Osso Buco Recipe

Veal shanks: The star of the dish, these are cut from the leg and contain a marrow bone that adds richness to the sauce.

All-purpose flour: Used to dredge the veal shanks, helping to create a nice crust when browned.

Olive oil: Used for browning the veal shanks and sautéing the vegetables.

Carrots: Adds sweetness and depth to the braising liquid.

Celery: Provides a subtle, earthy flavor to the dish.

Onion: Adds a savory base to the braising liquid.

Dry white wine: Used to deglaze the pot and add acidity to balance the flavors.

Beef broth: Forms the base of the braising liquid, adding richness and depth.

Crushed tomatoes: Adds body and a slight tanginess to the sauce.

Garlic: Provides a robust flavor to the dish.

Thyme: Adds a subtle, aromatic flavor.

Rosemary: Provides a fragrant, pine-like flavor.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a mild heat and depth of flavor.

When browning the veal shanks, ensure that the olive oil is hot enough to create a good sear. This step is crucial for developing a rich, deep flavor in the final dish. Avoid overcrowding the Dutch oven; if necessary, brown the shanks in batches to maintain the right temperature and achieve an even, golden crust.

• veal shanks - Substitute with beef shanks: Beef shanks are a more readily available and less expensive option that still provide a rich, meaty flavor and similar texture.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent and will give a similar consistency to the sauce.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it a good alternative for sautéing.

• carrots - Substitute with parsnips: Parsnips have a similar texture and sweetness, making them a good alternative to carrots.

• celery - Substitute with fennel: Fennel provides a similar crunch and a slightly different but complementary flavor.

• onion - Substitute with shallots: Shallots offer a milder and sweeter flavor, which can add a different dimension to the dish.

• dry white wine - Substitute with chicken broth: Chicken broth can provide a similar depth of flavor without the alcohol content.

• beef broth - Substitute with vegetable broth: Vegetable broth is a good alternative for those looking for a lighter or vegetarian option.

• crushed tomatoes - Substitute with tomato sauce: Tomato sauce can provide a similar consistency and flavor profile.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it will have a slightly different intensity.

• dried thyme - Substitute with dried oregano: Dried oregano offers a different but complementary herbal note to the dish.

• dried rosemary - Substitute with dried sage: Dried sage provides a different but equally aromatic flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a different color to the dish.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile.

• Allow the osso buco to cool to room temperature. This prevents condensation from forming inside the storage container, which can affect the texture and flavor of the dish.

• Transfer the veal shanks and sauce into an airtight container. Make sure to use a container that seals well to keep out any unwanted odors and to maintain freshness.

• For short-term storage, place the container in the refrigerator. The osso buco will stay fresh for up to 3-4 days. Reheat gently on the stove over low heat or in the microwave, ensuring the meat is heated through.

• For long-term storage, consider freezing the osso buco. Use a freezer-safe container or heavy-duty freezer bags. If using bags, remove as much air as possible before sealing to prevent freezer burn.

• Label the container or bag with the date and contents. This helps keep track of how long the osso buco has been stored and ensures it is used within a safe timeframe.

• When ready to enjoy, thaw the osso buco in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor of the veal shanks and sauce.

• Reheat the thawed osso buco gently on the stove over low heat, stirring occasionally to ensure even heating. You can also reheat in the oven at 325°F (165°C) until warmed through, which helps retain the dish's original texture.

• If the sauce has thickened too much during storage, add a splash of beef broth or white wine while reheating to achieve the desired consistency.

• Enjoy your reheated osso buco with a fresh garnish of gremolata or a side of risotto to elevate the flavors and make it feel like a freshly cooked meal.

• Stovetop Method:

  1. Place the leftover osso buco in a saucepan or skillet.
  2. Add a splash of beef broth or water to prevent drying out.
  3. Cover with a lid and heat over medium-low heat, stirring occasionally, until warmed through.

• Oven Method:

  1. Preheat your oven to 325°F (165°C).
  2. Transfer the osso buco to an oven-safe dish and cover with aluminum foil.
  3. Heat in the oven for about 20-30 minutes, or until the meat is warmed through.

• Microwave Method:

  1. Place the osso buco in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap (leave a small vent).
  3. Heat on medium power in 1-2 minute intervals, stirring in between, until hot.

• Slow Cooker Method:

  1. Transfer the osso buco to the slow cooker.
  2. Add a bit of beef broth or water to keep it moist.
  3. Set the slow cooker to low and heat for 1-2 hours, or until thoroughly warmed.

• Sous Vide Method:

  1. Place the osso buco in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 45 minutes to 1 hour.

• Dutch oven: A heavy-duty pot with a tight-fitting lid, perfect for browning the veal shanks and slow-cooking them in the oven.

• Tongs: Useful for turning and removing the veal shanks from the pot without piercing the meat.

• Measuring cups: Essential for accurately measuring the flour, olive oil, wine, and beef broth.

• Measuring spoons: Necessary for measuring the thyme, rosemary, salt, and pepper.

• Cutting board: Provides a stable surface for dicing the carrots, celery, and onion.

• Chef's knife: Ideal for chopping the vegetables and mincing the garlic.

• Wooden spoon: Great for stirring the vegetables and scraping up browned bits from the bottom of the pot.

• Oven mitts: Important for safely handling the hot Dutch oven when transferring it to and from the oven.

• Ladle: Useful for serving the osso buco and ensuring each portion has plenty of sauce.

• Serving platter: Perfect for presenting the osso buco at the table.

• Gremolata: A small bowl or dish to hold the gremolata if you choose to garnish the dish.

Prep ingredients ahead: Dice carrots, celery, and onion the night before to save time on cooking day.

Use a food processor: Quickly mince garlic and chop vegetables using a food processor.

Pre-measure spices: Measure out thyme, rosemary, salt, and pepper in advance.

One-pot cooking: Use a dutch oven to brown, sauté, and braise in the same pot, reducing cleanup time.

Simmer while multitasking: Once the veal shanks are in the oven, use the cooking time to prepare side dishes or clean up.