Osso bucco

Osso bucco

This traditional braised veal from northern Italy is the world’s ideal make-ahead dish—it tastes wonderful on the 2nd day. The traditional accompaniment is saffron-scented Risotto alla Milanese. For a somewhat less complicated take on this classic, attempt our Slow-Cooker Osso Buco.


  • six 1-1/four inch-thick veal shanks
  • Kosher salt and freshly ground black pepper
  • 1/two cup all-function flour for dredging
  • one/four cup additional-virgin olive oil
  • one Tbs. unsalted butter
  • 3 cups finely diced yellow onion (about two medium onions)
  • 1 cup finely diced celery (about 2 stalks)
  • 3/four cup finely diced carrot (about 2 tiny carrots)
  • 1 tsp. dried oregano
  • three/four cup dry white wine
  • two Tbs. tomato paste
  • 1 28-oz. can Italian plum tomatoes, drained and chopped, juices reserved
  • 1 cup low-salt chicken broth, far more if needed
  • 1 massive sprig thyme
  • 1 bay leaf
  • 1 Tbs. arrowroot mixed with two tsp. broth or water

For the gremolata:

  • 3 Tbs. finely chopped fresh flat-leaf parsley
  • 2 big cloves garlic, minced
  • one Tbs. finely grated lemon zest
  • 2 anchovy fillets, minced

Dietary Details

  • Dietary Sample Size based on 6 servings
  • Calories (kcal) : 360
  • Fat Calories (kcal): 140
  • Body fat (g): 15
  • Saturated Fat (g): four
  • Polyunsaturated Fat (g): 1.five
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 85
  • Sodium (mg): 1010
  • Carbohydrates (g): 26
  • Fiber (g): five
  • Protein (g): 24


  • Heat the oven to 350°F.
  • Tie the veal shanks all around the middle with kitchen string (if they’re not tied already) and season them with salt and pepper. Put the flour in a dish. Dredge the shanks quite lightly in flour, totally shaking off the excess.
  • Have prepared a roasting pan or baking dish huge ample to hold the shanks in a single layer (913-inch functions nicely). In a massive heavy skillet, heat 3 Tbs. of the oil above medium-higher heat. Put three veal shanks in the pan and sear till nicely browned on both sides, 2 to three minutes per side. Move the shanks to the roasting pan. Repeat with the remaining 3 shanks.
  • Meticulously pour off the fat in the pan and wipe it out with paper towels (it’s fine if the browned bits stay in the pan bottom just wipe away the utilized oil). Return the pan to medium heat and add the butter and remaining one Tbs. of oil. When the butter is melted, include the onion, celery, carrot, oregano, and 1 tsp. salt. Cook the veggies, stirring sometimes, until soft and lightly browned, 15 to 20 minutes. Increase the heat to medium-large, add the wine, and cook, scraping up any brown bits with a wooden spoon, right up until the wine is diminished to about 1/four cup, about 3 minutes
  • Stir in the tomato paste. Add the tomatoes with their juices, the broth, thyme, bay leaf, one/two tsp. salt, and a number of grinds of pepper. Carry to a boil, and pour the contents of the pan above the shanks. Cover tightly with heavy-duty aluminum foil.
  • Braise the veal in the oven right up until fork-tender, one-one/two to two hrs, checking the liquid occasionally. If it has cooked down, include adequate broth to keep the level about halfway up the shanks. To examine for doneness, pierce a shank with a fork. The meat must pull apart effortlessly. Taste a morsel—it must feel soft and tender. Do not overcook, or the veal will fall apart.
  • Gently brush most of the vegetable bits off the shanks. With a broad, flat metal spatula, carefully transfer the veal shanks to a dish. Strain the pan juices by means of a medium-mesh sieve into a saucepan, pressing tough on the solids with a spatula to extract as a lot sauce as you can. Deliver the sauce to a simmer. Whisk in the arrowroot mixture and cook briefly to thicken. If you’re operating ahead, cease right here (see Make-ahead Tips for reheating).

Make the gremolata:

  • Just just before finishing the sauce and serving, mix the parsley, garlic, lemon zest, and anchovies. Include two Tbs. of the gremolata to the sauce. Remove the strings from the shanks. Serve the osso buco topped with the sauce and a little sprinkling of the remaining gremolata.

Make Ahead Ideas

To make the osso buco ahead, braise the veal and strain and thicken the sauce with arrowroot. Wipe the roasting pan clean, return the shanks to the pan, and pour the sauce over the shanks. Let them awesome at space temperature for an hour, cover effectively, and refrigerate for up to two days. To reheat, cover the pan with foil and set in a 325°F oven right up until the shanks are hot, 30 to 35 minutes. Transfer the shanks to a dish, then make the gremolata, incorporating it to the sauce and sprinkling it over the shanks.

Search for arrowroot in the spice section of your grocery retailer.

Joss Whedon

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