Ina Garten Osso Buco Recipe

Ina Garten’s Osso Buco is a comforting and elegant Italian dish made with slow-braised veal shanks in a rich tomato-based sauce. Perfect for special occasions or a cozy family dinner, this dish is traditionally served with risotto or crusty bread to soak up the flavorful sauce.

What is Ina Garten Osso Buco?

Ina Garten’s Osso Buco is a classic Italian recipe that features tender veal shanks braised with aromatic vegetables, white wine, and tomatoes. The long, slow cooking process allows the flavors to meld beautifully, resulting in a rich, hearty dish that melts in your mouth.

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• Ina Garten Olive Oil Cake
• Ina Garten Pumpkin Cookies
• Ina Garten Fudge

Reasons to Try Ina Garten Osso Buco

• Rich and flavorful: Layers of flavor from fresh ingredients and slow cooking.
• Elegant presentation: Perfect for entertaining guests.
• Hearty and satisfying: A complete meal when paired with risotto or mashed potatoes.
• Make-ahead friendly: It tastes even better the next day.
• Customizable: Substitute veal with lamb shanks for a variation.

Ingredients Needed to Make Ina Garten Osso Buco

• Veal shanks: 4 large, about 1 1/2 inches thick.
• Salt and pepper: To season.
• All-purpose flour: 1/2 cup, for dredging.
• Olive oil: 3 tablespoons.
• Butter: 2 tablespoons.
• Onion: 1 large, finely chopped.
• Carrot: 2 medium, diced.
• Celery: 2 stalks, diced.
• Garlic: 3 cloves, minced.
• Tomato paste: 2 tablespoons.
• White wine: 1 cup.
• Canned tomatoes: 1 can (28 ounces), crushed.
• Chicken stock: 2 cups.
• Thyme: 2 sprigs.
• Bay leaf: 1.
• Gremolata (optional):
  • Lemon zest: 1 tablespoon.
  • Parsley: 2 tablespoons, chopped.
  • Garlic: 1 clove, minced.

Instructions to Prepare Ina Garten Osso Buco

Step 1: Prepare the veal shanks

• Pat the veal shanks dry with paper towels and season generously with salt and pepper.
• Dredge each shank in flour, shaking off the excess.

Step 2: Sear the shanks

• Heat the olive oil and butter in a large Dutch oven over medium-high heat. Add the veal shanks and brown them on all sides, about 3–4 minutes per side. Remove the shanks and set aside.

Step 3: Sauté the vegetables

• In the same pot, add the onion, carrot, celery, and garlic. Sauté over medium heat until softened, about 5–7 minutes.

Step 4: Add tomato paste and deglaze

• Stir in the tomato paste and cook for 1–2 minutes. Add the white wine, scraping the bottom of the pot to release any browned bits. Simmer for 3–4 minutes.

Step 5: Build the sauce

• Add the crushed tomatoes, chicken stock, thyme sprigs, and bay leaf. Stir to combine and bring to a simmer.

Step 6: Braise the veal

• Return the veal shanks to the pot, nestling them into the sauce. Cover the pot with a lid and transfer to a preheated 350°F (175°C) oven. Braise for 1 1/2 to 2 hours, or until the veal is tender and falling off the bone.

Step 7: Prepare the gremolata (optional)

• In a small bowl, combine lemon zest, parsley, and minced garlic. Set aside.

Step 8: Serve and garnish

• Remove the thyme sprigs and bay leaf. Serve the osso buco over risotto, mashed potatoes, or polenta, and sprinkle with gremolata for a fresh, zesty finish.

What Goes Well With Ina Garten Osso Buco

• Risotto Milanese: Traditional saffron risotto pairs perfectly.
• Creamy polenta: A hearty base for soaking up the sauce.
• Crusty bread: Ideal for sopping up every drop of the flavorful sauce.
• Roasted vegetables: A simple, light side to balance the richness.

Key Tips for Making Ina Garten Osso Buco

• Sear the shanks well: This step adds depth of flavor to the dish.
• Use fresh herbs: Thyme and bay leaf enhance the sauce’s aroma.
• Cook low and slow: Braising at a low temperature ensures tender, flavorful meat.
• Deglaze the pot: Scrape up all the browned bits for maximum flavor.
• Don’t skip the gremolata: It adds a bright, fresh contrast to the rich sauce.

Creative Variations of Ina Garten Osso Buco

• Lamb osso buco: Substitute veal with lamb shanks for a slightly gamier flavor.
• Tomato-free version: Use chicken stock and white wine for a lighter sauce.
• Herbaceous twist: Add rosemary or sage for an extra layer of flavor.
• Vegetable-forward: Include mushrooms or parsnips in the braising liquid for added depth.

Storage Guidelines for Ina Garten Osso Buco

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Freeze the cooked osso buco in portions for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Reheating: Warm gently on the stovetop over low heat or in a 325°F (160°C) oven until heated through.

FAQs

Can I use a different type of meat for osso buco?

Yes, lamb shanks or pork shanks can be used as a substitute for veal shanks in osso buco. The cooking time and method remain the same, but the flavor will vary slightly.

What is the best way to thicken the sauce for osso buco?

To thicken the sauce, simmer it uncovered on the stovetop after removing the shanks. Alternatively, mix a small amount of cornstarch with water and stir it into the sauce while simmering.

How do I prevent osso buco from drying out?

To keep osso buco moist, braise the shanks in a covered pot at a low temperature. Ensure the shanks are partially submerged in the braising liquid throughout the cooking process.

What can I serve with osso buco besides risotto?

Osso buco pairs well with creamy polenta, mashed potatoes, or crusty bread. For a lighter option, serve it alongside a fresh salad or steamed vegetables.

Wrapping Up

Ina Garten’s Osso Buco is a luxurious dish that combines tender, flavorful veal shanks with a rich, aromatic sauce.

More Ina Garten Recipes

• Ina Garten Pineapple Upside Down Cake
• Ina Garten Blueberry Lemon Scones
• Ina Garten White Cake
• Barefoot Contessa Veal Piccata

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