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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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