{"id":5256,"date":"2024-09-12T08:27:21","date_gmt":"2024-09-12T07:27:21","guid":{"rendered":"https:\/\/time4cooking.com\/?p=5256"},"modified":"2025-06-27T06:47:07","modified_gmt":"2025-06-27T05:47:07","slug":"osso-buco-italian-stew-a-culinary-delight","status":"publish","type":"post","link":"https:\/\/time4cooking.com\/?p=5256","title":{"rendered":"Osso Buco Italian Stew: A Culinary Delight"},"content":{"rendered":"\t\t
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A Traditional Dish of Italy<\/span><\/h4>

Osso Buco Italian Stew ia a Traditional Italian dish. There\u2019s nothing better than Italian dinner, even more so when you go above and beyond pasta and take the time to prepare something truly spectacular, like this Osso Buco. Literally translated to \u201coff the bone\u201d, Osso Buco is a traditional northern Italian stew that celebrates the impossible tenderness of crosscut veal shank. It\u2019s true, this recipe does take a bit of time, but we promise, it\u2019s worth it. Lucky for you, this is the epitome of a make-ahead dish \u2014 it tastes even better the next day! Let it cool and store it in the pot in your refrigerator for up to three days, then just reheat to serve. You can spend your saved pre-dinner time lighting candles and setting the mood, making this the perfect, stunning dish for easy entertaining.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Some tips and tricks:<\/span><\/h4>

Ensure your butcher ties the veal shanks to keep the meat on the bone. If you don\u2019t have a butcher or can\u2019t find veal, you can replace pork shanks, but it won\u2019t be quite the same. We top our Osso Buco with a traditional herby, citrusy gremolata you\u2019ll want to put on everything, so feel free to make a lot to use up any extra fresh parsley. While the gremolata brightens this<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Osso\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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dish, it\u2019s all about the bone marrow \u2014serve this with little spoons so you and your guests can scoop it out of the bones for the full, delicious experience.<\/p>

Made this? Let us know how it went in the comments below.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Osso Buco Italian Stew Step by Step Recipe<\/span><\/h4>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Ingredients<\/span><\/h5>

6 (1 \u00bc\u201d-thick) crosscut bone-in veal shanks, tied with kitchen twine (about 2 3\/4 lb.)
Kosher salt
Freshly ground black pepper
1\/4 c. all-purpose flour or cornstarch
6 tbsp. extra-virgin olive oil, divided
1 medium yellow onion, finely chopped
3 medium carrots, finely chopped
2 stalks celery, finely chopped
5 cloves garlic, thinly sliced
2 tbsp. tomato paste
1 c. dry red or white wine
2 c. low-sodium chicken broth
4 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf<\/p>

For the Gremolata:<\/span><\/h5>

1\/3 c. finely chopped fresh parsley
2 tbsp. lemon zest (from 2 lemons)
2 cloves garlic, minced<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Directions<\/span><\/h5>
  1. Adjust a rack to the lower third of your oven and preheat to 325\u00b0. On a large plate, pat veal shanks dry with paper towels and season all over with 2 teaspoons salt and \u00bd teaspoon pepper. Place flour or cornstarch on a large plate and dredge the shanks all over, shaking off any excess. Return to the plate, and repeat until all shanks have been coated.<\/li>
  2. In a large Dutch oven, heat 4 tablespoons of oil over medium-high. Working in 2 batches, sear the shanks on all sides until golden, about 10 minutes per batch. Transfer shanks to the plate. Using a paper towel, wipe any dark bits and excess oil out of pot.<\/li>
  3. Return pot to medium heat, add the remaining 2 tablespoons of oil. Once hot, add the onion, carrots, celery, and garlic. Cook, stirring occasionally, until softened and just starting to turn tender, about 8 minutes.<\/li>
  4. Add the tomato paste and cook, stirring, until lightly toasted, about 2 minutes. Pour in the wine and bring to a boil. Boil until reduced by half, about 2 minutes. Add the broth, thyme, rosemary, and bay leaf, and return the shanks to the pot. Bring to a boil, cover, and transfer to the oven. Bake until the shanks are very tender, about 1 hour and 30 minutes.<\/li>
  5. Meanwhile, make the gremolata: Combine parsley, zest, and garlic in a medium bowl. Refrigerate until ready to use.<\/li>
  6. Remove the pot from the oven and use a spoon to remove excess fat from the top of sauce. Season with more salt and pepper to taste. Discard bay leaf, thyme, and rosemary and remove and discard the butchers\u2019 twine from the shanks.<\/li>
  7. Top with the gremolata and spoon juices over top to serve.<\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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    Recommended Wine for Osso Buco Italian Stew<\/span><\/h4>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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    Osso Buco, a hearty Italian dish made with braised veal shanks, is rich and flavourful, typically cooked with wine, broth, and aromatics. Pairing it with the right wine enhances its savoury and aromatic profile. Here are some excellent options:<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    Red Wine Pairings<\/span><\/h4>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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    \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Barolo\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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    Barolo or Barbaresco<\/span><\/h4>

    These Italian reds have high acidity and tannins that cut through the richness of the veal while complementing the tomato-based sauce. They also have earthy and floral notes that match the dish’s complexity.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Chianti\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Chianti Classico<\/span><\/h4>

    With bright acidity, red fruit flavours, and herbal undertones, Chianti balances the tomato and citrus flavours in Osso Buco.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    Montepulciano d\u2019Abruzzo<\/span><\/h4>

    Its bold yet smooth character with notes of dark fruit, leather, and spice pairs beautifully with the dish\u2019s savoury profile.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    Zinfandel<\/span><\/h4>

    A fruity, slightly spicy Zinfandel can complement Osso Buco’s deep flavours and stand up to its richness.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    Soave Classico<\/span><\/h4>

    This crisp and mineral-driven white from Veneto works particularly well if the Osso Buco has a lighter, wine-forward sauce or if it’s served with a gremolata.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Chardonnay\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Chardonnay (oak-aged)<\/span><\/h4>

    A creamy, oaky Chardonnay can match the dish\u2019s richness, especially if served with risotto alla Milanese.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Pinot\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Pinot Grigio<\/span><\/h4>

    A fresh, zesty Pinot Grigio is ideal for a lighter version of Osso Buco or one with a lemony gremolata topping.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    Other Considerations<\/span><\/h4>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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    \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Provence\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Ros\u00e9<\/span><\/h4>

    A robust, dry ros\u00e9 (e.g., from Provence) offers refreshing acidity and pairs surprisingly well, especially in warmer months.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Franciacorta\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Sparkling Wine<\/span><\/h4>

    A brut Prosecco or Franciacorta can cleanse the palate between bites.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    Tips for Pairing<\/span><\/h4>

    Match the weight of the wine to the dish: Fuller-bodied wines for heavier preparations, lighter wines for more delicate versions.<\/p>

    Consider the side dishes (e.g., risotto or polenta) as they influence the overall pairing.<\/p>

    Enjoy your meal!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

    A Traditional Dish of Italy Osso Buco Italian Stew ia a Traditional Italian dish. There\u2019s nothing better than Italian dinner, even more so when you go above and beyond pasta and take the time to … <\/p>\n","protected":false},"author":1,"featured_media":5258,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[63],"tags":[195],"class_list":["post-5256","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-italy","tag-osso-buco-italian-stew-a-culinary-delight"],"yoast_head":"\nOsso Buco Italian Stew: A Culinary Delight<\/title>\n<meta name=\"description\" content=\"Osso Buco Italian Stew A Traditional Italian Dish There\u2019s nothing better than Italian dinner, even more so when you go above and beyond 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