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Ina Garten Osso Buco Recipe

Ina Garten Osso Buco Recipe

Emily Grace
Ina Garten Osso Buco Recipe is rich, flavorful and perfect for a special dinner. This classic Italian dish features tender braised veal shanks cooked in a savory tomato and wine sauce.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 550 kcal

Ingredients
  

  • 4 veal shanks about 1 1/2 inches thick
  • 1/4 cup all-purpose flour
  • 1/4 cup olive oil
  • 1 onion chopped
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 4 garlic cloves minced
  • 1 cup dry white wine
  • 1 can 14 oz diced tomatoes
  • 2 cups beef or veal stock
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh rosemary chopped
  • 1 bay leaf
  • 2 tablespoons fresh parsley chopped
  • Zest of 1 lemon

Instructions
 

Preheat Oven

  • Preheat your oven to 350°F (175°C). This ensures even braising and tender veal.

Prepare Veal Shanks

  • Pat veal shanks dry with paper towels. Season with salt and black pepper. Lightly coat with flour on all sides.

Sear the Veal

  • Heat olive oil in a large Dutch oven over medium-high heat. Sear shanks on all sides until golden brown. Remove and set aside.

Cook Vegetables

  • In the same pot, add onion, carrots and celery. Sauté for 5–6 minutes until soft. Stir in garlic and cook for another minute.

Deglaze with Wine

  • Pour in white wine to deglaze the pot. Scrape up any browned bits for extra flavor. Let wine reduce slightly, about 2–3 minutes.

Add Stock and Tomatoes

  • Add diced tomatoes, beef stock, thyme, rosemary and bay leaf. Stir to combine and bring to a simmer.

Return Veal to Pot

  • Place veal shanks back into the pot, nestling them into the liquid. Cover the pot with a lid and transfer to the oven.

Braise the Veal

  • Bake in the preheated oven for 2–2 1/2 hours. Veal should be very tender and easily come off the bone.

Finish with Gremolata

  • Combine parsley and lemon zest to make gremolata. Sprinkle over Osso Buco before serving to add freshness and color.

Notes

  • Use veal shanks about 1 1/2 inches thick for even cooking.
  • Sear the meat well for extra flavor.
  • Braise slowly in the oven to keep meat tender.
  • Use fresh herbs for maximum aroma.
  • Make gremolata to brighten the rich flavors of the dish.
Keyword Ina Garten Osso Buco Recipe