Deliciously Savory Osso Buco: A Rich and Hearty Italian Classic

Deliciously Savory Osso Buco: A Rich and Hearty Italian Classic

Osso Buco is a traditional Italian dish that originates from the Lombardy region. It features braised veal shanks cooked slowly in a rich sauce of wine, broth, vegetables, and tomatoes, resulting in a tender, flavorful meat that melts in your mouth. Typically served with gremolata, a mixture of lemon zest, garlic, and parsley, Osso Buco is a perfect centerpiece for any special meal.

Ingredients:
– 4 veal shanks (about 1.5 inches thick)
– Salt and freshly ground black pepper
– 1/2 cup all-purpose flour, for dredging
– 1/4 cup olive oil
– 1 medium onion, finely chopped
– 2 medium carrots, finely chopped
– 2 celery stalks, finely chopped
– 4 cloves garlic, minced
– 1 cup dry white wine
– 1 cup beef broth
– 1 can (14.5 ounces) diced tomatoes
– 2 sprigs fresh thyme
– 2 dried bay leaves

For the Gremolata:
– Zest of 1 lemon
– 2 tablespoons fresh parsley, chopped
– 1 clove garlic, minced

Instructions:

1. Preheat the oven to 325°F (163°C).
2. Pat the veal shanks dry with paper towels and season them generously with salt and freshly ground black pepper. Dredge each shank in flour, shaking off any excess.
3. In a large, heavy-bottomed ovenproof pan or Dutch oven, heat the olive oil over medium-high heat. Add the veal shanks and sear them on all sides until they are golden brown, about 8 minutes total. Transfer the shanks to a plate and set aside.
4. In the same pan, add the onion, carrots, and celery. Cook the vegetables until they are soft and lightly browned, about 5-7 minutes. Add the minced garlic and cook for another minute, stirring frequently.
5. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer until it has reduced by half, about 5 minutes.
6. Add the beef broth, diced tomatoes (with their juices), thyme sprigs, and bay leaves to the pan. Return the veal shanks to the pan, nestling them into the sauce. Bring the mixture to a simmer.
7. Cover the pan with a lid and transfer it to the preheated oven. Braise the veal shanks for 2 to 2.5 hours, or until the meat is fork-tender and falling off the bone.
8. While the veal shanks are cooking, prepare the gremolata by combining the lemon zest, chopped parsley, and minced garlic in a small bowl. Mix well.
9. When the veal is done, remove the pan from the oven and discard the thyme sprigs and bay leaves. Serve the Osso Buco hot, spooning some of the rich sauce over the top. Sprinkle each serving with a generous amount of gremolata. Enjoy!

The source of the article is from the blog agogs.sk

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