Osso Bucco Recipe Ina Garten

What is Osso Bucco?

Osso Bucco is an Italian dish that consists of braised veal shanks cooked with vegetables, white wine, and broth. The meat is so tender that it falls off the bone, and the sauce is rich and flavorful.

I have always been a fan of Italian cuisine, and Osso Bucco has been one of my favorite dishes since I first tried it at a restaurant. I was determined to learn how to make it at home, and after some research, I came across Ina Garten’s recipe.

Why Choose Ina Garten’s Recipe?

Ina Garten, also known as the Barefoot Contessa, is a beloved chef and cookbook author who has been inspiring home cooks for decades. Her recipes are easy to follow, and she always uses high-quality ingredients.

When I found her Osso Bucco recipe, I was excited to try it out because it seemed straightforward and didn’t require any complicated techniques. Plus, I knew that if Ina Garten’s name was attached to it, it had to be delicious.

Ingredients

• 6 veal shanks (2 inches thick)
• Kosher salt and freshly ground black pepper
• All-purpose flour, for dredging
• 1/2 cup olive oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 1/2 cups chicken broth
• 1 1/2 cups dry white wine
• 1 (14 1/2-ounce) can diced tomatoes
• 1 teaspoon fresh thyme leaves
• 2 tablespoons chopped fresh parsley leaves, for garnish
• 1 tablespoon grated lemon zest, for garnish

As you can see, the ingredients are simple and easy to find at any grocery store. I personally love using fresh herbs and vegetables, and Ina Garten’s recipe incorporates them beautifully.

Instructions

1. Preheat the oven to 375 degrees F.

2. Pat the veal shanks dry with paper towels and season them generously with salt and pepper. Dredge them in flour, shaking off any excess.

3. In a large Dutch oven, heat the olive oil over medium heat. Add the veal shanks and cook for 3 minutes on each side, or until browned. Transfer the shanks to a plate and set aside.

4. Add the onion, carrots, celery, and garlic to the Dutch oven and cook for 5 minutes, or until the vegetables are tender.

5. Add the tomato paste and cook for 1 minute, stirring constantly.

6. Add the chicken broth, white wine, diced tomatoes (including the juice), and thyme leaves. Bring the mixture to a boil.

7. Return the veal shanks to the Dutch oven and spoon the sauce over them. Cover the Dutch oven and bake in the preheated oven for 2 hours, or until the meat is very tender.

8. To serve, sprinkle the Osso Bucco with parsley and lemon zest.

I followed Ina Garten’s instructions step by step, and the result was amazing. The meat was tender and flavorful, and the sauce had just the right amount of acidity and sweetness. I served it with some creamy polenta, and my family loved it.

FAQs About Osso Bucco Recipe Ina Garten

What is the best wine to use for Osso Bucco?

Ina Garten recommends using a dry white wine such as Pinot Grigio or Sauvignon Blanc.

Can I use beef instead of veal?

While veal is traditional for Osso Bucco, you can also use beef shanks if you prefer. Just keep in mind that the cooking time may be longer.

How can I make Osso Bucco in a slow cooker?

You can adapt Ina Garten’s recipe for a slow cooker by browning the meat and vegetables on the stove first, then transferring them to the slow cooker with the sauce. Cook on low for 6-8 hours, or until the meat is tender.