Cooked bone-in osso buco Calories

Cooked bone-in osso buco is made from cross-cut veal shank in the classic version, though beef shank is also used. The slices include a central marrowbone surrounded by meat and connective tissue.

Cooked bone-in osso buco is tough when the shank has not had enough slow cooking to soften its connective tissue. Keep it gently simmering, covered, until the meat yields easily; a rapid boil can make the meat firmer.

Yes, the marrow in cooked bone-in osso buco is edible. It becomes soft during braising, and you can scoop it from the bone with a small spoon or spread it on bread.

Gremolata gives cooked bone-in osso buco a fresh, sharp finish that balances its rich braising sauce. The traditional Milanese topping combines chopped parsley, garlic, and lemon zest, added just before serving.

Cooked bone-in osso buco uses cross-cut shank slices that keep the marrowbone visible in each serving, while beef shank stew is often made with boneless chunks. Osso buco is also associated with Italian braising and, in Milan, gremolata.

Cooked bone-in osso buco is traditionally served with risotto alla milanese, whose saffron flavor suits the braised meat. Polenta, mashed potatoes, or crusty bread also work well for soaking up the sauce.

Yes, cooked bone-in osso buco can be made in a slow cooker. Brown the shank first for deeper flavor, then cook it with the vegetables and braising liquid until the meat is tender, following your appliance’s instructions.

Cooked bone-in osso buco generally keeps for three to four days in the refrigerator when chilled within two hours and stored in a covered container. Reheat the meat and sauce thoroughly before serving.

Yes, cooked bone-in osso buco freezes well with its sauce. Pack it in an airtight freezer-safe container, thaw it in the refrigerator, then reheat gently until the meat and sauce are hot throughout.