Beef · Entree · veal

Osso Buco

This recipe is inspired by a traditional Italian dish made with cross-cut veal shanks braised with vegetables, white wine and broth. The name Osso Buco translates to hollow bone or bone with a hole (osso=bone, buco=hole). The cut of meat used for this dish comes from the top of the thigh.

I am always skeptical about sharing Italian-inspired dishes. I’ve been to Italy a couple of times and have learned that what Italian restaurants in the US serve is completely different than what I ate there. I also have a few Italian friends who just cringe at the thought of what we in America call Italian food. Did you know that there is no such thing as spaghetti and meatballs or fettuccine Alfredo or chicken parmigiana in Italy?  And let’s not even mention putting pineapple in pizza. Here is a funny list of 17 things we call Italian food but aren’t.

Reading that list makes me realize that throughout my food blogging journey I must have broken dozen of ethnic culinary rules and will probably continue to do so. One of upcoming recipes is going to be a sweet potato noodles with a bacon carbonara sauce, and yes, there will be parsley and garlic in the sauce. I may deserve a restraining order for that, but it is really delicious. For other “Italian-inspired” recipes, try my pesto, bolognese sauce, spaghetti squash, meatza, or cauliflower pizza crust

Osso Buco

Ingredients:

3 pounds veal or beef shanks

3-4 tbsp of butter, tallow or your favorite cooking oil

1 cup diced carrot

1 cup diced celery

1 medium onion

1 tbsp chopped garlic

4-5 sprigs fresh thyme (or 1 tbsp. dried)

1 dry bay leave

1 cup white wine

1-2 cups of broth ( I used bone broth)

2 tbsp of tomato paste

1/8 tsp of ground nutmeg

1/2 cup of Arrowroot powder (for dusting the meat before browning)

Salt and Pepper to taste

Preparation:

  • Pat meat dry with paper towels to remove any excess moisture.
  • Secure the meat to the bone with the kitchen twine (optional).
  • Season each shank with salt and freshly ground pepper.
  • Dredge the shanks in arrowroot, shaking off excess.
  • In a large Dutch oven, heat the oil on high heat.
  • Place the shanks in the hot oil and brown all sides, about 3 minutes per side.
  • Remove browned shanks and set aside.
  • In the same pot, add the onion, carrot and celery and saute until soft and translucent, about 8 minutes.
  • Add the tomato paste and mix well.
  • Return browned shanks to the pan, add the wine and reduce liquid by half.
  • Add the rest of the ingredients and bring to a boil.
  • Reduce heat to low, cover pan and simmer for about 2-3 hours or until the meat is falling off the bone.
  • Check every 20 minutes, turning shanks and adding more broth as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.
  • Remove the cooked shanks from the pot and place in a plate.
  • Cut off the kitchen twine and discard.
  • Pour all the juices and sauce from the pot over the shanks and enjoy

Slow cooker variation:

  • Follow the first 10 steps (until reducing wine by half)
  • Transfer everything to a slow cooker and add the rest of the ingredients, but only use 1/2 to 1 cup of broth and cook for 8 hours on low.
Osso Buco
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 3 pounds veal or beef shanks
  • 3-4 tbsp of butter, tallow or your favorite cooking oil
  • 1 cup diced carrot
  • 1 cup diced celery
  • 1 medium onion
  • 1 tbsp chopped garlic
  • 4-5 sprigs fresh thyme (or 1 tbsp. dried)
  • 1 dry bay leave
  • 1 cup white wine
  • 1-2 cups of broth ( I used bone broth)
  • 2 tbsp of tomato paste
  • 1/8 tsp of ground nutmeg
  • “>Arrowroot powder for dusting the meat before browning
  • Salt and Pepper to taste
Instructions
  1. Pat meat dry with paper towels to remove any excess moisture.
  2. Secure the meat to the bone with the kitchen twine (optional).
  3. Season each shank with salt and freshly ground pepper.
  4. Dredge the shanks in “>arrowroot, shaking off excess.
  5. In a large Dutch oven pot, heat the oil on high heat.
  6. Place the shanks in the hot oil and brown all sides, about 3 minutes per side.
  7. Remove browned shanks and set aside.
  8. In the same pot, add the onion, carrot and celery and saute until soft and translucent, about 8 minutes.
  9. Add the tomato paste and mix well.
  10. Return browned shanks to the pan, add the wine and reduce liquid by half.
  11. Add the rest of the ingredients and bring to a boil.
  12. Reduce heat to low, cover pan and simmer for about 2-3 hours or until the meat is falling off the bone.
  13. Check every 20 minutes, turning shanks and adding more broth as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.
  14. Remove the cooked shanks from the pot and place in a plate.
  15. Cut off the kitchen twine and discard.
  16. Pour all the juices and sauce from the pot over the shanks and enjoy
  17. Slow cooker variation:
  18. Follow the first 10 steps (until reducing wine by half)
  19. Transfer everything to a slow cooker and add the rest of the ingredients, but only use 1/2 to 1 cup of broth and cook for 8 hours on low.

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