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Osso Buco Recipe

Osso buco, now here's a great winters dish that is so simple to make.Most have heard of osso buco, but what is it? What literally translates as 'bone's hole...

By chow · From Open Recipes · 13 ingredients
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Why it works: Garlic and onion match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 29,030 recipes mention both. Both carry furaneol, which smells caramel, strawberry. The science ↓

Osso Buco Recipe

Serves 4

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By chow. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Garlic + oniontop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,030 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Rosemary + peppertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together2,324 recipes

    Shared aroma: estragole (anise, licorice).

  3. Carrot + rosemarytop 3% of all pairs
    Aroma overlapstrong
    Mentioned together621 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Carrot + peppertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Clove + peppertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together13,144 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the clove

How well each one fits the dish's main ingredients (veal, carrot, garlic, onion, rosemary, flour, pepper):

  1. Parsleybetter flavor fit
  2. Marjorambetter flavor fit
  3. Thymebetter flavor fit
  4. Clovethe original

Fit is the average pairing score against veal, carrot, garlic, onion, rosemary, flour, pepper. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).