stove top, uncovered, to reduce the sauce to the desired consistency. 6) Serve topped with traditional gremolata, which is parsley, lemon zest and raw garlic. 7) Serve with traditional risotto Milanese, which is a saffron risotto. item not reviewed by moderator and published
I never ended up using the 3rd cup of broth and I did not use the cloves. Other recipes call for diced tomatoes, I think I liek the tomatoe paste better. item not reviewed by moderator and published
Tried this recipe last night along with Giada's Mushroom Risotto recipe. It was just a perfect combination of flavors. Easily the best osso bucco i've had I might say, even better than Valentino's osso bucco. The best part is that I know that I can cook this thanks to Giada. It took me 20 minutes to prep and 3 hours to cook it. The meat literally fell off the bones when I used the tongs to take it out of the pot. I didn't bother doing the garni to keep the cost down but I did however just threw in the rosemary, thyme, and basil. Just beautiful. item not reviewed by moderator and published
I come from a traditional Italian family and my husband absolutely loves Osso Buco. I have tried various recipes, and this is by far the best. I like the white wine; I have used red in the past. I am planning on making this for a Valentines Day dinner party for eight. I know it will be a hit. Giada rarely disappoints. item not reviewed by moderator and published
Made this for a family Sunday dinner which received a round of applause. A nice touch coming from a family of foodies. Make extra for the next day as the flavors intensify. We will definitely be making this again. item not reviewed by moderator and published
If you use beef stock, it will overpower the gentler flavor of the veal. Ideally, you would want to use veal stock. Chicken stock is much easier to find and its flavor not as strong as beef stock. This show is all about everyday cooking without having to search for obscure ingredients. You do the math. And the last time I checked, Giada's jobs at all those exclusive hotels/restaurants and her TV show on Food Network are pretty darn "real." Next time, please be a little more constructive in your criticism and maybe readers will take you more seriously. Thanks! item not reviewed by moderator and published
First of all, this web site is really teribly slow and needs to fire its programmers. Osso buco recipe that uses chicken stock? Give me a break Gaida. Get some common sense to your cooking or get a real job Giada. item not reviewed by moderator and published
Made this with beef. At the end Pureed all vegies/herbs for gravy. Excellent. item not reviewed by moderator and published
This was a wonderful treat. We raise grass fed beef so the veal shank was easy. I also threw in soup meat because I made this for a dinner party and I didn't want to run low on meat. The soup meat was just as tasty as the veal shank. I had rather thick cut meat so I had to let it cook for about 3 hours in the oven. I turned the meat over very carefully about every 45 minutes or so. I did not use the bag of herbs and I cut back to 1/2 c on the wine because my family doesn't care for the taste of wine in food. I added 1/2 c of orange juice. (you do not taste orange juice in it but the acidity helps tenderize the meat) I also added a cap full of Kitchen bouquet to make the sauce a little browner. I did as others suggested and added more veggies. This made a beautiful presentation. I served the sauce over angel hair pasta. This does make a wonderful entertaining dish. I was able to have this in the oven on warm for over an hour. item not reviewed by moderator and published
I love this recipe. It?s even better served on a nice bead of saffron risotto. Omit the lemon zest from the garnish, if you serve it this way. item not reviewed by moderator and published
My first try at this recipe. Very easy to follow directions, came out extremely flavorful. A SUPER HIT with my guests. item not reviewed by moderator and published
Simple ingredients with veal. I tried it last night and the family loved it. Love the flavour! item not reviewed by moderator and published
Great Flavor! I even made a soup from the leftovers the next day! item not reviewed by moderator and published
great with white wine or red, if subing red for white add veal or beef stock rather than chicken. item not reviewed by moderator and published
This dish was delicious and had amazing flavor, but because my grocery store did not have veal shank, I substituted beef shank instead. I also doubled all of the vegetables and simmered the beef for about 3 hours. The end result was fantastic and I would make it again anytime. item not reviewed by moderator and published
I love this hearty recipe, especially in the winter. My kids really liked it and they are very particular. It is so comforting. It will become a staple in my house. item not reviewed by moderator and published
I have been wanting to make this dish for a long time. It was amazing! The only trouble is having a GOOD meat market in your area to buy the veal. Other than that it was easy and delicious. I can't wait to make it again. item not reviewed by moderator and published
Honestly, what you did should not have impacted the final result. I am sure many who posted how much they liked the recipe did what you did. Perhaps you undercooked the shanks? item not reviewed by moderator and published
I considered this and allowed the shanks to cook longer than the recommended time (checking throughout the cooking process) as the meat was not tender. The final texture of the meat was tough and overcooked. I repeated this recipe this weekend following the instructions in the video; the meat was much more tender and easily fell off of the bone. It is equally possible that many who posted watched the video and made the appropriate change. I just think that the recipe should match the video. item not reviewed by moderator and published
I agree that step had nothing to do with the failure on your first attempt. item not reviewed by moderator and published
use turkey legs instead of veal shanks. it works well, cheap, healthy and tastes great. item not reviewed by moderator and published
Doreen, It's really nice that you are rearing goats...scary that you butchered two! Anyway, goat meat is really sought after in other countries because of its red meat flavor, but lean meat characteristics. If you plan on having goat meat for dinner sometime, I suggest looking up Indian or Jamaican goat curry recipes (the meat is cut with the bones into 1-2 inch pieces)...you may enjoy it then...besides Giada's recipes of course =). item not reviewed by moderator and published
Ketchup???? At the cost of veal, that's frightening item not reviewed by moderator and published
I have made this over and over and it is the best item not reviewed by moderator and published
A brown chicken stock (made from browned bones) will give the best flavour. I make my own when I debone chicken thighs and it's nice and rich tasting. item not reviewed by moderator and published

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Italian Cooking Basics