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Osso Buco

rudeboy Feb 17, 2004 03:44 PM

Looking for a good osso buco recipe on-line. I can search if you give me a hint.

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  1. d
    Deenso Feb 17, 2004 03:55 PM

    "epicurious.com" offers up 12 recipes and "foodtv.com" has 27. There's a site called "italianfoodforever.com" that might be worth a look. "italiancookingandliving.com" is another good source - it shows 91 files under a search for "osso buco." Some of those may just be mentions, not recipes, but I'm sure you'd find plenty there.

    Buona fortuna!

    1. e
      Ellen Feb 17, 2004 04:28 PM

      I made osso buco for the first time for New Years Eve and was really disappointed with my efforts. In preparation, I downloaded about ten recipes from epicurious and other credible sites, including Mario Batali's recipes -- he has two -- and read them all. The ingredients and approach were largely similar among the recipes and I was able to synthesize a very good tasting stew. However, the cooking times provided ranged from 45 minutes to two hours. I braised mine for about 1 hour and 45 minutes and ended up with a very tough, unosso buco-like meal. I was crushed because it shouldn't have been that hard to do right and I'm a reasonably good cook. The next day I cooked the leftovers on the stove another half hour or so and it got much more tender like it shoud be. So whatever recipe you choose, be sure to cook the hell out of it!

      5 Replies
      1. re: Ellen
        rudeboy Feb 17, 2004 05:03 PM

        That's what I'm gathering (cook the hell out of it). I was thinking of trying to make it tonight, but it sounds like a weekend deal (or an early day off). It sounds like 2.5-3 hours is the majic number!

        Thanks for the info, y'all.

        1. re: rudeboy
          jayt90 Mar 2, 2008 01:54 PM

          I'm a recent convert to lower temperatures: about 250F, covered, with a very quiet simmer, for as long as it takes.

        2. re: Ellen
          jfood Oct 3, 2009 06:41 AM

          jfood NEVER makes any braise for the same day of eating. He has never met a recipe that creates that fall off the bone perfection without a 24 hour cool down in the fridge. Braises are always sunday dinner and the oven goes for the 3-4 hour slow temp on saturday. Into the fridge overnight and then a warm up on sunday late afternoon. Don't forget a good loaf of bread for the juice.

          1. re: jfood
            c oliver Oct 4, 2009 05:22 AM

            Agree. Plus I can lift off alot of the fat. Still plenty left but not overdoing it.

          2. re: Ellen
            The Veal Guy Mar 28, 2010 05:14 PM

            You'll never do osso bucco in that little time. you need 3-4 hrs. Hint- don't serve until the meat falls apart.

          3. f
            FlyFish Feb 17, 2004 05:21 PM

            It's also important to start with the right cut. Regular supermarket (at least MY supermarket) veal shank won't make it - it's usually cut too thin to cook properly. Fortunately, I have access to a real butcher who'll cut the shanks almost three inches thick for me. It really makes a huge difference.

            1 Reply
            1. re: FlyFish
              fayehess Mar 3, 2008 01:56 PM

              In Tuscany, it is typically cut about an inch thick, and veal is rarely available--it is usually beef. It is traditionally served with risotto milanese (a risotto with saffron threads) I like it with cooked with white wine, homemade chicken (or veal) stock, and a soffritto instead of just the onion (garlic, carrot, celery, sauted before adding a few tablespoons of tomato sauce that I toast in a hot spot in the pan before then adding the the flour dusted, salted, seared osso bucco. Be sure that the cooking liquid doesn't come more than a third of the way up the cut of meat.) Cover with parchment and braise on top of the stove in dutch oven or in the stove at 325 degrees. If you have to use foil, slash it. I like to finish it once it's out of the oven with a gremolata of minced parsley, fresh bread crumbs, lemon zest, a tiny bit of garlic and a spill of olive oil. fayefood.com

            2. l
              Leper Feb 17, 2004 05:52 PM

              Rudeboy, While other people were out playing, meeting friends and having a life, I was perfecting my Osso Buco recipe. In the end, it was worth it. Here you go:
              1-3" veal shank per person. Dust with flour and brown in olive oil. DO NOT turn over or remove from the pan early until you have a deep, heavy brown surface on each side of the veal shank. Pulling early has the same effect as it does in other things in life.
              2. Reserve veal shanks and drippings.
              3. Saute 1 large onion coarsely chopped for 3-4 minutes, add 4 cloves minced garlic. Cook 2 minutes add 1 cup decent red wine. Reduce by half.
              4. Add one small can tomato sauce, (yes just a small can) and 1 quart heated, homemade chicken stock. Add 4 minced anchovies with one tablespoon each of dried basil and oregano. 1 teaspoon salt, 1 teaspoon black pepper.
              5. Bring to a simmer, return veal shanks and drippings.
              6. Cover pot and place in a 300 degree oven for 2.5 hours.
              7. Remove pot from oven, add 1/4 cup chopped parsley and 1/2 cup freshly grated imported parmesian cheese. Stir. Return to oven for 15 minutes more.
              8. Finally, remove pot from oven add 1/4 cup more chopped parmsian and stir in penna pasta.
              Serve with penna pasta, great bread and wine the doesn't come with a screw cap. Enjoy!

              4 Replies
              1. re: Leper
                jayt90 Mar 2, 2008 09:27 AM

                Nice recipe, I'll definitely try it.

                I have no objection to screw cap wines, in fact I prefer them for everyday dinners.
                I even paid $37 each for Henschke, so far my max but well worth it.

                1. re: Leper
                  bushwickgirl Oct 17, 2009 07:33 AM

                  I'd substitute a gremolata for the parmesan.
                  Flat leaf parsley, lemon zest and garlic 1:1:6, finely minced and combined.

                  1. re: bushwickgirl
                    chef chicklet Mar 31, 2010 07:52 AM

                    Good call!

                    1. re: chef chicklet
                      bushwickgirl Apr 3, 2010 03:04 AM

                      Thanks, I was just looking at my ratio. For clarity and correction, it should be 3 tablespoons chopped flat leaf parsley, 1 teaspoon lemon zest and 2-3 cloves garlic, or to taste, minced. So that's certainly not 1:1:6, who knows what I was thinking. Or not thinking.
                      Feel free to multiply the recipe as needed. Gremolata is the only thing to top Osso Buco, in my opinion.

                2. j
                  Jim H. Feb 17, 2004 06:34 PM

                  My problem is getting the right kind of veal. Often it is too tender and has no body. I prefer what could best be described as "young beef"...and it is always better the second day.

                  1 Reply
                  1. re: Jim H.
                    Natasa Sevoleva Feb 18, 2004 09:20 AM

                    You are correct! I even buy beef shanks for the osso bucco style recipes I make. They are less expensive and better suited to the recipes for the classic dish. I even suspect that 'veal' in europe is young beef, not the veal we have in the USA. And what they call beef is a much more mature animal with darker, much heavier flavor, not readily available in our supermegamarts.

                  2. f
                    foodfirst Feb 17, 2004 11:49 PM

                    Marcella Hazan's recipe turns out classic, tastes-like-I'm-in-Italy osso bucco, but I suppose it's not on-line (if you're interested I can add more detail to the following). You flour and brown the meat, saute a carrot-onion-celery dice, briefly saute some added garlic, return the meat and add white wine, a few canned or fresh tomatoes, and brodo (Italian meat stock that is not as heavy as a "broth"). I'm probably forgetting a couple spices. At any rate, for this dish, IMO simpler is better, and it's always best made the day before.

                    Best accompaniment is Milanese risotto (with saffron), second best is soft polenta made with half water-half milk and plenty of butter and cheese .... if you've made the osso bucco ahead of time doing up these accompaniments is no big deal.

                    Buon appetito!

                    8 Replies
                    1. re: foodfirst
                      cap Feb 18, 2004 07:31 AM

                      Mine is like the Hazan recipe, but minus the carrot-onion-celery dice. Just veal, butter, wine, tomatoes and brodo (anything else just distracts). Cook very slowly for 2 hours. Serve with Risotto Milanese (or soft polenta), and sprinkle Gremolata (minced lemon rind, parsley and garlic) on top of the veal.
                      I think I originally got the recipe from Elizabeth David's "Italian Food".

                      1. re: cap
                        renee Feb 18, 2004 08:17 AM

                        as i understand, risotto is rice and polenta is corn.

                        1. re: renee
                          capc Feb 18, 2004 10:23 AM

                          Risotto Milanese is the traditional acompanimment, but Osso Bucco also goes really well with Polenta.

                        2. re: cap
                          drewb123 Feb 10, 2008 03:42 PM

                          Does anyone have the hazan recipe?

                          1. re: drewb123
                            Marge Mar 2, 2008 12:06 PM

                            This is the Hazan recipe, except hers does not call for mushrooms.

                          2. re: cap
                            TonyO Mar 2, 2008 08:22 AM

                            I politely disagree that the carrots/onion/celery are a distraction. I find they add a layer of flavor to the dish that is complimentary to the shanks. Then again, I also like to add a few sprigs of fresh rosemary and prefer to use white wine as a braising liquid in Osso Bucco. Dont' forget to eat all of that wonderful marrow !

                            1. re: TonyO
                              Tehama Mar 2, 2008 08:58 AM

                              Tony, I don't drink white zinfadel, but someone gave me a bottle at Christmas. How would that be for a braising liquid? Tnx!

                              1. re: Tehama
                                TonyO Mar 2, 2008 12:41 PM

                                Kind of overly fruity is my guess. If you don't like drinking it, you probably shouldn't cook with it. Sounds like a candidate for "regifting" !

                        3. Tehama Mar 2, 2008 08:01 AM

                          Hi... three things: (1) just watched Iron Chef American and Bobby Flay made 'elk' Osso Bucco - was that just a Flay adaptation or are there other forms of Osso Bucco made from meat cuts other than veal? (2) can Osso Bucco be made in a crock pot? If so, for how long and which setting (3) and, does anyone have the Hazan recipe as referenced in some of the posts? OK, really (4) any tips for a first timer?

                          10 Replies
                          1. re: Tehama
                            whs Mar 2, 2008 08:10 AM

                            Turkey thighs or beef shanks are a good choice for an osso bucco style preparation.

                            1. re: whs
                              coll Oct 3, 2009 06:05 AM

                              I'm starting to see a lot of pork osso buco. And pork couldn't be much less expensive than right now.

                              1. re: coll
                                grampart Oct 3, 2009 07:07 AM

                                I agree with the pork alternative but, here in GA, pork shanks are REALLY hard to find.

                                1. re: grampart
                                  paulj Oct 3, 2009 08:26 AM

                                  Cross cut 'steaks' of pork shank may be hard to find in the grocery, but I bet the whole shank, especially from the front leg, is common - i.e. the shank end of a fresh picnic ham. The hock overlaps with this part as well. To get the 'hollow bone' effect, you may have to ask a butcher to cut a shank for you.

                                  1. re: paulj
                                    grampart Oct 3, 2009 08:53 AM

                                    Actually, the whole shank is what I look for and, as you say, having the butcher cut this off a whole fresh ham is the easiest way to get it. The problem is those whole fresh hams, when I see them, rarely still have this whole shank still attached.

                                    1. re: grampart
                                      coll Oct 3, 2009 09:25 AM

                                      I'm seeing them commercially pre-cooked so maybe they''re all going to the factory. Hormel and Farmland I know are selling them to restaurants cryovaced and ready to go.

                                      1. re: coll
                                        grampart Oct 3, 2009 09:53 AM

                                        I had my first taste of them when I got them that way (pre-cooked and cryoed) from Nueske's. I guess it was what turned out to be a end-of-stock sale; they were $20 for 2 big ones and were fantastic. They no longer offer them. Since then, I've gotten them a couple of times at Publix when they cut them off of whole fresh hams, but lately.....nothing.

                            2. re: Tehama
                              The Veal Guy Mar 28, 2010 06:04 PM

                              Always look for Rose veal. for no fail results bake in a roaster in the oven @275 F cook until the meat falls apart. 3-4 hours.

                              1. re: The Veal Guy
                                coll Mar 29, 2010 03:07 AM

                                Is that bob veal? or a brand?

                                1. re: coll
                                  The Veal Guy Mar 31, 2010 07:13 AM

                                  Rose is not bob veal. Rose is a dark pink-to light red colored and has magnificent flavor.

                            3. m
                              marcharry Mar 3, 2008 01:45 PM

                              I have used Hazan's recipe many times - works great. If your liquid is not thick enough -thicken with a little corn starch after removing meat - or boil it down.

                              Yes it requires carrots and celery.
                              IMO there is no place for parmesan cheese as posted earlier.

                              1. GianCarlo Oct 3, 2009 05:31 AM

                                Marcella Hazan and Giuliano Bugialli have the best and most authentic recipes for Osso Buco. Check them out.

                                1. bayoucook Oct 3, 2009 06:08 AM

                                  The one I've used for years with great success comes from epicurious - I'll try to locate it for you and re-state it here. It's one of my most requested dishes.

                                  2 Replies
                                  1. re: bayoucook
                                    bayoucook Oct 3, 2009 06:21 AM

                                    Here it is:

                                    also want to try epi's recipe for osso buco with mushroom sauce

                                    1. re: bayoucook
                                      SweetPea914 Mar 29, 2010 08:38 AM

                                      That is the recipe I use as well. It's the first one I ever used and it came out perfectly!

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