Best 2 Classic Osso Buco Recipes

**Osso buco**, a traditional Italian dish, is a hearty and flavorful stew made with braised cross-cut veal shanks. Originating from Milan, this classic dish is characterized by its tender meat, rich broth, and aromatic vegetables.

Osso buco is typically prepared using veal shanks, which are browned in butter or oil and then braised in a flavorful broth made with white wine, tomatoes, and vegetables such as carrots, celery, and onions. The shanks are simmered until the meat is fall-off-the-bone tender, and the resulting broth is infused with the flavors of the meat and vegetables.

This article provides two variations of the classic osso buco recipe. The first recipe is a traditional osso buco alla Milanese, which uses veal shanks and a broth made with white wine, tomatoes, and vegetables. The second recipe is a more modern interpretation of osso buco, which uses beef shanks and a broth made with red wine, tomatoes, and herbs.

Both recipes include step-by-step instructions and helpful tips to ensure a delicious and authentic osso buco dish. Whether you prefer the traditional veal shanks or the more modern beef shanks, these recipes will guide you through the process of creating a flavorful and satisfying osso buco that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

CLASSIC OSSO BUCO

Classic Osso Buco image

Provided by Anne Willan

Categories Beef Sauté Fall

Yield Makes 4 to 6 servings

Number Of Ingredients 16

Ingredients

4 pounds (1.8 kg) veal shanks, cut in 1 1/2-inch ( 4 cm) slices
1/4 cup (30 g/1 oz) flour
salt and pepper
2 tablespoons olive oil
2 tablespoons butter
2 onions, chopped
1 carrot, chopped
1/2 bottle (375 ml) dry white wine
a 14.5-ounce (435 g) can plum tomatoes, chopped
2 garlic cloves, chopped
grated zest of 2 oranges
1 cup (250 ml/8 fl oz) veal stock, more if needed
For the Gremolata
3 or 4 garlic cloves
bunch of flat-leaf parsley
grated zest of 2 lemons

Steps:

1. Heat the oven to 350°F (176°F/Gas 4). Put the flour on a plate, add generous amounts of salt and pepper, and coat the veal slices, with flour, patting to remove the excess. Heat the oil and butter in a sauté pan or frying pan big enough for all the veal slices to touch the bottom. Add half the slices and brown them over quite high heat, 2 to 3 minutes. Turn them, brown the other side and remove them to a plate. Brown the remaining slices and remove them also.
2. Lower the heat to medium, add the onion and carrot and sauté until golden, 5 to 7 minutes. Pour in the wine and boil until reduced by half, stirring to dissolve the pan juices. Stir in the tomatoes, garlic, orange zest, veal stock, salt, and pepper. Immerse the veal slices in this sauce - the liquid should come at least halfway up the sides. Cover the pan and bring it to a boil.
3. Braise the shanks in the oven until the meat is very tender and falling from the bone, 1 1/2 to 2 hours. Stir from time to time, gently turning the slices, and if the pan seems dry, add more stock. At the end of cooking, taste and adjust seasoning of the sauce. Osso buco can be cooked ahead and stored up to 3 days in the refrigerator, or frozen. Keep it in the pan ready to be reheated on top of the stove.
4. For the gremolata, chop the garlic; pull parsley leaves from the stems, and chop the leaves together with the garlic. Stir in the grated lemon zest and pile the gremolata in a bowl. It can be served separately from the osso buco, for guests to help themselves, or sprinkled on the dish just before it goes to the table.

CLASSIC OSSO BUCO

Classic Osso Buco image

Veal shanks are normally cut very thick but Lucinda prefers them to be about 3/4-inch thick. Ask your butcher for a special cut, otherwise they will need to cook longer.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes

Number Of Ingredients 11

Ingredients

6 pieces veal shank, cut about 3/4 inch thick
Coarse salt
Freshly ground black pepper
1/4 cup all-purpose flour, preferably Wondra
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 1/2 cups best-quality Italian white wine
3 tablespoons minced fresh flat-leaf parsley
1 1/2 tablespoons minced fresh orange peel
1 1/2 tablespoons minced fresh lemon peel
3 cloves garlic, finely minced

Steps:

Generously season both sides of the veal shanks with salt and pepper. Lightly coat in the flour and shake off the excess.
Heat a large heavy-bottomed pan over high heat. Add the olive oil and butter and swirl them around the pan. Add the shanks and cook for 3 minutes per side, until golden brown. Add the wine to the pan and stir it occasionally to deglaze the browned bits on the bottom of the pan. Reduce the heat to medium-low, partially cover, and simmer for 30 minutes. Turn the meat and cook until tender, about 30-45 minutes more.
Meanwhile, in a small bowl, combine the parsley, orange and lemon peel, and garlic. Serve the shanks topped with a sprinkling of the citrus-parsley mixture.

Tips:

To make sure the meat is fall-off-the-bone tender, cook it low and slow. This can be done in a Dutch oven in the oven or in a slow cooker.
Brown the meat before braising it. This will help to develop flavor and color.
Use a variety of vegetables in the braising liquid. This will add flavor and nutrition to the dish.
Don't be afraid to experiment with different wines and herbs. There are many different ways to make osso buco, so find a recipe that you like and make it your own.
Serve osso buco with a side of mashed potatoes, rice, or polenta.

Conclusion:

Osso buco is a delicious and hearty dish that is perfect for a special occasion. It is relatively easy to make, but it does take some time. If you are looking for a dish that will impress your guests, osso buco is a great option.