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Ina Garten Osso Buco Recipe

Ina Garten Osso Buco Recipe

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Author: Laurie Fleming
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 4 Servings

Description

This Ina Garten Osso Buco Recipe is the ultimate cozy dinner. Tender, fall-off-the-bone veal shanks braised slowly in white wine, vegetables, and herbs create a rich, flavorful dish worthy of a fancy restaurant—but easy enough to make at home. Serve it with creamy mashed potatoes, risotto, or crusty bread to soak up every last drop of that sauce.

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

Serving: 1ServingCalories: 565kcalCarbohydrates: 30gProtein: 49gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 187mgSodium: 405mgPotassium: 1336mgFiber: 4gSugar: 8gVitamin A: 5763IUVitamin C: 22mgCalcium: 132mgIron: 5mg