Gather around, friends! There’s something deeply comforting about a hearty meal simmering on the stove — the kind that fills your home with rich aromas, making everyone feel all warm and fuzzy inside. This feeling takes me back to my grandmother’s kitchen, where she would spend hours creating magic with simple, humble ingredients. One of her show-stopping specialties was Osso Buco, and oh, how I loved those tender pieces of veal, the marrow melting into the sauce, and the way it paired beautifully with creamy risotto. That’s why I can’t wait to share my take on this Ina Garten Osso Buco recipe with you! It’s perfect for special occasions or just a cozy night in, and every bite tells a story of love and warmth.

Why You’ll Love This Recipe

• Simple ingredients that create a complex, comforting flavor.
• An impressive dish that’s perfect for entertaining.
• Rich with tradition and perfect for chilly evenings.
• Can be made ahead of time for easy weeknight dinners.

Ingredients

Let’s gather our ingredients! You might already have some of these in your pantry, and if not, they’re all easily found at your local grocery store.

• 4 pieces of veal shanks (about 1 ½ to 2 inches thick)
• Salt and freshly ground black pepper
• ½ cup all-purpose flour (for dusting)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves of garlic, minced (fresh garlic adds more punch than powdered!)
• 1 cup dry white wine (choose one you’d enjoy drinking)
• 1 cup beef stock
• 1 can (14.5 ounces) diced tomatoes, with juice
• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
• 1 bay leaf
• Zest of 1 lemon (for garnish)
• Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

Ready to dive into this delightful recipe? Let’s get started! This might feel like a bit of a process, but trust me, it’s so worth it. Take your time and enjoy the wonderful scents filling your kitchen.

1. Prepping the Veal: Season the veal shanks generously with salt and pepper on both sides. Dust each piece lightly with flour, shaking off any excess. This helps to achieve a beautiful crust.
2. Brown the Meat: In a large Dutch oven, heat the olive oil and butter over medium heat. Once melted and hot, add the veal shanks. Brown them for about 4-5 minutes on each side until golden brown. Remove the shanks and set them aside on a plate. Don’t rush this step—those browned bits are pure flavor magic!
3. Sauté the Vegetables: In the same pot, add the onions, carrots, and celery. Sauté for about 5-7 minutes until softened. Toss in the minced garlic and cook for another minute, letting that irresistible aroma fill the air.
4. Deglaze the Pot: Pour in the white wine, scraping the bottom of the pot to lift up all those flavorful bits. Let it simmer for 3-4 minutes, allowing the wine to reduce slightly.
5. Add the Remaining Ingredients: Stir in the beef stock, diced tomatoes with their juice, thyme, and bay leaf. Bring it all to a gentle boil.
6. Return the Veal: Nestle the browned shanks back into the pot, ensuring they’re submerged in the lovely sauce. Cover the pot with a lid.
7. Slow Cook: Reduce the heat to low, allowing the Osso Buco to simmer gently for about 2 hours. If you’re like me and love to smell good food while it cooks, this is your moment! Check occasionally to make sure it’s not boiling too hard—gentle simmering is key to that tender meat.
8. Finish Up: After 2 hours, your kitchen will smell divine! Check the meat to ensure it’s tender and falling apart. Before serving, remove the bay leaf and adjust seasoning if needed.

And voilà! You have created a dish that will impress anyone who sits around your table.

Pro Tips & Variations

Let’s make this recipe your own! Here are some fun twists and helpful tips to keep in mind:

• Add some kick: If you love a bit of heat, toss in a pinch of red pepper flakes when sautéing the vegetables.
• Vegetarian Version: Swap the veal for hearty mushrooms (like portobello or shiitake) and use vegetable stock for a delectable veggie twist.
• Herb Play: Fresh rosemary or a splash of balsamic vinegar at the end can elevate the flavor profile beautifully!
• Marrow Scoop: Don’t forget to scoop out that delicious marrow from the shank bones – it’s a real treat when you serve this dish!

Serving Suggestions

Now that your Osso Buco is ready, it’s time to think about how to serve it! My favorite way to enjoy this dish is over a bed of creamy risotto, allowing the sauce to enhance the creamy texture. You could also serve it with a side of crusty, fresh bread for soaking up the sauce—yum! Pair it with a simple arugula salad dressed with lemon vinaigrette for a refreshing contrast to the richness of the meat. And of course, a glass of that same white wine used in cooking would really complete the experience!

Storage Tips

Cooked Osso Buco can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stove over low heat, adding a splash of beef stock or water to keep it moist. If you want to make this dish ahead of time, it actually tastes even better the next day after the flavors have had time to meld! You can also freeze leftovers for up to 3 months. Just defrost in the fridge overnight before gently reheating.

FAQs

Can I use another type of meat for Osso Buco?

Absolutely! While traditional Osso Buco uses veal, you can easily substitute with pork shanks or even lamb. Just keep in mind that cooking times may vary slightly depending on the meat you choose. You want that fall-off-the-bone tenderness!

What does “Osso Buco” mean?

“Osso Buco” translates to “bone with a hole” in Italian, referring to the marrow-filled center of the veal shank bone. That rich marrow adds a lovely flavor to the dish!

Can I prepare Osso Buco in a slow cooker?

Yes, you can make this dish in a slow cooker! After browning the meat and sautéing your veggies, transfer everything to your slow cooker and cook on low for 6-8 hours. It’ll be just as delicious—with the added benefit of hands-free cooking!

Can I use fresh herbs instead of dried?

Definitely! Fresh herbs generally bring brighter flavors, so feel free to swap dried thyme for about three times the amount of fresh thyme. Just remember to add them toward the end of cooking for the best flavor.

What should I serve with this dish?

Aside from creamy risotto, you might also consider polenta, mashed potatoes, or even a hearty, crusty baguette to soak up those incredible juices. Throw in a salad with a zesty dressing, and you’ve got a well-rounded meal!

Conclusion

There you have it, my friends! Ina Garten’s Osso Buco recipe that brings joy to the table and warmth to the heart. I hope you find as much happiness in preparing and sharing this dish as I have. Please, let me know how yours turns out, or share your own twists on this classic. I love hearing from you! Happy cooking, and may your kitchens always be filled with love and laughter.

Irresistible Ina Garten Osso Buco Recipe for Flavorful Bliss

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• Author: mery
• Total Time: 2 hours 30 minutes
• Yield: 4 servings 1x

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Discover Ina Gartens osso buco recipe a mouthwatering tech for a flavorful dish thats perfect for any occasion Savor every delicious bite 154 chars

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Ingredients

Scale 1x2x3x

4 pieces of veal shanks (about 1 ½ to 2 inches thick)

Salt and freshly ground black pepper

½ cup all-purpose flour (for dusting)

2 tablespoons olive oil

2 tablespoons unsalted butter

1 large onion, chopped

2 carrots, diced

2 celery stalks, diced

4 cloves of garlic, minced

1 cup dry white wine

1 cup beef stock

1 can (14.5 ounces) diced tomatoes, with juice

2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)

1 bay leaf

Zest of 1 lemon (for garnish)

Fresh parsley, chopped (for garnish)

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Instructions

Season the veal shanks generously with salt and pepper on both sides. Dust lightly with flour.

Heat the olive oil and butter in a large Dutch oven over medium heat. Brown the veal shanks for about 4-5 minutes on each side and set aside.

In the same pot, add onions, carrots, and celery. Sauté for about 5-7 minutes until softened, then add minced garlic and cook for another minute.

Pour in the white wine, scraping up browned bits from the bottom. Simmer for 3-4 minutes.

Stir in beef stock, diced tomatoes, thyme, and bay leaf. Bring to a gentle boil.

Nestle the shanks back into the pot, cover with a lid.

Reduce heat to low and simmer gently for about 2 hours.

Check meat for tenderness and adjust seasoning if needed before serving.

• Prep Time: 30 minutes
• Cook Time: 2 hours
• Category: Main Course
• Cuisine: Italian

Nutrition

• Calories: 450
• Sugar: 3g
• Fat: 25g
• Saturated Fat: 25g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 30g