Traditional Osso Buco Recipe - Allrecipes.com
Traditional Osso Buco Recipe
  • READY IN ABOUT 2 hrs

Traditional Osso Buco

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"This recipe is a traditional but simple way of cooking Osso Buco (veal shanks). The white wine is a must in this dish."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 30 mins
  • READY IN

    1 hr 50 mins

Directions

  1. Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
  2. Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
  3. In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle the gremolata over the veal just before serving.
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Reviews More Reviews

Most Helpful Positive Review
Oct 20, 2008

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.

 
Most Helpful Critical Review
Jan 06, 2013

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.

 
Jul 07, 2005

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.

 
Sep 11, 2006

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

 
Jan 01, 2006

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.

 
Nov 16, 2006

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!!

 
Jan 14, 2007

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!

 
Mar 07, 2008

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.

 

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Nutrition

  • Calories
  • 478 kcal
  • 24%
  • Carbohydrates
  • 17.6 g
  • 6%
  • Cholesterol
  • 201 mg
  • 67%
  • Fat
  • 19.8 g
  • 30%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 46.9 g
  • 94%
  • Sodium
  • 564 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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