Osso Buco is a great meal for fall or winter. It's very hearty and although it doesn't look special - I promise you that your family will love it!
Some advice - when you are picking out the meat at the butcher's window, make sure that you are getting veal instead of beef. Veal is a lot more tender and once braised and cooked you won't even need a knife, it will break apart and fall off the bone with your fork with no effort at all.
This is another meal where you can set it and forget it! While you wait, you can make your favorite sides to go with this osso buco (braised veal shanks). You can pair the veal shanks with virtually anything like broccoli, eggplant, potatoes or a side of gnocchi. However, I have also made spaghetti squash as a side and poured the delicious juices over the squash. Yum!
Tips and Tricks to Making these Braised Veal Shanks
What are Veal Shanks?
Veal shanks are part of beef meat that comes from the hind leg. It is usually a cut of meat that is cut below the knee and is cross cut so that it reveals a section of the shin bone and bone marrow.
If you want a tender meat try your best to find veal shanks rather than beef shanks. The veal will be much more tender. However, in researching and testing the use of beef shanks, beef can be used as a substitute. Just ensure that your beef shanks are cut thinner (1" thick), as opposed to veal, which is typically thicker (3" thick). If you are using beef, you will also need to adjust the cooking time to not more than 1 hour.
Braising vs. Roasting
Roasting generally uses dry heat to cook an item in the oven. Usually, browning the surface of a food that has been placed in a roasting pan. Roasted foods include: whole chicken, pieces of meat, vegetables and a large cuts of meet "roast".
Braising on the other hand generally uses a combination of both dry heat and moist heat from a liquid. Usually, browning the surface of foods that have been placed in a roasting pan or a dish. Braised foods include: pieces of meat which are older and tougher, like veal or beef shanks, pork shoulder, pork butt, etc.
I used a roasting pan like this one here. But any roasting pan, Stoneware or Pyrex dish will work.
How do you know when it is ready?
For Osso Buco, the meat will be done within 30 minutes. However, veal shanks are a cut of meat that is very fibrous. You will want to continue to cook the meat until the tough collagen fibers are dissolved. That is why braising veal shanks is the preferred method for cooking this cut of meat. Therefore, you will want to continue to cook the meat until it is so tender, it breaks apart using a fork.
You will want to cook the veal shanks for about 2 hours. Once they are fork tender, take them out of the oven and let rest for 10 minutes before serving.
The veal shanks will store fairly well as leftovers. Store leftovers for these amazing veal shanks refrigerated in an airtight container for a maximum of 4 days. You can also freeze for later. When you want to eat the veal shanks, thaw them out in the fridge for 24 hours and then warm it up.
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Make this recipe for Osso Bucco now or PIN it for later
- 4 - 6 pieces of veal shanks (bone-in)
- 3 to 4 large carrots
- 2 to 3 celery stalks
- 1 to 2 medium white onions
- ½ cups flour
- 3 tbsp olive oil
- ½ tsp pepper
- 3 sprigs of thyme
- 1 cups beef broth
- 1 cups red wine
- 1 cups tomato puree
- Dredge veal shanks in a flour/salt/pepper mixture.
- Heat up olive oil in a large frypan and sear veal shanks on both sides. Your are not cooking them, just searing them. Once seared on both sides, transfer them in a large roasting pan. Place the sprigs of thyme over the veal shanks.
- With the juices in the frypan, sauté the carrots, celery, and onion. Use your own judgement to determine if more olive oil is needed for frying. Add in the wine and deglaze the pan while stirring the vegetables in the pan. Add the tomato puree bringing it to a boil, let simmer for about 5 minutes. Finally add in the beef broth. You don't need to cook this further.
- Pour the vegetable mixture and juices over the veal shanks. Use all the juices as they are needed so that the veal braises properly. Bake covered (with a lid or foil) for 30 minutes and then reduce heat to 325°F degrees and let cook for 1 hour and 30 minutes or until the meat comes apart easily with a fork.
You can pair this with your favorite vegetable and rice or cauliflower rice if you are on WHOLE30.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 638Total Fat 23gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 14gCholesterol 241mgSodium 476mgCarbohydrates 29gFiber 4gSugar 8gProtein 66g
Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.