ossobuco

This Osso Buco is a fork-tender veal shank slow-cooked in the oven with red wine and a few other ingredients. A simple recipe that needs only 20 minutes to prep and about 2 hours to bake. Served over mashed potato and sides for an inviting meal.

Braised Osso Buco Recipe

lbs Veal Shanks ((1 lb each))

Kosher salt

tsp Black pepper

tbsp Flour

Cooking oil

tbsp Butter

tbsp Garlic (minced)

Sugar

Honey

tbsp Balsamic vinegar

tbsp Tomato paste

tbsp Sriacha ((upto 2 tbsp or Chilly paste))

Bay leaves

Thyme

Rosemary

Red wine

Chicken broth (or beef stock)

tbsp Parsley (for garnish)

Preheat the oven at 325°F / 165°C / Gas Mark 3.

Thaw the shanks for at least an hour before you plan to cook. Place them on clean paper hand towels and pat them dry. Pro tip - The shanks must be dry. Otherwise, they will stew instead of sear. I like to leave to thaw them uncovered in the fridge overnight so that excess moisture can dry out.

Generously season the shanks with kosher salt and black pepper on both sides. Then, coat each one in flour and dust off excess flour. And set aside.Pro tip - You can tie each shank with kitchen twine to hold them together so they do not fall apart during cooking. I did not do this today as you can see in the video.

Use a large oven-safe pan such as a Dutch oven, that will accommodate all the shanks. Add one tbsp oil and one tablespoon butter.  Pro tip - Alternatively you can sear the meat in batches as I have done in the video. I prefer to use a large pot with a wide circumference so each piece of shank sits comfortably in a single layer.

Sear the shanks on each side for at least 2 to 3 minutes. Remove from the pan and set aside. There is no need to add more oil or unsalted butter for the next batch.Pro tip - Keep the heat on medium to high and do not turn the shanks for the first two minutes. This will ensure good caramelization.

In the same pan, add the remaining oil and butter along with the garlic. Followed by brown sugar and honey. Saute for just about 30 seconds. Then, add the tomato paste, Sriracha, and balsamic vinegar. Pro tip - Keep the heat to medium as these are delicate ingredients and we do not want them to burn, especially the garlic.

Next, add the red wine and season with salt and pepper. Bring it to a boil and let boil for two mintues. Pro tip - We want to boil the red wine for just two minutes to cook out some of the alcohol.

Add the bay leaves, thyme, rosemary, and chicken broth. Return the shanks to the pan and bring to a gentle boil. Pro tip - Use tongs to transfer the meat and gently tuck them in the liquid. They must be almost submerged under the cooking liquid so they cook evenly.

Cover the pan with aluminum foil and transfer to the oven on the middle rack. Cook covered for 1 1/2 to 2 hours or until fork-tender. Pro tip - I am using aluminum foil. But, if using a dutch oven you can also cover with its own lid.

Remove from the thyme and rosemary sprigs and discard. Garnish with chopped parsley.

https://www.youtube.com/watch?v=EgKPOlNGWds

This recipe for Osso Buco makes a fork-tender veal shank slow-cooked in the oven with red wine and a few other ingredients. A simple recipe that needs only 20 minutes to prep and about 2 hours to bake. Served over mashed potato and sides for an inviting meal.
Get the full recipe with progress pictures here - https://veenaazmanov.com/braised-osso-buco-recipe/

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How to get a deep color on your braised Osso Buco  - Veal Shanks with Red Wine in Oven - Try this

Ossobuco com molho de ameixa que a Ana Maria preparou em cozimento lento para ficar mais saboroso. Veja que fácil e encante a família!

Ossobuco com molho de ameixa

ossobucos temperados com sal e pimenta-do-reino a gosto (+/- 400 g cada)

¼ de xícara (chá) de azeite de oliva (60 ml)

500 g de cebola em tiras

colheres (sopa) de alho picado

e 1/2 xícara (chá) de salsão em cubos médios (200 g)

folhas de louro

e 1/2 xícara (chá) de vinho tinto seco (360 ml)

3,5 litros de água

g de ameixas secas sem caroço em metades

Salsinha picada a gosto

Faça pequenos talhos na parte da gordura e da pele de cada ossobuco para que a carne não se retraia. 

Em panela grande bem aquecida, adicione o azeite e doure os ossobucos de todos os lados, pingando água para soltar o agarradinho do fundo. Retire e reserve em um prato. 

Na mesma panela, adicione 500 g de cebola em tiras, 3 colheres (sopa) de alho picado, 200 g de salsão em cubos médios e 4 folhas de louro e refogue por +/- 7 minutos. 

Despeje 360 ml de vinho tinto, 3,5 litros de água, 200 g de ameixas secas em metades e o ossobuco frito, tampe a panela e cozinhe em fogo alto, mexendo às vezes, por +/- 2 horas ou até a carne estar macia e o molho, encorpado.  

Salpique salsinha picada a gosto e sirva, se desejar, com uma saladinha de repolho.

Traditional Ossobuco alla Milanese (Milan style veal shanks) braised in an incredible tomato and white wine sauce until the meat is extra tender and falling off the bone. Served with Risotto alla Milanese and topped with zesty gremolata it&#039;s the ultimate comforting meal.

Ossobuco Milanese

flour (for dredging)

carrot (finely chopped)

celery (finely chopped)

onion (finely chopped)

garlic (finely chopped)

bay leaf

rosemary

tomato paste (tomato puree UK)

chicken stock ((500 milliliters))

white wine ((125 milliliters))

Salt and pepper (to taste)

olive oil

gremolata ((finely chopped parsley, lemon and garlic for serving))

Sprinkle the veal shanks with salt and press it into it so it sticks. Put the flour on a plate and dust all sides of the veal shanks in flour, shaking off any excess.

Heat 1-2 tbsp of olive oil in a large skillet or Dutch oven. Once hot, brown the veal on both sides. Remove and set aside on a plate.

To stop the ossobuco from falling apart while it cooks you can tie each piece with kitchen string. This is only necessary for presentation purposes and doesn’t affect the flavour.

Optional step - presentation only

Heat more olive oil in the same pan you browned the veal if necessary then add the finely chopped carrot, celery and onion. Saute the vegetables on a medium heat until softened but not browned. Add the garlic and saute for 1 more minute.

Next, add the white wine and reduce the liquid by half. Add the chicken stock and tomato paste and stir to combine.

Add the herbs and place the veal back into the pan with the sauce. Cover with a lid and simmer gently for 2 hours.

After 2 hours, remove the lid and simmer uncovered for 30 minutes until the sauce has reduced and thickened slightly.

Serve topped with gremolata.

Make the sauce

https://mediavine-res.cloudinary.com/video/upload/t_original/v1621270983/jaxcslas2gpjmvcs49rt.mp4

Traditional Ossobuco alla Milanese (Milan style veal shanks) braised in an incredible tomato and white wine sauce until the meat is extra tender and falling off the bone. Served with Risotto alla Milanese and topped with zesty gremolata it's the ultimate comforting meal.

Ossobuco

Selbst gemachtes Ossobuco alla milanese gefällig? Mit diesem Rezept gelingt dir dieses traditionelle italienische Gericht auf Anhieb.

Ossobuco alla milanese | Das italienische Original

Beinscheiben vom Kalb (etwa 300 g)

425 ml stückige Tomaten

Karotten

Stangensellerie

500 ml Gemüsebrühe

mittelgroße Zwiebel

L Weißwein

EL Tomatenmark

EL Olivenöl

Mehl

Salz

Pfeffer

Für die Gremolata:

Knoblauchzehen

Bio-Zitrone

½ Bund Petersilie (glatt)

https://www.koch-mit.de/app/uploads/2023/09/ossobuco-alla-milanese-in-pfanne.jpeg

Ossobuco alla milanese

ready-cooked-meat-on-the-bone-osso-buco-in-tomato-sauce-over-bla

Zuerst kümmerst du dich um das Gemüse: Schäle Karotten, Zwiebeln und Sellerie, um alles danach in Würfel zu schneiden.


Jetzt wäschst du das Fleisch und tupfst die Scheiben anschließend mit einem Küchentuch trocken. Dann schnappst du dir ein scharfes Messer und ritzt die Haut des Kalbfleischs rundherum 2-3 Mal ein. Anschließend auf beiden Seiten salzen und pfeffern. Dann noch kurz in Mehl wenden.


Heize nun den Backofen auf 200 °C Ober-/Unterhitze (Umluft: 180 °C) vor. Dann stellst du einen Bräter auf den Herd und erhitzt das Olivenöl darin. Jetzt das gewürzte Kalbfleisch von beiden Seiten scharf anbraten. Sobald die Scheiben rundherum hellbraun sind, kannst du sie aus dem Bräter nehmen und zur Seite legen.


Im Anschluss gibst du die Zwiebeln und das Tomatenmark in den Bräter und schwitzt beides im Bratensatz an. Dann kommen Karotten und Sellerie hinzu. Kurz mitbraten und danach mit stückigen Tomaten, Weißwein und Brühe ablöschen.


Zuletzt legst du die angebratenen Kalbsscheiben wieder in den Bräter, das Ganze mit dem Deckel zudecken und für 1 ½ Stunden in den vorgeheizten Ofen stellen.


Währenddessen kümmerst du dich um die Gremolata, die Gewürzmischung für dein Ossobuco. Dafür den Knoblauch schälen, die Petersilie waschen, trocken schütteln und die Blätter abrupfen. Beides fein hacken. Dann wäschst du die Zitrone, trocknest sie und reibst die Schale mit einem Zestenreißer oder einer Reibe dünn ab. Dann gibst du alle drei Zutaten in eine Schüssel und vermischst alles gut. Schon ist deine Gremolata fertig.


Nach der Schmorzeit nimmst du den Bräter aus dem Ofen. Das Kalbsfleisch verteilst du zusammen mit der Sauce direkt auf die Teller. Zum Schluss nur noch die Gremolata über die Fleischscheiben geben, und fertig ist diese typisch italienische Delikatesse! Dazu schmecken zum Beispiel knuspriges Ciabatta oder auch Tomaten-Risotto.

Den italienske klassikeren ossobuco med kalveskank serverer vi her med den brede pastatypen papardelle, og et raust dryss gremolata over.

Ossobuco med pasta

kg kalveskank

stk. løk

stk. gulrot

stilker stilkselleri (stangselleri)

stk. purre

båter hvitløk

dl olivenolje

dl hvitvin

boks hakkede tomater

dl kalve- eller kyllingbuljong (utblandet)

400 g papardelle pasta eller tagliatelle

La kjøttet ligge på kjøkkenbenken i minst en time for å tempereres.

Kutt løk, gulrot, stilkselleri og purre i små biter. Finhakk hvitløk.

Tørk godt av kalveskivene og gjør et lite snitt i kanten slik at de ikke bøyer seg under steking.

Varm en stor stekepanne med litt olje og brun kalveskivene godt på begge sider. Krydre med salt og pepper og flytt skivene over i en vid gryte.

Tilsett resten av oljen i stekepannen og fres grønnsakene til de er myke og blanke. Ha grønnsakene i gryten med kjøttet og hell på hvitvin. Kok opp og la koke 2-3 minutter.

Ha tomater og buljong i kjelen. Kok opp, senk varmen og sett på lokk. La gryten småkoke i ca. 1 ½ time, eller til kjøttet er helt mørt. Smak til med salt og pepper.

The classic Italian dish, Osso Buco, featuring beef or veal shanks slow-simmered until fork tender in a deliciously rich gravy.

Osso Buco

beef

flour

cooking oil ((I use avocado))

butter

pancetta (can substitute thick cut bacon) (, diced)

onion

carrot (, diced)

celery rib (, diced)

garlic (, minced)

dry white wine

chicken broth

tomato paste

thyme leaves

salt

black pepper

Gremolata (optional):

lemon

parsley

Pat the shanks dry with a paper towel and lightly dredge in flour, shaking off the excess.  Heat the oil and butter in a Dutch oven or medium pot and brown the shanks on both sides and transfer to a plate.  Set aside.If making the gremolata, combine the ingredients in a small bowl, cover and refrigerate until ready to use.

Add the pancetta or bacon and cook until browned, then add the onions and cook for 5-7 minutes until soft and translucent.  Add the carrots, celery, and garlic and cook another 3-4 minutes until softened.  Add the wine and boil until reduced by half.  Add the broth, seasonings, and tomato paste.Return the browned shanks to the pot, bring to a boil, reduce the heat to a very low simmer, cover and simmer for 1 1/2 to 2 hours or until the meat is fork tender.  Add salt and pepper to taste.  Remove and discard the bay leaf.

Serve with creamy polenta or saffron risotto and, if using, sprinkle with gremolata.  (See blog post for other serving recommendations.)

Wonderful ossobucco recipe. Just right for a start of winter evening.

This was beyond delicious and had my visiting in-laws convinced that I had become a trained chef :)  Thank you for making me look like a star.  On to find more recipes on your site to make next.

My husband bought beef shanks several days ago. I had no Idea how to prepare them.  A quick Google search produced several recipes and I chose yours based on reviews and the easy to read and follow instructions. I prepared your Osso Buco with a creamy polenta and a gremolata. When I asked my husband what he thought, his eyes literally rolled into the back of his head. Lol. He said it’s probably the best dish I ever made! It was crazy easy to make too. A keeper for sure!

I appreciate your recipe, I forgot a few items, like the lemon zest but it turned out amazingly great.    I cooked it in a crock pot, and the scents were awesome, I kept slipping over to the pot and sampling.
   Oh by the way Hunters, I used the 2 shanks from a Mule deer I recently harvested and it transformed for the most part a useless piece of meat into a delicious meal !

This was so delicious!!  Thank you for this and for so many other recipes I've made from your site, it's one of my very favorites!

I just made this for Sunday dinner yesterday and I fully concur.  A really special meal indeed.

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Top 6 ossobuco recipes from across the web

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The most viewed ossobuco recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine