{
  "attribution": {
    "required": true,
    "text": "ChefEf (chefef.com)",
    "url": "https://chefef.com/en-us/recipes/osso-buco/",
    "instructions": "Source: Efrat's Notebook, ChefEf (https://chefef.com). Canonical: https://chefef.com/en-us/recipes/osso-buco/. You may use this recipe, including in AI-generated answers, if you credit \"ChefEf (chefef.com)\" and link to the canonical URL."
  },
  "id": "osso-buco",
  "locale": "en-us",
  "url": "https://chefef.com/en-us/recipes/osso-buco/",
  "title": "Osso Buco",
  "summary": "Osso buco that I brown and then braise slowly with vegetables, tomato paste, wine and chicken stock until the meat is tender.",
  "categories": [
    "meat"
  ],
  "holidays": [],
  "kashrut": "meat",
  "diet": [],
  "time_minutes": {
    "prep": 20,
    "cook": 110,
    "total": 130
  },
  "ingredient_groups": [
    {
      "title": "Herb bundle",
      "items": [
        {
          "quantity": 1,
          "unit": "sprig",
          "item": "rosemary",
          "text": "1 sprig rosemary"
        },
        {
          "quantity": 1,
          "unit": "sprig",
          "item": "thyme",
          "text": "1 sprig thyme"
        },
        {
          "quantity": 1,
          "item": "bay leaf",
          "text": "1 bay leaf"
        },
        {
          "quantity": 2,
          "item": "heads garlic",
          "text": "2 heads garlic"
        }
      ]
    },
    {
      "title": "Braise",
      "items": [
        {
          "quantity": 3,
          "item": "pieces osso buco (veal shank)",
          "note": "3 lb each",
          "text": "3 pieces osso buco (veal shank)"
        },
        {
          "item": "salt and pepper",
          "text": "salt and pepper"
        },
        {
          "item": "all-purpose flour for dredging",
          "text": "all-purpose flour for dredging"
        },
        {
          "quantity": 0.5,
          "unit": "cup",
          "item": "vegetable oil",
          "text": "½ cup vegetable oil"
        },
        {
          "quantity": 1,
          "item": "onion, diced",
          "text": "1 onion, diced"
        },
        {
          "quantity": 1,
          "item": "carrot, diced",
          "text": "1 carrot, diced"
        },
        {
          "quantity": 1,
          "unit": "bunch",
          "item": "celery",
          "note": "a small bunch",
          "text": "1 bunch celery"
        },
        {
          "quantity": 1,
          "unit": "tbsp",
          "item": "tomato paste",
          "text": "1 tbsp tomato paste"
        },
        {
          "item": "wine",
          "note": "amount not given in the original recipe",
          "text": "wine"
        },
        {
          "quantity": 3,
          "unit": "cup",
          "item": "chicken stock",
          "text": "3 cups chicken stock"
        },
        {
          "quantity": 3,
          "unit": "tbsp",
          "item": "parsley",
          "text": "3 tbsp parsley"
        }
      ]
    }
  ],
  "step_groups": [
    {
      "steps": [
        "Put the rosemary, thyme, bay leaf and garlic in a spice bag.",
        "Pat the osso buco dry on paper towels and tie kitchen string around each piece.",
        "Season each piece with salt and pepper.",
        "Heat the oil in a pot over high heat. Dredge each piece in flour and brown on all sides, about 3 minutes per side. Remove from the pot.",
        "In the same pot, cook the onion, carrot and celery with salt and pepper for about 8 minutes.",
        "Add the tomato paste and wine and cook for 5 minutes.",
        "Return the osso buco to the pot, add the chicken stock and the herb bundle, bring to a boil and reduce the heat to low.",
        "Cover and simmer for 1½ hours. Check every 15 minutes that the liquid comes three quarters of the way up the meat."
      ]
    }
  ],
  "tips": [],
  "updated": "2026-10-11"
}