Osso Buco

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: All Day Sunday

Rated: 5 stars out of 5Rate itRead users' reviews (100)

RECIPE
COMMENTS & REVIEWS(100)

Photo: Osso Buco

Cook Time:
2 hr 0 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 2 hr 0 min
Total:: 2 hr 15 min

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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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Comments & Reviews

recipe Osso Buco
john Elizabeth, CO 08-02-2009
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wonderfull, with lamb.
Rated: 5 stars out of 5

had to use lamb shanks, my lovely wife wont eact veal. really great.
recipe Osso Buco
Angela Jonesboro, GA 07-05-2009
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Delicious Sunday meal for the family !!
Rated: 5 stars out of 5

This dish is absolutely delicious!!! The only thing I added was a can of Stewed tomatoes, I wish I had added two instead. ... 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 .. wish I could cook it more often, but can't find the veal close to where I live. It was just enough for the six of us. You must try this dish ... will not be disappointed. Read more
recipe Osso Buco
Monica Colorado Springs, CO 03-28-2009
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Best Osso Buco ever!!
Rated: 5 stars out of 5

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!!)Read more
recipe Osso Buco
null null, null 03-22-2009
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A Great Recipe
Rated: 5 stars out of 5

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. Read more
recipe Osso Buco
Thomas Hoboken, NJ 03-01-2009
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Skip the Clove is ok
Rated: 5 stars out of 5

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.Read more
recipe Osso Buco
Jay Anaheim, CA 02-16-2009
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Just Perfect
Rated: 5 stars out of 5

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.Read more