Gorgeous Osso Buco with Potatoes and Shallots
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INGREDIENTS
- 3 pounds/1.5 kilograms veal shanks
- 8 bone marrow pieces
- 15 fingerling potatoes
- 10 shallots
- 2 garlic heads, halved
- 1 flat teaspoon coarse salt
- ½ teaspoon ground black pepper
- 1 tablespoon whole allspice
- 3 dried/fresh bay leaves
- 3 thyme sprigs
- ½ cup white wine
- 4 tablespoons olive oil
- Water to cover
INSTRUCTIONS
- Preheat the oven to 355°F (180°C).
- Heat a medium-large pot with the olive oil and fry the shanks for 2 minutes on each side. Remove them to a plate and set aside.
- Start adding the layers into the pot as follows: potatoes, shallots, bone marrow, the fried shanks, and garlic halves.
- Add salt, pepper, allspice, bay leaves, and thyme, and pour over the white wine. Add enough water to cover everything, place parchment paper on top, cover with a lid, and place in the oven for 3 hours.
- I like to prepare such dishes in the morning and warm them for an additional half hour on the stove before serving, so all the flavors are absorbed, but you can definitely time it directly for the meal.
MY NOTES
FAQ
Can I use a different cut of meat instead of veal shank?
Certainly! While veal shank is the traditional choice for osso buco, you can experiment with various cuts of meat to suit your taste preferences or availability. For example, you could try using beef shank for a richer flavor, lamb shank for a more robust taste, or even pork shank for a unique twist. Each cut will bring its own distinct flavor profile to the dish, so feel free to get creative and adapt the recipe to your liking. Just keep in mind that different cuts may require slightly different cooking times and techniques to achieve the desired tenderness and flavor:
For beef shank, you can follow a similar cooking time as veal shank, as they are both tough cuts of meat that benefit from long, slow cooking to become tender. Aim for a cooking time of around 2.5 to 3 hours at 180°C (350°F), but adjust as needed based on the thickness of the meat and your desired level of tenderness.
Lamb shank typically cooks faster than veal or beef shank due to its smaller size and slightly different texture. You can start checking for doneness after about 2 to 2.5 hours of cooking at 180°C (350°F). Lamb shank is done when the meat is fork-tender and easily separates from the bone.
Pork shank, being leaner than veal or beef shank, also cooks relatively quickly. Aim for a cooking time of around 2 to 2.5 hours at 180°C (350°F). Pork shank is done when it reaches an internal temperature of at least 145°F (63°C) for medium-rare or 160°F (71°C) for medium, and the meat is tender.
Can I make this osso buco with potatoes ahead of time?
Yes, yes yes! The flavors meld together even better when allowed to sit for a while. After preparing the dish, allow it to cool to room temperature, then store it in an airtight container in the refrigerator for up to two days. When ready to serve, gently reheat it on the stove over low heat or in the oven until warmed through. This make-ahead approach not only saves time but also allows you to focus on other aspects of your meal preparation. Enjoy the convenience and deliciousness.
What can I serve with this osso buco with potatoes recipe?
Osso buco with potatoes pairs wonderfully with crusty bread to soak up the delicious juices or a fresh green salad for a lighter complement. Roasted vegetables such as carrots, asparagus, or Brussels sprouts also make excellent choices, adding color and freshness to the plate.
Can I freeze osso buco?
Osso buco freezes exceptionally well, making it a convenient option for meal prep or leftovers. Once cooked, allow the osso buco to cool completely before transferring it to an airtight container or freezer bag. Make sure to remove as much air as possible to prevent freezer burn. It can be stored in the freezer for up to three months. When ready to enjoy, simply thaw the osso buco in the refrigerator overnight and reheat it gently on the stove or in the oven until warmed through.
Can I make osso buco with potatoes in a slow cooker?
Yes, osso buco with potatoes can be easily adapted for preparation in a slow cooker, offering convenience and tender results. Begin by searing the meat in a skillet as directed in the recipe to enhance flavor, then transfer all ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, allowing the flavors to meld together while the meat becomes irresistibly tender.
What can I substitute for white wine?
If you prefer to omit white wine from your osso buco with potatoes recipe, several suitable substitutes can maintain the dish’s flavor and complexity. Replace the white wine with an equal amount of chicken or vegetable broth for added depth and moisture. Alternatively, you can use apple cider vinegar or white wine vinegar mixed with a bit of water to mimic the acidity of wine. For a non-alcoholic option, try using apple juice or a combination of lemon juice and water to provide a tangy contrast to the rich flavors of the osso buco.
How do I know when osso buco is done cooking?
Determining when osso buco is perfectly cooked involves assessing its tenderness and the meat’s ability to easily pull away from the bone. After simmering for several hours, the meat should be fork-tender, indicating that it’s reached the ideal doneness. Additionally, the marrow within the bone should have melted, infusing the sauce with rich flavor. A good indicator of readiness is when the meat begins to fall off the bone effortlessly. For added assurance, you can use a meat thermometer to ensure the internal temperature reaches at least 160°F (71°C) for beef, guaranteeing that it’s safe to eat.
