Ina Garten’s Osso Buco Recipe is pure comfort with a touch of class — rich, tender, and bursting with slow-cooked flavor. Whether you’re hosting a dinner party or just treating yourself, this is one of those dishes that makes the whole house smell amazing and keeps everyone coming back for seconds.
If you’re craving a dish that’s elegant, cozy, and deeply flavorful, Ina Garten’s Osso Buco hits every note.
Thick-cut veal shanks are slowly braised in white wine, chicken stock, and aromatic vegetables until the meat practically melts off the bone.
It’s the kind of meal that tastes like it came from a fancy restaurant — only you made it in your own kitchen.
Why You’ll Love This Recipe!
- A show-stopping dinner that’s surprisingly simple to make.
- Long, slow braising creates next-level tenderness and depth of flavor.
- Perfect for entertaining — or just spoiling yourself on a weekend.
- Even better the next day when the flavors have had time to mingle.
Ingredients You’ll Need
- Veal shanks – thick and meaty cuts that become fork-tender.
- All-purpose flour – helps the shanks brown beautifully.
- Olive oil and butter – for that rich, golden sear.
- Onion, carrot, and celery – your classic flavor base (soffritto).
- Garlic – because what’s comfort food without it?
- White wine – adds depth and bright acidity to the sauce.
- Chicken stock – brings it all together for slow, luscious braising.
- Fresh thyme and bay leaf – aromatic herbs that round out the flavor.
- Lemon zest and parsley (for gremolata) – bright, fresh finish to cut through the richness.
How To Make Ina Garten Osso Buco Recipe
Step One: Pat the veal shanks dry, season with salt and pepper, and dredge in flour.
Step Two: In a large Dutch oven, heat olive oil and butter. Sear each shank until golden brown on all sides, then set aside.
Step Three: Add onion, carrot, celery, and garlic to the same pot and sauté until softened and fragrant.
Step Four: Pour in the white wine, scraping up any brown bits. Reduce slightly, then add the chicken stock, thyme, and bay leaf.
Step Five: Return the veal shanks to the pot, cover tightly, and bake at 350°F for about 1½ to 2 hours, until the meat is tender and falling off the bone. Discard herbs, spoon over a sprinkle of gremolata (lemon zest + parsley + garlic), and serve hot.
Ina Garten Osso Buco Recipe Tips
- Brown the meat properly: Take your time searing each veal shank until it’s deep golden brown — that’s where the rich flavor begins. Don’t crowd the pot or they’ll steam instead of sear.
- Use good wine: Since the wine flavor intensifies as it cooks, use one you’d actually drink. A dry white like Pinot Grigio or Sauvignon Blanc works beautifully.
- Low and slow is key: Braising at 350°F for about two hours allows the connective tissue to break down, giving you that fall-off-the-bone tenderness.
- Don’t skip the gremolata: The lemon zest, garlic, and parsley cut through the richness and make the dish pop — it’s the secret Ina touch.
- Make it ahead: Like most braised dishes, Osso Buco tastes even better the next day. Store it overnight, and reheat gently to let the flavors meld.
- Serve with a soak-up side: Mashed potatoes, creamy risotto, or polenta are perfect for catching that incredible sauce — no drop should go to waste.
- Go heavy on aromatics: Onions, carrots, and celery form the flavor foundation — don’t skimp or rush this step.
- Add a splash of broth when reheating: It keeps the sauce silky and the meat from drying out when you warm it up again.
Storing And Reheating Instructions
- Storing: Let your Osso Buco cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days — the flavors actually deepen overnight, making leftovers even better.
- Freezing: For longer storage, freeze Osso Buco (with the sauce) in freezer-safe containers or heavy-duty bags for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently in a covered pot over low heat or in a 325°F oven until heated through. Add a splash of broth or wine while reheating to keep the sauce silky and prevent the meat from drying out.
Ina Garten Osso Buco Recipe Faqs
What cut of meat is used for Osso Buco? Traditional Osso Buco uses veal shanks, cut crosswise so each piece includes a section of marrow bone. The slow braising turns this tougher cut into melt-in-your-mouth perfection.
Can I make Osso Buco with beef instead of veal? Yes! If veal is hard to find or you prefer a bolder flavor, use beef shanks instead. The texture and cooking time are similar, though the flavor will be a bit richer and heartier.
What wine works best in Osso Buco? Ina Garten’s version typically uses dry white wine like Pinot Grigio or Sauvignon Blanc. If you prefer deeper, more robust flavors, you can swap in a dry red wine such as Merlot or Chianti.
Can I make this recipe ahead of time? Absolutely — Osso Buco actually tastes even better the next day. Store it covered in the refrigerator, then reheat slowly to allow the flavors to meld beautifully.
What should I serve with Osso Buco? The classic pairing is risotto alla Milanese (saffron risotto), but mashed potatoes, creamy polenta, or buttered egg noodles also soak up that incredible sauce.
How do I know when the Osso Buco is done? The meat should be fall-off-the-bone tender — you’ll know it’s ready when you can easily pull it apart with a fork.
What’s the purpose of gremolata? Gremolata — a mix of lemon zest, parsley, and garlic — adds brightness and balance to this rich dish. It’s a small garnish that makes a huge difference in flavor.
More Ina Garten Copycat Recipes
- Easy Barefoot Contessa Turkey Burger Recipe
- Barefoot Contessa’s Tuna Casserole
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- Ina Garten Deviled Eggs Recipe
- Easy Barefoot Contessa Chicken Parmesan
- Ina Garten’s Moroccan Grilled Lamb Chops Recipe
- Ina Garten Tartar Sauce Recipe
- Ina Garten’s Banana Bread Recipe
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- Barefoot Contessa’s Cream of Asparagus Soup
- Barefoot Contessa Cornish Hen Recipe
- French Potato Salad by Barefoot Contessa
- Ina Garten’s Stuffed Cabbage Rolls
- Easy Ina Garten’s Chicken Cacciatore Recipe
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Ina Garten Osso Buco Recipe
Description
Ingredients
- 4 veal shanks, about 1 ½ inches thick
- Kosher salt and freshly ground black pepper
- ½ cup all-purpose flour, for dredging
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 cup dry white wine
- 1 ½ cups chicken stock, or veal stock
- 14.5 ounce diced tomatoes
- 2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon tomato paste
For the Gremolata:
- 2 tablespoons chopped fresh parsley
- 1 teaspoon grated lemon zest
- 1 clove garlic, minced
Instructions
- Pat the 4 veal shanks dry with paper towels. Season generously with Kosher salt and freshly ground black pepper, then dredge in ½ cup all-purpose flour, shaking off any excess.
- In a large Dutch oven, heat 2 tablespoons olive oil and 2 tablespoons unsalted butter over medium-high heat. Add the veal shanks and brown on all sides, about 3–4 minutes per side. Remove and set aside.
- In the same pot, add 1 large yellow onion, 2 carrots, 2 stalks celery, and 4 cloves garlic. Cook until softened and fragrant, about 5–6 minutes.
- Pour in the 1 cup dry white wine, scraping up any brown bits from the bottom of the pot. Stir in 1 ½ cups chicken stock, 14.5 ounce diced tomatoes, 1 tablespoon tomato paste, 2 teaspoons fresh thyme leaves, and 1 bay leaf. Bring to a simmer.
- Return the veal shanks to the pot, spoon some liquid over the top, cover tightly, and transfer to a preheated oven at 350°F (175°C). Cook for 1½ to 2 hours, until the meat is tender and falling off the bone.
- Remove the bay leaf and herbs. Combine 2 tablespoons chopped fresh parsley, 1 teaspoon grated lemon zest, and 1 clove garlicto make gremolata. Sprinkle it over the Osso Buco before serving.
Equipment
- Saucepan
- Tongs
Nutrition
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