Beef Osso Bucco Tips
What cut of meat do you use to make osso bucco?
Traditionally, osso bucco is made with veal shanks. This recipe calls for beef shanks (from the adult cow rather than the calf). Beef shanks are more easily found in stores, and usually less expensive; you can still use veal for this recipe if you prefer. Because the shank is a tougher cut of meat, it's best when cooked low, slow and long—just right for braising or cooking in a slow cooker. Slow-cooking also makes the most of the bones' tasty marrow.
What do you serve with beef osso bucco?
Osso bucco is tender, savory meat with a rich, delicious sauce, so you want a side dish to soak it all up. Think polenta, as in this rosemary beef roast over cheesy polenta
, mashed potatoes, pasta or plain rice (here are some tips on how to make rice
). A hunk of homemade crusty French bread
would be just the thing, too. You want a bread with some density to sop up the juice.
How do you store and reheat osso bucco?
Osso bucco reheats well, so it’s a natural for making ahead of time (and tastes even better the next day). Let it cool, then place it with the vegetables and juices in an airtight container and store in the refrigerator for up to 4 days. The gremolata should be stored in its own separate container. To reheat osso bucco, scrape off any congealed fat on the surface, then reheat gently, either low and slow in the oven, on the stovetop or in the slow cooker. Because the bones will take longer to come up to temperature, you don’t want to end up overcooking the meat while the bones still aren’t hot. Just make sure it’s covered so it doesn’t dry out.—Hazel Wheaton, Taste of Home Book Editor
1 shank with 1 cup sauce and 4 teaspoons gremolata: 398 calories, 15g fat (6g saturated fat), 112mg cholesterol, 640mg sodium, 17g carbohydrate (5g sugars, 4g fiber), 47g protein.