Osso Bucco (Braised Beef Shanks Recipe) (2024)

FAQs

What is the difference between beef shank and osso bucco? ›

Osso Bucco is from a beef shank which is a cross-cut of meat that comes from the lower leg of the cow. Beef Osso Busso also contains a bone with marrow in the center. While you can make Osso Bucco with either veal or beef, it is more common to use beef because it is widely available and less expensive than veal.

1. Braising: Braising is a time-tested method that transforms tough cuts like beef shank into succulent and flavorful masterpieces.

If veal shank is unavailable or out of your budget, substitute short ribs or nice meaty oxtails for a less expensive dish that will be every bit as delicious!

The initial searing of the meat is essential to the outcome of the dish — take care not to let the pieces touch in the pan while they are browning. Contrary to popular belief, you can overcook veal shanks, so pay careful attention to the final half-hour of cooking.

The term “osso buco” translates to hole in bone and that's precisely one of the most important aspects of the dish. The exposed bone marrow in the shank is meant to be eaten as well, and often will be extracted with a tiny spoon.

This was essentially once a peasant dish that has become so popular that veal shank is now incredibly expensive. In North America and in Britain, it's expensive, and hard to find. Even in Italy, veal shank is so expensive now that butchers have come up with a substitute.

Cook on low for 8 – 10 hours or high for 3 – 5 hours, or until fork tender. Be careful not to overcook them! See the next section. Instant Pot: For those days when you're short on time, the Instant Pot can tenderize a beef shank in a fraction of the time it takes in the oven or crockpot.

Braising works by slowly melting connective tissue and fat from the meat, plus the moist cooking environment keeps the meet tender. The end result of this long and slow cooking process makes meet that literally falls off the bone and a braising liquid that is incredibly rich and flavorful.

If you are aiming for fall-off-the-bone tender beef shanks, cook them in a hearty sauce for 3 to 6 hours. Low and slow cooking is the key to turning tough shank meat into something tender and juicy. Cooking the shanks in wine helps further tenderize the meat.

Osso buco is traditionally served over polenta, mashed potatoes, or risotto alla milanese (a risotto made with beef bone marrow, stock, and saffron). As far as wines go, osso buco pairs perfectly with a full-bodied red such as Chianti or cabernet sauvignon.

Why is osso buco so good? ›

The defining feature of osso buco is the large bone and rich marrow centre, with this prized delicacy ideal for slow cooking and paddock-to-plate eating. Osso buco is a delicious and luxurious meal that's perfect for winter nights and long meals with the people you love.

Ossobuco or osso buco is Italian for 'bone with a hole' (osso: 'bone', buco: 'hole'), a reference to the marrow hole at the center of the cross-cut veal shank. In the Milanese variant of the Lombard language, this dish's name is òss bus.

This recipe is a simple dish that requires a little bit of time on the stove but the result is well worth the wait! Perfect for cooking on a slow Sunday with the kids. Dust the osso bucco lightly with flour and season with salt and pepper. This dusting will help thicken the sauce.

Braised or slow-cooked is best way to cook lamb shanks.

Because they are a tougher cut, the best way to cook lamb shanks is by braising or slow-cooking them in the oven until the meat is fork-tender and the marrow has melted into the rich sauce.

Gravy beef and beef osso bucco are meat cuts from the shin (or leg) of beef cattle. They are essentially the same cuts of meat, except that osso bucco is sold with the shin bone still present, whereas gravy beef is sold without the bone. Both cuts are typically cooked in the same manner, in stews or casseroles.

The Osso Buco is the shank (forearm) of the animal and includes a marrow bone at its center. This hard working muscle starts tough, but the right treatment will yield a tender and decadent final dish.

Short ribs are your ideal choice if you are looking for a beef shank substitute that works best with slow cooking and braising. Like beef shank, short ribs are a tough cut that requires a long cooking time to become tender and flavorful. Using short ribs in place of beef shank boasts an advantage in their savory taste.

Veal shank. Ossobuco or osso buco is Italian for 'bone with a hole' (osso: 'bone', buco: 'hole'), a reference to the marrow hole at the center of the cross-cut veal shank.

The shank cross cut is the only real cut, but it goes by different names. These include the beef fore shank and the beef Osso Bucco cut. Shank meat is generally cut horizontally in thin slices. The cut resembles a steak with a leg bone circle.