Osso buco

Osso Buco

Osso Buco is a classic Italian dish hailing from Milan, traditionally made with cross-cut veal shanks braised with vegetables, white wine, and broth. The term “osso buco” translates to “bone with a hole,” referring to the marrow-filled bone found in the center of the veal shank. This dish is celebrated for its rich flavors, tender meat, and aromatic sauce, often served with risotto alla milanese or polenta.

Recipe for Osso Buco

Ingredients:

• 4 veal shanks (about 1 ½ pounds each)
• Salt and freshly ground black pepper
• 2 tablespoons all-purpose flour
• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 1 carrot, peeled and finely chopped
• 1 celery stalk, finely chopped
• 4 cloves garlic, minced
• 1 cup dry white wine
• 1 can (14.5 ounces) diced tomatoes
• 2 cups beef or chicken broth
• 1 bay leaf
• 1 teaspoon dried thyme
• ½ cup fresh flat-leaf parsley leaves, chopped
• Juice of half a lemon

Gremolata:

• 3 tablespoons chopped fresh flat-leaf parsley
• Zest of one lemon
• 1 small garlic clove, minced

Instructions:

1. Prepare the Veal Shanks: Season the veal shanks with salt and pepper and lightly dredge them in flour.

2. Brown the Meat: In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the veal shanks and brown well on all sides. Remove and set aside.

3. Sauté Vegetables: In the same pot, add the onion, carrot, celery, and garlic. Cook until softened, about 5 minutes.

4. Deglaze with Wine: Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for a few minutes.

5. Add Tomatoes and Broth: Stir in the diced tomatoes (with their juice) and broth. Add the bay leaf and thyme. Return the veal shanks to the pot, submerging them in the liquid.

6. Braise: Bring to a gentle simmer. Cover the pot with a lid or foil, place it in a preheated oven at 300°F (150°C), and cook for about 2 hours, or until the meat is tender and pulls easily from the bone.

7. Make Gremolata: While the osso buco bakes, prepare the gremolata by mixing together parsley, lemon zest, and minced garlic in a small bowl.

8. Finish the Dish: Once cooked, remove the veal shanks from the pot. Skim off any excess fat from the surface of the sauce. Adjust seasoning with salt, pepper, and a squeeze of lemon juice.

9. Serve: Spoon some sauce over each osso buco and sprinkle with gremolata before serving. This dish pairs beautifully with risotto alla milanese or creamy polenta.

Osso Buco’s rich flavors make it a hearty and satisfying meal that showcases the depth and elegance of Italian cuisine. Enjoy!

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