Ina Garten’s Osso Buco is a classic Italian dish that turns simple ingredients into an elegant, flavorful meal. Traditionally made with veal shanks braised slowly in a rich sauce of wine, broth, and vegetables, Osso Buco is tender, comforting, and full of depth. Ina’s version of this beloved recipe is perfect for a cozy dinner party or special occasion, bringing the warm flavors of Italy right to your table.
What is Osso Buco?
Osso Buco, which translates to “bone with a hole” in Italian, refers to the veal shanks used in this dish. The shanks are braised in a mixture of wine, broth, and vegetables until tender and falling off the bone. The dish is often served with gremolata (a mixture of parsley, lemon zest, and garlic) for brightness and traditionally paired with risotto or mashed potatoes.
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Why You Should Try This Recipe
- Elegant and Flavorful: Osso Buco is a sophisticated dish with rich flavors that impress at any gathering.
- Tender Meat: The slow-braising process ensures that the veal becomes incredibly tender and succulent.
- Make-Ahead Friendly: This dish can be prepared in advance, making it a great option for entertaining.
- Balanced Flavors: The richness of the veal is perfectly complemented by the fresh gremolata and zesty lemon.
Ingredients Needed to Make Ina Garten Osso Buco
- 4 veal shanks (about 2 inches thick, tied with kitchen twine)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 large onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 cup dry white wine
- 1 ½ cups chicken or veal broth
- 1 (14.5-ounce) can diced tomatoes
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
For the Gremolata:
- 2 tablespoons fresh parsley, chopped
- Zest of 1 lemon
- 1 clove garlic, minced
Instructions to Make Ina Garten Osso Buco
Step 1: Sear the Veal Shanks
- Season the shanks: Pat the veal shanks dry with paper towels and season generously with salt and pepper.
- Heat the oil and butter: In a large Dutch oven or heavy-bottomed pot, heat the olive oil and butter over medium-high heat.
- Brown the shanks: Add the veal shanks to the pot and brown them on all sides, about 3-4 minutes per side. Remove the shanks from the pot and set them aside.
Step 2: Sauté the Vegetables
- Cook the vegetables: In the same pot, add the chopped onions, carrots, and celery. Cook over medium heat for about 8-10 minutes, stirring occasionally, until the vegetables are softened and starting to caramelize.
- Add the garlic: Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Step 3: Deglaze and Build the Sauce
- Deglaze with wine: Pour the white wine into the pot, scraping up any browned bits from the bottom. Let the wine simmer for 3-4 minutes to reduce slightly.
- Add the broth and tomatoes: Stir in the broth, diced tomatoes (with their juice), thyme, and bay leaves. Season with salt and pepper to taste.
- Return the veal shanks: Place the browned veal shanks back into the pot, nestling them into the sauce.
Step 4: Braise the Osso Buco
- Cover and cook: Reduce the heat to low, cover the pot with a lid, and let the osso buco braise for 1 ½ to 2 hours, or until the meat is tender and falling off the bone. Check occasionally and stir the sauce to prevent sticking.
- Remove the shanks: Once the veal is cooked, carefully remove the shanks from the pot and place them on a serving platter. Tent with foil to keep warm.
Step 5: Make the Gremolata
- Mix the gremolata ingredients: In a small bowl, combine the chopped parsley, lemon zest, and minced garlic. Set aside for serving.
Step 6: Serve
- Serve the osso buco: Spoon the braising sauce over the veal shanks and garnish with gremolata. Serve with risotto, mashed potatoes, or crusty bread to soak up the rich sauce.
What Goes Well with Ina Garten Osso Buco
- Risotto alla Milanese: This classic saffron risotto pairs perfectly with osso buco, soaking up the flavorful sauce.
- Mashed Potatoes: Creamy mashed potatoes provide a comforting side to balance the rich meat and sauce.
- Polenta: Soft polenta is another great option to serve alongside osso buco.
- Crusty Bread: A loaf of crusty bread is ideal for mopping up the delicious sauce.
Essential Tips for Perfecting Ina Garten Osso Buco
- Use thick-cut veal shanks: Ensure the shanks are about 2 inches thick to ensure they hold up during the braising process.
- Don’t rush the browning: Properly browning the veal shanks adds a depth of flavor to the dish, so don’t skip this step.
- Low and slow cooking: Braising the veal slowly over low heat ensures that the meat becomes tender and flavorful.
- Gremolata for brightness: The fresh parsley, lemon zest, and garlic gremolata add a burst of freshness to balance the rich flavors of the dish.
Variations of Ina Garten Osso Buco
- Osso Buco with Lamb: For a different twist, you can substitute lamb shanks for veal shanks.
- Vegetable Osso Buco: For a vegetarian version, replace the veal with large, thick slices of portobello mushrooms and use vegetable broth instead.
- Wine Swap: You can substitute red wine for white wine to create a deeper, richer sauce.
- Herb Variations: Add rosemary or sage to the braising liquid for a different herbal note.
Storing Ina Garten Osso Buco: Best Practices
- Refrigerate leftovers: Store leftover osso buco in an airtight container in the refrigerator for up to 3 days.
- Freeze for later: Osso buco freezes well. Place the cooled veal and sauce in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Label and date: Be sure to label and date any osso buco you freeze for easy tracking.
Reheating Ina Garten Osso Buco: Best Practices
- Oven method: Reheat osso buco in a 350°F (175°C) oven for 15-20 minutes, or until warmed through.
- Stovetop method: Reheat the shanks and sauce on the stovetop over low heat, stirring occasionally until heated through.
- Add extra liquid: If the sauce thickens too much when reheating, add a splash of broth or wine to loosen it.
How Can I Make Ina Garten Osso Buco Healthier?
To make Ina Garten’s Osso Buco healthier, try these adjustments:
- Use less butter: Reduce the amount of butter and replace it with additional olive oil for a healthier fat source.
- Add more vegetables: Increase the amount of carrots, celery, and onions to boost the fiber and nutrients in the dish.
- Lower-sodium broth: Use low-sodium chicken or veal broth to reduce the sodium content.
- Lean meat alternative: If veal is too fatty, you can opt for lean beef or lamb shanks.
Nutrition Value (Per Serving)
- Calories: 600
- Protein: 45g
- Carbohydrates: 12g
- Fat: 38g
- Saturated Fat: 15g
- Cholesterol: 180mg
- Sodium: 750mg
- Fiber: 4g
- Sugar: 5g
FAQs
What cut of meat is best for osso buco?
Veal shanks are the traditional cut of meat used for osso buco. They are cut from the leg, including the bone and marrow, which adds richness and flavor to the dish. You can also use beef or lamb shanks as an alternative.
Can I make osso buco ahead of time?
Yes, osso buco can be made ahead of time. Prepare and braise the dish as directed, then refrigerate it in the sauce for up to 2 days. Reheat gently on the stovetop or in the oven before serving, allowing the flavors to meld together even more.
What is gremolata, and why is it served with osso buco?
Gremolata is a fresh mixture of parsley, lemon zest, and garlic, traditionally served with osso buco. It adds a bright, zesty flavor that contrasts beautifully with the rich, braised meat and sauce, helping to balance the dish.
What should I serve with osso buco?
Osso buco is traditionally served with risotto alla Milanese (a saffron-infused risotto), but it also pairs well with mashed potatoes, polenta, or crusty bread to soak up the flavorful sauce.
Final Words
Ina Garten’s Osso Buco is an elegant and flavorful dish that brings the warmth and comfort of Italian cooking to your table. The tender veal, rich sauce, and bright gremolata make this a show-stopping meal, perfect for a cozy dinner or special occasion.
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Ina Garten Osso Buco Recipe
- Prep Time: 20
- Cook Time: 90
- Total Time: 1 hour 50 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Description
Osso Buco, which translates to “bone with a hole” in Italian, refers to the veal shanks used in this dish. The shanks are braised in a mixture of wine, broth, and vegetables until tender and falling off the bone. The dish is often served with gremolata (a mixture of parsley, lemon zest, and garlic) for brightness and traditionally paired with risotto or mashed potatoes.
Ingredients
- 4 veal shanks (about 2 inches thick, tied with kitchen twine)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 large onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 cup dry white wine
- 1 ½ cups chicken or veal broth
- 1 (14.5-ounce) can diced tomatoes
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
For the Gremolata:
- 2 tablespoons fresh parsley, chopped
- Zest of 1 lemon
- 1 clove garlic, minced
Instructions
Step 1: Sear the Veal Shanks
- Season the shanks: Pat the veal shanks dry with paper towels and season generously with salt and pepper.
- Heat the oil and butter: In a large Dutch oven or heavy-bottomed pot, heat the olive oil and butter over medium-high heat.
- Brown the shanks: Add the veal shanks to the pot and brown them on all sides, about 3-4 minutes per side. Remove the shanks from the pot and set them aside.
Step 2: Sauté the Vegetables
- Cook the vegetables: In the same pot, add the chopped onions, carrots, and celery. Cook over medium heat for about 8-10 minutes, stirring occasionally, until the vegetables are softened and starting to caramelize.
- Add the garlic: Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Step 3: Deglaze and Build the Sauce
- Deglaze with wine: Pour the white wine into the pot, scraping up any browned bits from the bottom. Let the wine simmer for 3-4 minutes to reduce slightly.
- Add the broth and tomatoes: Stir in the broth, diced tomatoes (with their juice), thyme, and bay leaves. Season with salt and pepper to taste.
- Return the veal shanks: Place the browned veal shanks back into the pot, nestling them into the sauce.
Step 4: Braise the Osso Buco
- Cover and cook: Reduce the heat to low, cover the pot with a lid, and let the osso buco braise for 1 ½ to 2 hours, or until the meat is tender and falling off the bone. Check occasionally and stir the sauce to prevent sticking.
- Remove the shanks: Once the veal is cooked, carefully remove the shanks from the pot and place them on a serving platter. Tent with foil to keep warm.
Step 5: Make the Gremolata
- Mix the gremolata ingredients: In a small bowl, combine the chopped parsley, lemon zest, and minced garlic. Set aside for serving.
Step 6: Serve
- Serve the osso buco: Spoon the braising sauce over the veal shanks and garnish with gremolata. Serve with risotto, mashed potatoes, or crusty bread to soak up the rich sauce.
