Favorite Osso Buco Recipe
I made Osso Buco for the first time yesterday and was very pleased with the way it turned out. After scanning a few web sites and several cookbooks, I felt that Tyler Florence's recipe from his "Real Kitchen" cookbook was the way to go. It calls for browning the veal shanks, removing, adding the vegetables and cooking them for a bit, then returning the veal to the pot, adding a bottle of Cabernet, reducing that by half and then pouring in some beef broth and chopped tomatoes. After a couple of hours in a 375 degree oven, it was very good. However, having done it this way, I'm curious as to what other posters favorite recipes are for this dish. I noticed that some recipes called for white wine and chicken broth.
Here is the for the osso buco recipe from The Silver Palate Cookbook.
1 cup all-purpose flour
salt and freshly gound pepper to taste
16 sections of veal shank [I use 6 or 8--or I halve the recipe and use 3 or 4 shanks;
16 never seemed right, unless they were using very thin slices of the shank.]
1/2 cup olive oil
1/2c . unsalted butter
2 medium onions..chopped
6 large cloves garlic ..minced
1/2 tsp dried basil
1/2 tsp dried oregano
28 oz can italian plum tomatoes..Drained
2 cups white wine
2 cups beef stock [I always use canned broth and the dish is always delicious]
3/4 cup chopped fresh parsley
grated zest of 2 lemons
1. season flour with salt and pepper and dredge the pieces of veal well. Heat the oil and butter together in a large dutch oven and brown well on all sides. Transfer them to paper towels to drain.
2.Add onions,garlic,basil,and oregano and cook , stirring occasionally for about 10 min.
3.Add the tomatoes and salt and pepper to taste cook for 10 min.( I took out most of the oil in the pot ..left maybe a couple of tablespoons)
4.Add wine and bring to a boil. Reduce the heat and simmer uncovered for 15 min.
5.preheat oven to 350
6.return the veal shanks to the dutch oven and add the beef stock just to cover. Cover the pot and bake 1 1/2 hrs.Remove lid and bake uncovered until the veal is very tender about 30 min.( mine took about 45 to 50min.)
7. Sprinkle with the chopped parsley and grated lemon zest and serve immediately
I usually serve this with risotto milanese, but have had equal success with linguini and egg noodles.
ours is quite a bit like speyerer's but i add some tomato paste to the mirepoix vegetables and cook that out for a few minutes. later i add chunked tomatoes, too. i applaud the anchovies; they become part of the background. depending on the taste i might balance with a pinch of sugar, a splash of lemon--or both.
i'm an oven braiser and enjoy polenta with osso bucco, lamb shanks-- or braised short ribs for all that. we particularly like mario b's polenta with mascarpone.
I first made Osso Bucco about 15 years ago using Jeff Smith's recipe. After making it the first time, I found that there just wasn't enough sauce. I increased the wine and stock (nearly doubling his) and I also ever so lightly flour them, season with salt and pepper. I mean really light with the flour, like its almost not there. Brown as instructed, then remove. For dried herbs, I use a couple of bay leaves, then remove those also.
4 large veal shanks cut into 2 1/2 inch pieces, tied sometimes I make 5 depends on the size I can get.
4-5 T olive oil
1/2 cup water
4 large garlic cloves rough chop (they break down)
4 carrots -smaller ones cut into 1 in pieces
2 stalks celery/tops too, cut large pieces
1 med white onion, chopped med
1 cup dry white wine or vermouth
1/2 cup Italian parsley chopped
2 cups beef stock - I've used canned, or use your own
Gremoulada topping - make this just before serving. Not too far in advance or it looses freshness.
lemon rind grated and minced very fine, no pith
2 cloves garlic minced tiny
1/3 cup fresh parsley chopped fine
salt and pepper
heat a large heavy pan that can go into the oven. I use a 14 in wide, 6 in deep satua (spelling) double handles with a lid.
Heat the pan. add olive oil brown the shanks, do them a couple at a time, not to over-crown the pan. Then set them aside and cover lightly with foil.
Deglaze the pan with water and stock.Add the juices from the plate of veal.
Pour the juices into a bowl.
Heat the pan again, add more olive oil, and saute the all the veggies leaving the garlic for last. Briefly saute the garlic at the last moment. Then quickly remove you're not trying to cook the veggies, just give golor and flavor. Remove
Deglaze the pan again with wine. Let the alcohol cook off. and then add the juices and the rest of the stock. Add the meat, and the veggies, let it all simmer to come to a slow bubble. Cover, remove and place it all into a 325 hot oven/ cook for about 2 hours. Do not let the juice dry out.
Remove the veggies, toss. platter up, and serve with strained sauce
I have made this also by adding canned tomatoes to the pan, it's wonderful. I actually prefer alot of sauce. I serve it with rice milanese. or white rice with parsely.
Serve little pots of sauce to each diner. Pass the gremolada topping.
This is a very basic method for braised meats. I use the same basic technique for veal or lamb shanks, short ribs and even pot roast with chuck or lamb shoulder. Experiment with different flavor components like aromatic vegetables and herbs. You don't have to use wine but it does add some acidity and sweetness that you won't get from stock alone.
I did make a very classic gremolata with chopped parsley, grated lemon zest and chopped garlic. I served the Osso Buco over some baked orzo with imported parm.
hungry pangolin... Next time I'll try the white wine for sure. I moved the pot out of the oven after a while because I prefer to cook dishes like this on the stovetop. Another change I'll make next time is to simmer it on the stove all the time.
*I've tried both red and white wine over the years, and I prefer white wine and chicken stock. I find that as the wine concentrates, the red overwhelms the veal and the flavours of the vegetables. White results in a 'brighter' flavour. (And this from a guy who likes dark, hearty flavours.)
*The method I use is braising on a stove top rather than in the oven. I don't think that it makes much difference, just more traditional in Italian cuisine.
*You don't mention anything beyond the actual preparation, but serving garnished with gremolata, and accompanied by risotto milanese is the classic presentation.
*Even though I use white wine in the prep, I usually serve it with something like a dolcetto d'Alba.
• ¼ cup olive oil
• 1 cup flour
• 2 Tablespoons creole seasoning
• 1 teaspoon dried thyme
• 1 Tablespoon grated lemon peel
• 4 1½ -inch-thick slices of veal hind shank
• 2 Tablespoons (¼ stick) butter
• 1 cup onion chopped fine
• ½ cup carrot chopped fine
• ½ cup celery chopped fine
• 1 teaspoons garlic chopped fine
• 1 cup dry white wine
• 1½ cups canned Italian plum tomatoes, chopped with juice
• 2 bay leaves
• ¼ cup parsley, chopped
• 4 anchovy fillets
• 2 cups canned beef broth
• 2 cups canned chicken broth
1. Preheat oven to 350°.
2. In a black cast iron pot heat the olive oil over medium high heat
3. Mix the flour, creole seasoning, lemon peel and thyme in a small bowl
4. Coat the veal shanks in the flour mixture, shaking off the excess.
5. Add veal to the hot oil and sauté until brown on all sides, about 8 minutes.
6. When browned, transfer veal to a platter.
7. Tip the skillet and spoon off all but a little bit of the oil.
8. In the same pot, melt the butter and sauté the onion, carrot, celery and chopped garlic over medium heat. Cook for about 3 minutes.
9. Add the wine and reduce it by simmering it over medium heat while scraping loose with a wooden spoon the browning residues stuck to the bottom and sides.
10. Add the chopped tomatoes with their juice, the bay leaves, parsley and anchovy fillets.
11. Add both stocks to the pot and bring it to a simmer.
12. Return veal to pot. The broth should have come two-thirds of the way up to the top of the shanks. If it does not, add more.
13. Cover the pot tightly, and place it in the lower third of the preheated oven.
14. Cook for about 2 hours or until the meat feels very tender when prodded with a fork and a dense, creamy sauce has formed.
15. Turn and baste the shanks every 20 minutes.
16. If, while the osso buco is cooking, the liquid in the pot becomes insufficient, add 2 tablespoons of water at a time, as needed.
17. When the osso buco is done, transfer it to a warm platter and pour the sauce from the pot over them, and serve at once.