Ina Garten's Osso Buco Recipe — Learn How to Make the Flavorful Veal Dish at Home

Osso Buco is a warm and delicious veal dish believed to have originated in Milan, Italy, in the 19th century. Enjoy this comfort food with a twist from renowned cook Ina Garten with this Osso Buco recipe.

Osso Buco, which translates to "bone with a hole," is an internationally acclaimed Italian dish featuring fall-off-the-bone tender veal shanks served with a rich sauce. Historically, Osso Buco was a meal enjoyed during the winter, filling Italian homes with its decadent aroma.

However, since the hearty and braised dish gained recognition outside its birth country, it has been enjoyed worldwide. Now, you can enjoy this too with this Osso Buco recipe from Ina Garten.

Osso Buco | Source: Getty Images

Ina Garten's Osso Buco Recipe

This Osso Buco recipe includes the basics of the classic Italian dish with Ina Garten's touch, turning the beloved meal into a culinary masterpiece. Find the step-by-step guide below:

What You'll Need:

• 1 tablespoon of lemon zest
• 3 cups chicken stock
• Dry bay leaves
• 1 spring of fresh rosemary
• 1 spring of fresh thyme
• 2 whole garlic cloves
• 1 cup all-purpose flour
• 1 small onion, diced
• 1 stalk celery, diced
• 1 small carrot, diced
• 1 cup of dry white wine
• 1 tablespoon of tomato, diced
• 1/2 cup vegetable oil
• a cheesecloth
• kitchen twine
• sea salt
• 3 whole veal shanks, trimmed
• 3 tablespoons of fresh Italian parsley
• freshly grated black pepper
• oil
• paper towels
• 2 diced leeks
• 3 tablespoons butter

Osso Buco | Source: Getty Images

Directions:

1. Fill the cheesecloth with the bay leaves, rosemary, and thyme, securing the cloth with the kitchen twine.

2. Rinse the veal shanks and thoroughly pat them dry with a paper towel. Tie the shanks horizontally and season them with salt and pepper. Then coat the meat with a layer of flour by dredging it in the flour.

After dredging the meat in flour, wrap a piece of string around the veal shanks. | Source: YouTube/WomenChefs

3. Heat oil in a large skillet over medium-high heat and brown the shanks for about 3 minutes per side. Once brown, remove them from the skillet and set aside in a stock pot.

Fry the veal shanks until they are golden-brown. | Source: YouTube/WomenChefs

4. Fry the butter, diced onions, carrots, lemon zest, garlic, and celery in one skillet. Wait till they're soft before adding tomatoes.

5. Pour in the white wine and chicken stock and allow the mixture to simmer for a few minutes.

Once the diced onions, carrots, lemon zest, garlic, and celery are fried until soft, pour in the white wine and chicken stock and bring the skillet to simmer for a few minutes. | Source: YouTube/WomenChefs

6. Pour all the contents of the skillet, including the liquid, into the stock pot with the veal shanks and add the cheesecloth with the herbs. Allow to simmer on reduced heat for 1½ - 2 hours with the lid tightly in place.

7. After the specified time, the veal should be fall-off-the-bone tender and ready to plate.

Garnish the tender Osso Buco fresh parsley before serving. | Source: YouTube/WomenChefs

Now that you know how to make Osso Buco with Ina Garten's recipe, show your loved ones how much they mean to you this upcoming Valentine's Day, or impress your family with a special Sunday dinner.

To further expand your culinary skills, here is a Cheesecake Factory Meatloaf recipe for you to try.