Osso Buco

Today, we’re preparing one of my favorite recipes: osso buco. This delicious dish is hearty, comforting, and incredibly flavorful. It is popular in Italy and around the world. It’s often served over creamy mashed potatoes in bistros, trattorias, and fine-dining restaurants.

Osso buco is an iconic Italian dish that exemplifies Italy’s incredible flavors. Osso buco comes from Lombardy, specifically Milan, and it appeared in the 19th century. It became a popular dish among families in the region, largely because it used cuts of veal shank. When the dish is simmering, the meat becomes tender and absorbs the flavours of the broth. The onions and garlic caramelize and add a soft sweetness to the dish resulting in a comforting meal for the locals. Italians often garnish osso buco with gremolata, a mixture of lemon zest, parsley, and garlic. If you’re short on time, you can simply use parsley as a garnish.

What is the difference between Beef Shanks and Veal Shanks?

The significant differences between beef shank and veal shank are the age of the meat. Beef shanks come from cattle over the age of 2 years. Whilst veal shank is from young calves. The size, texture, and connective tissue will vary accordingly—the younger the calf, the softer the meat. Veal shank will cook faster than beef shank. How much faster? Veal shank will take approximately 1 hour and 50 minutes to cook as the total simmer time. On the other hand, beef shank will take three to four hours on medium-low heat. It is best to bake the beef shanks in a heat-proof pot in the oven. What is the difference in flavor between beef shanks and veal shanks? Beef shanks have a meatier flavor, whereas veal has a softer, more subtle flavor profile. If you haven’t tried veal yet, we suggest you do. The meat is tender, and the collagen is less chewy than beef shanks.

Ingredients

Veal shanks, Onions, Tomatoes, Garlic Cloves, Celery, Tomato paste, Balsamic vinegar, Worcestershire sauce, Beef stock, Salt, Bay leaves.

When selecting shanks for osso buco, look for cross-cut veal shanks that are about 4 to 5 cm (1 to 2 inches) thick. Ask your butcher for hind shanks, as they are meatier and yield more meat compared to fore shanks, which tend to be smaller. However, feel free to use whatever is available at your butcher’s. The marrow in osso buco is found in the central part of the round bone, so it’s important to choose a solid, intact bone with a full marrow center. Veal should be light pink in color, with fat that is typically slightly creamy in colour. For a richer flavor in your meal, opt for veal that has noticeable collagen, as this will enhance the gravy’s taste.

In traditional osso buco recipes, Italians typically use red wine. However, in this recipe, we will use a combination of balsamic vinegar, beef stock, and Worcestershire sauce. Fresh tomatoes and tomato paste will enhance the flavor of the osso buco, while celery adds a savory taste. Onions and garlic are caramelized to bring out a subtle sweetness. Since this dish requires 1 hour and 50 minutes to cook on the stove, you might consider adding more protein in the form of veal cubes.

Instructions

Start by slicing the onions, garlic cloves, and celery. Chop the tomatoes and wash the veal shanks thoroughly. Add the veal shanks to a large dish and dust with white flour. Make small incisions along the sides of the veal shank to prevent the meat from curling during cooking.

Add cooking oil to the pot and set the stove to medium-low. Add the onions, celery, and garlic, and sauté for 8 to 12 minutes, until lightly caramelized. Once it is golden, remove the onions, garlic, and celery onto a plate and set aside. Add more cooking oil to the pan. This process will add the aromatics’ flavor to the pot, intensifying the veal shanks’ taste.

Add the veal shanks to the pot and let them rest directly on the heat for 1 to 2 minutes. Lightly lift the shank to check the color; if it is browning well, flip over to the other side. This step should take four to five minutes on medium-low heat. Once the meat is browned, add the Worcestershire sauce and balsamic vinegar; the flavors will meld with the meat, creating a richer experience. Ensure you mix well, then sauté for 1 to 2 minutes. Add the caramelized onions, celery, and garlic to the meat.

Add the chopped tomatoes, Beef stock cube, and bay leaves into the pot along with the tomato paste. Add 1/2 cup of water and stir until the ingredients are combined.

Add the remaining water and simmer for 1 hour and 50 minutes on medium-low heat. Check every 10 to 15 minutes and stir the pot to prevent the gravy from catching on the bottom. If it does, lower the temperature to medium-low or low.

After the cooking time, the osso buco will thicken, and the rich gravy will thicken. This recipe is easy to prepare on the stove; you can also bake it in the oven. Use an oven-proof dish and bake veal shanks with a thickness of four to five centimeters for two hours at a temperature of 160–170°C (325°F).

There you have it, the osso buco is ready to eat and enjoy with your friends and family. If you want to make a large batch that lasts throughout the week, double or triple the recipe amounts by toggling on the serve amount; this will increase the ingredient quantities and the serving ratio.

What to Serve with Osso Buco?

Osso buco is a dish with rich, sophisticated flavors. In Italy, it pairs well with creamy mashed potatoes, grilled asparagus, and Roasted Brussels Sprouts. Consider serving with a fresh Caprese salad, Balsamic tomato salad, Red pepper, and Rocket Salad. Garlic bread with a generous amount of butter will also complement the osso buco’s flavors.

How to Store Osso Buco?

Store the osso buco in the refrigerator for 2 to 4 days. You can also freeze this dish; it will keep for about 3 months. Defrost and reheat in a pot on the stove-top.