Osso Buco is a traditional Italian dish made with braised veal shanks. The term "osso buco" means "bone with a hole" in Italian, referring to the marrow-filled bone in the center of the veal shank. A step-by-step guide on how to make this delicious Italian classic:
Ingredients:
For the Osso Buco:
- 4 veal shanks, about 1 1/2 inches thick
- Salt and freshly ground black pepper
- All-purpose flour, for dredging
- 4 tablespoons olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 cloves garlic, minced
- 1 cup dry white wine
- 1 can (14 ounces) diced tomatoes
- 1 cup chicken or beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Zest of 1 lemon
- Gremolata for garnish (optional, see below)
For the Gremolata (Optional):
- Zest of 1 lemon
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
Instructions:
1. Prepare the Veal Shanks:
- Pat the veal shanks dry with paper towels.
- Season both sides of each shank with salt and freshly ground black pepper.
- Dredge each shank in flour, shaking off any excess.
2. Sear the Veal Shanks:
- In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over medium-high heat.
- Once the oil is hot, add the veal shanks to the pan and sear them until they are browned on all sides. This should take about 5-7 minutes per side.
- Remove the seared shanks from the pan and set them aside.
3. Sauté the Aromatics:
- In the same pan, add the chopped onion, carrot, and celery.
- Sauté the vegetables until they are softened, about 5-7 minutes.
- Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
4. Deglaze the Pan:
- Pour in the dry white wine and stir, scraping up any browned bits from the bottom of the pan.
- Allow the wine to simmer for a few minutes until it has reduced by half.
5. Add Tomatoes and Broth:
- Stir in the diced tomatoes, chicken or beef broth, bay leaves, dried thyme, dried rosemary, and lemon zest.
- Return the seared veal shanks to the pan, nestling them into the liquid.
6. Braise the Osso Buco:
- Reduce the heat to low, cover the pan with a lid, and let the osso buco simmer gently for about 1.5 to 2 hours. The veal should become tender and the sauce should thicken.
7. Make the Gremolata (Optional):
- In a small bowl, combine the lemon zest, minced garlic, and chopped fresh parsley. This mixture is called gremolata and is used as a garnish for extra flavor.
8. Serve:
- Remove the bay leaves from the osso buco.
- Serve the veal shanks hot, topped with the sauce and garnished with gremolata (if using).
9. Enjoy:
- Osso Buco is traditionally served with risotto, polenta, or mashed potatoes. It's a flavorful and comforting dish with tender, fall-off-the-bone veal.