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Osso Bucco

2022-11-04

By The Italian Chef

Italian Cuisine

Main Course

3 Expert Ways to Cook Osso Bucco: Instant Pot, Slow Cooker, and Induction Cooker for Perfectly Tender Meat

How to Cook Osso Bucco in the Instant Pot: Quick, Tender, and Flavorful with Pressure Cooking

Use the sauté function to brown the meat, then switch to pressure cook for 35-40 minutes. This will cut down cooking time significantly while keeping the meat tender and flavorful.

Slow Cooker Osso Bucco: Let the Meat Melt Off the Bone with This Rich, Hearty Recipe

After searing the osso bucco, add all your ingredients to the slow cooker and set it on low for 6-8 hours. The slow cooking process will break down the collagen and create a rich, hearty sauce.

Master the Perfect Osso Bucco with Precise Heat Control on Your Induction Cooker

Use your induction cooker’s precise temperature control to slow-simmer your osso bucco. This helps you maintain the perfect temperature, ensuring even cooking and enhancing the dish's flavors without overcooking the meat.

Tips and Suggestions on Osso Bucco

Choosing the right cut of meat

Osso Bucco is traditionally made with veal shanks, which are rich in collagen and have a flavorful marrow. Choose cuts that are about 2 inches thick and have a good amount of meat on them.

Browning the meat

Brown the veal shanks in hot oil to create a nice crust. This not only adds flavor, but it also seals in the juices and prevents the meat from becoming dry. Take a moment to read our article Adding Flavor and Texture to ingredients with Searing it could be just what you're looking for.

Preparing the vegetables

Chop onions, celery, and carrots into small pieces and cook them in the same pot as the veal until they are soft. Read about braising cooking technique in our next article, Comprehensive tips for Poaching, Stewing, and Braising Ingredients.

Adding the liquid

Add a combination of beef or chicken broth, white wine, and canned tomatoes to the pot. This creates a flavorful liquid that will braise the meat to perfection.

Slow cooking

Cover the pot and cook over low heat for several hours, until the meat is fork-tender and falls off the bone. This slow cooking process allows the collagen in the meat to break down and creates a rich and flavorful sauce.

Gremolata topping

Gremolata is a mixture of lemon zest, garlic, and parsley, and it is the perfect topping for Osso Bucco. Sprinkle it over the top of the veal just before serving.

Serving the dish

Osso Bucco is traditionally served over a bed of risotto Milanese, but it can also be served over creamy polenta or mashed potatoes. Make sure to spoon plenty of the sauce over the meat, and garnish with a sprig of fresh parsley.

Adjusting the seasoning

Taste the sauce before serving and adjust the seasoning as needed. Add salt and pepper to taste, and consider adding a pinch of sugar to balance out the acidity of the tomatoes.

Classic Osso Bucco Recipe

Ingredients

  • 1 pie crust
  • 8 cups thinly sliced peeled apples
  • 3/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 2 tablespoons unsalted butter

Instructions

  1. Season the veal shanks with salt and pepper, then coat them lightly in flour, shaking off any excess.
  2. In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat.
  3. Sear the veal shanks until browned on all sides, then remove to a plate and set aside.
  4. In the same pot, sauté the onion, carrot, and celery until the vegetables are soft and the onion is translucent.
  5. Add the garlic and sauté for an additional minute, until fragrant.
  6. Add the chicken or beef stock, dry white wine, canned tomatoes (crushed or whole), and bay leaves to the pot and stir gently to combine.
  7. Return the veal shanks to the pot, making sure they are submerged in the liquid.
  8. Bring the liquid to a simmer, then cover the pot and transfer it to the oven.
  9. Bake the osso bucco for 2 1/2 to 3 hours, or until the meat is tender and falling off the bone.
  10. Remove the pot from the oven, and use tongs to transfer the veal shanks to a serving platter.
  11. Skim any fat from the surface of the cooking liquid, and then spoon the liquid over the veal shanks.
  12. Garnish with chopped parsley and grated lemon zest, and serve hot with Risotto Milanese.

Cooking Time

Preparation Time 30 min

Cook Time 2 hr 30 min

Total time 3 hour

Nutrition Facts

  • Calories: 400
  • Fat: 18 g
  • Saturated Fat: 4 g
  • Carbohydrates: 12 g
  • Fiber: 2 g
  • Sugar: 6 g
  • Protein: 50 g

Variations for Osso Buco

Osso Buco Lemon-Parsley

This version is made by slow-cooking tender beef shank shanks, served with a vibrant lemon-parsley gremolata for a classic Italian touch.

Slow-Cooker Beef Shank Osso Buco With Lemon-Parsley Gremolata Recipe

Osso Buco Orange-Herb Gremolata

This version is made by braising succulent veal shanks and finishing with a refreshing orange-herb gremolata, adding a citrusy brightness to the dish.

Osso Buco With Orange-Herb Gremolata

Spicy Osso Buco

This version is made by infusing traditional osso buco with Asian flavors, using spices like five spice and soy sauce for a unique twist.

Spicy Asian Osso Buco

Spicy Osso Buco Gremolata

This version is made by incorporating a kick of spice into the classic osso buco, topped with traditional gremolata for a bold flavor contrast.

Spicy osso buco with gremolata

Osso Buco Stew

This version is made by simmering osso buco in a rich stew, served alongside creamy, spicy polenta for a hearty, comforting meal.

Osso Buco Stew with Spicy Polenta

Pork Osso Buco

This version is made by using pork shanks instead of veal, slow-braised until tender, and served with a rich sauce for a savory experience.

Pork Osso Buco

Osso Buco Karen Maritni's

This version is made by following Karen Martini's recipe, adding a creative spicy element while maintaining the traditional flavors of ossobuco.

Karen Martini's ossobuco with a spicy twist

Osso Buco Alla Milanese

This version is made by braising spiced veal shanks, served over creamy orzo in the Milanese style for a comforting yet elegant dish.

Spiced Osso Buco and Orzo Alla Milanese

Indian Osso Buco

This version is made by infusing osso buco with aromatic Indian spices, creating a delightful fusion of flavors that enhances the tender meat.

Indian-Spiced Osso Buco

Osso Buco Risotto

This version is made by pairing rich braised osso buco with creamy Argentinian risotto, blending traditional Italian and South American flavors beautifully.

Argentinian risotto ossobuco

Osso Bucco Recipe Review

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