Osso Buco is a delightful Italian dish I love to complete for a cozy, special meal. This dish starts with veal legs, which become tender as they’re slowly braised in white drink, tomatoes, and new spices. The extended baking options allows the tastes to meld beautifully, forming a compelling, rich, and spicy sauce. I particularly enjoy the aromas serving the kitchen, implying the depth of flavor. Counting a fresh gremolata—lemon spice, garlic, and parsley—just before this brightens the dish, balancing its richness. This final touch makes the Osso Buco feel purified yet enjoyable. It’s the ideal choice to add a bit of Italian warmth to the plain.
Contents
What is Osso Buco?
- Osso Buco is made with veal legs cut into wide steaks that are then slow-cooked in a tomato gravy. Fellow Aussies have likely kept beef “Osso Buco” sold at supermarkets—in particular, beef is more commonly found than veal, at slightly during winter.
- While Osso Buco is typically made with core, beef is also a great addition. The meat taste will be stronger because vegetables taste better, lighter, and sweeter. You will always get that delicious tacky bone marrow that so many people enjoy slurping up or spreading on crusty bread, though, and it will still taste fantastic. (Not me; I always give mine away; she never does it for me!)
Osso Buco: A Nutritious and Flavorful Addition to a Balanced Diet
When enjoyed mindfully, Osso Buco can be a healthy addition to a balanced diet. Veal’s legs are a great source of lean protein, providing critical amino acids for power repair and sustained energy. They also have important minerals like iron, zinc, and vitamin B12, which help immune health and boost red blood cell display. Slow-braising Osso Buco with new vegetables counts fiber, vitamins, and antioxidants, donating to digestive health and general wellness. The word is typically lower in carbohydrates, making it timely for various diet plans. Paired with a side of vegetables or a creamy salad, Osso Buco can be a delicious and healthy option in a health-conscious diet.
A traditional Italian dish
- The makings of Osso Buco are no further from most slow-cooked Italian masterpieces—brown the heart, then slow-cook onion, garlic, carrot, and celery, which form the taste base for a tomato-based gravy. Compared to other slow-cooked Italian dishes like ragu, Osso Buco’s gravy has a slightly more golden hue because it is made with white wine instead of alcohol.
- The one bothersome thing I used to wrestle with is that by the time the veal boiled to “falling apart,” it was slipping apart right off the bone. It often felt like a delicate balancing act, trying to achieve that perfect tenderness without losing the essence of the meat itself.
- So I admitted defeat and used string to have the veal together. Yet, my one tip is to do this after browning the meat. Otherwise, the line just comes off while the heart is browning. It’s annoying.
- Then let it dribble away gently for 1.5–2 hours (veal is more delicate than beef, so you won’t need to cook for longer than this) until the meat is fork tender.
- And I very truly do mean—fork tender. But—enough talk about falling apart, very slow-cooked, meltingly tender veal in a very thick, rich tomato sauce! No further talk about how you won’t need a knife to fix this.
Ingredients
5 wide veal osso bucco (300 g / 10 oz per, 2.5 cm/1” wide) (or beef, Note 1)
Salt and pepper
- Kitchen line (optional)
- 2 tbsp olive fat
- 1 little onion, finely chopped
- 3 garlic cloves, minced
- 1 little carrot, finely diced
- 1 celery stake, finely diced
- 800 g / 28 oz can creamed tomato
- 1 cup / 250 ml waterless white drink (not sweet, not fruity) or chicken broth
- 1 cup / 250 ml weakling broth
- 1 weakling bouillon cube (optional, or utilize beef)
- 2 tbsp tomato paste
- 3 twigs thyme or 1 ½ tsp parched thyme
- 2 basin leaves
Gremolata:
- 1 cup parsley leaves (matte or curly), lightly close
- 2 – 3 tsp. lemon zest, finely grated
- 1 garlic clove, chopped
For Serving:
- Pasta, mashed potatoes, or risotto Milanese (saffron risotto; recipe in notes)
Instructions
- Spread both sides of the vegetable very well with salt and pepper.
- Heat the oil in a big, heavy-based pot over high heat. Count the beef and sear it on both sides so it has a nice brown crust. Clear onto a plate and turn the warmth down to medium-low.
- Add a little oil to the pot if it appears to be dry. Add garlic and onion, boil for 1 minute, then count carrot and celery. Boil on low heat for 8 minutes or until chilled and sweet.
- OPTIONAL: Meanwhile, tie kitchen yarn around each part of the veal—it holds it jointly for a nice presentation (it falls asunder once slow-cooked).
- Count tomato, drink, broth, bouillon cube (crushed), tomato paste, thyme, and basil leaves. Mix, then add to the pot and set the lid on.
- Adjust heat so the juice is steaming gently—about medium-low. Cook until tender sufficiently to be poked apart with forks; check at 1.5 hours every 15 minutes afterward.
- Use a slotted ladle to remove the veal into a bowl, and wrap to keep warm. Steam the juice on a medium for 5–15 minutes or until it is thickened to taste. Adjust salt & pepper at the back.
Substitutions for Veal
Veal’s legs are the standard meat for osso buco and probably what you’re familiar with visiting on cafe menus. However, the shank part of several animals can be helped by this same practice. Try substituting vegetables with lamb, beef, or pork shanks for a unique twist on the classic dish for a similar texture and taste.
- Beef
- Lamb
- Pork
- Moose (transferred from the comments!)
Make Ahead Osso Buco
- This braised dish lives better the next day, so it’s suitable to make ahead when entertaining. When it’s done cooking, let it cool completely before refrigerating in an airtight container.
- Before reheating, release any firmed fat. Add the shanks around to reheat into the Dutch oven, and count a little stock and surface. Gently reheat at 325°F until just heated for about 30 to 45 minutes. Begin checking at 30 minutes. Do not reheat any longer than needed.
What to Serve With Osso Buco
- Creamy Polenta
- Mushroom Risotto
- Garlic Mashed Potatoes
- Creamy Polenta With Garlic and Roasted Broccoli
- Cauliflower Rice
How to Freeze This Dish
Freeze excess osso buco in freezer-safe airtight receptacles or zipper bags for up to 3 months. Defrost in the refrigerator. To reheat, add the legs in a Dutch oven, add a little store, cover, and reheat at 325°F until only heated through, almost 30 to 45 minutes. Start studying for 30 minutes. Do not reheat any longer than needed.
Recipe Notes:
- 1. Osso Buco are wide steaks cut from veal shanks. The wider, the better; if they are too light, they will boil to “fall apart” too fast without creating sufficient flavor. This dish can also be made with beef, but the beef taste is stronger than veal. Veal has some red color, like beef, but it has a better, lighter taste.
- 2. Osso Buco is traditionally fitted with saffron and risotto Milanese. Here’s how to complete it. If using saffron threads (pricey! ), place 2 pinches in a bowl, add 2 tbsp hot moisture, and set aside for 15 minutes. Or, use ¼ tsp Saffron powder. Count the saffron when you add the broth following this Chicken and Mushroom Risotto recipe, but miss the chicken and mushrooms.
- 3. Osso Buco is best. I could not find reliable food information for veal shanks (because of the bone), so I employed 1 kg/ 2 lb of beef chuck, which I think is a fair substitution, maybe even more classic from a fat air.
Conclusion
Osso Buco is a plate I truly enjoy for both its delightful flavors and healthy benefits. Slow-cooked veal shanks deliver a rich basis of protein and vital nutrients, making it a hearty choice for a balanced meal. I love how the braised vegetables add fiber and antioxidants, improving the dish’s healthfulness. The tastes are deep and moving, and counting gremolata brightens everything with a fresh contact. Paired with a light side, it’s a meal that feels kind yet mindful. Osso Buco is my favored choice when I want something tasty and healthy.