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Ina Garten Osso Buco Recipe

From the first time I braised this osso buco, I was hooked!

The way the veal becomes melt-in-your-mouth tender and the sauce develops such bold flavor is incredible. Every. Single. Time.

One thing that’s absolutely worth doing is scraping up the browned bits in the pan after searing the veal. That’s where so much of the depth in the sauce comes from.

For the vegetables, I like to dice them just small enough so they almost melt into the braising liquid by the end. 

The gremolata might seem like a small step, but don’t skip it! That mix of parsley and lemon zest at the end adds just the right brightness.

If you’re like me, you’ll find yourself going back for an extra spoonful of sauce—it’s THAT good.

How to Make Ina Garten Osso Buco

ina garten osso bucco recipe

Ingredients

  • 3 Veal Shanks (1 lb. each)
  • 1 sprig Rosemary
  • 1 sprig Thyme
  • 1 Bay Leaf
  • 2 Cloves
  • 1/2 cup Pancetta (diced)
  • 1 cup Chicken Broth
  • 1 can Tomatoes (32 oz.)
  • Salt and Pepper (to taste)
  • 2 tbsp Olive Oil

Step-by-Step Instructions

Step 1:

Preheat your oven to 325°F.

Cook the diced pancetta in a large, ovenproof pot over medium heat until it turns crispy.

Remove it and leave about two tablespoons of fat in the pot.

Step 2:

Season the veal shanks with salt and pepper.

Brown them in the pot in batches and set them aside.

This enhances the flavor of the meat and helps create a more robust sauce.

Step 3:

Add diced tomatoes (with juice), chicken broth, rosemary, thyme, bay leaf, and cloves to the pot.

Combine the ingredients thoroughly to ensure even seasoning.

Step 4:

Nestle the browned veal shanks back into the liquid.

Cover the pot securely with a lid to maintain a steady temperature.

Step 5:

Transfer the pot to the preheated oven and let the osso buco braise for 1 ½ to 2 hours.

Serve with risotto or mashed potatoes for a complete meal.

Tips and Tricks for Making This Recipe

ina garten osso bucco in a pot

Selecting the Veal

Make sure the veal shanks you pick are fresh and have a generous amount of marrow, as it adds richness.

Using Aromatic Herbs

If fresh herbs aren’t available, dry herbs can substitute in a pinch, though the flavor might be a bit stronger.

Pancetta Alternatives

If pancetta is unavailable, try using bacon, which offers a similar smoky depth without overpowering the dish.

Combining Side Dishes

Pair your osso buco with creamy mashed potatoes or a flavorful risotto to compliment the hearty dish.

Braising Patience

Don’t rush the braising process, as keeping the heat low and allowing ample time results in tender meat.

Patience truly pays off!

What to Serve with Ina Garten Osso Buco

Saffron Risotto

There’s nothing quite like the classic combination of osso buco and saffron risotto.

The creamy texture of risotto alla Milanese complements the rich flavors of the veal shanks.

The gentle hint of saffron adds an aromatic undertone that elevates each bite.

Creamy Polenta

If you’re seeking a warm and comforting side, polenta is an excellent choice.

The rich, buttery flavor and smooth texture work so well with osso buco’s savory sauce.

You can even add a touch of Parmesan to create extra zest.

Arugula and Grapefruit Salad

Balance the hearty osso buco with something refreshing and bright like this salad.

Crisp arugula paired with the tanginess of grapefruit cleanses the palate beautifully.

Adding shaved almonds or a light vinaigrette can give this salad extra flair.

Minted Peas

Peas offer a simple yet vibrant side that pairs wonderfully with osso buco.

The addition of mint leaves brings a refreshing element to the dish.

You can quickly sauté the peas and mint for a brief and easy side.

Crusty Bread Rolls

Serving crusty bread rolls is both practical and tasty.

They are perfect for soaking up every last drop of the savory osso buco sauce.

Try toasting them slightly for added texture and flavor.

Variations and Substitutions

Consider swapping the veal shanks for beef shanks if you’re seeking a more budget-friendly option.

You can also experiment with chicken thighs for a lighter version of the dish!

For those who enjoy a touch of spice, add a pinch of red pepper flakes to the sauce.

Broth Choices

While chicken stock is a classic choice, using beef stock can deepen the flavor profile.

Vegetarian? Substitute with vegetable broth, but note it will alter the traditional taste.

Herb Adjustments

If rosemary isn’t available, sage or additional thyme work wonderfully.

Bay leaves bring rich aroma, but you can omit them if needed.

Using lemon zest instead of zesting an orange offers a refreshing twist on the traditional gremolata.

Slow Cooker Method

For an effortless adaptation, toss the ingredients into a slow cooker.

Cook on low for 6-8 hours for fall-off-the-bone tenderness.

The longer, the better!

How to Store Leftover Osso Buco

Place any leftover osso buco in an airtight container to keep it fresh and delicious for later enjoyment!

Make sure to separate the veal shanks from any sauce or cooking liquid, as this helps preserve flavor.

Keep these separate components in your refrigerator, where they’ll stay in great condition for up to three days.

Freezing Strategies

For longer storage, freeze the osso buco in a freezer-safe container or heavy-duty freezer bag.

Freeze the sauce separately in another container or bag to prevent sogginess when you reheat the dish.

Ensure you’ve allowed everything to cool fully to room temperature before freezing it though!

Labeling Tips

Label each container with the date and contents using a permanent marker for easy identification.

This will help you remember how long those tasty leftovers have been hiding in your freezer!

Trust me, remembering what’s in there makes a world of difference when you want a quick meal.

Portioning Suggestions

Consider portioning the osso buco and sauce into individual servings for convenient reheating.

This way, you can enjoy perfectly-sized portions without thawing an entire batch!

Whenever you need a quick meal, you’ll have the perfect serving ready to go.

Common Mistakes to Avoid

Skipping the Pancetta

You might be tempted to skip the pancetta, but it adds a great depth of flavor.

Without the pancetta, the dish can lack the richness that makes it so special.

Using the Wrong Wine

It’s easy to use red wine instead of white, but it changes the dish dramatically.

Ina Garten’s recipe specifically calls for white wine for a reason.

Using the right wine helps balance the flavors without overpowering the dish.

Overcooking the Veal

Cooking the veal shanks too long can result in dry, tough meat.

You want tender and juicy shanks that fall apart with a fork!

Set a timer and check regularly to keep the meat at that perfect tenderness.

ina garten osso bucco recipe

Ina Garten Osso Buco Recipe

From the first time I braised this osso buco, I was hooked!
The way the veal becomes melt-in-your-mouth tender and the sauce develops such bold flavor is incredible. Every. Single. Time.
One thing that’s absolutely worth doing is scraping up the browned bits in the pan after searing the veal. That’s where so much of the depth in the sauce comes from.
For the vegetables, I like to dice them just small enough so they almost melt into the braising liquid by the end. 
The gremolata might seem like a small step, but don’t skip it! That mix of parsley and lemon zest at the end adds just the right brightness.
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Course Main Course
Servings 3
Ingredients
  
  • 3 Veal Shanks 1 lb. each
  • 1 sprig Rosemary
  • 1 sprig Thyme
  • 1 Bay Leaf
  • 2 Cloves
  • 1/2 cup Pancetta diced
  • 1 cup Chicken Broth
  • 1 can Tomatoes 32 oz.
  • Salt and Pepper to taste
  • 2 tbsp Olive Oil
Instructions
 
  • Preheat your oven to 325°F.
  • Cook the diced pancetta in a large, ovenproof pot over medium heat until it turns crispy.
  • Remove it and leave about two tablespoons of fat in the pot.
  • Season the veal shanks with salt and pepper.
  • Brown them in the pot in batches and set them aside.
  • This enhances the flavor of the meat and helps create a more robust sauce.
  • Add diced tomatoes (with juice), chicken broth, rosemary, thyme, bay leaf, and cloves to the pot.
  • Combine the ingredients thoroughly to ensure even seasoning.
  • Nestle the browned veal shanks back into the liquid.
  • Cover the pot securely with a lid to maintain a steady temperature.
  • Transfer the pot to the preheated oven and let the osso buco braise for 1 ½ to 2 hours.
  • Serve with risotto or mashed potatoes for a complete meal.

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Passionate chef, in love with everything related to food and cooking it to perfection!
Michael Cook
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