This easy Traditional Osso Buco Recipe (Jarret de Veau) uses veal or beef shanks and vegetables and makes an amazing rich, hearty stew.
How to Make Traditional Beef Osso Buco (Jarret de Veau) Stew
I love stews. Why? Because they are the simplest one pot meals you can make that use plenty of vegetables in a rich broth. Best of all it easily feeds a family of four with leftovers–always a plus when you want to cut down on your kitchen time. And, it also freezes well.
You might know this recipe as simply Ossobuco or Osso Bucco or even as Jarret de Veau or Boeuf.
The truth is, this recipe goes by a number of different names because both the French and Milanese versions are so closely related with regard to the ingredient list and how it’s cooked.
Use Beef or Veal Shanks
For obvious reasons, there is a difference between the taste of veal versus beef shank. Veal has a lighter taste and beef has a deeper meaty taste.
But the biggest difference between these two is cost, although you can easily interchange them for this recipe. On a tight budget? Ask your butcher which is the best cut for the price and purchase that one.
All versions use either veal or beef shanks with a bone, along with rustic vegetables surrounded in a flavorful wine-infused herbed broth. You can ask your butcher to cut the meat and tie it if you want your shanks to hold its shape.
RELATED: Summer Harvest Beef Stew
For me, I’m all for easy-breezy cooking, so I cook my shanks without any cooking twine.
Many folks use the terms Jarret de Veau and Osso Buco interchangeably and for good reason, they are essential the same recipe but use regional wines and vegetables, instead.
Add Wine for a Delicious Touch
Wine is a key ingredient in this recipe. I like to use either a French Côtes du Rhône wine or an Italian Chianti. Both wines stand up well for the two-hour-plus cooking time needed to make the meat fork tender. Both are super flavorful, with hints of oak and fruit. I love to serve an additional bottle of either alongside this hearty winter dish.
Osso Bucco Frequently Asked Questions (FAQs)
Absolutely. Try Pinot Grigio, Sauvignon Blanc, or Chardonnay as your go-to wine for stews.
That’s also perfectly fine. Use the same amount of stock as you would wine, in addition to the stock amount already listed in the recipe.
Yes, you can. If you’ve got an abundance of tomatoes, toss in a few chopped or diced tomatoes and let them stew with the rest of the ingredients.
Try rosemary, parsley, bay leaf (fresh or dried), thyme, oregano or sage.
DID YOU KNOW? Osso Buco means “bone with a hole.” The best cuts of meat for this recipe are either veal or beef shanks.
Make Traditional Jarret de Veau Osso Buco with These Recommended Products (affiliate links)
I use my Scanpan Classic Dutch Oven both on the stovetop and in the oven. You can start out your meat by browning the meat prior to adding the vegetables or easier still, layer everything, and place in the oven.
I love soup bowls, especially ones with handles, like the soup cups below, not only because they are generous in size but also because they are kid-friendly. Best of all they can be warmed in the oven or microwave and are freezer safe. Which means you could store one-serving meals and in the freezer, thaw and warm as needed.
For more delicious soup and stew recipes, be sure to check out Wisconsin Homemaker’s Recipe Section.
Traditional Osso Buco (Jarret de Veau) Recipe
- 4.5 lbs veal shanks or beef shanks, tied if you want it to keep its form
- 2 tbsp extra virgin olive oil
- 2 cups carrots chopped, large chunks
- 2 cups celery chopped, large chunks
- 1 cup onion chopped, large chunks
- 1 cup green onions chopped
- 4 cups russet potatoes chopped, large chunks
- 2 cups mushrooms whole or you can cut into quarters
- 3 whole bay leaves dry or fresh
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp mixed Italian seasonings
- 1 liter Côtes du Rhône or Chianti wine
- 4 cups Chicken Stock or enough to cover 1 inch over all ingredients in pot
- Salt and Pepper to taste
- Preheat oven to 400 degrees F.
- On the stovetop, use an oven-proof dutch oven or kettle and add 2 tablespoons of olive oil. Heat the oil until rippling and then add veal or beef shanks.
- Cook the shanks on one side for about five minutes or until browned, then turn over and brown the other side for another 3 minutes.
- Layer the rest of the ingredients into the kettle, including herbs, and then top with the wine and broth.
- Cover and place in oven for 2 1/2-3 hours. You can also cook this on the stovetop for the same amount of time. Just be sure to simmer not boil.
- Remove from oven or stovetop. Allow to cool for 5 minutes. Remove bay leaves. Ladle into bowls. Serve hot. Enjoy!