Osso Buco Recipe 🍖 Step by Step Guide to This Italian Classic 🍷

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.

Melt 40 g of butter over low heat.

Dice one onion into small cubes.

Add the diced onion to the pan.

Cut two carrots into strips, then dice them into small cubes.

Remove the leaves from the celery stalks, then dice the stalks.

Add the diced celery to the pan along with one bay leaf.

Sauté the vegetables over medium heat until they turn slightly translucent, ensuring the heat isn't too high to avoid burning.

Pat the Osso Buco pieces dry with kitchen paper.

Coat the front side of the Osso Buco pieces with flour, then turn them over and coat the back as well.

Push the sautéed vegetables to the sides of the pan to make space for the Osso Buco pieces.

Place the Osso Buco pieces directly on the bottom of the pan and spread the vegetables around and on top.

Fry the Osso Buco over medium to high heat until they develop a nice golden color, then carefully turn them over and fry the other side until golden brown.

Season the Osso Buco with freshly ground black pepper and a pinch of salt.

Deglaze the pan with white wine or vegetable stock, scraping the flavor from the bottom of the pan with a wooden spoon.

Add vegetable stock little by little to the pan.

Lower the heat and cover the pan, letting it cook for about 30 minutes.

Mix 1 tablespoon of tomato paste with 50 ml of water, then pour it over the Osso Buco and stir well.

Ensure everything is evenly combined and the sauce coats the Osso Buco pieces.

Turn the meat one last time to absorb the flavors from all sides.

Add a little more vegetable stock and let the Osso Buco cook for 1 to 1.5 hours with the lid on.

Finely grate the zest of a lemon, avoiding the white part.

Roll up fresh parsley, slice it finely, and chop it smaller.

Chop one clove of garlic into small pieces as finely as possible.

Combine the lemon zest, garlic, and parsley in a bowl to make the gremolata.

Turn off the heat and sprinkle the gremolata over the Osso Buco pieces.

Cooking Techniques

Equipment Needed

Spice Level: