Last Updated on August 19, 2023
Ina Garten’s osso buco is a classic Italian dish made with veal shanks cooked in stock. This dish is sure to impress your guests with its tender, succulent texture and deep flavors. It’s a great main course for any dinner party or special occasion.
In this guide, we’re going to show you how to make the perfect osso buco with Ina Garten’s instructions.
We’ll go over the ingredients, step-by-step instructions, and tips to ensure that you get the most out of this delicious dish. So let’s get started!
Table of Contents
What is Ina Garten’s osso buco?
Ina Garten’s osso buco is a classic Italian dish made with veal shanks, chicken stock, vegetables, herbs, and spices.
The veal shanks are browned in a skillet before being simmered in the stock for several hours until the meat is incredibly tender. The result is a richly flavored, succulent dish that’s perfect for any special occasion.
What does it taste like?
Ina Garten’s osso buco has a deep complex flavor thanks to the combination of ingredients used. The meat is slowly simmered in a flavorful combination of herbs and vegetables, then served with its own flavorful sauce.
Osso buco is traditionally served over risotto or mashed potatoes, but it can also be enjoyed on its own.
How did I first get introduced to Ina Garten’s osso buco?
I first stumbled upon Ina Garten’s osso buco recipe when I was browsing through recipes online. As a fan of the Barefoot Contessa, I knew that if Ina recommends something it must be good, so I decided to give it a try.
When I finally made the dish, it exceeded all my expectations! The veal shanks were incredibly tender and the sauce was rich, flavorful, and savory. I served it over a bed of risotto with a side of sautéed vegetables for an unforgettable dinner.
Since that first time making Ina’s osso buco recipe, I’ve made it numerous times – always to rave reviews from my family and friends! It’s become a staple in my collection and I’m sure it will be one of yours too once you try it.
How to make Ina Garten’s osso buco?
Making Ina Garten’s osso buco is easy but does require some time and patience. Here are the ingredients & step-by-step instructions:
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- Lemon zest: This adds a zing of freshness to the recipe.
- Chicken stock: This is needed for cooking the veal shanks and adds flavor.
- Bay leaves: The aroma of bay leaves pairs nicely with the other ingredients and helps to season the dish.
- Rosemary: Adds an earthy, herbaceous flavor that pairs well with the meaty flavors in osso buco.
- Thyme: This is an aromatic herb that brings out the flavor of the veal shanks.
- Garlic cloves: Enhances the savory flavors in osso buco and adds a hint of sweetness.
- Flour: Used to dredge the shanks before browning them in oil.
- Onion, celery, carrot: Adds a depth of flavor to the dish.
- White wine: Used for deglazing the pan and adding acidity to balance out the flavors.
- Tomato: Adds a touch of sweetness and acidity.
- Vegetable oil: Used for browning the shanks before cooking them in stock.
- Cheesecloth & kitchen twine: Used to make a bouquet garni for the stock.
- Sea salt & pepper: To season the dish.
- Veal shanks: The main protein of the dish that is cooked in the stock with all the other ingredients.
- Fresh parsley: For garnish and added flavor.
Place the veal shanks on a plate and dredge both sides with the flour.
Heat the oil in a large skillet over medium-high heat and brown the shanks on both sides, about 3 minutes per side. Once the veal is browned, remove it to a plate and set aside.
Add the onion, celery, and carrots to the same skillet and cook until softened, about 5 minutes. Add the white wine and scrape up any browned bits on the bottom of the pan.
Add the tomato to the skillet and cook for 2 minutes more. Then transfer this mixture to the stock pot with the veal shanks, making sure to get all of the liquid from the skillet as well. Bring this mixture back to a boil reduce heat, and simmer for 1½ hours.
While the veal is cooking, make a bouquet garni with the cheesecloth and kitchen twine. Place the bay leaves, rosemary, thyme, and garlic cloves in the center of a 4-inch square piece of cheesecloth and tie it securely with kitchen twine. Add this to the stock pot and let it simmer with the rest of the ingredients.
Once the osso buco is done cooking, remove it from the heat and discard the bouquet garni. Season to taste with sea salt and freshly ground black pepper. Garnish with fresh parsley before serving.
-Be sure to use a high-quality chicken stock for the best flavor.
-Make sure you brown the veal shanks on both sides so that they get a nice golden color.
-To make the dish even more flavorful, add some dry white wine while deglazing the pan with the vegetables.
-You can buy pre-made bouquet garni if you don’t want to make your own.
-Make sure to season with sea salt and freshly ground black pepper at the end, as this will bring out all of the flavors in the dish.
Osso Buco Recipe Ina Garten
- Cutting Board
- 1 tbsp lemon zest
- 1 spring fresh thyme
- 1 dry bay leave
- 3 cups chicken stock
- 1 spring fresh rosemary
- 1 stalk celery diced
- 2 whole garlic cloves
- 1 cup all-purpose flour
- 1 small onion diced
- 1/2 cup vegetable oil
- 1 small carrot diced
- 1 cup dry white wine
- Kitchen twine for bouquet garni
- 3 whole veal shanks trimmed
- 1 tbsp tomato diced
- Sea salt to taste
- Freshly grated black pepper to taste
- 3 tbsp fresh flat-leaf Italian Parsley
- Carefully dredge both sides of the veal shanks in flour.
- Heat up some oil in a large skillet over medium-high heat and brown the shanks on each side for about 3 minutes. When they are golden, take them off the pan and set aside.
- Throw in some onions, celery, and carrots into the same skillet and allow to soften for around 5 minutes. Pour in some white wine and scrape up any crispy bits from the base of the pan.
- Add a tomato into the mixture, cooking for an additional 2 minutes before transferring everything (including all sauce/liquid) to a stock pot with the shanks already in it. Let this mixture boil before reducing the heat and simmering for 1½ hours.
- While it’s cooking, wrap up some bay leaves, rosemary, thyme, and garlic cloves in a 4 inch piece of cheesecloth and tie it together with kitchen twine to form a bouquet garni. Place this into the stock pot and let it cook along with the other ingredients.
- When the osso buco is ready, discard the bouquet garni and season with some sea salt and freshly ground black pepper to taste. Sprinkle on some parsley before serving to guests, providing a delicious meal that's sure to be enjoyed!
What to serve with Ina Garten’s osso buco?
Ina Garten’s osso buco is a hearty and savory dish that pairs nicely with a variety of accompaniments. Serve it over creamy mashed potatoes, risotto, polenta, or even pasta.
For a lighter option, enjoy it with steamed vegetables or a garden salad. A rustic loaf of bread goes great as well for sopping up all the delicious sauce.
How to store leftover Ina Garten’s osso buco?
Osso buco can be stored in an airtight container in the refrigerator for up to 3 days. If you have leftovers, they can also be frozen for up to 3 months.
To reheat, simply thaw overnight in the refrigerator and then heat on the stovetop or microwave until warmed through.
Can pregnant women eat this?
Yes, pregnant women can safely eat Ina Garten’s osso buco. However, they should avoid eating raw or undercooked veal shanks and should make sure the cooked meat is heated to an internal temperature of at least 145 degrees Fahrenheit before consuming it.
Pregnant women should also be mindful of their sodium intake and opt for a low-sodium chicken stock when making osso buco.
What type of veal should I use for Osso Buco?
You can use any variety of veal that is suitable for slow-cooking such as shank, shoulder, or leg.
Can I make this in the slow cooker?
Yes, you can easily adapt this recipe to a slow cooker by browning the veal shanks in a skillet and then transferring them to the slow cooker. Add all remaining ingredients, cover, and cook on low for 8-10 hours or high for 4-6 hours.
Can Osso Buco be made with beef instead of veal?
Yes, you can substitute beef for veal in this. The cooking time may need to be adjusted depending on the cut of beef you use.
Can I make this ahead of time?
Yes, you can definitely make osso buco ahead of time. Simply prepare the dish as directed and then keep it covered and refrigerated for up to 2 days before reheating and serving. Reheat in a preheated oven at 350 degrees Fahrenheit until the dish is warmed through.
Now you have the perfect guide for creating your own delicious and hearty Ina Garten’s osso buco.
This dish is sure to be a hit with your family and friends. Don’t forget the accompaniments, such as mashed potatoes or pasta, and the fresh parsley for garnish.
Thank you for reading! Kindly share this article with your friends and family if you found it useful.
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.