If you're looking for what to serve with Osso Buco, get ready to master an Italian classic. We break down pairing this dish with perfect flavors and textures. Learn to make your Osso Buco meal unforgettable. Whether you're a pro chef or a kitchen hobbyist, this guide's your ticket to an amazing Italian feast.
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Osso Buco 101:
"Osso buco" meaning in Italian is straightforward: "bone with a hole," for its marrow-filled bone. For those who immediately order this dish when dining out, this "bone with a hole" is the dish's star. Simple and elegant.
Traditionally, it's veal shank, which must be tender and tasty. Mixed with onions, carrots, celery, garlic for a delicious and totally satisfying savory base. A tomato, wine, and broth sauce totally adds tang and sweetness, which is oh-so-perfect with the veal. Gremolata – garlic, lemon zest, parsley – generally goes on top too for a fresh kick.
Born in Lombardy, Italy, osso buco is a local icon. Milan's version with tomato sauce and risotto is definitely famous. But there's variety too, like Neapolitan and Veronese styles, showing off its adaptability.
Now, osso buco's a global hit. It's a mix of Italian tastes and traditions, from slow-cooked veal to a blend of ingredients. Chefs and home cooks keep making it their own, a sign of cooking skill and timeless taste.
The Meat in Osso Buco
Traditional Meat: Osso Buco alla Milanese uses cross-cut veal shanks. These are rounds from young calves, 1 to 3 inches thick. This cut exposes the marrow, flavoring the sauce as it cooks.
Beef Shanks Alternative: Beef shanks, from adult cows, often replace veal. They're cheaper and easier to find. Both need slow cooking for tender meat and tasty marrow.
Choosing Quality Meat: For veal shanks, look for meaty cuts with good marrow and bone balance. Avoid chipped or cracked ones, and ones with too much connective tissue. Pick 1½ to 2 inches thick shanks.
Understanding the Cut: "Osso buco" refers to the dish, while "veal shank" is the cut. You definitely need to specify "osso buco" for the right cut from your butcher.
What to Serve With Osso Buco: 31 Savory Ideas!
1) Mashed Red Potatoes:
Creamy mashed potatoes go great with Osso Buco. They're perfect for soaking up the sauce.
2) Braised Red Cabbage:
Adds a tart kick to the meaty Osso Buco.
3) Creamy Gorgonzola Polenta:
Gorgonzola in polenta adds sharp, cheesy flavor, matching well with Osso Buco.
4) Risotto Alla Milanese:
Traditional saffron risotto. Luxurious pair with Osso Buco.
5) Minty Green Peas:
They lighten the stew and add a summery touch.
6) Lemon Parmesan Orzo:
Like risotto meets pasta, with lemon flavor and creamy texture.
7) Crusty Bread Rolls:
Ideal for soaking up Osso Buco juices, they add texture contrast.
8) Arugula and Grapefruit Salad:
Light, healthy, quick. Fresh and acidic taste.
9) Mushroom Risotto:
Rich, creamy, adds earthy depth to the meal.
10) Cilantro Lime Cauliflower Rice:
A light swap for rice. Balances Osso Buco's strong flavors.
11) Italian Gremolata:
Tangy, herby mix of parsley, garlic, lemon. Cuts through meat's richness.
12) Potato Salad with Mustard Sauce:
Tart, comforting, pairs well with Osso Buco.
13) Garlic Butter Noodles:
Simple, tasty. Soak up butter and garlic flavors.
14) Shaved Brussels Sprout Salad:
Crunchy, slightly bitter. Great contrast to savory stew.
15) Grilled Vegetables:
Light, healthy side for the heavy meat.
16) Gnocchi with Spinach and Sun-Dried Tomatoes:
Creamy, buttery, adds flavor and variety.
17) Roasted Root Vegetables with Herbs and Balsamic Glaze:
Combines the earthy flavors of various root vegetables with the sweet and tangy notes of balsamic glaze.
18) Cauliflower Gratin with Fontina Cheese:
Cheesy cauliflower gratin. Perfect with Osso Buco's richness.
19) Green Beans Almondine:
Sautéed green beans with almonds, bacon. Adds tang and texture.
20) Stuffed Tomatoes with Goat Cheese:
Tangy tomatoes and rich goat cheese. Simple, elegant.
21) Savory Rice with Lentils:
Rice pilaf with lentils. Wholesome, filling. Cooked with butter, onions, carrot, celery.
22) Lemon Roasted Potatoes and Broccoli Rabe:
Crunchy potatoes, fresh broccoli rabe. Seasoned with lemon.
23) Crispy Garlic Mushrooms:
Buttery, savory mushrooms. Crunchy, umami-rich.
24) Pesto Crusted Pork Loin Chops:
Grilled pork chops with a pesto crust. Adds aroma and crunch.
25) Vegetable Crudo with Parmesan Gremolata:
Thinly sliced veggies with zesty gremolata - parsley, garlic, Parmesan, olive oil, lemon zest.
26) Mediterranean Mango Salad:
Mango, arugula, spinach, red onion, cucumber, feta or ricotta. Olive oil and balsamic dressing.
27) Crispy Parmesan Polenta Chips:
Parmesan and rosemary polenta chips. Baked crispy, great for dipping in Osso Bucco gravy.
28) Pumpkin Gnocchi with Sage Butter:
Pumpkin gnocchi in sage butter sauce. Sweet contrast to Osso Bucco.
29) Ciabatta with Olive Oil and Balsamic Vinegar Dip:
Warm ciabatta with olive oil, balsamic, garlic, herbs dip.
30) Simple Garlic Mushroom Pasta:
Pasta with mushrooms and garlic. Perfect for Osso Bucco flavors.
31) Smashed Parmesan and Garlic Potatoes:
Crispy smashed potatoes with Parmesan and garlic. Twist on traditional mashed potatoes.
Best Wines to Pair with Osso Buco
Best Reds for Osso Buco
Barolo: Full-bodied, blackberry, cherry, truffles, licorice. High tannin, great with beef Osso Buco.
Chianti Classico: Medium-bodied, cherry, herbs, spice. Fits tomato-based Osso Buco.
Amarone: Intense, rich, good with Osso Buco's robust flavors.
Barbaresco: Like Barolo but lighter. Ideal for veal Osso Buco.
Syrah: Full-bodied, black fruit, pepper, smoke. Cuts Osso Buco richness.
Super Tuscan (Sangiovese): Matches tomato braising sauce and rich flavors.
Best Whites for Osso Buco:
Chardonnay: Full-bodied, apple, pear, vanilla. Pairs with creamy sides like polenta.
Vermentino: Crisp, citrus, mineral. Good contrast to tomato sauce.
Viognier: Floral, peach, apricot. Balances Osso Buco richness.
Soave: Light, crisp, lemon, almond. Complements lighter Osso Buco flavors.
Other Pairings:
Sparkling Wine: Cleanses palate. Port, Madeira: Dessert wines, good end to meal.
Serving Tips:
Reds: 60°F - 65°F, large bowl glass. Whites: Chilled, 45°F - 50°F, tulip glass. Rosé: Chilled, tulip glass. Sparkling: Well chilled, 40°F - 45°F, flute glass. Port, Madeira: Room temp, 65°F - 70°F, tulip glass.
How to Eat Osso Buco
Serving: Serve hot as a main course, around 140°F. Use a large plate or bowl.
Accompaniments: Pairs with Risotto Milanese, polenta, mashed potatoes, or crusty bread.
Utensils: Use a fork and knife. The meat should cut easily.
Marrow Enjoyment:
Eating Marrow: Marrow's a delicacy. Don't eat directly from the bone.
Using Bread: Scoop marrow onto bread with a fork. Enjoy its rich flavor.
Additional Tips:
Avoid Fingers: Don't eat Osso Buco with your hands. Always use utensils.
Wine Pairing: Goes well with full-bodied reds like Barolo, Barbaresco, Chianti Classico.
Avoid Strong Pairings: Choose sides and wines that don't overpower the dish.
Where to Buy Osso Buco
Butchers and Specialty Stores: Local butchers and specialty shops are your go-to for high-quality veal shanks. Staff there can help pick the best cuts for Osso Buco.
Online Options:
DeBragga: Sells premium meats, including veal shanks for Osso Buco.
Grand Western Steaks: Offers well-cut veal Osso Bucco, with detailed descriptions.
Lobel's of New York: Fresh, never frozen veal Osso Buco, hand-carved by experts.
D'Artagnan: Humanely raised veal shanks for Osso Buco.
Vincent's Meat Market: Family-run, sells veal Osso Buco and other fresh meats.
Quality Considerations:
Look for veal shanks that are well-marbled and fatty. This enhances moisture and tenderness. Meat should be rich, pink.
Storage and Preparation:
Store veal shanks in fridge or freezer. Before cooking, rinse and pat dry with paper towel.
Can You Grill Osso Buco?
Grilling Osso Buco is a less traditional but feasible cooking method. Here are some alternative ways to prepare this dish, along with tips for enhancing its flavor:
Smoked Osso Buco: Smoke beef shanks for 2.5 hours at 275°F, use hickory or cherry wood. Then braise in tomato, olive, red wine sauce. Finish in smoker at 300°F for 2 more hours. Great over Parmesan grits, polenta, or pasta.
Braised Over Fire: Sear beef or veal shanks over open fire. Braise in red wine, dijon mustard, chicken stock with carrots, onions, garlic. Cook 1.5 to 2.5 hours until tender.
Beef Shank Osso Buco: Sear beef shanks, then simmer low and slow in tomato, vegetable, wine sauce. About 2.5 hours on stovetop or oven. Serve over creamy polenta or risotto alla Milanese.
Grilling Tips:
Searing: Start with searing for a caramelized crust.
Braising Liquid: Flavorful liquid with wine, broth, herbs for taste.
Low and Slow: Cook slowly at medium heat, flip shanks for even cooking.
Smoke Flavor: If smoking, use hickory or cherry wood chips for smokiness.
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