Osso Buco Ina Garten

Osso buco is a classic Italian dish featuring tender, braised veal shanks in a rich, flavorful sauce. This recipe is inspired by the one from Ina Garten, known for her simple and delicious approach to cooking.

Gluten Free Dairy Free Main Course Italian Italian Cuisine Braised Veal
Osso Buco Ina Garten

Ingredients

  • 4 veal shanks, about 1 1/2 inches thick
  • 1/2 cup all-purpose flour
  • Salt and freshly ground black pepper
  • 1/4 cup olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 cup dry white wine
  • 1 can (14 oz) diced tomatoes
  • 2 cups chicken stock
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • Gremolata, for serving (optional)

Instructions

  1. Preheat the oven to 375°F.
  2. Season the veal shanks with salt and pepper, then dredge in flour, shaking off the excess.
  3. In a large Dutch oven, heat the olive oil over medium heat. Brown the veal shanks on all sides, about 3 minutes per side. Remove from the pot and set aside.
  4. Add the onion, carrots, and celery to the pot. Cook until softened, about 5 minutes. Add the garlic and cook for another minute.
  5. Pour in the white wine and let it simmer for 5 minutes, scraping up any browned bits from the bottom of the pot.
  6. Add the diced tomatoes, chicken stock, rosemary, thyme, and bay leaf. Return the veal shanks to the pot, nestling them into the liquid.
  7. Cover the pot and transfer to the oven. Braise for 1 1/2 to 2 hours, or until the meat is tender and falling off the bone.
  8. Remove the pot from the oven and let it sit for 10 minutes. Skim off any fat from the surface of the sauce.
  9. Serve the osso buco hot, garnished with gremolata if desired.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
450 per serving
Protein
35g
Carbohydrates
10g
Fat
30g

Supplies

Dutch oven Chef's knife Cutting board Tongs Measuring cups and spoons

Tools

Oven Stovetop

Serving suggestions

Serve the osso buco with creamy polenta or mashed potatoes to soak up the delicious sauce.

Tips & tricks

For the best flavor, make the osso buco a day ahead and reheat before serving.

Cost

$40