Ina Garten Osso Buco is made with veal shanks, pancetta, carrots, celery, onions, garlic, thyme, white wine, and stock. This traditional Barefoot Contessa Osso Buco recipe creates a delicious dinner that takes about 1 hour and 50 minutes to prepare and can serve up to 4-6 people.
More Ina Garten Recipe:
💓 Why You’ll Love This Osso Buco Recipe:
- Soft Veal Shanks: The veal cooks slowly and at a low temperature, making it very soft and tender, almost melting in your mouth.
- Flavorful Vegetables: Carrots, celery, onions, and garlic mixed together give the dish a rich and deep taste.
- Simple to Make: Even though it looks fancy, this recipe is easy to follow, so anyone can cook it at home.
🥩 Ina Garten Osso Buco Ingredients
For the Osso Buco:
- 4 ounces pancetta, diced
- 2 1/2 to 3 pounds veal shanks (4 to 6 pieces, 2 to 3 inches thick)
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 1 medium onion, diced
- 2 tablespoons chopped garlic (about 4 cloves)
- 3 to 4 sprigs fresh thyme (or 1 teaspoon dried)
- 1 cup dry white wine
- 1 to 2 cups chicken or veal stock
- Flour, for dusting
- Salt and pepper, to taste
For the Gremolata:
- 2 tablespoons chopped Italian parsley
- 1 tablespoon finely grated lemon zest
- 2 cloves garlic, minced
🍲 How To Make Ina Garten Osso Buco
- Preheat your oven to 325°F (163°C).
- Cook pancetta in a large oven-proof pot over medium heat until crispy. Remove pancetta and set aside, leaving 2 tablespoons of fat in the pot.
- Dust the veal shanks with flour, then brown them in the pot over medium-high heat, about 5 minutes per side. Remove and set aside.
- In the same pot, add the onions, carrots, and celery. Cook until onions are translucent, about 5 minutes. Add garlic and thyme, cooking for another 2 minutes.
- Pour in the wine to deglaze the pot, scraping up any browned bits. Add enough stock to cover about half of the shanks.
- Return the shanks and pancetta to the pot. Bring to a simmer, then cover and transfer to the oven. Cook for 1 to 1 1/2 hours until the meat is tender.
- For the gremolata, mix parsley, lemon zest, and minced garlic in a small bowl.
- Serve the osso buco on a bed of risotto or polenta, sprinkled with gremolata.
💭Recipe Tips
- Fry the pancetta until it’s crispy to make it taste better.
- Cook the veal shanks until they are brown to make the flavor stronger.
- Use stock you make at home for a better taste.
🍞 What To Serve With Osso Buco?
Traditionally, Osso Buco is served with creamy risotto, soft polenta, mashed potatoes, or crusty bread.
🥶 How To Store Leftovers Osso Buco?
- In the fridge: Store leftovers osso buco in an airtight container for 3 days.
- In the freezer: Freeze leftovers osso buco in a freezer-safe container for 3 months.
🌡️ How To Reheat Leftovers Osso Buco?
- In the oven: Reheat covered leftovers osso buco in a preheated oven at 350°F for 3-5 minutes.
- In the microwave: Reheat leftovers osso buco for 1 minute in a microwave dish.
- On the stove: Reheat leftovers osso buco in a saucepan over low heat, stirring occasionally for 2 minutes.
- In the air-fryer: Reheat leftovers osso buco at 350°F for 3 minutes.
FAQ’S:
What Is The Best Meat For Osso Buco?
Veal shanks are the best for Osso Buco because they are tender and have a rich taste, which is ideal for this meal.
What If The Sauce Is Too Runny?
If the sauce is too runny, cook it without a lid on the stove for a bit longer. This makes some water evaporate and the sauce gets thicker and tastier.
How To Make Osso Buco Hot And Spicy?
Add red pepper flakes or chopped hot peppers while cooking to make Osso Buco spicy. Use more or less depending on how hot you like it.
Can I Use Different Herbs Instead Of Thyme?
Yes, if you don’t have thyme, use rosemary or oregano. They will change the taste a little but still go well with the dish.
More Ina Garten Recipe:
- Ina Garten Hungarian Goulash Recipe
- Ina Garten Chicken Marsala Recipe
- Ina Garten Creamed Spinach Recipe
Ina Garten Osso Buco Nutrition Facts
- Calories: 632
- Total Fat: 25g
- Saturated Fat: 9g
- Cholesterol: 297mg
- Sodium: 453mg
- Total Carbohydrate: 13g
- Dietary Fiber: 1g
- Protein: 77g
- Calcium: 109mg
- Iron: 4mg
- Potassium: 963mg
Ina Garten Osso Buco
Description
Ina Garten Osso Buco is made with veal shanks, pancetta, carrots, celery, onions, garlic, thyme, white wine, and stock. This traditional Barefoot Contessa Osso Buco recipe creates a delicious dinner that takes about 1 hour and 50 minutes to prepare and can serve up to 4-6 people.
Ina Garten Osso Buco Ingredients
Ingredients For the Osso Buco
Ingredients For the Gremolata
Ina Garten Osso Buco Cooking Instructions
- Preheat your oven to 325°F (163°C).
- Cook pancetta in a large oven-proof pot over medium heat until crispy. Remove pancetta and set aside, leaving 2 tablespoons of fat in the pot.
- Dust the veal shanks with flour, then brown them in the pot over medium-high heat, about 5 minutes per side. Remove and set aside.
- In the same pot, add the onions, carrots, and celery. Cook until onions are translucent, about 5 minutes. Add garlic and thyme, cooking for another 2 minutes.
- Pour in the wine to deglaze the pot, scraping up any browned bits. Add enough stock to cover about half of the shanks.
- Return the shanks and pancetta to the pot. Bring to a simmer, then cover and transfer to the oven. Cook for 1 to 1 1/2 hours until the meat is tender.
- For the gremolata, mix parsley, lemon zest, and minced garlic in a small bowl.
- Serve the osso buco on a bed of risotto or polenta, sprinkled with gremolata.
Notes
- Fry the pancetta until it’s crispy to make it taste better.
- Cook the veal shanks until they are brown to make the flavor stronger.
- Use stock you make at home for a better taste.