Description
Classic Ina Garten osso buco promises rich, tender veal braised in white wine and aromatic vegetables. Hearty Italian comfort delivers deep flavors you’ll savor with crusty bread and warm memories.
Ingredients
Scale
- 3 veal shanks (1 lb/454 g per shank), trimmed
- ½ cup (120 ml) vegetable oil
- 1 cup (240 ml) dry white wine
- 3 cups (720 ml) chicken stock
- 1 small onion, diced
- 1 small carrot, diced
- 1 stalk celery, diced
- 1 tbsp tomato paste
- 3 tbsps fresh flat-leaf Italian parsley, chopped
- 1 tbsp lemon zest
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 dry bay leaf
- 2 whole cloves
- Sea salt
- Freshly ground black pepper
- All-purpose flour, for dredging
- Cheesecloth
- Kitchen twine
Instructions
- Prepare Bouquet Garni: Craft a flavor bundle using rosemary, thyme, bay leaf, and cloves within cheesecloth, securing tightly with kitchen twine.
- Prepare Veal Shanks: Pat veal shanks dry, stabilize with twine, season with salt and pepper, then lightly dust with flour, shaking off excess.
- Sear Meat: Heat vegetable oil in a Dutch oven until smoking. Brown veal shanks on all sides for 3 minutes per side, creating a rich golden crust. Remove and set aside.
- Create Vegetable Base: In the same pot, sauté onions, carrots, and celery with a pinch of salt until soft and translucent. Add tomato paste and stir thoroughly.
- Deglaze and Build Liquid: Pour white wine into the vegetable mixture, reducing by half. Return seared shanks to the pot, nestling the bouquet garni among the meat.
- Slow Cook: Add chicken stock, bringing to a boil, then reduce heat. Simmer covered for 1½ hours, occasionally turning shanks and maintaining liquid level. Cook until meat becomes incredibly tender and nearly falling off the bone.
- Finish and Serve: Carefully transfer shanks to a serving platter. Remove twine and bouquet garni. Drizzle cooking liquid over the meat, garnishing with freshly chopped Italian parsley and bright lemon zest for a vibrant finish.
Notes
- Boost Browning Power: Pat veal shanks completely dry with paper towels to ensure a perfect golden-brown exterior, which locks in incredible flavor and creates a delicious crispy crust.
- Twine Technique: Use kitchen twine to secure meat around the bone, helping shanks maintain their shape during cooking and ensuring even, consistent heat distribution.
- Liquid Level Magic: Maintain cooking liquid at three-quarters of the shank height throughout simmering to prevent drying out and guarantee melt-in-your-mouth tender meat.
- Herb Bundle Secret: Create a bouquet garni with rosemary, thyme, bay leaf, and cloves to infuse deep, complex flavors without leaving herb bits throughout the sauce.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 500
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 100 mg