Karol Smith
Delicious Osso Buco: A Hearty Italian Braised Veal Shank Dish
Osso Buco is a classic Italian dish that showcases the rich, deep flavors of slowly braised veal shanks cooked with vegetables, white wine, and broth. The marrow in the bone provides an incredible depth of flavor, making this dish both luxurious and comforting. Traditionally served with gremolata (a zesty mixture of lemon zest, garlic, and parsley) and often accompanied by risotto alla milanese or polenta, Osso Buco is a meal that will impress your guests and delight their taste buds.
Ingredients:
4 veal shanks, each about 2 inches thick
Salt and pepper to taste
1/4 cup all-purpose flour, for dredging
3 tablespoons olive oil
3 cloves garlic, minced
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
1 cup dry white wine
1 cup beef or veal broth
1 can (14.5 ounces) diced tomatoes
2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
1 bay leaf
Zest of 1 lemon
2 tablespoons fresh parsley, finely chopped
Gremolata:
1/4 cup fresh parsley, finely chopped
Zest of 1 lemon
2 cloves garlic, minced
Instructions:
1. Prepare the veal shanks: Season the veal shanks with salt and pepper. Dredge them lightly in flour, shaking off any excess.
2. Brown the veal shanks: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the veal shanks and brown them on all sides, about 3-4 minutes per side. Remove the shanks and set them aside.
3. Cook the vegetables: In the same pot, add the minced garlic, diced onion, carrots, and celery. Cook until the vegetables are softened and translucent, about 5-7 minutes.
4. Deglaze and simmer: Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer for a couple of minutes until it reduces slightly. Add the broth, diced tomatoes, thyme, and bay leaf. Stir to combine.
5. Braise the veal shanks: Return the browned veal shanks to the pot, nestling them into the liquid and vegetables. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook slowly for about 1.5 to 2 hours, or until the meat is tender and falling off the bone.
6. Make the gremolata: While the veal shanks are braising, prepare the gremolata by mixing together the fresh parsley, lemon zest, and minced garlic in a small bowl.
7. Finish and serve: Once the veal shanks are tender, remove the bay leaf from the pot. Sprinkle the gremolata over the top of the dish for a fresh, vibrant finish. Serve Osso Buco hot, accompanied by risotto alla milanese, polenta, or your favorite starch to soak up the delicious sauce.
Enjoy this hearty and aromatic Italian classic that’s sure to become a favorite in your culinary repertoire!
