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Ina Garten Osso Buco

Tender Ina Garten Osso Buco: A Cozy Dinner Delight

Discover the warmth of homemade cooking with Ina Garten's Osso Buco, delivering rich flavors and tender veal for a delightful dining experience.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Braise
  • 4 pieces large veal shanks 1½ inch thickness for tenderness
  • to taste salt
  • to taste pepper
  • 1/2 cup all-purpose flour can substitute with gluten-free flour
  • 2 tablespoons olive oil or vegetable oil
  • 1 tablespoon butter can be omitted for dairy-free
  • 1 medium onion chopped, yellow or sweet
  • 2 pieces carrots diced, or parsnips as alternative
  • 2 stalks celery chopped, or fennel as alternative
  • 2-3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 cup white wine or chicken stock as alternative
  • 1 can crushed tomatoes fresh or canned plum tomatoes
  • 2 cups chicken stock or vegetable stock as alternative
  • 1-2 teaspoons thyme fresh, or rosemary as alternative
  • 1 leaf bay leaf
For Garnishing
  • 1 teaspoon lemon zest optional
  • 1/4 cup parsley finely chopped, optional
  • 1 clove garlic optional

Equipment

  • large pot or Dutch oven

Method
 

Step‑by‑Step Instructions
  1. Season veal shanks generously with salt and pepper, coat lightly with flour, and set aside.
  2. In a large pot, heat olive oil and butter over medium-high heat. Brown shanks on all sides for 4-5 minutes.
  3. Remove shanks and sauté onion, carrots, celery for 5-7 minutes. Add minced garlic last minute.
  4. Stir in tomato paste, cook for 1 minute, then add white wine, crushed tomatoes, and chicken stock.
  5. Add thyme and bay leaf, bring to a simmer.
  6. Return shanks to pot, cover, and braise in the oven at 325°F for 2 to 2.5 hours.
  7. Prepare gremolata by mixing lemon zest, parsley, and garlic in a bowl if desired.
  8. Plate shanks with sauce and sprinkle with gremolata, serving warm with polenta or risotto.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 32gProtein: 40gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 4gVitamin A: 200IUVitamin C: 10mgCalcium: 60mgIron: 4mg

Notes

For best results, ensure veal is dry before searing and adjust cooking time for tenderness. Gremolata adds vital brightness to the dish.

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