7 Mouthwatering Osso Bucco Recipe to Wow Your Taste Buds

Introduction:Hey there, fellow food enthusiast! Have you ever craved a dish that’s hearty, comforting, and bursting with rich flavors? Well, look no further because today, I’m dishing out the ultimate guide to creating an unforgettable Osso Bucco right in your own kitchen. Trust me, once you’ve mastered this classic Italian recipe, your taste buds will be dancing the tarantella!

Now, let’s talk about what makes Osso Bucco so special. Originating from Milan, Italy, this dish is a true culinary masterpiece that translates to “bone with a hole” in Italian. But don’t let the name fool you; there’s nothing full of holes about the taste of this dish! It’s all about succulent, fall-off-the-bone tender veal shanks braised to perfection in a savory sauce that’s packed with aromatic herbs, vegetables, and a hint of wine.

But wait, there’s more! Not only is Osso Bucco a feast for the taste buds, but it’s also a feast for the eyes. Picture this: a steaming plate of tender meat, surrounded by a luscious pool of glistening sauce, garnished with vibrant gremolata, and served alongside creamy risotto or a mound of velvety mashed potatoes. Are you drooling yet? Because I sure am!

Now, you might be thinking, “But isn’t Osso Bucco difficult to make?” Fear not, my friend, because I’m here to guide you through each step with ease. From selecting the perfect cuts of veal to simmering the ingredients to mouthwatering perfection, consider me your culinary companion on this delicious journey.

So, grab your apron, sharpen those knives, and get ready to impress your friends and family with a culinary masterpiece that’s sure to become a staple at your dinner table. Get ready to experience the tantalizing flavors of Osso Bucco like never before. Let’s dive in and discover the secrets to crafting the perfect Osso Bucco recipe!

Classic Osso Bucco Recipe

Ingredients:

• 4 veal shanks
• 2 carrots, diced
• 2 stalks celery, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 2 cups beef broth
• 1 cup dry white wine
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour (optional, for thickening)

Directions:
Heat olive oil in a large skillet over medium-high heat. Season veal shanks with salt and pepper, then dredge in flour (if using). Brown veal shanks on all sides in the skillet, then remove and set aside. In the same skillet, add carrots, celery, onion, and garlic. Sauté until vegetables are softened. Deglaze the skillet with white wine, scraping up any browned bits from the bottom. Stir in diced tomatoes and beef broth, then return veal shanks to the skillet. Cover and simmer over low heat until veal is tender and falling off the bone. Serve hot, spooning the vegetables and sauce over the veal shanks.

Slow Cooker Osso Bucco

Ingredients:

• 4 veal shanks
• 2 carrots, sliced
• 2 stalks celery, sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 2 cups beef broth
• 1 cup dry red wine
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Directions:
Heat olive oil in a skillet over medium-high heat. Brown veal shanks on all sides. Transfer browned veal shanks to a slow cooker. In the same skillet, sauté carrots, celery, onion, and garlic until softened. Deglaze the skillet with red wine, then add crushed tomatoes and beef broth. Pour the vegetable mixture over the veal shanks in the slow cooker. Cover and cook on low for 6-8 hours, or until veal is tender. Serve hot, garnished with fresh parsley.

Instant Pot Osso Bucco

Ingredients:

• 4 veal shanks
• 2 carrots, diced
• 2 stalks celery, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 2 cups beef broth
• 1 cup dry white wine
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh thyme for garnish

Directions:
Set Instant Pot to sauté mode. Heat olive oil and brown veal shanks on all sides. Remove browned veal shanks and set aside. Add carrots, celery, onion, and garlic to the Instant Pot. Sauté until softened. Deglaze the Instant Pot with white wine, scraping up any browned bits from the bottom. Stir in diced tomatoes and beef broth, then return veal shanks to the Instant Pot. Close the lid and set Instant Pot to high pressure. Once done, allow pressure to release naturally, then serve hot, garnished with fresh thyme.

Osso Bucco Milanese Style

Ingredients:

• 4 veal shanks
• 1/4 cup all-purpose flour
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 2 cups beef broth
• 1 cup dry white wine
• 1/4 teaspoon saffron threads
• Fresh parsley for garnish

Directions:
Dredge veal shanks in flour, shaking off any excess. Heat olive oil in a skillet over medium-high heat. Brown veal shanks on all sides. Remove browned veal shanks and set aside. In the same skillet, sauté carrots, celery, onion, and garlic until softened. Deglaze the skillet with white wine, then stir in diced tomatoes and beef broth. Add saffron threads and return veal shanks to the skillet. Cover and simmer until veal is tender. Serve hot, garnished with fresh parsley.

Osso Bucco with Citrus Gremolata

Ingredients:

• 4 veal shanks
• 2 carrots, sliced
• 2 stalks celery, sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 2 cups beef broth
• 1 cup dry white wine
• Zest of 1 lemon
• Zest of 1 orange
• Fresh parsley, chopped, for garnish

Directions:
Heat olive oil in a skillet over medium-high heat. Brown veal shanks on all sides. Transfer browned veal shanks to a Dutch oven or large pot. In the same skillet, sauté carrots, celery, onion, and garlic until softened. Deglaze the skillet with white wine, then add diced tomatoes and beef broth. Pour the vegetable mixture over the veal shanks in the pot. Cover and simmer until veal is tender. In a small bowl, combine lemon zest, orange zest, and chopped parsley to make gremolata. Serve hot, garnished with citrus gremolata.

Osso Bucco with Porcini Mushrooms

Ingredients:

• 4 veal shanks
• 1/4 cup all-purpose flour
• 2 carrots, diced
• 2 stalks celery, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 oz dried porcini mushrooms, soaked in hot water
• 1 can (14 oz) diced tomatoes
• 2 cups beef broth
• 1 cup dry red wine
• Fresh thyme for garnish

Directions:
Dredge veal shanks in flour, shaking off any excess. Heat olive oil in a skillet over medium-high heat. Brown veal shanks on all sides. Remove browned veal shanks and set aside. In the same skillet, sauté carrots, celery, onion, and garlic until softened. Add soaked porcini mushrooms and cook for 2-3 minutes. Deglaze the skillet with red wine, then stir in diced tomatoes, beef broth, and reserved mushroom soaking liquid. Return veal shanks to the skillet. Cover and simmer until veal is tender. Serve hot, garnished with fresh thyme.

Osso Bucco with Roasted Garlic Mashed Potatoes

Ingredients:

• 4 veal shanks
• 1/4 cup all-purpose flour
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 2 cups beef broth
• 1 cup dry red wine
• 4 large potatoes, peeled and quartered
• 1/2 cup butter
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fried shallots for garnish

Directions:
Dredge veal shanks in flour, shaking off any excess. Heat olive oil

in a skillet over medium-high heat. Brown veal shanks on all sides. Remove browned veal shanks and set aside. In the same skillet, sauté carrots, celery, onion, and garlic until softened. Deglaze the skillet with red wine, then stir in diced tomatoes and beef broth. Return veal shanks to the skillet. Cover and simmer until veal is tender. Meanwhile, boil potatoes until fork-tender. Drain and return to the pot. Add butter and heavy cream to the pot with potatoes. Mash until smooth and creamy. Season with salt and pepper to taste. Serve hot, spooning veal and sauce over roasted garlic mashed potatoes. Garnish with fried shallots.

Classic Osso Bucco Recipe: A Delicious Italian Delight

Osso Bucco, a traditional Italian dish, is a hearty and flavorful meal that is sure to impress your guests or delight your family. This dish features tender, braised veal shanks cooked with vegetables, wine, and broth, resulting in a melt-in-your-mouth experience. Below, you’ll find detailed instructions for preparing Classic Osso Bucco, as well as some variations to tantalize your taste buds.

Instructions:

Prepare the Veal Shanks: Season the veal shanks generously with salt and pepper. Dredge them in flour, shaking off any excess.

Brown the Veal Shanks: Heat olive oil in a large skillet over medium-high heat. Brown the veal shanks on all sides until golden brown, about 5 minutes per side. Transfer the shanks to a slow cooker or Instant Pot.

Saute the Vegetables: In the same skillet, add chopped onion, carrots, celery, and garlic. Saute until vegetables are softened, about 5 minutes.

Deglaze the Pan: Pour the white wine into the skillet, scraping up any browned bits from the bottom of the pan. Allow the wine to simmer for a few minutes to reduce slightly.

Combine Ingredients: Transfer the sauteed vegetables and wine to the slow cooker or Instant Pot with the browned veal shanks. Add broth, diced tomatoes, bay leaves, dried thyme, dried rosemary, and lemon zest (if using).

Cooking Methods:

Slow Cooker Method: Cook on low for 6-8 hours or on high for 3-4 hours, until the veal is fork-tender.

Instant Pot Method: Seal the Instant Pot and cook on high pressure for 35 minutes. Allow natural pressure release for 10 minutes before quick releasing any remaining pressure.

Prepare Gremolata (Optional): While the Osso Bucco is cooking, prepare the citrus gremolata by combining finely chopped parsley, lemon zest, and minced garlic.

Serve: Once the veal shanks are cooked, remove them from the cooking liquid and place them on a serving platter. Spoon the sauce and vegetables over the veal. Garnish with gremolata and fresh parsley.

Enjoy: Serve your Classic Osso Bucco with crusty bread, creamy polenta, or roasted garlic mashed potatoes for a complete and satisfying meal.

Variations:

Osso Bucco Milanese Style: Top each serving of Osso Bucco with a sprinkle of gremolata made from parsley, lemon zest, and garlic.

Osso Bucco with Porcini Mushrooms: Add rehydrated porcini mushrooms to the cooking liquid for an earthy flavor boost.

Osso Bucco with Roasted Garlic Mashed Potatoes: Serve Osso Bucco over creamy mashed potatoes made with roasted garlic for a comforting and indulgent twist.

Whichever variation you choose, Classic Osso Bucco is sure to become a favorite in your home. Buon Appetito! ️

Slow Cooker Osso Bucco

Introduction

Osso Bucco, a classic Italian dish, is traditionally made with veal shanks braised with vegetables, white wine, and broth. This hearty dish is typically slow-cooked to tender perfection, allowing the flavors to meld together beautifully. In this recipe, we’ll show you how to make Slow Cooker Osso Bucco, a comforting and flavorful meal that’s perfect for a cozy night in.

Instructions

Season the veal shanks generously with salt and pepper, then dredge them in flour, shaking off any excess.

Heat the olive oil in a large skillet over medium-high heat. Brown the veal shanks on all sides, about 3-4 minutes per side. Transfer the shanks to the slow cooker.

In the same skillet, add the diced onion, carrots, celery, and garlic. Cook until softened, about 5 minutes.

Deglaze the skillet with white wine, scraping up any browned bits from the bottom. Allow the wine to reduce slightly, then transfer the mixture to the slow cooker.

Add the diced tomatoes, broth, thyme, rosemary, and bay leaves to the slow cooker. Cover and cook on low for 6-8 hours, or until the meat is tender and falling off the bone.

Once cooked, remove the veal shanks from the slow cooker and place them on a serving platter. Spoon the vegetables and sauce over the top, and serve hot.

Serving Suggestions

Serve Slow Cooker Osso Bucco with creamy polenta or mashed potatoes for a comforting meal.

Garnish with freshly chopped parsley for a burst of freshness.

Instant Pot Osso Bucco

Introduction

For those who prefer a quicker cooking method without sacrificing flavor, Instant Pot Osso Bucco is the perfect solution. With the help of a pressure cooker, you can enjoy tender and succulent veal shanks in a fraction of the time. Let’s dive into the recipe!

Instructions

Season the veal shanks generously with salt and pepper, then dredge them in flour, shaking off any excess.

Set the Instant Pot to “Saute” mode and heat the olive oil. Brown the veal shanks on all sides, about 3-4 minutes per side. Transfer the shanks to a plate.

In the same pot, add the diced onion, carrots, celery, and garlic. Cook until softened, about 5 minutes.

Deglaze the pot with white wine, scraping up any browned bits from the bottom. Allow the wine to reduce slightly, then add the diced tomatoes, broth, thyme, rosemary, and bay leaves.

Return the veal shanks to the Instant Pot, making sure they are submerged in the liquid. Close the lid and set the vent to “Sealing.” Cook on high pressure for 45 minutes.

Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure manually.

Remove the veal shanks from the Instant Pot and place them on a serving platter. Spoon the vegetables and sauce over the top, and serve hot.

Serving Suggestions

Instant Pot Osso Bucco pairs well with risotto or crusty bread for soaking up the delicious sauce.

Sprinkle freshly grated Parmesan cheese over the top for an extra layer of flavor.

Osso Bucco Milanese Style

Introduction

Osso Bucco Milanese Style is a variation of the classic dish that originated in Milan, Italy. It features tender veal shanks simmered in a rich broth and served with a vibrant gremolata, a mixture of lemon zest, garlic, and parsley. This recipe adds a burst of freshness and brightness to the hearty flavors of Osso Bucco. Let’s get cooking!

Instructions

Season the veal shanks generously with salt and pepper, then dredge them in flour, shaking off any excess.

Heat the olive oil in a large skillet over medium-high heat. Brown the veal shanks on all sides, about 3-4 minutes per side. Transfer the shanks to a plate.

In the same skillet, add the diced onion, carrots, celery, and garlic. Cook until softened, about 5 minutes.

Deglaze the skillet with white wine, scraping up any browned bits from the bottom. Allow the wine to reduce slightly, then transfer the mixture to a slow cooker.

Add the diced tomatoes, broth, thyme, rosemary, and bay leaves to the slow cooker. Cover and cook on low for 6-8 hours, or until the meat is tender and falling off the bone.

In a small bowl, combine the lemon zest, minced garlic, and chopped parsley to make the gremolata.

Once cooked, remove the veal shanks from the slow cooker and place them on a serving platter. Spoon the vegetables and sauce over the top, then sprinkle the gremolata on top.

Serve Osso Bucco Milanese Style hot, with a side of saffron risotto or creamy polenta.

Serving Suggestions

The bright and tangy gremolata adds a pop of flavor to the rich Osso Bucco. Don’t skip this step!

Pair Osso Bucco Milanese Style with a bold red wine, such as Barolo or Chianti, for a truly authentic Italian dining experience.

Osso Bucco with Citrus Gremolata

Introduction

For a refreshing twist on the classic Osso Bucco, try this recipe with a zesty citrus gremolata. The combination of lemon, orange, and parsley adds a burst of brightness to the rich flavors of the braised veal shanks. Let’s dive into the recipe and bring some sunshine to your dinner table!

Instructions

Season the veal shanks generously with salt and pepper, then dredge them in flour, shaking off any excess.

Heat the olive oil in a large skillet over medium-high heat. Brown the veal shanks on all sides, about 3-4 minutes per side. Transfer the shanks to a plate.

In the same skillet, add the diced onion, carrots, celery, and garlic. Cook until softened, about 5 minutes.

Deglaze the skillet with white wine, scraping up any browned bits from the bottom. Allow the wine to reduce slightly, then transfer the mixture to a slow cooker.

Add the diced tomatoes, broth, thyme, rosemary, and bay leaves to the slow cooker. Cover and cook on low for 6-8 hours, or until the meat is tender and falling off the bone.

In a small bowl, combine the lemon zest, orange zest, minced garlic, and chopped parsley to make the citrus gremolata.

Once cooked, remove the veal shanks from the slow cooker and place them on a serving platter. Spoon the vegetables and sauce over the top, then sprinkle the citrus gremolata on top.

Serve Osso Bucco with Citrus Gremolata hot, with a side of roasted asparagus or garlic mashed potatoes.

Serving Suggestions

The bright and tangy citrus gremolata adds a refreshing contrast to the rich flavors of the Osso Bucco.

This dish pairs well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc, to complement the citrus notes.

Osso Bucco with Porcini Mushrooms

Introduction

Elevate your Osso Bucco game with the earthy flavors of porcini mushrooms. This recipe combines tender veal shanks with aromatic mushrooms for a hearty and satisfying dish that’s perfect for any occasion. Let’s get cooking and savor the rich flavors of Osso Bucco with Porcini Mushrooms!

Instructions

Season the veal shanks generously with salt and pepper, then dredge them in flour, shaking off any excess.

Heat the olive oil in a large skillet over medium-high heat. Brown the veal shanks on all sides, about 3-4 minutes per side. Transfer the shanks to a plate.

In the same skillet, add the diced onion, carrots, celery, and garlic. Cook until softened, about 5 minutes.

Deglaze the skillet with white wine, scraping up any browned bits from the bottom. Allow the wine to reduce slightly, then transfer the mixture to a slow cooker.

Add the diced tomatoes, broth, thyme, rosemary, bay leaves, and chopped porcini mushrooms to the slow cooker. Cover and cook on low for 6-8 hours, or until the meat is tender and falling off the bone.

Once cooked, remove the veal shanks from the slow cooker and place them on a serving platter. Spoon the vegetables and sauce over the top, and serve hot.

Serving Suggestions

Serve Osso Bucco with Porcini Mushrooms with creamy polenta or mashed potatoes to soak up the delicious sauce.

Garnish with freshly chopped parsley for a pop of color and flavor.

Delicious Osso Bucco with Roasted Garlic Mashed Potatoes Recipe

Are you ready to embark on a culinary adventure that will tantalize your taste buds and leave you craving for more? Look no further! Today, we’re diving into the world of Osso Bucco with Roasted Garlic Mashed Potatoes. This hearty and comforting dish is sure to impress even the most discerning of palates. So, roll up your sleeves, sharpen your knives, and let’s get cooking!

Instructions:

Osso Bucco:

Preheat the oven: Preheat your oven to 350°F (175°C).

Prepare the veal shanks: Season the veal shanks generously with salt and pepper, then dredge them in flour, shaking off any excess.

Brown the veal: In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Add the veal shanks and brown them on all sides, about 5 minutes per side. Remove the shanks from the pot and set aside.

Sauté the vegetables: In the same pot, add the chopped onion, carrots, celery, and minced garlic. Cook until the vegetables are softened, about 5 minutes.

Deglaze the pot: Pour in the white wine and scrape up any browned bits from the bottom of the pot with a wooden spoon.

Simmer: Return the veal shanks to the pot and add the beef or veal broth, diced tomatoes, tomato paste, thyme sprigs, and bay leaves. Bring the liquid to a simmer.

Braise: Cover the pot with a lid and transfer it to the preheated oven. Braise the osso bucco for 2 to 2 1/2 hours, or until the meat is tender and falling off the bone.

Serve: Once the osso bucco is ready, remove it from the oven and let it rest for a few minutes. Serve hot, garnished with gremolata if desired.

Roasted Garlic Mashed Potatoes:

Roast the garlic: While the osso bucco is cooking, prepare the roasted garlic for the mashed potatoes. Place the peeled garlic cloves on a sheet of aluminum foil, drizzle with olive oil, and wrap tightly. Roast in the oven for 20-25 minutes, or until soft and golden brown.

Cook the potatoes: In a large pot, bring salted water to a boil. Add the potato chunks and cook until tender, about 15-20 minutes.

Mash the potatoes: Drain the cooked potatoes and return them to the pot. Add the roasted garlic cloves, milk, butter, salt, and pepper. Mash everything together until smooth and creamy.

Adjust seasoning: Taste the mashed potatoes and adjust the seasoning if needed, adding more salt and pepper if desired.

Serve: Transfer the mashed potatoes to a serving dish and sprinkle with chopped fresh parsley for a pop of color and flavor.

Enjoy Your Culinary Masterpiece!

Congratulations! You’ve just mastered the art of Osso Bucco with Roasted Garlic Mashed Potatoes. Now, gather your friends and family, and prepare to impress them with this delectable dish. Whether it’s a cozy night in or a festive gathering, this meal is guaranteed to be a hit. So, grab your fork and dig in! Bon appétit! ️

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