Osso Buco Recipe
There are cuts of meat that don’t need to be complicated to shine. Veal ossobuco is one of them: humble, tender, and rewarding, it becomes a dish to remember with slow, proper cooking.
If you’ve ever wondered what veal osso buco is or how to cook veal osso buco so that it’s truly tender, today we’ll explain it to you and, most importantly, share a recipe that turns out perfectly.
There’s no rush here: there’s a low heat, a good sofrito, and a sauce that will make you want bread without giving you a choice.
Traditional veal osso buco recipe
Here’s how to make classic veal osso buco: braised with vegetables, wine, and plenty of time. This veal osso buco recipe allows for slight variations, but the foundation is what makes all the difference: a good sear, slow cooking, and a rich sauce.
What is veal osso buco and what part is it?
Before cooking it, it’s important to know the cut. Veal osso buco is a thick slice of the shank, the lower part of the leg, with its bone in the center and that marrow, which, when cooked properly, is pure flavor.
It’s a cut with a lot of connective tissue, which is why it needs time. With slow cooking, the meat becomes succulent, tender, and falls apart almost effortlessly. If you’re looking for a stew with character and texture, this is a sure bet.
Ingredients
Although veal osso buco is a cut that allows for different ways of preparation, at Carnicería Víctor Salvo we are going to show you how to make veal osso buco following a traditional slow cooking recipe, designed to bring out all the benefits of its tender texture and deep flavor.
An ideal dish to enjoy at home, delighting your palate and that of your companions, and savoring the meat at its best.
Ingredients needed for the traditional veal osso buco recipe:
- 4 pieces of veal osso buco (3–4 cm slices)
- 1 large onion
- 2 cloves of garlic
- 2 carrots
- 1 leek (optional)
- 200g of crushed or grated tomato
- 200–250 ml of white or red wine
- 500–700 ml of beef broth
- Flour (for lightly dusting)
- Extra virgin olive oil
- Salt
- Pepper
- 1 bay leaf
- Thyme or rosemary (in small quantities)
Preparation of veal osso buco
Pat the osso buco dry with paper towels, season with salt and pepper, and lightly coat with flour, removing any excess.
In a large pot, heat a generous amount of olive oil and sear the meat over medium-high heat until well browned on both sides. Remove and set aside.
Prepare the sauce from scratch.
In the same pot, add the chopped onion, leek, and garlic. Sauté over medium heat until they begin to brown. Add the carrot and cook for a few more minutes.
Add the tomato and let the sofrito reduce well until it becomes concentrated and dark. This step is key to achieving a flavorful sauce.
Pour in the wine, turn up the heat, and let the alcohol evaporate, scraping the bottom of the pot to recover all the juices from the searing.
Cooking veal osso buco
Return the osso buco to the pot, add the bay leaf and aromatic herbs, and partially cover with the broth.
Once it starts to boil, turn the heat down to low, cover, and let it cook for about 2 hours, turning the meat halfway through cooking.
The osso buco will be ready when it’s very tender and the sauce has thickened and thickened. You can blend the sauce if you prefer it smooth, or leave it as is for a more rustic result.
Don’t forget the side dishes
This stew needs something to soak up the sauce. We recommend:
- Mashed potatoes
- White rice
- Baker’s potatoes
Any of them combines perfectly with the tenderness of the veal osso buco.
History of veal ossobuco
Ossobuco originated in Italian cuisine, particularly in Milan, where this cut of shank was slow-cooked to bring out its full flavor and texture.
Over time, the recipe has been adapted to different cuisines, always maintaining the same essence: transforming a humble cut into a dish full of depth and character.
Preparation tips
- Sear the meat well to enhance the flavor.
- Always cook over low heat and without rushing.
- Don’t overuse aromatic herbs.
- The stew is usually even better the next day.
