Osso Buco, a traditional Italian dish from Milan, is a delicious braised veal shank dish often served with a side of risotto or polenta. The name “Osso Buco” translates to “bone with a hole,” referring to the marrow-filled bone at the center of the veal shank. This recipe will guide you to create a rich, flavorful Osso Buco, complete with the famous gremolata topping for a fresh, zesty finish.
Ingredients:
For the Osso Buco:
4 veal shanks (about 1 ½ to 2 inches thick)
Salt and freshly ground black pepper
½ cup all-purpose flour (for dusting)
3 tablespoons olive oil
2 tablespoons unsalted butter
1 medium onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
3 cloves garlic, minced
1 cup dry white wine
1 cup beef or veal stock
1 cup canned crushed tomatoes (or 2 fresh tomatoes, peeled and chopped)
1 bay leaf
1 sprig fresh thyme (or ½ teaspoon dried thyme)
1 sprig fresh rosemary
1 piece of orange peel (about 2 inches long)
1 tablespoon tomato paste (optional)
For the Gremolata:
Zest of 1 lemon
1 garlic clove, minced
2 tablespoons fresh flat-leaf parsley, finely chopped
Instructions:
Prepare the Veal Shanks: Pat the veal shanks dry with a paper towel and season both sides with salt and pepper.
Lightly coat the shanks in flour, shaking off any excess.
Sear the Veal: Heat the olive oil and butter in a large, heavy-bottomed Dutch oven or deep pan over medium-high heat.
Add the veal shanks and sear on all sides until they are browned, about 3-4 minutes per side. This will help lock in the flavors. Once browned, remove the shanks from the pot and set aside.
Prepare the Vegetables: In the same pot, add the onion, carrot, celery, and garlic. Sauté until softened and fragrant, about 5-7 minutes.
Deglaze the Pan: Pour in the white wine and scrape up any browned bits stuck to the bottom of the pan. Let the wine reduce by half, about 3-4 minutes.
Braise the Veal: Add the stock, crushed tomatoes, bay leaf, thyme, rosemary, orange peel, and tomato paste (if using) to the pot. Stir to combine.
Return the veal shanks to the pot, nestling them into the sauce. Make sure the liquid comes up to about halfway up the sides of the veal shanks. Add a bit more stock if needed.
Simmer the Osso Buco: Bring the liquid to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 1 ½ to 2 hours, or until the veal is tender and falling off the bone. Turn the shanks halfway through cooking to ensure even braising.
Make the Gremolata: While the veal is cooking, prepare the gremolata by mixing the lemon zest, minced garlic, and chopped parsley in a small bowl. Set aside.
Serve the Osso Buco: Once the veal shanks are tender, remove them from the pot and skim off any excess fat from the sauce. Taste the sauce and adjust seasoning if needed.
Serve the Osso Buco with a spoonful of sauce over the top and sprinkle the gremolata over each serving for a burst of fresh flavor.
Suggested Sides:
Risotto alla Milanese (Saffron Risotto)
Creamy polenta
Mashed potatoes
Enjoy your tender and flavorful Osso Buco!
