Classic Osso Buco
By America's Test KitchenPublished on June 17, 2013
Yield
Serves 6
Ingredients
Osso Buco
7 tablespoons vegetable oil 6 veal shanks (8 to 10 ounces and 1 ½ inches thick each), tied around equator with butcher's twine2 ½ cups dry white wine 2 medium onions, chopped medium2 medium carrots, peeled and chopped medium2 medium celery ribs, chopped medium6 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)2 cups low-sodium chicken broth 2 bay leaves 1 (14.5-ounce) can diced tomatoes, drainedGremolata
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)2 teaspoons minced lemon zest (see note)¼ cup minced fresh parsley leavesBefore You Begin
To keep the meat attached to the shank bone during the long simmering process, tie a piece of twine around the thickest portion of each shank before it is browned. Use a zester, vegetable peeler, or paring knife to remove the zest from the lemon and then mince it with a chef's knife. Alternatively, use a rasp-style grater to remove the zest from the lemon. Osso buco is traditionally served with risotto alla Milanese (saffron risotto). Make-Ahead Mashed Potatoes and polenta are good options as well.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 325 degrees.
- Heat 2 tablespoons of oil in large ovenproof Dutch oven over medium-high heat until smoking. Meanwhile, dry shanks thoroughly with paper towels, then season generously with salt and pepper. Place 3 shanks in single layer in Dutch oven and cook until golden brown on one side, about 5 minutes. Flip shanks and cook on second side until golden brown, about 5 minutes longer. Transfer shanks to bowl and set aside. Off heat, add 1/2 cup of wine to Dutch oven, scraping bottom with wooden spoon to loosen any browned bits. Pour liquid into bowl with flavorful browned shanks. Return pot to medium-high heat, add 3 more tablespoons oil, and heat until shimmering. Brown remaining shanks, about 5 minutes for each side. Transfer shanks to bowl with other shanks. Off heat, add 1 more cup wine to pot, scraping bottom to loosen browned bits. Pour liquid into bowl with shanks.
- Set pot over medium heat. Add remaining 2 tablespoons oil and heat until shimmering. Add onions, carrots, and celery and cook, stirring occasionally, until soft and lightly browned, about 9 minutes. Add garlic and cook until lightly browned, about 1 minute longer. Increase heat to high and stir in broth, remaining cup wine, juices from veal shanks, and bay leaves. Add tomatoes and veal shanks to pot (liquid should just cover shanks). Cover pot, bring to simmer with lid slightly ajar, and place pot in oven. Cook shanks until meat is easily pierced with fork, but not falling off bone, about 2 hours.
- Combine garlic, lemon zest, and parsley in small bowl. Stir half of gremolata into pot, reserving rest for garnish. Season with salt and pepper to taste. Let osso buco stand, uncovered, for 5 minutes.
- Remove shanks from Dutch oven, cut off and discard butcher's twine, and place 1 veal shank in each serving bowl. Discard bay leaves. Ladle some braising liquid over each shank and sprinkle with portion of remaining gremolata. Serve immediately.
- Osso Buco may be prepared through step 3 up to 3 days ahead of time and stored in an airtight container in the refrigerator. The meat should be stored and reheated in the braising liquid to prevent it from drying out. Scrape the chilled fat off the top and bring the osso buco to a simmer over medium-low heat in a covered Dutch oven, adding broth or water to adjust the consistency, if necessary. The gremolata should be prepared just before serving.
for the osso buco
for the gremolata
to make ahead
Yield
Serves 6Ingredients
Osso Buco
7 tablespoons vegetable oil
6 veal shanks (8 to 10 ounces and 1 ½ inches thick each), tied around equator with butcher's twine
2 ½ cups dry white wine
2 medium onions, chopped medium
2 medium carrots, peeled and chopped medium
2 medium celery ribs, chopped medium
6 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
2 cups low-sodium chicken broth
2 bay leaves
1 (14.5-ounce) can diced tomatoes, drained
Gremolata
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
2 teaspoons minced lemon zest (see note)
¼ cup minced fresh parsley leaves
Ingredients
Osso Buco
7 tablespoons vegetable oil
6 veal shanks (8 to 10 ounces and 1 ½ inches thick each), tied around equator with butcher's twine
2 ½ cups dry white wine
2 medium onions, chopped medium
2 medium carrots, peeled and chopped medium
2 medium celery ribs, chopped medium
6 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
2 cups low-sodium chicken broth
2 bay leaves
1 (14.5-ounce) can diced tomatoes, drained
Gremolata
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
2 teaspoons minced lemon zest (see note)
¼ cup minced fresh parsley leaves
Ingredients
Osso Buco
7 tablespoons vegetable oil
6 veal shanks (8 to 10 ounces and 1 ½ inches thick each), tied around equator with butcher's twine
2 ½ cups dry white wine
2 medium onions, chopped medium
2 medium carrots, peeled and chopped medium
2 medium celery ribs, chopped medium
6 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
2 cups low-sodium chicken broth
2 bay leaves
1 (14.5-ounce) can diced tomatoes, drained
Gremolata
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
2 teaspoons minced lemon zest (see note)
¼ cup minced fresh parsley leaves
Before You Begin
To keep the meat attached to the shank bone during the long simmering process, tie a piece of twine around the thickest portion of each shank before it is browned. Use a zester, vegetable peeler, or paring knife to remove the zest from the lemon and then mince it with a chef's knife. Alternatively, use a rasp-style grater to remove the zest from the lemon. Osso buco is traditionally served with risotto alla Milanese (saffron risotto). Make-Ahead Mashed Potatoes and polenta are good options as well.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 325 degrees.
- Heat 2 tablespoons of oil in large ovenproof Dutch oven over medium-high heat until smoking. Meanwhile, dry shanks thoroughly with paper towels, then season generously with salt and pepper. Place 3 shanks in single layer in Dutch oven and cook until golden brown on one side, about 5 minutes. Flip shanks and cook on second side until golden brown, about 5 minutes longer. Transfer shanks to bowl and set aside. Off heat, add 1/2 cup of wine to Dutch oven, scraping bottom with wooden spoon to loosen any browned bits. Pour liquid into bowl with flavorful browned shanks. Return pot to medium-high heat, add 3 more tablespoons oil, and heat until shimmering. Brown remaining shanks, about 5 minutes for each side. Transfer shanks to bowl with other shanks. Off heat, add 1 more cup wine to pot, scraping bottom to loosen browned bits. Pour liquid into bowl with shanks.
- Set pot over medium heat. Add remaining 2 tablespoons oil and heat until shimmering. Add onions, carrots, and celery and cook, stirring occasionally, until soft and lightly browned, about 9 minutes. Add garlic and cook until lightly browned, about 1 minute longer. Increase heat to high and stir in broth, remaining cup wine, juices from veal shanks, and bay leaves. Add tomatoes and veal shanks to pot (liquid should just cover shanks). Cover pot, bring to simmer with lid slightly ajar, and place pot in oven. Cook shanks until meat is easily pierced with fork, but not falling off bone, about 2 hours.
- Combine garlic, lemon zest, and parsley in small bowl. Stir half of gremolata into pot, reserving rest for garnish. Season with salt and pepper to taste. Let osso buco stand, uncovered, for 5 minutes.
- Remove shanks from Dutch oven, cut off and discard butcher's twine, and place 1 veal shank in each serving bowl. Discard bay leaves. Ladle some braising liquid over each shank and sprinkle with portion of remaining gremolata. Serve immediately.
- Osso Buco may be prepared through step 3 up to 3 days ahead of time and stored in an airtight container in the refrigerator. The meat should be stored and reheated in the braising liquid to prevent it from drying out. Scrape the chilled fat off the top and bring the osso buco to a simmer over medium-low heat in a covered Dutch oven, adding broth or water to adjust the consistency, if necessary. The gremolata should be prepared just before serving.
for the osso buco
for the gremolata
to make ahead
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