Osso Buco Braised Veal or Beef Shanks Recipe
Flavour-infused Osso Buco—slow cooked veal or braised beef shanks with fresh herbs and savoury vegetables. If there’s one cozy, cold-weather meal you need to be making, it’s Osso Buco with Jasmine rice. This is an easy meal made in just one pot. It’s great for family gatherings & delicious served again the next day with warm bread.
I first tried Osso Buco at my in-laws’ home. My mother-in-law had it simmering on her electric skillet for hours. I’d never had anything like it. The bone marrow melted like butter into the concoction, making each bite extremely flavourful. I had to re-create it for myself in order to have it again.
This recipe can be made with an electric skillet, dutch oven, large pot or an Instant Pot. I personally use my Le Creuset Round French oven. Scroll to see the recipe :)
Osso Buco RECIPE
Prep time: 30 minutes | Cook time: 3.5 hours with an electric skillet, pot, or french oven; 1 hour with an Instant Pot | Yields 4 Servings
Ingredients
4 large veal shanks, bone in. Beef shanks work well too, make sure you find very large ones with lots of marrow in the centre! I find ones that are about 1.5 - 2.5 inches in thickness
4 medium sized carrots, peeled & diced into 1 inch cubes
4 stalks of celery, ends removed & diced
3 tablespoons of tomato paste
box of chicken broth, beef if you want a darker sauce, vegetable if you prefer a lighter sauce
salt ‘n pepa
2 bay leaves
6 large roma tomatoes, diced
sprig of thyme
6 garlic cloves, finely chopped
1 yellow onion, diced
2 strips of orange peel
flour, for dredging the shanks
2 cups of jasmine rice
butter (because butter makes everything better)
extra virgin olive oil
dash of apple cider vinegar
dill, for garnish
directions
Dredge the shanks with flour till they are fully covered. Shake the excess off.
In a large french oven, add the EVOO so the bottom is fully covered & set it on the stove on medium high heat.
Put the shanks in the pot, cook all sides till golden brown. Remove them from the pot and set aside.
Add the onion, garlic & a tablespoon of butter. Mix till the onion becomes translucent.
Turn the oven on to 375 degrees Fahrenheit
Add carrots & celery, add 3 dashes of salt & mix till you see the bottom of the pot start to brown.
When you start to see the bottom of the pot brown, add a dash of apple cider vinegar & scrub the bottom of the pot with your wooden spoon or spatula to start making a light sauce.
Toss in the tomatoes, & squeeze in the tomato paste, mix thoroughly
Add in the broth (chicken or beef or vegetable) till it just covers the vegetables.
Add the shanks back into the pot, try to get them all to lay flat on the bottom of the pot.
Add more broth, till it covers all the shanks by approximately 2 inches & set the stove to high.
Mix the vegetables around the shanks and cover the shanks with them. Add bay leaves, orange peels and thyme.
When the mixture starts to bubble, cover the pot and turn the stove off
Put the pot in the oven for 3 hours
While you wait, make enough rice for however many servings you prefer. Brown rice normally takes longer to cook so I would make that immediately. I use a rice cooker for all my rice making needs :)
*If you are making this with an Instant Pot - pressure cook it under “high” for 1 hour
When the 3 hours are up, take the pot out and remove the lid, it’s normal if the broth has reduced. If that has happened, turn the stove on to medium and add more broth & mix. If there is way too much liquid, turn the stove on medium high and stir till it has reduced.
With a fork, push down on the meat, it should be fairly tender & fall off the bone. If it isn’t, cover the pot and put it back into the oven for another 30 minutes. Repeat till soft & make sure there is always enough broth to cover the meat.
Serve with rice & garnish with dill, you may need a spoon to get the marrow out. Enjoy!
With love,
Veronica
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