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.
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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