Chef Biba's Classic Osso Buco
This heartfelt and traditional Osso Buco recipe comes from Chef Biba's Italian Kitchen TV show, written on an old phone bill envelope. It's a comforting and flavorful dish featuring tender veal shanks simmered in a rich tomato and wine sauce. The slow cooking process infuses the meat with flavors from aromatic vegetables, dried porcini mushrooms, and fragrant herbs, creating a meal that is perfect for a family gathering or special occasion. Serve it over creamy polenta or your favorite starch to soak up the delightful sauce and make every bite memorable.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Tomato Sauce
1 cup (n/a)
Celery
2 stalks (diced)
Carrot
1 (diced)
Dried Porcini Mushrooms
1 ounce (reconstituted)
Chicken Broth
1 cup (n/a)
Marsala Wine
1 cup (n/a)
Hot Water
1/2 cup (n/a)
Veal Shanks
4 (n/a)
Flour
1/2 cup (for dredging)
Salt
to taste (n/a)
Fresh Ground Black Pepper
to taste (n/a)
Olive Oil
3-4 tablespoons (for frying)
Instructions
1
In a small bowl, combine the dried porcini mushrooms with the hot water and allow them to reconstitute for about 20 minutes. Retain the mushroom liquid for later use.
2
While mushrooms are soaking, season the veal shanks generously with salt and fresh ground black pepper, then dredge them in flour, shaking off any excess.
3
In a deep skillet or Dutch oven, heat olive oil over medium-high heat. Brown the veal shanks on all sides until golden brown, about 4-5 minutes per side. Add more oil to the pan as needed. Once browned, remove the veal from the pan and set aside.
4
Add the diced celery, carrot, and drained reconstituted mushrooms to the same pan, cooking for 5-10 minutes until the vegetables are softened and lightly browned. Stir in any remaining mushroom liquid.
5
Return the veal shanks to the pan and pour in the Marsala wine, allowing it to simmer and reduce for about 5 minutes. Use a wooden spoon to scrape the flavorful brown bits from the bottom of the pan.
6
Next, add the reserved mushroom water, tomato sauce, and chicken broth to the pan. Stir to combine all ingredients.
7
Lower the heat and cover the pan, letting it simmer on very low heat for at least 45 minutes, or transfer to a preheated oven set at 325°F (165°C) for about 1.5 hours, until the meat is fork-tender.
8
Before serving, taste and adjust seasoning with additional salt and pepper as needed. Serve the Osso Buco over creamy polenta, rice, mashed potatoes, or egg noodles, making sure to spoon generous amounts of the rich sauce over the top.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Chef Biba's Classic Osso Buco?
It is a traditional Italian dish featuring tender veal shanks simmered in a rich tomato and wine sauce, originally from Chef Biba's Italian Kitchen.
What cut of meat is required for this recipe?
The recipe requires 4 veal shanks.
What type of mushrooms are used in this Osso Buco?
The recipe uses 1 ounce of dried porcini mushrooms.
How do I prepare the dried porcini mushrooms?
Combine the dried porcini mushrooms with 1/2 cup of hot water and let them reconstitute for about 20 minutes.
Should I discard the mushroom soaking liquid?
No, you should retain the mushroom liquid as it is used later to add flavor to the sauce.
What kind of wine is used in the sauce?
The recipe calls for 1 cup of Marsala wine.
How should the veal shanks be prepared before cooking?
Season the veal shanks with salt and fresh ground black pepper, then dredge them in 1/2 cup of flour, shaking off any excess.
How long should I brown the veal shanks?
Brown the veal shanks in olive oil over medium-high heat for about 4-5 minutes per side until they are golden brown.
What vegetables are used in the base of the sauce?
The sauce base includes 2 stalks of diced celery and 1 diced carrot.
How long do the vegetables need to cook?
Cook the celery, carrot, and reconstituted mushrooms for 5-10 minutes until they are softened and lightly browned.
What is the first step after returning the veal to the pan?
Pour in the Marsala wine and allow it to simmer and reduce for about 5 minutes.
What liquids are added to create the simmering sauce?
Add the reserved mushroom water, 1 cup of tomato sauce, and 1 cup of chicken broth.
Can I cook this recipe on the stovetop?
Yes, cover the pan and let it simmer on very low heat for at least 45 minutes.
Can I cook this recipe in the oven?
Yes, you can transfer it to a preheated oven set at 325°F (165°C) for about 1.5 hours.
How do I know when the Osso Buco is finished cooking?
The dish is ready when the meat is fork-tender.
What are the recommended side dishes for serving?
It is traditionally served over creamy polenta, rice, mashed potatoes, or egg noodles.
How much olive oil is needed for frying?
The recipe recommends 3-4 tablespoons of olive oil.
Why should I scrape the bottom of the pan with a wooden spoon?
Scraping the pan helps release the flavorful brown bits into the sauce.
What is the source of this specific recipe?
This recipe comes from Chef Biba's Italian Kitchen TV show.
How much tomato sauce is used?
The recipe calls for 1 cup of tomato sauce.
Is it necessary to season the meat?
Yes, season generously with salt and fresh ground black pepper before dredging in flour.
What should I do with the sauce before serving?
Taste and adjust the seasoning with salt and pepper, and ensure you spoon generous amounts over the meat.
How much hot water is needed for the mushrooms?
You will need 1/2 cup of hot water.
What type of pan is best for this recipe?
A deep skillet or a Dutch oven is recommended.
How many stalks of celery are required?
The recipe requires 2 stalks of celery.
What preparation is needed for the carrot?
The carrot should be diced.
How much chicken broth is included?
The recipe uses 1 cup of chicken broth.
Does this recipe include garlic?
According to the provided ingredient list, garlic is not included in this version.
Is the pan covered during the slow cooking phase?
Yes, the pan should be covered whether simmering on the stove or cooking in the oven.
What is the preparation for the flour?
The flour is used for dredging the veal shanks before browning.