How to Make Osso Buco - a Milano Italy Classic

Originating in Milano Italy, this Osso Buco is an elegant dish that will just tear apart as it is so tender. The slow braising technique adds to the intense flavor – it’s amazing. Also, don’t forget to eat the bone marrow, as it is also so tasty and sort of buttery

Extra Virgin Olive Oil:

Wine making:

00:00 Intro to Osso Buco
00:42 Prepping the veal
02:26 Onto the pan
04:15 Out of the pan, making the braise
07:42 Readding the veal, braising for 2 hours
10:22 Plating
12:32 Taste test
14:20 Outro

OSSO BUCO
PREP: 15 MINUTES
COOK TIME: 2 HOURS
SERVES: 2
Originating in Milano Italy, this Osso Buco is an elegant dish, that will just tear apart as it is so tender. The slow braising technique adds to the intense flavor – it’s amazing. Also, don’t forget to eat the bone marrow, as it is also so tasty and sort of buttery.

PS to make this gluten free, just use corn starch instead of all-purpose flour

Ingredients:
• 2 Osso Buco (veal shanks)
• All purpose white flour (alternative: corn starch)
• ½ stick of butter (4 TBSP)
• 5 TBSP Extra Virgin Olive Oil
• 1 small onion, sliced thin (about 1 cup)
• 1 carrot, sliced and diced (about ½ cup)
• 1 celery rib, sliced and diced (about ¾ cup)
• 2 cloves garlic, sliced and diced
• 1 TBSP Tomato Paste
• 1 cup of dry red wine (236 ml)
• 1 cup of beef broth (236 ml) (possibly a bit more if needed for top-up)
• 1 sprig of rosemary
• 1 sprig of thyme
• 1 bay leaf
• Salt to taste

Process:
• With a pair of scissors, cut the outside membrane in 2 to 3 spots (this will avoid “cupping” while cooking and allow the Osso Buco to cook flat). Add salt to taste
• Coat both sides of the Osso Buco with flour, set aside
• In a large frying pan or Dutch Oven, add the olive oil and the butter, heat on medium or medium, high until butter is melted and then mix in with the olive oil.
• Add the Osso Buco, and cook for 1 – 2 minutes per side, till golden brown. Remove, set aside
• In the same pan, add your onion, celery, and carrot. Sauté for 4 – 5 minutes stirring along the way
• Add the garlic, mix in and cook for 30 seconds.
• Add tomato paste, mix in and cook for 1 minute
• Add the red wine, deglaze and mix in, cook 1 minute
• Add the broth, mix in and bring to a boil.
• Add the Osso Buco back into the pan, then add the rosemary, thyme and bay leaf
• Cook for 2 hours on low/simmer, with the lid on, turning the Osso Buco every 30 minutes (also check the liquid/gravy level to ensure it does not dry out – if it starts to, you can add a bit more broth)
• After 2 hours, remove Osso Buco, smother in the gravy left in the pan and enjoy
Note: A great side dish is a plate of pasta, or polenta, or mashed potatoes

My Kitchen Gear
Here are a few things I mentioned in the video. Please shop and support your local shops! If you cannot find them there, here are some links to help out.

"My Bread Book" by Jim Lahey

Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts

Thank you!

[nickgironda]

My Italian grandmother used to make oxtails like that. Lots of onions! Very nice, Evo you’re making me hungry 😋

[mlaff]

Love the marrow on toast with a bit of gremolada. Another great recipe please keep them coming

[gwendearling]

Thank you for adding corn starch for the gluten free substitution for flour. Always appreciate your consideration for those of us who are gluten free.

[guyjadot]

Super "Merci beaucoup Chef pour votre talent", encore des saveurs merveilleuses.

[armandsaiia]

Wow I'm salivating. I made it with beef shank. My guests still talk about it.❤

[MadDogInVegas]

That looks so good! On a side note, those are the smallest tongs I've ever seen. 😃

[MrLcowles]

Nice, I generally make it the same way but I use beef as veal is not usually available where I live. I also like to use Riunite wine as it has a mild sweetness that I like. It is super yummy.

[GMz]

We make a lamb/mutton version with same cut of meat. Very good and make sure to eat the marrow.

[watermanone]

Great recipe, I know it is not traditional to add mushrooms to it, but I have seen it done, have you? Thanks for the recipe

[TonySmith-jt]

Looks great I'm going to be making this for sure but I bet you can do something like this with chicken too

[wreckum]

Potatoes for the gravy I can taste it already.

[DeborahMasterson]

Always so delicious and full of flavor!🍃🌸🍃 What might you serve this with?

[dasarkas]

😋 Where can I purchase the olive oil container? 🙏🏼

[AM-umyh]

Next time use 2 inch thick shanks so you can tie them up, use white wine instead of red, and use chicken stock instead of beef stock. Red wine is too overwhelming for veal.