Osso Buco is a classic Italian dish that features braised veal shanks slow-cooked with vegetables, white wine, and broth until the meat is tender and flavorful. This traditional recipe is a comforting and elegant meal perfect for special occasions or a hearty family dinner.
“Cooking is like love. It should be entered into with abandon or not at all.” – Harriet Van Horne
Recipe Description
Osso Buco, meaning “bone with a hole” in Italian, refers to the marrow-filled veal shanks that are the star of this dish. Originating from Milan, this dish has been a staple in Italian cuisine since the 19th century. The slow braising method allows the tough veal shanks to become tender, absorbing the rich flavors of the accompanying vegetables and wine. Traditionally served with gremolata, a zesty mix of lemon zest, garlic, and parsley, Osso Buco is a dish that embodies the depth and warmth of Italian home cooking.
Ingredients
Osso Buco
- 4 veal shanks, about 1 1/2 inches thick
- Salt and pepper to taste
- 1/2 cup all-purpose flour for dredging
- 4 tablespoons olive oil
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 1 cup dry white wine
- 2 cups beef or veal broth
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon dried thyme
- 1 bay leaf
Gremolata
- 1/4 cup fresh parsley, chopped
- 1 clove garlic, minced
- Zest of 1 lemon
Instructions
Prepare the Veal Shanks
- Season and Dredge: Season the veal shanks with salt and pepper. Dredge each shank in flour, shaking off any excess.
- Brown the Shanks: In a large heavy-bottomed pot, heat the olive oil over medium-high heat. Brown the veal shanks on all sides, then remove them from the pot and set aside.
Cook the Vegetables
- Sauté Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté until the vegetables are soft and starting to brown, about 10 minutes.
- Add Garlic and Wine: Add the minced garlic and cook for another minute. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer until the wine is reduced by half.
Braise the Veal Shanks
- Combine Ingredients: Return the veal shanks to the pot. Add the broth, diced tomatoes, thyme, and bay leaf. Bring to a boil, then reduce the heat to low.
- Simmer: Cover the pot and let it simmer for about 2 hours, or until the veal is tender and falling off the bone.
Prepare the Gremolata
- Mix Ingredients: In a small bowl, combine the chopped parsley, minced garlic, and lemon zest.
Serve
- Plate the Osso Buco: Remove the bay leaf from the pot. Serve the Osso Buco over risotto or polenta, topped with a sprinkle of gremolata.
Conclusion
Enjoy your traditional Osso Buco, a dish that brings the rich flavors of Italy to your table. Perfect for a special occasion or a comforting family meal, this recipe is sure to become a favorite.
Additional Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
- Variations: Substitute veal shanks with beef shanks or lamb shanks for a different take on this classic dish.
- For more traditional Italian recipes, check out our Focaccia Recipe.