Ina Garten's Osso Buco Recipe: A Christmas Feast Delight
Ina Garten’s osso buco recipe is a delicious interpretation of the classical Italian dish, cooked and served to perfection. It's juicy, savory, and delicious. Discover this recipe to serve this comfort food to your loved ones with pride.
Equipment
- Stove
- Chopping board
- Measuring spoons and cups
- Mixing bowl
- Knife
- Pot with a lid
- Mixing spoon or spatula
- Kitchen string
Ingredients
Base ingredients
- 4 pieces Veal shanks each 2 inches thick tied with kitchen string
- 4 tbsp. Olive oil
- 1 cup All-purpose flour
- 1 tsp. Salt
- ½ tsp. Ground black pepper
- 2 tbsp. Butter
- 1 large Onion diced
- 1 Leek the white and light green parts diced
- 2 sprigs Celery stalk diced
- 1 medium Carrot diced
- 4 cloves Garlic minced
- 1 cup Dry white wine
- 2 cups Chicken stock
- 4 sprigs Fresh thyme tied into a bundle with a kitchen string
- 1 tsp. Dried rosemary
- 1 tbsp. Lemon zest about one lemon
Garnish ingredients
- 4 tbsp. Fresh parsley finely chopped
Instructions
- Preheat the oven to 325°F degrees.
- In a bowl, mix flour, salt, and ground pepper. Dredge the veal shanks in this mixture, and shake off the excess flour.
- Put the olive oil in a shallow pot where you can simultaneously fit all the veal shanks. Heat on a medium/high setting on the stove. When the oil is heated, add the veal shanks and sear them until they're browned on all sides, about 4-5 minutes per side. Remove the shanks from the pot and set them aside.
- Reduce the heat to medium and put butter in the pot. Add the diced onion, leek, carrot, and celery when the butter melts. Sauté until the vegetables are softened and pale in color.
- Add the minced garlic and sauté for another minute.
- Pour in the wine and let it simmer for a couple of minutes.
- Stir in the chicken stock, thyme, dried rosemary, and lemon zest. Bring the mixture to a simmer.
- Return the seared veal shanks to the pot, nestling them into the sauce.
- Cover the pot with a lid and transfer it to the preheated oven. Let the Osso Buco braise in the oven for about 2 hours or until the meat is tender and easily pulls away from the bone.
- Take the pot out of the oven and let it rest at room temperature for 30 minutes before serving.
- Serve the dish on individual plates, spooning the sauce and vegetables over the shanks.
- Garnish with freshly chopped parsley.
Video
Notes
- Look for a veal that is pale pink and has a fine texture
- Choose bone-in veal shanks, as the bone marrow contributes to the dish’s richness.
- Look for shanks with some marbling (intramuscular fat). While you don’t want excessive fat, a small amount of marbling can enhance the flavor and moisture of the meat during braising.
- Choose veal shanks that are fresh and have a clean, mild scent. Avoid shanks with a strong or off-putting odor, indicating poor quality.
Nutrition
Nutrition Facts
Ina Garten's Osso Buco Recipe: A Christmas Feast Delight
Amount per Serving
Calories
563
% Daily Value*
Fat
13
g
20
%
Saturated Fat
3
g
19
%
Trans Fat
0.02
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
173
mg
58
%
Sodium
1154
mg
50
%
Potassium
1192
mg
34
%
Carbohydrates
48
g
16
%
Fiber
5
g
21
%
Sugar
9
g
10
%
Protein
52
g
104
%
Vitamin A
4320
IU
86
%
Vitamin C
34
mg
41
%
Calcium
163
mg
16
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
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