Grandpa Joe's
Osso Buco

Osso Buco (literally "bone with a hole") is a classic Milanese favorite.

About this recipe

Of the myriads of braised meats, Osso Buco, or Ossobuco, may be the most famous, and yet possibly the one least often cooked at home.  In truth, it is one of the easiest meals to prepare, and in my view, ranks high among the best tasting.

It is often served with risotto (I recommend my Risotto Milanese), but can be paired with almost any soft (egg-based) pasta.  Tagliatelle and pappardelle are particularly excellent complements to Osso Buco.

Ingredients

  • bone-in veal shanks, 1 per person
  • 3 tablespoons all-purpose flour
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh marjoram, chopped
  • 1 tablespoon fresh Italian parsley, chopped
  • kosher salt
  • freshly ground black pepper
  • extra virgin olive oil
  • 2 fennel bulbs, diced, fronds reserved
  • 6 carrots, cut into 1-inch slices
  • 1 red onion, diced
  • 12 mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 cups chicken stock
  • 1 cup dry red wine
  • 3 tablespoons tomato paste
  • zest of 1 lemon

Directions

  1. Season the shanks on both sides with salt and pepper. 
  2. Add enough olive oil to a Dutch oven to coat the bottom.  Place the pot over medium-high heat.  When the oil is hot, add the shanks (in batches, if necessary) and brown the meat well on both sides (typically about 3 minutes per side).
  3. Remove  the shanks and set aside.
  4. Add more olive oil to the pot and sauté the fennel, carrots, onion, mushrooms and garlic, uncovered and stirring often until the onions are soft, about 4 minutes. 
  5. Add the tomato paste and stir for 1 minute. 
  6. Add the flour and chopped herbs, and then add the chicken stock and wine.  Bring to a boil, and stir until the braising liquid is smooth.
  7. Add the shanks, cover, and simmer over low heat for 1½ - 2 hours.  Skim off and discard any fat that accumulates on top of the boiling braising liquid.
  8. Taste, and season again with salt and pepper, if necessary, before serving.  Also, if the braising liquid is too "thin", uncover the pot and simmer for an additional 15 minutes (or more) until the desired consistency is achieved.
  9. Remove to a serving platter and garnish with a sprinkling of chopped Italian parsley, lemon zest, and fennel fronds.

Notes

  • Using butcher's twine, tie a loop around the meat to help keep it attached to the bone during cooking.  The bone is an important part of the final presentation!
  • Dried herbs may be substituted for the fresh herbs, but reduce the amount to 1 teaspoon.
  • Osso Bucco can be made 2 days ahead.  To serve, bring to room temperature, then reheat to a boil, covered, in a Dutch oven.
Posted: June 2014.