Osso Buco

The signature Italian meal, Osso Buco, has tender veal shanks simmered in a robust tomato-based sauce. The delicate beef and flavorful spices of this substantial and comforting meal are sure to wow.

Tasting Notes

Osso Buco boasts succulent, fall-off-the-bone veal, complemented by a savory sauce enriched with tomatoes, wine, and herbs. Served over creamy risotto or polenta, it’s a culinary journey to Italy’s finest.

Ingredients

• 4 veal shanks, 2 inches thick
• Salt and pepper to taste
• 1 cup all-purpose flour, for dredging
• 4 tablespoons olive oil
• 1 onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup dry white wine
• 1 can (28 ounces) crushed tomatoes
• 1 cup beef or chicken broth
• 1 teaspoon dried thyme
• 2 bay leaves
• Gremolata (optional, for garnish)

Kitchen Equipment

• Large, oven-safe Dutch oven with lid
• Tongs
• Wooden spoon
• Plate for dredging
• Chef’s knife

Instructions

1. Prepare Veal Shanks:
   • Season veal shanks with salt and pepper, then dredge in flour, shaking off excess.
2. Brown Veal Shanks:
   • Heat olive oil in the Dutch oven over medium-high heat. Brown veal shanks on all sides, then set aside.
3. Sauté Vegetables:
   • In the same pot, sauté onions, carrots, celery, and garlic until softened.
4. Deglaze with Wine:
   • Pour in white wine, scraping up any browned bits from the bottom of the pot.
5. Simmer with Tomatoes and Broth:
   • Add crushed tomatoes, broth, thyme, and bay leaves. Return veal shanks to the pot.
6. Braise in the Oven:
   • Cover the Dutch oven and transfer it to a preheated oven at 350°F (175°C). Braise for 2 to 2.5 hours, or until veal is fork-tender.
7. Serve:
   • Discard bay leaves. Serve Osso Buco over risotto or polenta, garnished with gremolata if desired.

Pro Tips

• Gremolata, a mixture of chopped parsley, garlic, and lemon zest, adds a burst of freshness when sprinkled over the Osso Buco just before serving.
• Make Osso Buco a day ahead for enhanced flavors.

Variations

• Substitute veal with beef shanks for a different flavor profile.
• Add a splash of balsamic vinegar for extra depth in the sauce.

FAQs