Slow-Cooked Osso Buco: A Hearty and Tender Italian Classic
Osso Buco is a traditional Italian dish that consists of braised veal shanks cooked slowly until they become incredibly tender and flavorful. The name “Osso Buco” translates to “bone with a hole,” referring to the marrow-filled bone in the center of the veal shanks, which adds rich taste to the dish. Typically served with a fragrant gremolata and paired with risotto or polenta, this dish is perfect for special occasions or a comforting meal at home.
Ingredients:
– 4 veal shanks, each 2 inches thick
– Salt and pepper, to taste
– 1/2 cup all-purpose flour, for dredging
– 1/4 cup olive oil
– 1 onion, finely chopped
– 2 carrots, diced
– 2 celery stalks, diced
– 4 cloves garlic, minced
– 1 cup dry white wine
– 1 cup beef broth
– 1 can (14.5 ounces) diced tomatoes
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 2 bay leaves
– Zest of 1 lemon
– 2 tablespoons fresh parsley, chopped
Instructions:
###1. Prepare the Veal Shanks###
1. **Preheat** your oven to 325°F (165°C).
2. **Season** the veal shanks generously with salt and pepper.
3. **Dredge** each shank in flour, shaking off excess.
###2. Sear the Veal Shanks###
4. **Heat** the olive oil in a large, oven-safe pot or Dutch oven over medium-high heat.
5. **Sear** the veal shanks in batches, browning them on all sides. Remove and set aside on a plate.
###3. Prepare the Vegetable Base###
6. **Add** the chopped onion, carrots, and celery to the same pot. Sauté until the vegetables are softened, about 5-7 minutes.
7. **Add** the minced garlic and cook for another minute until fragrant.
###4. Deglaze and Build the Sauce###
8. **Pour** in the white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
9. **Add** the beef broth, diced tomatoes, thyme, rosemary, and bay leaves. Stir to combine.
###5. Braise the Veal Shanks###
10. **Return** the veal shanks to the pot, nestling them into the sauce so they are partially submerged.
11. **Cover** the pot and transfer it to the preheated oven.
12. **Braise** the veal shanks for about 2 to 2.5 hours, or until the meat is tender and falling off the bone.
###6. Finishing Touches###
13. **Remove** the pot from the oven. Discard the bay leaves.
14. **Sprinkle** the lemon zest and chopped parsley over the dish before serving.
###7. Serve###
15. **Serve** the Osso Buco hot, alongside risotto, polenta, or mashed potatoes. Enjoy the rich, comforting flavors of this classic Italian dish!
The source of the article is from the blog agogs.sk