Osso Buco

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

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 hrtwo waits that overlap count once
Needs you
none givenof the steps that give a time

5 of the 6 steps never say how long they take, so both numbers are floors. The recipe itself says 3 hr.

  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(read off the step)from the start

  6. scatter over

    not timed2 hr in

The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

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
>> aka: ossobuco, osso buco alla milanese, braised veal shanks
>> servings: 4
>> time: 3 hr
>> step.5: braise 325°F 2 hr
>> step.7: scatter over

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{}.

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.

Scatter @&(~1)gremolata{} over @&(~2)osso buco{}.