5 Best Osso Buco Recipes

top osso buco dishes

If you're craving something hearty and delicious, Osso Buco is where it's at. This classic Italian dish features tender veal shanks that practically melt in your mouth. Whether you stick with the traditional recipe served with a zesty gremolata or try a slow cooker version for that laid-back vibe, there's a style for everyone. Ready to discover the top five recipes that'll impress your friends and family? Let's get cooking!

Classic Osso Buco Alla Milanese

Classic Osso Buco Alla Milanese is a traditional Italian dish that showcases the rich flavors of braised veal shanks, complemented by a medley of aromatic vegetables, white wine, and broth.

This hearty meal is typically served with a gremolata, which adds a fresh and zesty touch to the savory dish, making it a perfect centerpiece for any dinner gathering or special occasion.

Ingredients:

  • 4 veal shanks (about 1 1/2 inches thick)
  • Salt and pepper, to taste
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 3 cloves garlic, minced
  • 1 cup dry white wine
  • 2 cups beef or chicken broth
  • 1 sprig thyme
  • 1 bay leaf
  • Zest of 1 lemon
  • 2 tablespoons fresh parsley, chopped

Cooking Instructions:

Begin by seasoning the veal shanks with salt and pepper, then lightly dredge them in flour, shaking off any excess.

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium-high heat until hot. Add the veal shanks and sear them on all sides until they develop a deep golden-brown crust, about 4-5 minutes per side.

Once browned, remove the shanks and set them aside. In the same pot, add the chopped onion, carrots, and celery, sautéing until softened, about 5-7 minutes.

Stir in the garlic and cook for an additional minute. Pour in the white wine, scraping the bottom of the pot to deglaze, and let it simmer for about 2-3 minutes.

Return the veal shanks to the pot, add the broth, thyme, and bay leaf, then bring to a gentle simmer. Cover and cook on low heat for about 1.5 to 2 hours, or until the meat is tender and falling off the bone.

Before serving, remove the bay leaf and thyme sprig, and sprinkle with lemon zest and fresh parsley.

Extra Tips:

To improve the flavor of your Osso Buco, consider marinating the veal shanks in the wine and herbs for a few hours or overnight before cooking.

This will help to infuse the meat with additional depth and tenderness. Additionally, serving the dish with creamy polenta or risotto can raise the meal further, providing a delicious base to soak up the rich sauce.

Finally, don't forget the gremolata; a simple mix of lemon zest, garlic, and parsley will brighten up the dish and balance the rich flavors beautifully.

See also  5 Best Chicken And Dumplings Recipes

Osso Buco With Gremolata

braised veal shanks dish

Osso Buco with Gremolata is a classic Italian dish that features tender braised veal shanks served with a bright and zesty herb mixture known as gremolata. This dish is rich in flavor and perfect for a cozy dinner or special occasion.

The slow-cooked meat falls off the bone, and the gremolata adds a fresh contrast that enhances each bite. Serve it over creamy risotto or polenta for a complete meal that will impress your guests.

Ingredients:

  • 4 veal shanks, cut 1.5 inches thick
  • Salt and pepper, to taste
  • 1/4 cup all-purpose flour, for dusting
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 cup dry white wine
  • 1 can (14 oz) diced tomatoes, with juices
  • 2 cups beef or chicken stock
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • Zest of 1 lemon
  • 1/4 cup fresh parsley, finely chopped
  • 1 clove garlic, minced (for gremolata)

Instructions:

Season the veal shanks with salt and pepper, then dust them lightly with flour.

In a large Dutch oven or heavy pot, heat the olive oil and butter over medium-high heat. Add the shanks and brown them on all sides, about 4-5 minutes per side. Once browned, remove the shanks and set them aside.

In the same pot, add the onion, carrots, celery, and garlic, cooking until softened, about 5-7 minutes. Pour in the white wine to deglaze the pot, scraping up any browned bits. Bring to a simmer and let it reduce by half.

Stir in the diced tomatoes, stock, thyme, bay leaf, and the browned shanks. Cover and simmer on low heat for 1.5 to 2 hours until the meat is tender and falling off the bone.

Meanwhile, mix the lemon zest, parsley, and minced garlic in a small bowl to make the gremolata.

Extra Tips:

For the best flavor, use bone-in veal shanks, as the marrow adds richness to the sauce.

You can also prepare this dish a day ahead; the flavors will deepen as it sits, and reheating will make the meat even more tender.

If you prefer a thicker sauce, you can remove the shanks once they're cooked, then simmer the sauce uncovered until it thickens to your liking.

Finally, drizzle the gremolata over the osso buco just before serving to keep it fresh and vibrant. Enjoy!

Slow Cooker Osso Buco

Slow Cooker Osso Buco is a delightful dish that brings together tender veal shanks simmered in a rich and aromatic sauce. This method of cooking allows the meat to become incredibly tender while absorbing all the flavors from the vegetables, herbs, and broth. Serving it over creamy polenta or risotto can uplift the dish, making it a perfect choice for a comforting dinner or a special occasion.

Ingredients:

  • 4 veal shanks (about 1 1/2 inches thick)
  • Salt and pepper, to taste
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 cup dry white wine
  • 1 can (14.5 oz) diced tomatoes, with juices
  • 2 cups beef or chicken broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Zest of 1 lemon
  • Fresh parsley, chopped (for garnish)
See also  5 Best Margherita Pizza Recipes

Cooking Instructions:

Start by seasoning the veal shanks with salt and pepper, then dust them with flour, shaking off any excess.

Heat the olive oil in a skillet over medium-high heat and sear the shanks on all sides until browned, about 5 minutes per side. Transfer the shanks to the slow cooker.

In the same skillet, add the onion, carrots, celery, and garlic, sautéing until the vegetables are softened, about 5 minutes.

Pour in the white wine, scraping up any browned bits, and let it simmer for a few minutes.

Add the diced tomatoes, broth, thyme, and bay leaf, then pour the mixture over the shanks in the slow cooker.

Cover and cook on low for 6-8 hours or until the meat is fork-tender.

Before serving, stir in the lemon zest and garnish with fresh parsley.

Extra Tips:

To enrich the flavor of your Osso Buco, consider adding a splash of balsamic vinegar or a tablespoon of tomato paste to the cooking liquid.

If you prefer a thicker sauce, you can remove the shanks once they're cooked and reduce the sauce on the stovetop for about 10-15 minutes.

This dish also pairs beautifully with gremolata, a mixture of lemon zest, garlic, and parsley, which adds a fresh contrast to the rich flavors.

Enjoy your slow-cooked delight!

Osso Buco With Tomato and Red Wine

braised veal shanks recipe

Osso Buco with Tomato and Red Wine is a classic Italian dish that features braised veal shanks cooked slowly to perfection, resulting in tender meat and rich flavors. This hearty meal is perfect for a cozy dinner, with the addition of aromatic vegetables, tomatoes, and a splash of red wine, which elevates the dish's depth. Serve it with creamy polenta or risotto for a complete and satisfying experience.

Ingredients:

  • 4 veal shanks (about 1.5 inches thick)
  • Salt and pepper, to taste
  • 1/4 cup all-purpose flour, for dusting
  • 3 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 1 cup dry red wine
  • 1 cup beef or chicken broth
  • 1 tablespoon fresh thyme leaves
  • 1 bay leaf
  • Zest of 1 lemon
  • Chopped fresh parsley, for garnish

Cooking Instructions:

Begin by seasoning the veal shanks with salt and pepper, then dust them lightly with flour, shaking off the excess.

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the veal shanks and sear them on all sides until browned, about 3-4 minutes per side. Remove the shanks and set aside.

In the same pot, add the onion, carrots, celery, and garlic, sautéing until softened. Pour in the red wine and scrape up any browned bits from the bottom of the pot.

See also  5 Best Homemade Window Cleaner Recipes

Stir in the diced tomatoes, broth, thyme, bay leaf, and lemon zest. Return the veal shanks to the pot, ensuring they're submerged in the liquid. Cover and simmer over low heat for about 2 hours or until the meat is fork-tender.

Extra Tips:

For the best results, allow the Osso Buco to marinate in the refrigerator overnight with the vegetables and wine mixture before cooking; this will deepen the flavors considerably.

If you prefer a thicker sauce, you can remove the shanks once cooked and reduce the sauce over high heat for a few minutes before serving.

Don't forget to serve the dish with gremolata—a mixture of lemon zest, garlic, and parsley—sprinkled on top for a fresh contrast to the rich flavors!

Osso Buco With Lemon and Capers

Osso Buco with Lemon and Capers is a delightful twist on the traditional Italian dish, bringing a bright and zesty flavor to the succulent, braised veal shanks. This recipe infuses the rich flavors of the slow-cooked meat with the freshness of lemon and the briny goodness of capers, creating a dish that's perfect for special occasions or a cozy family dinner. Serve it over creamy polenta or with crusty bread to soak up the delicious sauce.

Ingredients:

  • 4 veal shanks, about 1 1/2 inches thick
  • Salt and pepper, to taste
  • 1/4 cup all-purpose flour, for dusting
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 3 garlic cloves, minced
  • 1 cup dry white wine
  • 1 cup beef broth
  • 1 can (14 oz) diced tomatoes, drained
  • 2 tablespoons capers, rinsed and drained
  • Zest and juice of 1 lemon
  • Fresh parsley, chopped, for garnish

Cooking Instructions:

Season the veal shanks with salt and pepper, then dust them lightly with flour.

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the veal shanks and brown them on all sides, about 4-5 minutes per side. Once browned, remove the shanks and set them aside.

In the same pot, add the onion, carrots, celery, and garlic, sautéing until softened, about 5-7 minutes. Pour in the white wine, scraping up any browned bits from the bottom of the pot, and let it simmer for a few minutes.

Return the veal shanks to the pot and add the beef broth, diced tomatoes, capers, lemon zest, and lemon juice. Bring to a simmer, cover, and reduce the heat to low. Cook for about 1.5 to 2 hours or until the meat is tender and falling off the bone.

Extra Tips:

For an even richer flavor, consider marinating the veal shanks in a mixture of olive oil, garlic, lemon juice, and herbs for a few hours or overnight before cooking.

If you prefer a thicker sauce, you can remove the shanks once they're done and let the sauce simmer uncovered for an additional 10-15 minutes to reduce.

Remember to taste and adjust the seasoning as needed, especially since capers can add saltiness to the dish.

Finally, serving the Osso Buco with a sprinkle of fresh parsley not only adds color but also amplifies the brightness of the flavors. Enjoy your culinary adventure!


Posted

in

by