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Serving: Serve your Osso Buco with creamy polenta, mashed potatoes, or crusty bread to soak up the flavorful sauce. A simple green salad pairs beautifully on the side.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. This dish also freezes well; just store in an airtight container for up to 3 months.
Variations:
Substitute with Pork or Beef: While traditional Osso Buco is made with veal, you can use pork or beef shanks for a more budget-friendly version.
Add Mushrooms: For extra depth of flavor, add sliced mushrooms to the braise about halfway through the cooking time.
FAQ:
Q: Can I use bone-in chicken for this recipe?
A: While this recipe is best with veal shanks, you can substitute with bone-in chicken thighs for a quicker cook time, though the flavor will be different.
Q: Can I make Osso Buco in a slow cooker?
A: Yes, you can slow cook Osso Buco! After browning the meat and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours until the veal is tender.
Q: What is gremolata, and can I make it ahead of time?
A: Gremolata is a fresh mixture of parsley, lemon zest, and garlic, often used to garnish rich dishes like Osso Buco. It’s best made just before serving, but you can prepare it up to a few hours ahead and keep it in the fridge.
Enjoy your rich, tender Osso Buco with its vibrant, herby gremolata—an unforgettable meal full of depth and brightness!
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