Osso Buco is my favorite dish to order at Italian Restaurants because it takes so long to make, and I enjoy outsourcing that whenever I can. Most pasta dishes are easy enough to make at home (and I can make them the way I like it)… but the BEST Osso Buco is still going to be homemade because you can taste as you go and make everything perfect.
Osso Buco:
Ingredients
3 Veal or Beef Shanks (2in [5cm] Thick)
1/2c Flour (Salted and Peppered)
1c Red Wine 250ml
1 Carrot (Rough Dice)
1 Onion (Rough Dice)
2 Celery Stalks (Rough Dice)
2 Tbsp Tomato Paste (Optional)
2 Cloves Garlic (Crushed)
2 Sprigs Thyme
2 Bay Leaves
1c Tomatoes (Crushed) 250g
1qt Beef Stock 1l
2 Tbsp Butter
Salt Pepper (To Taste)
-Optional Gremolata Topping
Parsley, 1 Garlic Clove, Lemon Zest (Minced together to Taste)
Recipe
Cover the shanks in the flour mixture and slightly slice the outer membrane 2-3 times.
Fry the shanks in olive oil on high heat until browned on all sides.
Remove shanks and deglaze the pan with red wine. Scrape clean, simmer till slightly thickened and store for later.
Add the carrots, onion, and celery to the pan and cook until soft
Add the garlic, bay leaves, thyme, tomato paste and tomato sauce.
Place the shanks back on top and add the wine reduction and stock till covered.
Simmer for 2-3 hours for veal and 3-4 hours for beef… until the shanks are fork tender.
Remove the shanks, strain the sauce, then place the shanks and sauce back into the pan to simmer for another 30 minutes to 1 hour. Until the sauce becomes thicker. Make sure to regularly baste the top of the shanks in sauce, or flip the shanks so that they stay moist.
Remove shanks and strain the sauce again into a small pot, then whisk in some butter and enjoy.
This can be served with polenta, or risotto alla milanese like in the video… For the risotto recipe… follow me and subscribe. Because R is for Risotto alla milanese.
#ossobuco #italianfood #recipe #datenight #cooking
this is my favorite dish to order at
Italian restaurants but it is even
better when you make it at home using
these tricks O is for osuko
traditionally osuko is made with ve
shank but beef shank is going to be much
easier for most of you to find so I’m
using that whatever Shanks you got coat
them in a mix of flour salt and pepper
and make two to three slices on the
outside membrane so they don’t curl up
when you cook them you can also tie them
together but I tried both methods for
this recipe and The Notches were much
better sear those till golden brown then
de glaze with red wine saving the
reduction for later that’s your ticket
to flavor Town sweat your veg then add
garlic bay leaves Thyme and crushed
tomatoes Shanks go back in topped off
with the wine reduction and beef stock
depending on your ve or beef Shanks in 2
to 4 hours you’ll have a typical
restaurant level osuko but to crank
those Shanks up another notch strain the
sauce and simmer the shanks uncovered
until the sauce thickens then as the
shanks rest strain again folding in some
butter to make your final glaze
38 Comments
Osso Buco is my favorite dish to order at Italian Restaurants because it takes so long to make, and I enjoy outsourcing that whenever I can. Most pasta dishes are easy enough to make at home (and I can make them the way I like it)… but the BEST Osso Buco is still going to be homemade because you can taste as you go and make everything perfect.
Osso Buco:
Ingredients
• 3 Veal or Beef Shanks (2in [5cm] Thick)
• 1/2c Flour (Salted and Peppered)
• 1c Red Wine 250ml
• 1 Carrot (Rough Dice)
• 1 Onion (Rough Dice)
• 2 Celery Stalks (Rough Dice)
• 2 Tbsp Tomato Paste (Optional)
• 2 Cloves Garlic (Crushed)
• 2 Sprigs Thyme
• 2 Bay Leaves
• 1c Tomatoes (Crushed) 250g
• 1qt Beef Stock 1l
• 2 Tbsp Butter
• Salt Pepper (To Taste)
-Optional Gremolata Topping
• Parsley, 1 Garlic Clove, Lemon Zest (Minced together to Taste)
Recipe
1 Cover the shanks in the flour mixture and slightly slice the outer membrane 2-3 times. Thanks for the tip, @foodmymuse
2 Fry the shanks in olive oil on high heat until browned on all sides.
3 Remove shanks and deglaze the pan with red wine. Scrape clean, simmer till slightly thickened and store for later.
4 Add the carrots, onion, and celery to the pan and cook until soft
5 Add the garlic, bay leaves, thyme, tomato paste and tomato sauce.
6 Place the shanks back on top and add the wine reduction and stock till covered.
7 Simmer for 2-3 hours for veal and 3-4 hours for beef… until the shanks are fork tender.
8 Remove the shanks, strain the sauce, then place the shanks and sauce back into the pan to simmer for another 30 minutes to 1 hour. Until the sauce becomes thicker. Make sure to regularly baste the top of the shanks in sauce, or flip the shanks so that they stay moist.
9 Remove shanks and strain the sauce again into a small pot, then whisk in some butter and enjoy.
10 This can be served with polenta, or risotto alla milanese like in the video. For the risotto recipe, follow me and subscribe. Because R is for Risotto alla milanese.
#ossobuco #italianfood #recipe #datenight #cooking
First
My grandpa makes amazing osso buco, it took a very very long time to prepare
damn that looks good
Thank you, Trigg! Osso Buco Alla Milanese is my favourite ever dish, my dear mother makes it for me on my birthday, every year!
Wow I didn’t know this meal was Italian
This is my go to meal for Christmas and my birthday. I made it always a bit different but I'm gonna try your end reduction-method for sure.
Looks delicious!
I'm gonna wait for the R recipe! that looks delicious
I love this dish! Since it's a pretty long and expensive dish I usually just eat the risotto alone, but this inspired me to make Osso Buco again. BTW FORZA MILAAAAAAAN♥️♥️🖤🖤
Amazingly delicious looking. I love these old school braising type recipes (well i think of them as old school) simple ingredients, wholesome and delicious. Im not skipping the tomato paste, it just amps beef veg recipes so well. I love that flavor ❤😊I feel like this would also portion and reheat well. Perfect for me because there's just 2 of us.
Thank you, I am definitely going to be trying this one.
Your recipes are my absolute fav.
Thank you❤
You need to put out a cookbook❤😊😊🎉
TRIGG TUBE I WANT THIS ONE
Wonderful recipe Trigg!
One question though, I've struggled with some red wines in this and other recipes that call for red wine reductions.
Any specific wines you would suggest?
When you say it’s gonna need to cook for four hours, is that four hours from now or from like 3 hours ago?
That was OwesOme……….I think I'll shOw myself the way Out fOr that hOrrible pun 😅
General question, I don’t know if this changes between dishes — for religious reasons I don’t drink alcohol. Is there any alternative I can use to wine in Italian cooking? Even if the alcohol is gonna be cooked out I’m naturally incredibly unlikely to have wine in the house.
Thanks for making these great videos! Big fan.
Porc shanks are also a good alternative for osso bucco. A lot cheaper than veal.
Looks delicious as always. The sauce especially looks so good imo.
You are awesome sir
This is borderline food p*rn…and I love it.
Yes, please!❤
The ticket to Flavortown! Ahahah love that
The shanks I got, isn't making a move yet.
I really love Osso Bucco. Made this twice for Christmas until now. And my girlfriend is now expecting it every Christmas 😅.
“2.5-4 hours” <- Very important!
A lot of people making this: 30 min-1 hour and then complain why it doesn’t taste that good.
I wish we got to taste this after it was done. Looks absolutely delicious.
Papa trigg
Yesss. I usually stick to short ribs, but this looks like a great alternative with a cut that's eady to find.
As a Muslim we can't have alcohol what would be the best substitute
Oh my! I can almost taste it🤤 😂
Beef is just older veal
Nulla da dire. Perfetti. Molti molti molti complimenti!!
😮 definitely going to make this one! Can't wait for the R to serve with!
This looks amazing! I’ll make this for my girlfriend, to ensure that she never leaves me
favourite too, i'm from north italy. There can be some variants. I prefer it with polenta more than zafferano rice
I’m off to the butcher for some beef shanks. The weather is getting cooler here in Oz and that looks just the ticket to warm the soul
Dayum
Yep, when done well it’s amazing!!!! Great job!!! 🎉🎉🎉