The first time I tried Osso buco was a culinary revelation that forever changed my perception of comfort food. It was a chilly evening, and I sat in a cozy French restaurant, perusing the menu anxiously. When I spotted Osso Buco listed as a special, I knew I had to try it. As the dish arrived at my table, I was immediately captivated by the rich aroma of slow-cooked meat and aromatic herbs. The tender and succulent meat practically melted off the bone with each forkful, sending waves of flavor dancing across my palate. With each bite, I savored the warmth and comfort of the dish, transported to a place of culinary bliss. It was a dining experience I will never forget, a perfect harmony of rustic charm and refined elegance that lingered long after the meal. It was only after then that I started exploring the idea of cooking Osso buco in my own kitchen.
What is Osso Buco?
Step-by-step: Braised osso bucco in the oven
Preheat the oven to 325°F / 165°C / Gas Mark 3. Thaw the shanks for at least an hour before you plan to cook. Place them on clean paper towels and pat them dry.Pro tip – The shanks must be dry. Otherwise, they will stew instead of sear. I like to leave them to thaw uncovered in the fridge overnight so that excess moisture can dry out. Generously season the shanks with kosher salt and black pepper on both sides. Then, coat each one in flour and dust off the excess flour. And set aside.Pro tip – You can tie each shank with kitchen twine to hold them together so they do not fall apart during cooking. I did not do this today as you can see in the video.
Stovetop
Use a large oven-safe pan such as a Dutch oven, that will accommodate all the shanks. Add one tbsp oil and one tablespoon unsalted butter on medium heat.Pro tip – Alternatively you can sear the meat in batches as I have done in the video. I prefer to use a wide pan with a large circumference so the shanks sit comfortably in a single layer. Sear the shanks on each side for at least 2 to 3 minutes. Remove from the pan and set aside. There is no need to add more oil or butter for the next batch.Pro tip – Keep the heat on medium to high and do not turn the shanks for the first two minutes. This will ensure good caramelization.
In the same pan, add the remaining oil and butter along with the chopped garlic cloves. Followed by brown sugar and honey. Sauté for just about 30 seconds. Then, add the tomato paste, Sriracha, and balsamic vinegar.Pro tip – Keep the heat to medium as these are delicate ingredients and we do not want them to burn, especially the garlic. Next, add the red wine and season with salt and pepper. Bring it to a boil and let boil for two minutes.Pro tip – We want to boil the red wine for just two minutes to cook out some of the alcohol.
Add the bay leaves, thyme, rosemary, and chicken broth. Return the shanks to the pan and bring to a gentle boil.Pro tip – Use tongs to transfer the meat and gently tuck them in the liquid. They must be almost submerged under the cooking liquid so they cook evenly.
Oven
Cover the pan with aluminum foil and transfer to the oven on the middle rack. Cook covered for 1 1/2 to 2 hours or until fork-tender.Pro tip – I am using aluminum foil. But if using a dutch oven you can also cover it with its own lid. Remove from the herb sprigs and discard. Garnish with chopped parsley.
Frequently asked questions
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This bone has marrow inside, which when slow-cooked gives the gravy that extra richness and flavor that’s absolutely amazing.
The shank is a strong hard-working muscle which means it takes longer to break down. So, the best way to cook this would be slow cooking either on the stovetop, oven, or slow cooker. Another option is pressure cooking in an instant pot or pressure cooker. This recipe can be modified for all types of cooking methods and I will leave the details for you in the notes.
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