The Pioneer Woman. Barefoot Contessa. Nigella Bites. Extra Virgin. If you know any of these TV show names, you’re like me–you may have a problem. A problem with finding yourself on Saturday morning, glued to the television, coffee in hand, watching other people (perfectly coiffed, dressed, and well-lit people) make beautiful food for people who aren’t you. Everyone is chipper, cheerful, and so darned happy to have those meals put in front of them at the end of the show. So you grab your tablet and pull up the recipes, just certain the food will come out looking exactly like it did after those glorious 30 minutes of television.
And then reality generally comes crashing down in one of 3 ways.
1. The food tastes great, but doesn’t look at all like Ina Garten’s quiche.
2. The food looks fantastic, but the brisket doesn’t taste as good as Ree Drummond’s family’s gleeful squeals led you to believe.
3. You don’t look near as good as Debbie Mazur, or sound as silky smooth as Nigella Lawson, when you’re making those meatballs.
Sigh. Real life ain’t always pretty, folks. I mean, really, the point is to have a great tasting meal, right?
But every once in awhile, you hit the jackpot. You find all of the ingredients needed, you have the time to put in on the dish, it looks (nearly) like it did after 30 minutes of TV magic, and best of all–it tastes great. Yes, my friends, this was one of those times. I give you Giada De Laurentiis’ Osso Bucco.
Even though I don’t look near as good as she does (I mean, c’mon–who has teeth that perfect?), I was clearly in the zone with my cooking skills this time. It turned out not just good, but down right fantastic if I do say so myself. Add this Osso Bucco to your regular rotation of recipes, and you’ll not only have a winner on your hands for a special occasion, but also a dish easy enough for a weeknight dinner.
Can’t you just smell the braised meat now??
| Servings | Prep Time |
| 6 people | 15 minutes |
| Cook Time |
| 2 hours |
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Don't let the idea that Osso Bucco has to be a fancy dish stand in your way. This was so simple, and in addition to making the house smell AH-MAZING, it was fall-off-the-bone good.
Hats off to Giada and those at the Food Network for this fab recipe.
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- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 dry bay leaf
- 2 whole cloves
- 3 whole veal shanks (about 3 lbs. total)
- salt & pepper, to taste
- 1/2 cup all purpose flour (for dredging)
- 1/2 cup vegetable oil
- 1 small yellow onion, diced
- 1 small carrot, diced
- 1 stalk celery, diced
- 1 tbsp tomato paste
- 1 cup dry white wine
- 3 cups low-sodium chicken stock or broth
- 3 tbsp Italian parsley, chopped
- 1 tbsp lemon zest
- Place herbs and cloves into cheesecloth pouch. If you can't find pouches in your grocery store, you can use a piece of cheesecloth cut to about 8 inches. Fold it over to create a double layer around the herbs, and tie off at top.
- For the veal, pat dry with paper towels (this will ensure better browning of the meat). Secure meat to bone with cooking twine. Dredge the shanks in flour, shaking off excess for each shank.
- Heat a large Dutch oven over medium high heat. Add the vegetable oil and heat until smoking. Add the shanks to pot and brown on all sides, about 3 minutes per side. Remove shanks and set aside to rest.
- In the same pot, add the vegetables and season with salt. Saute until soft, about 8 minutes. Be sure to scrape up the brown bits at the bottom of the pot--that's flavor you don't want to lose!
- Add the tomato paste to the vegetables, and stir to incorporate with mixture.
- Return shanks to pot. Add wine and reduce by half, about 5 minutes.
- Add the bouquet garni (your herb packet in the cheesecloth) and 2 cups of chicken broth.
- Reduce heat to low. Cover pot and simmer for 1 1/2 hours or until the meat is falling off the bone.
- Check every 15 minutes, turning shanks halfway through cooking. Add more chicken stock as needed, making sure that the cooking liquid remains about 3/4 way up the side of the meat.
- Remove the shanks from pot and discard bouquet garni. Top with braising liquid, and garnish with parsley and lemon zest.
Man oh man, is this good. Be sure to serve the meat with a starch of some sort that will catch the braising liquid. I went with the old standard of mashed potatoes, but mashed cauliflower, parsnips or other root veggies would be great, too.
Oh, and don't forget the luscious marrow in those bones. Spread on a piece of bread and you'll never want butter again!
If you don't yet have a Dutch oven, it's time to put it on your wish list. I use it for just about everything during the Winter months. I love, love, LOVE my Martha Stewart Dutch Oven. It comes in multiple sizes and colors, and is my kitchen workhorse for these types of meals. It pretty much ensures that whatever you make, like this luscious Osso Bucco, will cook evenly, remain juicy, and entice anyone who walks through the door with the wafting aromas of braised meat. Basically, have Dutch oven, will braise.
After all, it's all about that braise, 'bout that braise, 'bout that braise. (I know, GROAN! I had to do it.)
Give me some crusty grilled bread slices and let me at that marrow. Puhleeze….
Ha ha! I had to laugh at your description of real life failing to live up the expectations of TV. So true!
Osso bucco is one of my favorite dishes! A quick and easy version sounds right up my alley!
I LOVE making osso bucco. It’s not the cheapest dish to make but it always turns out delicious!
You so right TV makes food looks so perfect, I have meal so many delicious tasting meals but don’t look as good as television.
It’s a bait and switch! LOL But if it tastes good, that’s OK by me.
What great step-by-step directions! I’ve never made osso bucco (though I’ve enjoyed it in restaurants many times) and this is a wonderful place to start learning how to prepare it.
I’m not groaning–it IS all about that braise, Dee Dee! These look delicious. I’ve had tail before, but never shanks. If shanks have half the flavor of tail I’m in. Thanks!
Kirsten, I think you and I could be trouble together. LOL
Oh yum! This does sound amazing. I love the times that I even surprise myself when something is so delicious.