Restaurant Style Pork Osso Bucco Recipe (2024)

FAQs

What is best cut of meat for osso bucco? ›

Beef Osso Buco uses Cross Cut Shanks for a traditional Italian dish topped with fresh parsley, garlic and orange zest.

What part of the animal does Osso Bucco come from? Osso Buco is the shank (forearm) of the animal and includes a marrow bone at its center. This is a hard-working part of the animal but slow braising will yield a tender and decadent final dish.

This was essentially once a peasant dish that has become so popular that veal shank is now incredibly expensive. In North America and in Britain, it's expensive, and hard to find. Even in Italy, veal shank is so expensive now that butchers have come up with a substitute.

Osso Bucco is from a beef shank which is a cross-cut of meat that comes from the lower leg of the cow. Beef Osso Busso also contains a bone with marrow in the center. While you can make Osso Bucco with either veal or beef, it is more common to use beef because it is widely available and less expensive than veal.

The obvious substitute would be beef shanks. A quick google for "osso bucco beef shanks" will give you all sorts of recipes. Veal shank is traditionally the cut for Osso Bucco, and gives the best result. Beef Shank can be substituted for Veal, but it will be much different in flavor and texture than veal.

The hole in the bone provides easy access to the marrow and those enjoying osso buco are encouraged to eat the delicious marrow. Remove the marrow with a small spoon and spread it on bread, mix it into the risotto or polenta, or just eat it as is. Gremolata.

Accompaniments. Risotto alla milanese is the traditional accompaniment to ossobuco in bianco, making for a one-dish meal. Ossobuco (especially the tomato-based version, prepared south of the Po River) is also eaten with polenta or mashed potatoes. South of the Po River, it is sometimes served with pasta.

osso bucco in British English

or ossobuco (ˈɒsəʊˈbʊkəʊ ) noun. a stew, originally from Italy, made with knuckle of veal, cooked in tomato sauce. Collins English Dictionary. Copyright © HarperCollins Publishers.

A ham hock, or pork knuckle, is the joint that attaches a pig's foot to its leg. While a hock is not technically an ankle, its anatomical location corresponds to that of a human ankle or lower calf region. Ham hocks are not to be confused with the pig's shank (shin) or trotter (foot).

The initial searing of the meat is essential to the outcome of the dish — take care not to let the pieces touch in the pan while they are browning. Contrary to popular belief, you can overcook veal shanks, so pay careful attention to the final half-hour of cooking.

How do you know when osso buco is done? ›

Keep the lid on throughout cooking to trap the moisture inside and help keep the meat juicy. After about 2 hours, the Osso Buco should be quite tender. If they aren't quite there yet, return them to the oven and continue braising, checking every 15 minutes until fork-tender.

Osso Buco is traditionally an Italian dish made with veal shanks. In Japan, veal shank is difficult to find and oxtail is much more popular. This version of Osso Buco features oxtails which are first browned and then braised for 3 1/2-4 hours in Japanese flavorings.

Oxtail: I made Osso Buco with oxtail many years ago in college, and the rich flavor is still a food memory. Pieces of oxtail replace the veal shanks of the Northern Italian veal version, but the rest of the ingredients and braising time are similar.

Osso buco literally translates as “bone's hole,” and is simply an inch and a half slab of shank with tough meat surrounding a large bone with a hole in the middle. What's inside that bone hole is the fatty, rich, spongy, bloody gelatinous marrow.

Neck Osso Buco is best when cooked slowly and patiently. Although it is a little tougher than other cuts, a long cooking time will help tenderize it and will result in amazing flavor that will be well worth the wait. Leftovers always taste even better the next day, so go ahead and make a big batch!

If veal shank is unavailable or out of your budget, substitute short ribs or nice meaty oxtails for a less expensive dish that will be every bit as delicious!

While osso buco is traditionally made with veal shanks, there are several suitable substitutes: 1. Beef shank: This is the same cut of meat, just on a full-grown cow, so it is the ideal substitute for veal.

My Osso Buco

I don't use veal, but rather beef shanks cut cross-wise. I use red wine and tomato paste in the braising liquid. I don't serve it with gremolata. And thanks to Jim, it usually gets served over garlic mashed potatoes!

It is a tough and flavorful cut that benefits from slow cooking methods like braising or stewing to become tender and develop rich flavors. So, while osso buco is commonly associated with veal shanks, using beef shanks can be a delicious and more affordable alternative.