Ossobuco or osso buco is made with cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with either risotto alla milanese or polenta, depending on the regional variation. With my version, I used oxtail but still had equally good results. Strike that. I had fantastic results! No matter how you prepare these, they are succulent and bursting with flavor. I chose to skip the traditionial gremolata and served mine with risotto alla milanese (flavored with saffron). This is definitely a man-pleasing meal, that both of my “men” love! Actually, it’s a show-stopper and one of my favorite “fancy schmancy” dinners to prepare.
Okay, Ladies. Listen up. My mother was right. The best way to a man’s heart is definitely through his stomach. I speak from experience. We all need to have, at least, that one dish that we have perfected. The one dish that we prepare, while waiting hoping for “the one” who is about to arrive for a the “Grand Seduction” dinner. Secretly, we hope that he’ll be so impressed, that he’ll propose- because he’s been looking for a woman who can cook as good his mother. It’s been many years since I’ve had to play that role, but I still enjoy seducing my husband’s taste buds with something I know that he loves.
Fortunately, my husband is very easy to please. His favorites are some of my simplest recipes, like meatloaf, Sloppy Joe’s and Roast Chicken. But, whenever we go out to a “nice” restaurant, and Craig sees “Osso Buco” on the menu– I already know that’s what he’s going to order.
I do enjoy going out to restaurants– especially since we live so close to Carmel, California. If you’ve ever been there, then you know that an Osso Buco dinner, with appetizer, wine and tip can be very pricey. In recent years, though, I’ve grown more fond of making a nice dinner for my Sweetheart, and enjoying a quiet dinner at home.
So, while doing my weekly shopping at Whole Foods, a special on oxtails inspired me to make one of my husband’s favorite dishes at home. I know I was breaking tradition by not using veal shanks. Honestly, I believe that you can easily substitute short ribs or veal shanks for this recipe. They would be just as delicious.
Searing and braising is one of my favorite cooking methods. The prep work might take up to an hour, but in the end– I can just sit down and relax while my Dutch Oven turns an inexpensive cut of meat into something that is tender, and has a beautiful sauce.
Flour is seasoned with salt and pepper. The golden rule for beautifully browned and seared meats is this– pat the meat bone dry. Pun intended.
To finish the recipe, I remove the bay leaves (of course). To thicken the sauce, I use about 2 Tablespoons of cornstarch, whisked with about equal water. It is sloooooooooowly added in, a bit at a time, until it reaches the thickness that I like.
Osso Buco with Risotto Milanese
Ingredients
- Olive oil enough for a thin layer in a Dutch Oven
- 6 veal shanks 8 to 10 ounces and 1 1/2-inches thick each, tied around equator with butcher’s twine (I used 6 oxtails, which is less traditional)
- 1 cup flour seasoned with 1 tbsp salt and 1 Tbsp pepper)
- 2 carrots finely chopped
- 2 celery sticks finely chopped
- 1 onion finely chopped
- 2 cups red wine
- 3 tablespoons tomato paste
- 2 tablespoons garlic minced
- 2 sprigs rosemary finely chopped
- 3 sprigs thyme finely chopped
- 1 quart beef stock
- 2 bay leaves
- Optional: 2 tablespoons cornstarch and water whisked to thicken the sauce
- 1/2 cup chopped fresh parsley leaves for garnish
GREMOLATA:
- 3 medium garlic cloves minced or pressed through garlic press (about 1-tablespoon)
- 2 teaspoons minced lemon zest see note
- 1/4 cup fresh parsley leaves minced
Instructions
- Preheat the oven to 350°F.
- Heat a large Dutch oven over medium heat. Add the olive oil and heat until very hot.
- In a shallow bowl or plate combine the flour with salt and pepper and dredge the shanks in the seasoned flour. Shake the shanks to remove any excess flour, then transfer shanks to the pot and cook until well-browned on all sides, working in batches if necessary, 6 to 8 minutes.
- Remove the shanks and set aside.
- In a Dutch oven, with a lid, add the onions, celery and carrots to the Dutch oven and cook until softened and lightly browned around the edges, 4 to 6 minutes.
- Add the garlic, bay leaves, thyme, rosemary, salt and pepper and tomato paste and cook for 1 minute.
- Deglaze the pot with the red wine, scraping up any browned bits from the bottom of the pan. Add the stock, and bay leaves, and bring to a boil on the stovetop.
- Return the meat to the Dutch oven, nesting them together; add the bay leaves. Cover the Dutch Oven and transfer to the oven. Cook for about 2 1/2 hours, or until the shanks are very tender.
- To finish the recipe, I remove the bay leaves (of course). Taste the sauce and add salt and pepper, to taste. To thicken the sauce, I use about 2 Tablespoons of cornstarch, whisked with about equal water. It is SLOWLY added in, a bit at a time, until it reaches the thickness that I like.
- Serve immediately, 1-2 shanks per person. Serve with either orzo, polenta or my personal favorite—Risotto.
Notes
Nutrition
I've never made Osso Bucco with anything but Veal or Lamb Shanks.
But I love, love, love Oxtails so I know I will love your version.
I thought the Risoto was beautiful, but this osso bucco is killer. I'd love it if you would share this post on my Southern Sundays linky party on Sunday. http://www.asliceofsouthern.blogspot.com
Hope to see you there!
I love this posting. I have used veal shank for Osso Bucco, but never even imagined using ox tail. Great idea. I know I love oxtail in a beef soup.
I have never had Osso Bucco and I'm not sure why because this looks mouthwatering. I do short ribs quite a bit and they are my new favorite thing…I bet these would be just as wonderful, esp. over some creamy risotto. Yum. If I didn't already have lambchops for dinner I might be trying this.
What a great deal at WF…they do have decent sales every once in a while.
Consider me seduced. What a fabulous meal and the photos are incredible. I wonder if I can find an ox tail in my market. I would love to try it with them instead of veal shanks for a change.
Sam
Very impressive – it looks beautiful! sandie
One of my favorite meals ever… it looks so rich!
OMG! I'm drooling over here. That looks amazing!!!
It looks amazing! Putting this on my list to make!
What a great meal, and so beautifully photographed. Just found your blog , but will be looking forward to the next entry.
I've already made risotto for the new boyfriend and I think he's pretty much in it to win it now 😛 I'm sure making this would seal the deal!
That truly is A feast for the Eyes! I'm drooling!
Absolutely, this is what my Grandmother told me and she's been proved right time and again! I'm not surprised your dish was a success – it looks simply delicious, I love that you used ox tail.
Mary x
Cooking for a man has never failed me! You'd have my heart too with this. I don't eat veal anymore, so the oxtails would be up my alley.
I can't think of a more mouthwatering combination of ingredients, Debby. What a scrumptious and elegant dinner. Everything is perfectly cooked.
Wow! It looks like heaven on a plate. Once I saw the picture, I just had to come over and see how it was done.
Those last couple photos look amazing Debby. I know my man would love that meal too.
BTW, since PIcnik closed what are you going to use for a photo editing system for collages? I'm bummed 🙁
This looks absolutely amazing. A real special meal. Please share this on my foodie friday linky today.
Our daughter has requested Osso Bucco for Christmas dinner this year and I'm certainly going to strongly refer to your recipe that is currently being printed here! Even the Risotto Milanese is perfect on its own, but hey, why not double the delight!
xo
Roz
I didn't see how much garlic to use. I like garlic, so I just added a lot. Also, in the post you say to add the bay leaves with the broth, but in the recipe card it says with the other herbs.
Dear Anonymous,
Thank you for pointing out my editing errors. It's a challenge, sometimes, because I cook by the seat of my pants. So, trying to reenact how I made it, can lead to recipe writing error. I fixed those mistakes. I hope it turned out to be a success for you.
Debby
I made this with veal, and it was absolutely DIVINE! I will definitely make this again!
Thanks, Tracy! So glad you enjoyed it.
Thanks for the wonderful recipe!
Osso Buco is one of "those" dishes that my mother made as I grew up and so I have extremely fond memories of it and yours looks delish!
We always served ours on spaghetti – and I remember seeing it on risotto for the first time years ago in a restaurant and thinking… osso buco on risotto?!
But can't wait to try it!
Good Osso Bucco! It looks just like the pictures. Only question… What do you do with the half-gallon of sauce this recipe yields? Serve it over risotto? Risotto has it's own sauce. Seems like somebody's pretty solid restaurant recipe with the amount of meat simply reduced. Doing it again I would make this with 12-16 pieces of meat, which is probably what was specified in the original recipe, OR I would cut everything in half except the meat.
Glad you liked the Osso Bucco. Yes, there's a lot of sauce, so adding more meat is a good thing. I love making soup out of leftovers!
Hey, not sure If my last comment came through, I am just curious about a couple things because this looks soooo good. I'm wondering if you reduce your red wine by half? All the other osso bucco recipes instruct to, and also due to the large volume of sauce I wondering its okay for the meat to be fully submerged as some recipes suggest to have the meat not completely covered by the sauce. It looks amazing either way! Also do you tie ox tails with twine or are they safe left alone because they are a tougher cut. Thanks so much if you get back to me, sorry for the picky questions!! 🙂
It would really help if you spelled the name of this dish correctly. Buco (hole) has one C not two. Also, in Italy it is NOT a tradition to serve with risotto. Lived there most of my life and never seen that. Osso buco is mostly served with polenta which is mainly a winter dish.
Elena, we are only human. Your rebuke has been duly noted and I've fixed my spelling error. However, I have seen Osso Buco Milanese recipes that are served with risotto, thank you very much. I said that "risotto was most appropriate". Polenta is my favorite, but I was going with the recommendations of Ann Burrell and Tyler Florence, to name a few that risotto Milanese was a perfect side dish. The risk I take, by putting myself "out there" on the internet are "experts" who write comments with a bit of acidity to them. A simple email to me would have been gratefully appreciated. Feel better now? (Sorry, but I was taken aback with the harshness of your comment. Rather than deleting it, I decided to address it publicly.) Have a wonderful day!
Thank you for this delicious looking recipe. I agree with your mother's advice and am fond of sharing those words of wisdom with young ladies. 🙂 I want to commend you for answering the critical commeny with such uncommon grace. Too many times others forget good manners are "always" in style. Bravo! And grazi again for the recipe!
It looks amazing but why can't I see the Osso Buco recipe? I don't see any ingredients. I would like to make this soon for my birthday. Thanks for your help!
Sarah, I wish you had emailed me foodiewife@gmail.com. I have no idea what happened to my ingredients! I just retyped the recipe card, and it defaulted back to not having the ingredients. I'm so sorry. I'll try and get this fixed, but it's late and I can't deal with it until the morning.
I made this for a big (emotionally big anyway) dinner with my husbands boss and his partner and it was so good they took their leftovers home in a doggie bag. I did it with pork (big shanks) and with the Risotto Milanese which was a wonderful accompaniment. This recipe made me look like an absolute rock star. Thank you for posting it and please don't let the nasty comments get you down – I'm sure 99% of us out there appreciate your efforts and don't give a hoot about spelling. 😜 Many thanks!
Your grace is only exceeded by the quality of your recipe ❤️
Absolutely amazing! Thank you for sharing such a wonderful dish!
Thank you for the positive feedback. We love this recipe.
do you cut this recipe in half for 2 people with 2 Osso buccos????
Now that we are empty nesters, I think that’s exactly what I would do!