This tender Italian braised veal shank recipe (Osso Buco or Ossobuco) is cooked with vegetables, white wine, and broth, pureed, and garnished with fresh basil.
Osso buco are cross cut veal (beef) shanks (the calf or shin) that has the bone with the marrow.
You can get the Osso bucu cut at most grocery stores but we got ours from a local farmer - Wishbone Heritage Farms. You tie the shank together to try and keep it together as it's so tender that it falls apart after cooking.
Feeling like time is sparse? Throw all the ingredients into a crockpot, stir, and set on low for 6-8 hours.
I like to salt beef with both regular sea salt and kosher salt. The finer salt gives more even coverage while the kosher salt promotes searing better.
Oven in use with something else? You can also simmer this Osso buco recipe on the stovetop for the same amount of time.
Liquid does not need to cover the veal shanks in this dish because you are going to flip it half way through the cooking process. Liquid should come ½ way - ¾ way up the meat in braising dishes.
Whole 30 or paleo diet? Skip the flour or use almond flour.
After searing, transfer the osso buco to a large baking dish so they lay flat if you are having a dinner party and want the meat to stay together.
Serving Suggestion
Serve Osso Buco with or over these complementary recipes:
You May Also Like
If you like dishes that are braised (cooked low and slow), check out these recipes:
Things In My Kitchen:
- 6 quart cast iron pot for searing & braising (slow cooking) the osso buco.
- Instant Pot - For quick cooking. Sear or don't sear depending on your mood & day.
- Crockpot - Throw it in, set it on low for 8 hours. Walk away.
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Osso Buco (Veal Shanks) in Vegetable Puree
EatSimpleFood.com
This tender Italian braised veal shank recipe (Osso Buco or Ossobuco) is braised with vegetables, white wine, and broth, pureed, and garnished with fresh basil.
- Prep Time: 25 minutes
- Cook Time: 180 minutes
- Total Time: 3 hours 25 minutes
- Yield: 4 1x
- Category: Main Dish
- Method: Stovetop / Oven
- Cuisine: French
Ingredients
- 4 veal shanks (osso buco)
- 2 Tbsp olive oil
- 1 cup onion, diced
- 2 carrots, diced
- 1 stalk celery, diced
- 1 Tbsp garlic, minced
- 2 Tbsp tomato paste
- 2 Tbsp flour
- 1 cup white wine
- 2 cups chicken broth
- 1 bay leaf
- pinch saffron (substitute ground turmeric if you don't have saffron)
- ¼ tsp salt
- black pepper to taste
- ¼ cup basil, sliced - optional as garnish
Instructions
- Preheat oven to 325F. Tie the osso buco together with kitchen string. The goal is to keep it from falling apart while braising, but a lot of time it will fall apart, especially if stacked on top of each other to braise in a large pot.
- Pat the beef dry and liberally salt and pepper. Bring oven safe pot to medium high heat and add oil. Sear the beef ~ 4 minutes per side. Remove and place on a plate. Add onions, celery, and carrot to pan and cook ~ 4-6 minutes or until veggies are soft. Add garlic and cook 1-2 minutes or until fragrant.
- Add tomato paste, stir, and cook ~ 1 minute. Stir in flour and cook ~ 1 minute. Slowly whisk in wine, broth, bay leaf, saffron, and ¼ teaspoon salt. Stir and nestle the shanks and any juices back into the pot.
- Place oven safe pot into oven and cook ~ 2 - 2 ½ hours total (or until very tender), turning once at the 1 hour mark.
- You can eat this as is but if you want a creamy sauce (like in the picture), remove the osso bucco and place liquid contents of pot (careful it's hot!), into a food processor and blend until smooth.
- Spoon sauce in a bowl or over your starch/grain and top with osso buco. Add salt to taste and garnish with basil. Happy Eating! Beckie
Notes
- Transfer the osso buco to a large baking dish so they lay flat if you are having a dinner party and want the meat to stay together.
- I like to salt beef with both regular sea salt and kosher salt. The finer salt gives more even coverage while the kosher salt promotes searing better.
- Oven in use with something else? You can also simmer this on the stovetop for the same amount of time.
- Liquid does not need to cover this dish because you are going to flip it half way through the cooking process. Liquid should come ½ way - ¾ way up the meat in braising dishes.
- Whole 30 or paleo diet? Skip the flour or use almond flour.
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