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Osso buco served with garlic sauce, tender veal shank in light, creamy sauce
Rich and comforting osso buco with a smooth garlic and cream finish

Osso buco with garlic cream sauce

Author: Flavelo
Recipes Main Courses
This version is a modern, richer interpretation of the classic, blending the creamy textures of French cuisine with Italian traditions. Whilst in the original recipe garlic only appears at the end, raw in the gremolata, here it becomes an organic part of the sauce. The abundance of garlic loses its heat during long cooking, tamed into a sweet, nutty flavour, which the cream completes. This dish is true 'comfort food' for cooler days, when the soul needs a little pampering too.
🕒 Prep Time 30 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 30 mins
🍽️ Servings 4 servings
🔥 Calories 580 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Large frying pan or saucepan
  • Garlic press
  • Whisk (for mixing the cream)

Allergen Information

⚠️ Milk (butter, cream)
⚠️ Celery
⚠️ Sulphur dioxide (wine)

Instructions

1 ✓

Salt and pepper the meats, and fry until red on both sides in the hot butter-oil mixture. Remove them from the pan.

Tip: Salting draws out some moisture from the surface, which aids browning, but only apply immediately before frying.
2 ✓

In the fat, sweat the finely chopped onion, carrot and celery (approx. 6-8 minutes). At the end add the finely chopped garlic, and fry for another 1 minute until fragrant.

Tip: Don't put the garlic in at the start, because due to its high sugar content it burns quickly and becomes bitter.
3 ✓

Pour in the wine, boil off the alcohol (2-3 minutes). Pour in the stock, return the meats, and cook covered until tender (approx. 1.5–2 hours).

Tip: The stock replaces evaporated liquid and deepens flavours.
4 ✓

When the meat is soft, lift onto a dish. Stir the cream into the remaining sauce, and simmer on a low heat until slightly creamy.

Tip: The fat content of the cream emulsifies the sauce, giving it a silky texture (emulsion).
5 ✓

Mix the grated lemon zest and parsley. To serve, drizzle the meat with the creamy sauce, and sprinkle with the lemon mixture.

Tip: The freshness of the lemon zest balances the richness of the creamy sauce.

Recipe FAQ

Won't it be too garlicky?
During cooking the garlic's strong oils break down, and only the sweetish, aromatic taste remains. It won't be overpowering.
Can the cream curdle?
Yes, if there is too much acid (wine) in the sauce and you boil it. Therefore only add the cream at the very end, and just warm it through.

Ingredients

  • 800 g Veal shank slices (bone-in)
  • 40 g Butter
  • 30 ml Olive oil
  • 1 piece Onion
  • 6 cloves Garlic
  • 2 pieces Carrots
  • 2 pieces Celery
  • 200 ml Dry white wine
  • 300 ml Beef stock
  • 100 ml Double cream
  • 1 tsp Lemon zest (grated)
  • 1 tbsp Fresh parsley (chopped)
  • 1 tsp Salt
  • 0.5 tsp Black pepper