Easy Osso Buco Recipe: Ina Garten’s Tender Italian Classic

Osso buco represents the pinnacle of rustic Italian comfort cuisine, promising a symphony of rich flavors that transform humble ingredients into an extraordinary dining experience.

Tender meat braised with aromatic vegetables creates a mouthwatering dish that speaks directly to culinary passion.

Professional chefs and home cooks revere this classic preparation for its deeply satisfying taste profile.

Hearty and robust, osso buco embodies traditional cooking techniques that elevate simple ingredients into something remarkable.

Regional Italian cooking techniques infuse this meal with generations of culinary wisdom and cultural heritage.

Succulent meat slowly simmered in a complex sauce develops incredible depth and nuanced flavor dimensions.

Each bite tells a story of patience, technique, and pure gastronomic pleasure: prepare to be transported.

Why Ina Garten Osso Buco Recipe Is Legendary

• Create Restaurant-Quality Comfort: This Osso Buco delivers a luxurious restaurant-style meal right in your home kitchen, transforming humble veal shanks into a stunning, tender masterpiece that feels like a gourmet dining experience.
• Master Complex Braising Technique: The recipe teaches an authentic Italian slow-cooking method that transforms tough meat into meltingly soft, rich deliciousness through patient simmering, allowing home cooks to develop professional-level culinary skills.
• Savor Deeply Layered Flavors: Each step carefully builds incredible depth – from perfectly browned meat to wine-reduced vegetables and herb-infused stock – creating a complex, harmonious sauce that infuses every tender bite with incredible Mediterranean-inspired taste sensations.
• Impressive Weekend Showstopper Meal: Perfect for special gatherings or weekend cooking adventures, this dish requires minimal active preparation but delivers maximum wow factor, making it an ideal centerpiece for intimate dinner parties or family celebrations.

Ingredients Needed for Ina Garten Osso Buco

• Veal Shanks: Classic cut for osso buco with rich, tender meat that becomes incredibly soft when braised. Choose shanks with good marbling and a fresh appearance.

• Rosemary Sprig, Thyme Sprig: Aromatic herbs that add depth and earthy flavor to the dish. Fresh herbs provide the most vibrant taste.
• Dry Bay Leaf, Whole Cloves: Traditional bouquet garni components that enhance the overall complexity of the sauce. Whole spices infuse subtle, nuanced flavors.

• Onion, Carrot, Celery: Classic mirepoix that creates a flavorful base for the braising liquid. Choose fresh, firm vegetables for best results.

• Dry White Wine: Adds acidity and helps deglaze the pan, creating a rich foundational flavor. Choose a wine you would enjoy drinking.
• Chicken Stock: Provides moisture and deepens the braising liquid's taste. Homemade stock offers the best flavor profile.

• All-Purpose Flour: Used for dredging the veal shanks to create a golden, crispy exterior. Helps thicken the sauce slightly.
• Tomato Paste: Adds concentrated tomato flavor and helps build a rich, deep sauce.
• Sea Salt, Freshly Ground Black Pepper: Essential for seasoning and enhancing the meat's natural flavors.

• Fresh Flat-Leaf Italian Parsley: Bright, fresh herb that adds color and a light, clean flavor to the finished dish.

Method for Cooking Ina Garten Osso Buco

Step 1: Create Herb Bundle

• 1 rosemary sprig
• 1 thyme sprig
• 1 dry bay leaf
• 2 whole cloves

Wrap ingredients in cheesecloth and tie securely with kitchen twine. Set aside for later use.

Step 2: Prepare Veal Shanks

• Sea salt
• Freshly ground black pepper

Coat shanks in all-purpose flour, shaking off excess.

Step 3: Sear Meat to Golden Perfection

Heat vegetable oil in large Dutch oven until smoking hot. Carefully place tied shanks in oil. Brown each side for 3 minutes, creating a rich caramelized exterior. Remove shanks and set aside.

Step 4: Develop Flavor Base

• Diced onion
• Diced carrot
• Diced celery

Sprinkle with salt to release moisture. Cook until soft and translucent, approximately 8 minutes.

Step 5: Build Complex Sauce

Stir in tomato paste. Pour dry white wine, reducing by half (about 5 minutes).

Step 6: Slow Braise for Tender Meat

Return shanks to pot. Add herb bundle and chicken stock. Bring to boil, then reduce heat. Cover and simmer for 1.5 hours. Check every 15 minutes, turning shanks and adding stock to maintain liquid level at 3/4 shank height.

Step 7: Final Elegant Presentation

Remove shanks to serving platter. Discard kitchen twine and herb bundle. Pour remaining sauce over meat.

Advice for Perfect Ina Garten Osso Buco

• Preserve Flavor Perfection: Refrigerate overnight to allow complex tastes to meld and intensify throughout the dish.
• Brighten Final Presentation: Sprinkle fresh chopped parsley and zesty lemon shavings for a vibrant, fresh contrast against rich meat.
• Select Aromatic Boosters: Incorporate fresh rosemary and thyme sprigs to infuse deep, earthy undertones into braising liquid.
• Create Tender Transformation: Cook at consistently low temperatures to break down muscle fibers and guarantee mouthwatering, fall-apart meat texture.
• Develop Golden Caramelization: Dust veal shanks with flour and sear at medium-high heat to create a stunning crispy exterior that locks in succulent juices.

Storing Ina Garten Osso Buco

• Freeze in individual portions for quick weeknight meals. Divide cooled osso buco into airtight freezer-safe containers, leaving a small space at the top to allow for expansion. Seal tightly and label with the date, keeping the meal fresh for up to 3 months. Thawing becomes a breeze when you prep ahead.
• Refrigerate strategically to maximize flavor preservation. Store in a sealed container with its cooking liquid completely covering the meat, preventing moisture loss and maintaining that melt-in-your-mouth tenderness. Keep refrigerated for 3-4 days, ensuring the dish stays succulent and delicious.
• Reheat with care to restore the original juicy texture. Warm gently in a covered oven-safe dish at 325°F, adding a splash of chicken stock to revive the meat's moisture.

Fun Alternatives for Ina Garten Osso Buco

• Mediterranean Herb Fusion: Replace the original herbs with oregano, marjoram, and fennel seeds for a vibrant Mediterranean-inspired flavor profile that adds depth and complexity to the classic osso buco.
• Spicy Calabrian Kick: Incorporate chopped Calabrian chili peppers and a splash of red pepper flakes into the vegetable base to create a fiery version that brings intense heat and southern Italian character to the dish.
• Wine Country Transformation: Swap white wine with a rich red Barolo or Chianti, which intensifies the meat's flavor and creates a deeper, more robust sauce that complements the veal's tender texture.
• Moroccan Spice Journey: Blend in ground cumin, coriander, and a pinch of cinnamon during vegetable sautéing, transforming the traditional recipe into a North African-inspired masterpiece with warm, complex undertones.

Summation of Ina Garten Osso Buco Recipe

Culinary magic emerges from Ina Garten’s osso buco, a symphony of tender veal and aromatic herbs.

Mediterranean flavors dance through each carefully prepared bite, telling stories of Italian countryside kitchens.

Complex techniques transform simple ingredients into an extraordinary meal that connects past and present.

Rich braising liquid whispers secrets of slow cooking’s profound depth.

Refined complexity makes this dish more than mere sustenance – it becomes an experience of gastronomic artistry.

Readers, share this culinary journey, ignite conversations around your dinner table, spark inspiration through comments, and spread deliciousness across social platforms.

Ina Garten Osso Buco Recipe

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4.6 from 38 reviews

• Total Time: 2 hours 15 minutes
• Yield: 4 1x

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Description

Rich Osso Buco from Ina Garten brings Italian comfort directly to dinner tables. Succulent braised veal shanks melt with aromatic herbs and white wine, creating a luxurious main course you’ll savor with pure culinary delight.

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Ingredients

Scale 1x2x3x

Meat:

• 3 whole veal shanks (about 1 pound/454 grams per shank), trimmed

Herbs and Seasonings:

• 1 sprig of fresh rosemary
• 1 sprig of fresh thyme
• 1 dry bay leaf
• 2 whole cloves
• Sea salt
• Freshly ground black pepper
• All-purpose flour, for dredging
• 1 tablespoon tomato paste
• 3 tablespoons fresh flat-leaf Italian parsley, chopped
• 1 tablespoon lemon zest

Liquid and Vegetables:

• ½ cup (120 milliliters) vegetable oil
• 1 small onion, diced
• 1 small carrot, diced
• 1 stalk celery, diced
• 1 cup (240 milliliters) dry white wine
• 3 cups (720 milliliters) chicken stock
• Cheesecloth
• Kitchen twine

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Instructions

1. Craft a flavor-enhancing bouquet garni by bundling a rosemary sprig, thyme sprig, one dried bay leaf, and two whole cloves within a piece of cheesecloth. Secure tightly with kitchen twine and reserve for later use.
2. Meticulously dry veal shanks using paper towels to ensure optimal browning potential. Utilize kitchen twine to stabilize meat around the bone. Season comprehensively with sea salt and freshly ground black pepper. Gently coat each shank with all-purpose flour, removing excess with a light shake.
3. Preheat 1/2 cup (120 milliliters) vegetable oil in a large Dutch oven until it reaches a smoking temperature. Strategically place seasoned shanks into the hot oil, achieving a rich golden-brown crust by searing each side for approximately 3 minutes. Transfer browned shanks to a separate plate.
4. Utilize the same Dutch oven to sauté finely diced onions, carrots, and celery. Sprinkle a pinch of salt to extract moisture and enhance caramelization. Cook vegetables until they become soft and translucent, requiring roughly 8 minutes.
5. Incorporate 1 tablespoon (15 milliliters) of tomato paste into the vegetable mixture, stirring thoroughly. Deglaze the pot with 1 cup (240 milliliters) of dry white wine, allowing the liquid to reduce by half over 5 minutes.
6. Reintroduce browned shanks to the pot. Nestle the prepared bouquet garni among the meat. Pour 2 cups (480 milliliters) of chicken stock, bringing the mixture to a boil. Immediately reduce heat to low, cover, and simmer. Cook for approximately 1 1/2 hours, monitoring liquid levels and meat tenderness. Periodically turn shanks and replenish stock to maintain liquid at three-quarters of the shank height.
7. Upon achieving fork-tender meat, delicately transfer shanks to a serving platter. Remove and discard kitchen twine and bouquet garni. Cascade remaining rich cooking liquid over the shanks. Elevate the presentation by sprinkling 3 tablespoons (45 milliliters) of freshly chopped flat-leaf Italian parsley and 1 tablespoon (15 milliliters) of bright lemon zest across the dish.

Notes

• Rest the braised veal for 15-20 minutes before serving to allow flavors to meld and meat to become supremely tender.
• Sprinkle fresh chopped parsley and bright lemon zest just before serving to cut through the rich, deep braising sauce.
• Select veal shanks with abundant marrow for a more luxurious and deeply complex flavor profile.
• Simmer meat slowly to help collagen break down, ensuring shanks become meltingly soft and practically falling off the bone.
• Use a heavy-bottomed Dutch oven to distribute heat evenly and prevent scorching during the extended cooking process.
• Pat meat completely dry before seasoning to guarantee a stunning golden-brown crust that locks in incredible juiciness.

• Prep Time: 15 minutes
• Cook Time: 2 hours
• Category: Dinner
• Method: Simmering
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 450 kcal
• Sugar: 2 g
• Sodium: 600 mg
• Fat: 30 g
• Saturated Fat: 5 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 1 g
• Protein: 35 g
• Cholesterol: 90 mg