Ina Garten’s osso buco recipe is an Italian inspired dish made with veal shanks. This recipe will give you a warming, wholesome, falling off the bone meat dish in around 2 hours.
The Barefoot Contessa’s osso buco recipe is special because it celebrates the tenderness and flavour of the veal, not overpowering it with rich sauces.
Ina Garten’s veal osso buco isn’t difficult to make, but there are a few steps involved. This post will show you everything you need to know with handy tips and variation ideas.
I also have a video which shows every step and should give you confidence that you can successfully make this dish – its less than 2 minutes long so give it a watch. The video is just below the recipe.
Important Osso Buco Recipe Tips
I have covered each of the key steps, with photos, so you can have some confidence and achieve the perfect osso buco Ina Garten style. Again, check out my video if you are unsure of anything – the video will give you a sense of what each step looks like.
The Meat For Osso Buco
Traditional osso buco uses veal shanks. Veal comes from a younger animal and as a result is naturally more tender than traditional beef.
The shanks are cross-cut (about 1 – 1.5 inches thick), revealing a cross section of the shin bone and the bone marrow.
Yes you can eat the bone marrow from the shank. The bone marrow releases great flavor to the dish. After cooking you can pick out the marrow and eat it, or like the kids do in my house, simply suck the marrow out. A word or warning though, it has a gelatinous consistency so some people might not like the texture.
Veal shanks can be expensive and difficult to find – you may need to pre order them from your local butcher.
Veal shanks are the best option for Ina Garten’s osso buco recipe because the recipe is designed for the veal to be the hero of the dish, rather than overpowering the meat with rich sauces.
If you dont want to use veal, you can substitute any bone in meat that is suitable for slow cooking. Lamb shanks are a popular alternative – they are also cheaper and generally easier to find than the veal equivalent.
If you are looking for warm, tender beef within 2 hours, you could also explore more traditional beef fillet options. There are a number of Ina Garten beef fillet recipes we love. If you really wanted a showstopper of a meal, you could consider beef wellington by Ina Garten. Not as difficult as you think and will definitely impress.
How To Prepare The Veal For Cooking
Tie the meat tightly with meat twine: This is an important step, otherwise, the meat will curl up while it is cooking.
Properly coat the meat: Ensure each veal or lamb shank is thoroughly coated in the seasoned flour mixture to create a flavorful crust.
Tips To Brown The Osso Buco
Brown the shanks in batches: sear each side until golden. This step enhances the overall depth of flavor in the dish.
Use weight to prevent the meat curling: you can stack the cooked shanks on top of each other to help prevent the meat curling up during the cooking process.
Slow Simmering Osso Buco
The osso buco need to slow cook for 1.5 to 2 hours. You can see from the picture above that the veal does not need to be completely submerged.
Ina Garten Osso Buco RecipeCourse: MainCuisine: ItalianDifficulty: Medium
Ina Garten’s veal osso buco is a fall off the bone dish that celebrates the tenderness and buttery flavor of veal shanks. Warming and wholesome, perfect for an easy, comforting & impressive dinner.
8 large veal shanks
1 1/2 cups all-purpose flour
salt and ground black pepper
3 tbsp unsalted butter
2 small leeks medium-diced
1 yellow onion medium-diced
3 carrots medium-diced
2 stalks of celery medium-diced
4 garlic cloves minced
2 lemons zested
5 sprigs of thyme tied together
1 cup dry white wine
3 cups of good quality chicken stock
- Preheat your oven to 350F. Dice the vegetables – leek, onion, carrot, celery. Mince the garlic and zest the lemon.
- Combine flour, 1 tbsp salt, and 2 tsp pepper in a medium bowl, then coat the shanks with the flour mixture. Shake off any excess. Tightly tie each shank with cooking twine.
- In a large pot or Dutch oven, heat 2 tbsp of olive oil over high heat. Brown the shanks (in batches if needed) for approximately 5-7 minutes per side. Once browned, transfer them to a plate.
- In the same pot, melt the 3 tablespoons of butter and sauté diced vegetables over medium heat for about 10 minutes. Add the minced garlic and lemon zest, cooking for an additional minute.
- Add the wine, chicken stock, 1 tbsp salt, and 2 tsp black pepper. Add thyme bundle. Return the shanks to the pot and bring the mixture to a simmer.
- Cover the pot tightly and transfer it to the oven for 1.5 to 2 hours or until the shanks reach a tender consistency. Serve while hot. Remember to check and adjust the seasoning before serving.
The Best Side Dishes To Serve With Osso Buco
Osso Buco works well with many sides, particularly anything that can help soak up the wonderful juices. Some of my favorites include:
- Mashed Potatoes
- Buttered Green Beans
- Roasted Root Vegetables
- Garlic and Herb Couscous
- Garlic Roasted Potatoes
- Braised Fennel
- Roasted Broccoli
- Truffle Fries
Barefoot Contessa’s Osso Buco Commonly Asked Questions & Answers
The best way to reheat leftover osso buco is by simply gently warming it up in a pot on your stove, stirring occasionally until it starts to bubble.
The best way to store leftover osso buco is by allowing it to fully cool. Once it’s cooled, either cover the entire pot and refrigerate, or transfer the leftovers into individual containers and refrigerate. Consume the leftovers within 3 days.
Yes, leftover osso buco can be frozen. Once the dish has fully cooled, transfer the leftovers in freezer-friendly containers, and tightly close the lids. They should last in the freezer for up to 2 months.
Osso buco is a rich and hearty dish, almost stew-like, offering a deeply satisfying, meaty flavor. The choice of meat significantly influences the taste, with the cut playing a crucial role. For instance, substituting veal shanks for lamb will impact the meat flavor of the dish.