Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Meat
Braise
Finish
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Brown · About 10 min
- Dust shanks from 1200 g veal shanks, 40 g plain flour, ¾ tsp salt, 30 ml olive oil with flour and salt; brown in its oil 10 minutes. Remove.
Braise · About 120 min
- Cook vegetables from 150 g onion, chopped, 150 g carrots, diced, 100 g celery, diced, 200 ml dry white wine, 500 ml beef stock, 300 g chopped tomatoes 6 minutes. Add wine, boil 2 minutes, then stock, tomatoes and shanks. Cover; simmer 2 hours until fork-tender.
Check: Look for this result: fork-tender.
Finish · About 8 min
- Mix 20 g parsley, chopped, 10 g garlic, minced, 5 g lemon zest and sprinkle over the shanks.
Tips
- Keep the simmer gentle to hold the shanks together.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use beef shanks with extra braising time.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Prepare the measured ingredients for Osso Buco one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Osso Buco?
Keep the simmer gentle to hold the shanks together.
What can I substitute in Osso Buco?
Use beef shanks with extra braising time.
Can I prepare Osso Buco ahead?
Prepare the measured ingredients for Osso Buco one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
