Ina Garten Osso Buco Recipe
Braised dishes are some of my favorites to prepare, and Ina Garten’s osso buco delivers on every level.The combination of slow-cooked veal shanks, tomatoes, and aromatic vegetables creates this unique and oh-so-good dish!I always make sure to dredge the shanks lightly in flour before browning them—it gives the sauce a velvety texture.Don’t skimp on the gremolata. That bright mix of lemon zest and parsley adds a sharp contrast to the richness of the meat.Using homemade or low-sodium stock is another step worth taking here. It keeps the sauce balanced without being too salty.
Servings: 4
Ingredients
- 3 Veal Shanks 1 lb. each
- 1/2 cup Pancetta diced
- 1 cup White Wine
- 1 cup Beef Broth
- 1 can Tomatoes 14 oz., diced with juice
- 1 sprig Rosemary
- 1 sprig Thyme
- 1 Bay Leaf
- 2 Cloves
- Salt and Pepper to taste
- 2 tbsp Olive Oil
Instructions
- Preheat your oven to 325°F.
- In a large oven-proof pot, cook the diced pancetta over medium heat until crispy.
- Remove the pancetta and leave about 2 tablespoons of fat in the pot.
- Season the veal shanks with salt and pepper.
- Brown them in the pancetta fat, turning occasionally, until they have a nice crust.
- Remove and set them aside.
- In the same pot, add olive oil if needed, and sauté the rosemary, thyme, bay leaf, and cloves.
- Stir for a minute to release their fragrant aroma.
- Pour in the white wine to deglaze the pot.
- Let it simmer for a few minutes until it reduces by half.
- Add the tomatoes with their juice and beef broth to the pot.
- Return the veal shanks to the pot, nestling them into the sauce.
- Cover and place in the oven.
- Braise for 1 ½ to 2 hours until the meat is tender.