Osso Buco in Vegetable Puree

Osso Buco in Vegetable Puree - Eat Simple Food Print

Osso Buco in Vegetable Puree

This Italian recipe is braised with vegetables, white wine, and broth and garnished with fresh basil.  Osso buco are cross cut veal shanks (the calf or shin) that has the bone with the marrow.  You can get this 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 falls apart after braising.  Serve with pasta, mashed potatoes, or rice.  Feeling like time is sparse?  Throw all the ingredients into a crockpot, stir, and set on low for 6-8 hours.

  • Author: beckie
  • Prep Time: 25 Minutes
  • Cook Time: 180 Minutes
  • Total Time: 3 hours 25 minutes
  • Yield: 4
  • 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
  • 1/4 tsp salt
  • pepper
  • 1/4 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 1/4 tsp salt.  Stir and nestle the shanks and any juices back into the pot.
  • Place oven safe pot into oven and cook ~ 2 – 2 1/2 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

 

TIPS:

  • 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 1/2 way – 3/4 way up the meat in braising dishes.
  • Whole 30 or paleo diet?  Skip the flour or use almond flour.

Notes

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.

For more kitchen items I love/use: please visit my shop page.

This post contains Amazon affiliate links.  Thank you for supporting my blog & love of cooking.

Keywords: Osso Bucu, Gluten Free, Dairy Free, Whole 30, Paleo, Veal Shank, Veal, Beef, Lo

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Ingredients
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Osso Buco in Vegetable Puree

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