Osso Buco is an exquisite Italian delicacy that many loved ones have. This mouth-watering, tender veal shank dish is traditionally cooked slowly resulting in a rich, flavorful sauce. Let’s share the secrets for preparing this amazing section of classic Italian cuisine – Osso Buco.
What is Osso Buco?
Originating from the Lombard cuisine in the north of Italy, Osso Buco literally translates as ‘Bone with a Hole’. Here, the bone refers to the veal shank, and the hole refers to the marrow in the center of the bone, which provides the dish an additional layer of depth and flavor.
Essentials of Osso Buco
The key ingredients in an Osso buco recipe are the veal shanks, vegetables, white wine, broth, and herbs. The gremolata – a mix of lemon zest, garlic, and parsley – sprinkled on top of the finished dish, is the secret touch that will make your Osso Buco unique.
Ingredients for Osso Buco: Serves 4
Here’s what you’ll need:
- 4 pieces of veal shanks (about 1.5 inches thick)
- 1 medium onion, finely chopped
- 2 medium carrots, finely chopped
- 2 stalks of celery, finely chopped
- 3 cloves of garlic, minced
- 1 cup of dry white wine
- 1.5 cups of beef broth
- 1 can of chopped tomatoes
- 1 bay leaf
- 1 small bunch of fresh thyme
- 1 small bunch of fresh parsley
- Zest of 1 lemon
- Olive oil, salt and black pepper
Let’s Cook Osso Buco: Preparation Steps
- Season the Veal Shanks: Start by sprinkling some salt and ground black pepper over the veal shanks. Make sure to season them evenly on both sides.
- Roast the Veal: Heat some olive oil in a pot and sear the veal shanks, browning them on each side. This will add more flavor to the meat and sauce. Once browned, set the veal shanks aside.
- Create the Flavor Base: In the same pot, add chopped onions, garlic, carrots, and celery. Stir and cook them until they become tender and start to color.
- Add the Liquid: Pour in the white wine and let it simmer for a minute until the alcohol has evaporated. Follow this by adding the beef broth, tomatoes, thyme, and bay leaf. Put the pan back on the heat and bring it to a simmer.
- Braise: Place the veal shanks back into the pot. The meat should be half-submerged in the vegetables and liquid. Cover this and let it simmer for about 2 hours or until the meat is tender.
- Gremolata: For the final touch, mix chopped parsley, lemon zest, and remaining garlic. Sprinkle this gremolata on top of the Osso buco before serving. It will enhance the flavors and give a fresh aroma to your dish.
Wrapping Up
Now that you have the perfect recipe, you can charm any dinner guest, or simply indulge in your love for Italian Cuisine and authentic Osso Buco. This traditional yet simple dish, with its unique flavors and tender meat, is sure to impress you and your loved ones at the table. Go ahead and enjoy the journey of making and tasting your very own
Osso Buco!
