You already know by now that I’m a traditionalist so when it comes to making the classics I usually just leave them alone or throw a small twist on it, and the same goes for this osso bucco recipe. Osso Bucco is traditionally made with veal, which is really the nice way of saying you are eating a baby cow, which isn’t nice to say or think about really. Regardless, it is what is and that’s how I’m going to cook it!
Osso Bucco is a dish I haven’t made in at least 10 years but man oh man is it just so comforting and good, and now that the weather is beginning to turn to fall I can’t think of a better recipe to make!
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Veal Osso Bucco Recipe with Gremolata
For the Osso Bucco:
1 cup of all purpose flour
4 8-ounce veal shanks
2 tablepoons of olive oil
1 peeled and large diced yellow onion
1 peeled and large diced carrot
2 peeled and large diced celery stalks
6-8 garlic cloves
2 tablespoons of tomato paste
3 cups of roughly sliced assorted tomatoes
2 cups of red wine, Sangiovese or Barolo
4 cups of beef stock
2 bay leaves
1 bunch of Italian parsley
20 to 25 fresh thyme sprigs
sea salt and fresh cracked pepper to taste
For the Gremolata:
2 tablespoons of finely minced fresh Italian parsley
zest of 2 lemons
1 tablespoon of olive oil
sea salt to taste
Serves 4
Prep Time: 20 minutes
Cook Time: 120 minutes
Procedures:
1. Preheat the oven to 325°.
2. Add the flour to a bowl or a plate and season it very well with salt and pepper. Dredge the veal shanks on all sides in the flour and set aside.
3. Next, heat the olive oil in a Dutch oven over medium-high heat and sear the veal shanks until they are golden brown on all sides, about 5 to 7 minutes per side.
4. Remove the veal shanks and add the onions, carrots, celery and garlic to the pot and sauté for 3 to 4 minutes before mixing in the tomato paste.
5. Cook for 2 minutes and the deglaze with the wine followed up by adding in the beef stock, bay leaves, parsley, thyme and salt. Note: 6. 6. Make sure the liquid is seasoned very well.
7. Add the veal shanks back in the pot, submerge them, place a cover of the pot and cook in the oven for 2 to 2 ½ hours or until very tender and easily removes from the bone.
8. Gremolata: Mix together all of the ingredients in a small bowl and set aside until serving time.
9. To Serve: serve the osso bucco and some of the sauce over top risotto or polenta and add the gremolata to the top of the veal shanks.
26 Comments
Thanks Chef! It's been a long while since we've made this… Maybe on the weekend, we'll make it again.
Where's did all the sauce go at the end…?
This looks amazing but I don't own a Dutch oven, what do I do?
nice and clear, wonder if gremolata should have garlic as well,
Keep it coming. Thank you chef!
Delicious 😋
Red wine sucks in this dish. There is no other way to say it.
Good video. It's even better (and worth the time and effort) with Risotto Milanese – which you can do while the Osso Bucco is cooking. Cheers.
I dig the music 🎶 nothing like some house music and cooking
Just put together Osso Bucco yesterday– this looks delicious, good job
ughhhhhhh i cant believe beef is banned in india!!!!!
chef can i ask you something? ,, I eat halal food so I cant use the wine in the dish, what should I use instead ?
Oh Mr.P I love this recipe I use the beef shank for vegetable soup now I will use this recipe thank you God Bless 🙏
Awesome recipe, thank's Chef!
(The music is giving me straight up anxiety though, reminds me of an overpriced Cocktailbar at a douchy bar somewhere in Ibiza – I've never been to Ibiza)
what do you do with the sauce in the pot?
The bone marrow is the only reason I make this dish. I seek out shanks that have the biggest bone ! Great recipe.
amazing!!!
I'm going to make this for Dinner Party, while lighting scented candles, and playing music made by my assistant. I'm sure it won't be awkward…
What do you do with the rest of all that delicious liquid?
The song is a banger. Anyone know what its called?
This foood sure looks like a delite meal
I love your recipes , tomorrow I'm going to cook
Osso Bucco!!!!! Thanks .
How do I respect your opinion as a chef when you're "not gonna touch the marrow?" smh best part
I've made osso bucco a few times, this is my first using your recipe. Came out fantastic! Have been watching your videos for a few months and I really like your style of cooking and teaching. Thank you and bon appetite.
One of my favorite manly meals.
I love any braised meat. And this is a winning dish. Hey Chef that
Second bite was almost a bite. LOL. Thank for all you do.
Why would anyone watch an osso Buco recipe from someone who doesn’t eat bone marrow