Introduction
Osso Buco, which means "bone with a hole" in Italian, is a classic dish that showcases braised veal shanks. This hearty meal is known for its rich flavors and tender meat that falls off the bone. The marrow in the bone adds a unique depth to the dish, while the gremolata—a mixture of lemon zest, garlic, and parsley—provides a refreshing contrast. Typically served with risotto or polenta, Osso Buco is a beloved comfort food that embodies the essence of Italian cooking.
Ingredients
- 4 veal shanks (about 1.5 inches thick)
- Salt and freshly ground black pepper, to taste
- 1/4 cup all-purpose flour (for dusting)
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 1 celery stalk, finely chopped
- 4 cloves garlic, minced
- 1 cup dry white wine
- 2 cups beef or chicken broth
- 1 can (14 oz) diced tomatoes, with juices
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 1 bay leaf
- Zest of 1 lemon (for gremolata)
- 2 tablespoons fresh parsley, chopped (for gremolata)
- 1 clove garlic, minced (for gremolata)
Instructions
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Prepare the Veal Shanks:
- Pat the veal shanks dry with paper towels and season generously with salt and pepper. Dust each shank lightly with flour, shaking off any excess.
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Brown the Shanks:
- In a large, heavy 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.
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Sauté the Vegetables:
- In the same pot, add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
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Deglaze the Pot:
- Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for about 2-3 minutes until reduced by half.
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Add Remaining Ingredients:
- Return the veal shanks to the pot. Add the broth, diced tomatoes (with juices), thyme, and bay leaf. The liquid should cover the meat about halfway. Bring to a gentle simmer.
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Braise the Shanks:
- Cover the pot and reduce the heat to low. Let the shanks braise gently for about 1.5 to 2 hours, or until the meat is tender and falls off the bone. Check occasionally and add more broth if necessary to prevent sticking.
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Prepare the Gremolata:
- In a small bowl, mix together the lemon zest, chopped parsley, and minced garlic. This will be used for garnishing the dish before serving.
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Serve:
- Once cooked, remove the veal shanks from the pot and let them rest for a few minutes. Serve them over a bed of risotto or polenta, spooning the sauce and vegetables over the top. Finish with a sprinkle of gremolata for freshness.
Health Tips
- Osso Buco can be rich in calories and fat due to the meat and cooking method. To make it lighter, you can use leaner cuts of meat or trim excess fat from the shanks. Serving with vegetables or whole grains can also increase the nutritional value of the meal.
Serving Suggestions
- Osso Buco pairs wonderfully with creamy risotto, polenta, or crusty bread. A simple side salad can add freshness and balance to the meal.
Tips
- Marrow Extraction: To enjoy the marrow from the bone, use a small spoon to scoop it out and spread it on bread for a luxurious treat.
- Flavor Enhancements: Consider adding a splash of balsamic vinegar or a pinch of red pepper flakes to the sauce for extra depth.
- Storing Leftovers: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often improve upon reheating. Reheat gently on the stove to avoid drying out the meat.
