Osso Buco Recipe Ina Garten
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.
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Servings: 10 people
Calories: 1001kcal
Equipment
- plate
- knife
Ingredients
- Kitchen twine
- Cheesecloth
- 5 cups chicken stock
- 6 trimmed whole veal shanks
- 2 sprigs of fresh thyme
- 2 cup dry white wine
- 4 whole garlic cloves
- 1 cup olive oil or vegetable oil
- 2 dried bay leaves
- 2 shredded carrots
- 2 rosemary spring fresh
- 2 cups all-purpose flour
- 2 finely diced onion
- 6 tbsp fresh flat-leaf Italian Parsley
- 2 tbsp diced tomatoes
- 6 tsp grated lemon zest
- 2 diced stalk celery
- Sea salt to taste
- Black pepper to taste Freshly grated
Instructions
- 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!
Notes
-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.