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Osso Buco
Created by: Howcan Team
Ingredients
- 4 veal shanks, about 1 inch thick
- Salt and freshly ground black pepper to taste
- 1/2 cup all-purpose flour
- 4 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 garlic cloves, minced
- 1 cup dry white wine
- 1 can (14 oz) diced tomatoes
- 2 cups beef broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- Gremolata for garnish (optional): 1/4 cup chopped fresh parsley, 2 garlic cloves, minced, zest of 1 lemon
Instructions
- Preheat the oven to 350 degrees F.
- Season the veal shanks with salt and pepper, then dredge in flour, shaking off the excess.
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the veal shanks and brown on all sides, about 3-4 minutes per side. Remove the shanks and set aside.
- In the same pot, add the onion, carrots, celery, and garlic. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Pour in the white wine and deglaze the pot, scraping up any browned bits from the bottom. Cook for 2-3 minutes, allowing the wine to reduce slightly.
- Add the diced tomatoes, beef broth, rosemary, thyme, and bay leaf. Return the veal shanks to the pot, nestling them into the liquid. Bring to a simmer.
- Cover the pot and transfer to the preheated oven. Braise for 2 hours, or until the veal is tender and the meat is falling off the bone.
- While the osso buco is cooking, prepare the gremolata by combining the chopped parsley, minced garlic, and lemon zest in a small bowl. Set aside.
- Once the veal is done, remove the pot from the oven. Discard the herb sprigs and bay leaf. Taste and adjust the seasoning if necessary.
- To serve, place a veal shank on each plate and spoon the sauce over the top. Garnish with gremolata if desired.
- Serve the osso buco with risotto, polenta, or mashed potatoes. Enjoy!
Osso Buco is a traditional Italian dish hailing from Milan, consisting of braised veal shanks in a rich, flavorful sauce. The dish has a history dating back to the 19th century, with its origins rooted in the Lombardy region of Italy. Renowned chefs such as Gualtiero Marchesi and Carlo Cracco have elevated Osso Buco to gourmet status, incorporating their own unique twists. Today, the best Osso Buco can be savored in authentic Italian trattorias in Milan, where it is often served with gremolata and creamy saffron risotto. The key to a perfect Osso Buco lies in the slow cooking of the veal shanks, allowing the marrow to infuse the sauce with unparalleled richness. For a vegetarian alternative, eggplant can be used to create a delectable Osso Buco-inspired dish.
140 min
4
480 calories
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