I Cooked The Ultimate Comfort Food Dish | Osso Buco

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.

Start by preparing the veal shanks; note that you can use beef shank as an alternative.

Use cheesecloth to tie the veal shanks together since butcher's twine is unavailable.

Heavily season one side of the veal shanks with salt and black pepper.

Sear the veal shanks in a Dutch oven with neutral oil for 3 to 4 minutes on each side, flipping to season the other side.

Remove the shanks and set them aside once browned.

Add chopped onion, carrot, and celery to the Dutch oven and mix them with the fond from the meat.

Cook the vegetables until softened, then add tomato paste and mix until combined.

Add soy sauce to the vegetable mixture for umami flavor.

Pour in 1 to 2 cups of white wine, enough to come halfway up the vegetables, and let it cook down.

Add beef stock and chicken stock to the pot, bringing it to a boil before adding the meat back in.

Cover the Dutch oven and transfer it to a preheated oven at 300°F for about 2 hours.

Check for tenderness; if the meat is not tender, continue cooking uncovered for an additional 30 to 45 minutes.

Once the meat is tender, remove it and let it cool for about an hour.

Reduce the sauce on the stove until it thickens, about half its original volume.

Return the meat to the sauce and warm it up for about 15 minutes to enhance the flavors.

Serve the osso buco with a side of risotto made in a rice cooker, topped with parsley and extra sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary