The Only Osso Buco Recipe You'll Ever Need

veal shanks

🥗Healthier: chicken thighs

💰Cheaper: pork shanks

Chicken thighs are leaner and pork shanks are less expensive.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: broth

Non-alcoholic wine retains flavor without alcohol.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter and water with seasoning is cost-effective.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is often cheaper.

Make rosemary salt by blending kosher salt, stripped rosemary leaves, sage leaves, garlic, and lemon zest in a food processor for about 1 minute. Store in the fridge.

Choose beef shanks with visible bone marrow and optionally remove the silver skin, tying the shank with butcher's twine if desired.

Season the beef shanks with rosemary salt, using it sparingly as it is primarily salt.

Lightly coat the beef shanks with about 1 tablespoon of flour using a strainer.

Slice bacon into small cubes and render it in a cold sauté pan over medium heat for about 12 minutes until golden brown and crispy, then remove with a slotted spoon.

Sear the beef shanks in the bacon fat in the sauté pan over medium-high heat for about 5 minutes on each side, adding oil if necessary to prevent burning.

Peel carrots and slice them into planks using a mandolin, then julienne and dice them finely.

Dice a whole onion into small pieces, adjusting as necessary for uniformity.

In the braising pot, heat olive oil and unsalted butter over medium heat, then add the finely diced onions and mini carrots, seasoning with a little salt.

Sweat the vegetables for about 10 minutes until they are translucent, avoiding the addition of celery and garlic as preferred.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary