"This recipe is a traditional but simple way of cooking Osso Buco (veal shanks). The white wine is a must in this dish." — PICKLEDPOSSUM
Watch video tips and tricks
veal shanks, cut into short lengths
dry white wine
1 (14.5 ounce) can
salt and pepper to taste
chopped fresh parsley
grated lemon zest
I tried this recipe as written the first time and I have to admit it was very good, however when I mentioned it to a friend of Italian ancestry he suggested instead of butter, I brown the shanks in pancetta fat. I chopped up about a 1/4 lb. of pancetta, fried it, removed it from the pan, drained off all but about 2 tbls of the fat and browned the shanks. I removed the shanks and used the same fat to saute the onions, added the wine and deglazed the pan. I added the previously fried pancetta with the other ingredients. I know it's not as healthy but it was absolutely delicious. The one thing he told me was, do not subsitute bacon, it has to be pancetta.
I must be in the minority after looking at the ratings for this dish.... I usually love Osso Bucco, but after making this 2x, it has a very different flavor that I just didn't care for.
This has to be one of the best osso i have eaten, even better than some that I have had at Italian restaurants. I made it exactly as the recipe describes for a family dinner and everyone wanted the recipe. I have tried others out there but none as delicious as this. Hmmm I have to admit the meat basically melts in your mouth. This definitly will become a family favourite.
An excellent recipe by itself. Like others, I doctored a bit with some herbs like bay leaf and herbs d'province. The best advice I can offer to really enhance the flavors is to prepare this a day ahead of time, let it cool slowly, refrigerate overnight and warm at 325 for an hour, tightly sealed. This always works for me with dishes that include bone with marrow
This recipe is so good and so easy, you are crazy not to make this! I had to substitute red wine, but still excellent. I have made this dish several ways, but this recipe is a combination of all the best attributes of the others. Good with rissoto or pasta! Just tell your butcher that you want a veal shank prepped for osso buco. You will probably get three pieces from a shank.
I loved this recipe, but I browned the shanks on both sides in a skillet then transferred them to a crockpot and cooked them for @ 8 hrs. it was so tender!!
What a tasty dish!!! The white wine is definately key and as advised I added (3 tbs) Italian herbs. I also decided to add (for 6) half a small can of tomatoe paste for the tomatoe sauce effect. The advise of cooking ahead and letting it set for a day is also a good idea. As Italian red sauces always taste better the next day.
Note: I am in Europe and had a hard time finding the specified veal chop and I ended up with a cut that was more intended for stew. But, even though the result was a stew, it was abasolutley delicious. I cant wait to make it again with or without the chops!
This is a very good recipe. The only problem is that it isn't actually a "Traditional" ossobuco. The Italians weren't introduced to tomatoes until after this recipe had been invented.
* Percent Daily Values are based on a 2,000 calorie diet.
Traditional Osso Buco
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 178
Watch how to make this sandwich that is a favorite of Indiana residents.
Learn how to make this classic, slow-braised, northern Italian veal shank.
Slices of seasoned beef and lamb meatloaf served on pita with all the fixings.