Wisconsin Homemaker

Seasonal Home and Garden Tips and Ideas

  • Home
  • Housekeeping
  • Cooking
  • Garden
  • Travel
  • SHOP

Traditional Osso Buco (Jarret de Veau)

By Deborah L Melian

Share
Tweet2
Pin10
12 Shares

This easy Traditional Osso Buco Recipe (Jarret de Veau) uses veal or beef shanks and vegetables and makes an amazing rich, hearty stew.

Traditional Jarret de Veau Osso Buco - WisconsinHomemaker

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)

Can you use white wine in osso bucco?

Absolutely. Try Pinot Grigio, Sauvignon Blanc, or Chardonnay as your go-to wine for stews.

Do you have to use wine for osso bucco?

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.

Can I use tomatoes in osso bucco?

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.

What herbs should you use in osso bucco?

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.

Traditional Jarret de Veau Osso Buco - another recipe

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.

Scanpan Classic 3-1/4-Quart Covered Stock Pot

Scanpan Classic Dutch 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.

BIA Cordon Bleu Porcelain Soup Cup

BIA Cordon Bleu Porcelain Soup Cup

For more delicious soup and stew recipes, be sure to check out Wisconsin Homemaker’s Recipe Section.

Traditional Osso Buco Recipe - WisconsinHomemaker.com
Traditional Jarret de Veau Osso Buco featured on Wisconsin Homemaker
Print Recipe
5 from 3 votes

Traditional Osso Buco (Jarret de Veau) Recipe

This Traditional Osso Buco Recipe (Jarret de Veau) uses veal or beef shanks and vegetables to make an amazing rich, hearty stew.
Prep Time10 mins
Cook Time3 hrs
Total Time3 hrs 10 mins
Course: Soups
Cuisine: French
Keyword: beef stew, french stew, meat stew, veal stew
Servings: 8 servings
Calories: 568kcal
Author: Deborah L Melian

Ingredients

  • 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

Instructions

  • 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!

Nutrition

Serving: 1serving | Calories: 568kcal | Carbohydrates: 29g | Protein: 55g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 194mg | Sodium: 435mg | Potassium: 1544mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5470IU | Vitamin C: 9.4mg | Calcium: 103mg | Iron: 3.5mg

 WE’D LOVE TO HEAR FROM YOU! If you do try any of Wisconsin Homemaker’s recipes, ideas or products be sure to share your comments below and photos on Instagram or Pinterest with a tag @wisconsinhomemaker and hashtag #wisconsinhomemaker Thanks!


*This Post Contains Affiliate Links*
As an Amazon Associate I earn from qualifying purchases. So, if you buy something or take action after clinking one of these links on this website, I will receive a small commission.
Thank you for your patronage.


DISCLAIMER: Deborah L Melian is a participant in the Amazon Service LLC Associate Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. She also is a participant in Google AdSense Affiliate program. 


Find what you’re looking for!

Search

Explore

About Deborah L Melian

I am a midwestern wife and mother who loves to share family friendly recipes, along with my two cent's worth on everything home and garden. I live in Wisconsin. You can follow me on FACEBOOK • TWITTER • PINTEREST • INSTAGRAM

« How to Be Creative in Life and Home
Old Fashioned Fruit Cocktail Cake »

Comments

  1. Diane says

    February 21, 2020 at 1:58 pm

    5 stars
    We just loved this recipe. Because we were going out early and I had no idea when we would return, I put the whole dish in the slow cooker on low. It was perfect all but the onions which were still VERY crunchy. I should have known better, the slow cooker is very slow with vegetables. I would do exactly the same next time, though after browning the Jarret de Veau I would also cook the onions for a few minutes before adding them to the dish. It was delicious. Thanks for the recipe. Diane

    Reply
    • Deborah L Melian says

      February 21, 2020 at 4:32 pm

      Hello Diane! I’m so glad you liked the Osso Buco recipe. I agree with you to cook the onions a bit before putting everything into a slow cooker. As I usually cook my Osso Buco in the oven, I’m cooking at a higher temperature which takes care of the “onion problem”. Even so, it goes to show that you can slow cook this recipe with success! Thanks for sharing! Best Regards–DLM

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




  • About
  • Privacy Policy
  • Cookie Policy
  • Disclaimer
  • Terms of Use
  • Contact

FACEBOOK • TWITTER • PINTEREST • INSTAGRAM • YOUTUBE • SHOP

***Deborah L Melian is a participant in the Amazon Service LLC Associate Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate she earns from qualifying purchases. She also is a participant in Google AdSense Affiliate program.***

Copyright © 2016-2021 Deborah L Melian and Wisconsin Homemaker (WisconsinHomemaker.com). All Rights Reserved.