Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Osso Buco Recipe
Consolation meals central! Crumble tender veal shanks bathed in a tomato white wine sauce, Osso Buco is a conventional Italian dish that’s each hearty and opulent owing to the fragile flavour and texture of veal.
Historically served on yellow saffron Risotto Milanese and topped with a recent combination of parsley, lemon and garlic referred to as Gremolata. However simply as scrumptious piled over mashed potato! This can be a sluggish cooked recipe that belongs alongside greats like Shredded Beef Ragu and Beef Guinness Stew.
Osso Buco
“You by no means have Osso Buco for me!!”, I pouted at my butcher. (“By no means” being a little bit of an exaggeration, however embellishment typically simply pours out of me throughout determined occasions.)
“Osso Buco flies out the door throughout winter,” my butcher declared. “We are able to’t get sufficient. It’s important to order it, or simply get in fast when now we have a supply.”
What’s Osso Buco?
Osso Buco is made with veal shanks reduce into thick steaks which can be then sluggish cooked in a tomato sauce. Fellow Aussies have most likely noticed beef “Osso Buco” offered at supermarkets – in actual fact, beef is extra generally discovered than veal. No less than, throughout winter.
Although Osso Buco is historically made with veal, this actually is fab made with beef too. The meat flavour might be stronger as a result of veal has a extra delicate, sweeter flavour. However it can nonetheless be fabulous – and you’ll nonetheless get that signature sticky bone marrow that so many individuals wish to slurp up or slather on crusty bread. (Not I, doesn’t do it for me, I at all times give mine away!)
A conventional Italian dish
The makings of Osso Buco aren’t any completely different to most sluggish cooked Italian grasp items – brown the meat, then sluggish prepare dinner onion, garlic, carrot and celery which then types the flavour base for a tomato primarily based sauce. The sauce for Osso Buco is a bit lighter in color than different sluggish cooked Italian goodness, like Ragu, as a result of it’s made with white wine moderately than purple wine.
The one little annoying factor I used to grapple with is that by the point the veal cooked to the purpose of “disintegrate”, it was actually falling aside proper off the bone. Nonetheless scrumptious, however I wished the meat to remain on the bone for presentation functions.
So I conceded defeat and use string to carry the veal collectively. Nonetheless, my one little tip is to do that after browning the meat. In any other case, the string simply comes off whereas the meat is browning. It’s actually annoying.
Then let it bubble away gently for 1.5 – 2 hours (veal is extra delicate than beef so that you received’t have to prepare dinner for longer than this) till the meat is fork tender.
And I really do imply – fork tender.
However – sufficient discuss disintegrate, sluggish cooked, meltingly tender veal in a thick, wealthy tomato sauce! No extra discuss the way you received’t want a knife to eat this. The weekend is right here! It’s Friday and the sofa is looking me, there’s a sure large fur ball is sitting by my facet respiratory smelly canine breath over me and gazing me intently as a result of “bone time” is half-hour overdue.
Comfortable weekend everybody! – Johnsat xx
WATCH HOW TO MAKE IT
Ingredients
- 5 thick veal osso bucco (300 g / 10 oz each, 2.5cm / 1” thick) (or beef, Note 1)
- Salt and pepper
- Kitchen string (optional)
- 2 tbsp olive oil
- 1 small onion , finely chopped
- 3 garlic cloves , minced
- 1 small carrot , finely chopped
- 1 celery stick , finely chopped
- 800 g / 28 oz can crushed tomato
- 1 cup / 250 ml dry white wine (not sweet, not fruity), or chicken broth
- 1 cup / 250 ml chicken broth
- 1 chicken bouillon cube (optional, or use beef)
- 2 tbsp tomato paste
- 3 sprigs thyme or 1 ½ tsp dried thyme
- 2 bay leaves
- 1 cup parsley leaves (flat or curly), lightly packed
- 2 – 3 tsp lemon zest , finely grated
- 1 garlic clove , minced
- Risotto Milanese (saffron risotto, recipe in notes), mashed potato or pasta
Instructions
- Sprinkle both sides of the veal very generously with salt and pepper.
- Heat the oil in a large heavy based pot over high heat. Add beef and sear on both sides so it has a nice brown crust. Remove onto a plate, turn heat down to medium low.
- If the pot is looking dry, add a splash of oil. Add garlic and onion, cook for 1 minute, then add carrot and celery. Cook on low heat for 8 minutes or until it is softened and sweet.
- OPTIONAL: Meanwhile, tie kitchen string around each piece of veal – holds it together for nice presentation (it falls apart once slow cooked).
- Add tomato, wine, broth, bouillon cube (crumbled), tomato paste, thyme, and bay leaves. Mix, then return veal into pot, place lid on.
- Adjust heat so the liquid is simmering gently – about medium low. Cook until tender enough to be pried apart with forks – check at 1.5 hours then every 15 minutes after that.
- Use slotted spoon to remove veal into bowl, cover to keep warm. Simmer liquid on medium for 5 – 15 minutes or until thickened to taste. Adjust salt & pepper at the end.
- Traditionally served with Saffron Risotto (Risotto Milanese, recipe in notes), but is also terrific with mashed potato, creamy polenta or even pasta. Place a piece of Osso Buco on the serving plate, spoon over sauce, then top with Gremolata.
- Place the parsley leaves on a cutting board. Top with garlic and lemon zest. Finely chop the parsley. Transfer to serving bowl and set aside for at least 20 minutes before use.
Notes
1. Osso Buco are thick steaks cut from veal shanks. The thicker, the better, as if they are too thin, they will cook to “fall apart” too quickly without developing enough flavour. This recipe can also be made with beef but note that beef flavour is stronger than veal. Veal has the some red colour as beef but it has a more delicate flavour.
2. Osso Buco is traditionally served with saffron rissoto, Risotto Milanese. Here’s how to make it: If using saffron threads (expensive!), place 2 pinches in a bowl and add 2 tbsp hot water, set aside for 15 minutes. Or, use ¼ tsp Saffron powder. Add the Saffron when you add the broth following this Chicken and Mushroom Risotto recipe, but skip the chicken and mushrooms.
3. Nutrition per serving, Osso Buco only. I was unable to find a reliable nutrition information for veal shanks (because of the bone, I think) so I used 1 kg / 2 lb of beef chuck which I think is a fair substitution, possibly even more conservative from a fat perspective.
Did You Make This Recipe?
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