Osso Buco

also called ossobuco · osso buco alla milanese · braised veal shanks

Also written for Slow Cooker (3 to wash).

The table

Preheat the oven to 325°F (160°C)
4(3 lb / 1.4 kg total, tied)veal shanksdredge in a shallow dishbrown in a Dutch ovensoftenbraise 325°F 2 hrscatter over
1/3 cup(40 g)all-purpose flour
2 tspkosher salt
3 Tbsunsalted butter
1 large(finely chopped)yellow onion
1 large(finely chopped)carrot
2 ribs(finely chopped)celery
1 cup(240 mL)dry white wine
2 cups(475 mL)chicken stock
1 Tbslemon zestchop to a gremolata
1/4 cupflat-leaf parsley
1 clovegarlic
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.16 things to get out.

Pans and tools

Before anything else

2dredge in a shallow dish

3brown in a Dutch oven

goes in with what step 2 made

4soften

goes in with what step 3 made

5braise 325°F 2 hr

goes in with what step 4 made

6chop to a gremolata

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 2 hr5 of 6 steps give no time
Needs you
none given
If you get it wrong
Narrow — two hours keeps the shank on the bone; at three the meat lets go and what you have is a good ragù instead
What you'll wash
Two things — the Dutch oven, a shallow dish to dredge the shanks in
Does it keep
3 days — the marrow sets firm in the bone and the shank lifts out whole cold more easily than warm

  1. dredge in a shallow dish

    not timedfrom the start

  2. chop to a gremolata

    not timedfrom the start

  3. brown in a Dutch oven

    not timedfrom the start

  4. soften

    not timedfrom the start

  5. braise 325°F 2 hr

    2 hrwalk away(we think)from the start

  6. scatter over

    not timed2 hr in

You'll need Dutch oven · dish · oven

Goes with

See how it is written
>> title: Osso Buco
>> category: Stews & Braises
>> tags: veal, italian, wine, oven, braise
>> counters: Pizzeria, One Pot
>> aka: ossobuco, osso buco alla milanese, braised veal shanks
>> servings: 4
>> time: 3 hr
>> slack: narrow — two hours keeps the shank on the bone; at three the meat lets go and what you have is a good ragù instead
>> washing-up: the Dutch oven, a shallow dish to dredge the shanks in
>> keeps: 3 days — the marrow sets firm in the bone and the shank lifts out whole cold more easily than warm

Preheat the #oven{} to 325°F (160°C).

Dredge @veal shanks{4}(3 lb / 1.4 kg total, tied), @all-purpose flour{1/3%cup}(40 g), @kosher salt{2%tsp} in a shallow #dish{}.

Brown @&(~1)floured shanks{}, @unsalted butter{3%Tbs} in a #Dutch oven{}.

Soften @yellow onion{1%large}(finely chopped), @carrot{1%large}(finely chopped), @celery{2%ribs}(finely chopped) with @&(~1)browned shanks{}.

>> step: braise 325°F 2 hr
Braise @&(~1)pot{} with @dry white wine{1%cup}(240 mL), @chicken stock{2%cup}(475 mL) for ~{2%hr}.

Chop @lemon zest{1%Tbs}, @flat-leaf parsley{1/4%cup}, @garlic{1%clove} to a gremolata.

>> step: scatter over
Scatter @&(~1)gremolata{} over @&(~2)osso buco{}.