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Italian · Dinner

Osso Buco

Non-vegEasy

Diet: Non-veg · High-protein

Osso Buco is a Italian dish. Keep the simmer gentle to hold the shanks together.

Prep
25 min
Cook
135 min
Total
160 min
Servings
4
Difficulty
Easy
Cuisine
Italian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Osso Buco.
Representative photograph of Osso Buco. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Meat

Braise

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Brown · About 10 min

  1. Dust shanks from 1200 g veal shanks, 40 g plain flour, ¾ tsp salt, 30 ml olive oil with flour and salt; brown in its oil 10 minutes. Remove.

Braise · About 120 min

  1. Cook vegetables from 150 g onion, chopped, 150 g carrots, diced, 100 g celery, diced, 200 ml dry white wine, 500 ml beef stock, 300 g chopped tomatoes 6 minutes. Add wine, boil 2 minutes, then stock, tomatoes and shanks. Cover; simmer 2 hours until fork-tender.

    Check: Look for this result: fork-tender.

Finish · About 8 min

  1. Mix 20 g parsley, chopped, 10 g garlic, minced, 5 g lemon zest and sprinkle over the shanks.

Tips

  • Keep the simmer gentle to hold the shanks together.
  • Judge Osso Buco by the texture and doneness signs in its steps. Your pan and heat affect how long Osso Buco takes to cook.

Substitutions

  • Use beef shanks with extra braising time.

Storage

  • Get perishable Osso Buco into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Osso Buco within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Osso Buco to 74°C / 165°F, stirring or turning it for even heating. When Osso Buco is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Osso Buco includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Osso Buco becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Osso Buco one day ahead. For Osso Buco, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Osso Buco on the day of serving.

FAQ

What matters most when making Osso Buco?

Keep the simmer gentle to hold the shanks together.

What can I substitute in Osso Buco?

Use beef shanks with extra braising time.

Can I prepare Osso Buco ahead?

Prepare the measured ingredients for Osso Buco one day ahead. For Osso Buco, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Osso Buco on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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