Osso Buco is a traditional Italian dish from Milan that features braised veal shanks cooked in a rich broth of wine, stock, and vegetables. It’s often served with gremolata (a fresh mixture of lemon zest, garlic, and parsley) and risotto or polenta. Here's a classic recipe for this comforting dish:
Ingredients:
- 4 veal shanks (about 2.5 cm/1-inch thick), each tied with kitchen string to hold their shape
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 4 garlic cloves, minced
- 1 cup dry white wine
- 2 cups beef or veal stock
- 1 can (400 g) crushed tomatoes
- 2 bay leaves
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 1 teaspoon salt
- Freshly ground black pepper
- 1 tablespoon flour (for dusting)
- 1 teaspoon lemon zest (for gremolata)
- 2 tablespoons fresh parsley, finely chopped (for gremolata)
- 1 garlic clove, minced (for gremolata)
Instructions:
1. Prepare the Veal Shanks:
- Season the veal shanks with salt and pepper, and lightly dust them with flour on all sides.
- In a large, heavy-bottomed pan or Dutch oven, heat the olive oil and butter over medium-high heat.
- Brown the veal shanks on all sides (about 3-4 minutes per side), until golden brown. Transfer the shanks to a plate and set aside.
2. Cook the Vegetables:
- In the same pan, reduce the heat to medium and add the chopped onion, carrot, and celery.
- Sauté the vegetables for about 5-7 minutes, until softened but not browned.
- Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
3. Deglaze the Pan:
- Pour in the white wine to deglaze the pan, scraping up any browned bits stuck to the bottom. Let it simmer for about 2-3 minutes to reduce the liquid by half.
4. Add the Stock and Tomatoes:
- Stir in the crushed tomatoes and beef or veal stock. Add the bay leaves and thyme.
- Season with salt and freshly ground black pepper.
5. Braise the Veal Shanks:
- Return the browned veal shanks to the pan, nestling them into the sauce. Ensure the liquid comes about halfway up the shanks.
- Cover the pot with a lid and transfer it to the preheated oven.
- Braise for 1½ to 2 hours at 180°C (350°F), or until the meat is tender and easily pulls away from the bone.
6. Prepare the Gremolata:
- While the osso buco is cooking, make the gremolata. In a small bowl, combine the lemon zest, minced garlic, and chopped parsley. This will add a fresh, zesty flavor to the dish when serving.
7. Serve:
- Once the osso buco is tender, remove the pan from the oven and let it rest for 5-10 minutes.
- Remove the bay leaves and thyme sprigs.
- Serve the osso buco on a bed of risotto alla milanese, polenta, or mashed potatoes.
- Sprinkle the gremolata on top just before serving for a burst of brightness and flavor.
Optional Accompaniments:
- Risotto alla Milanese: A saffron-infused risotto, which is a traditional pairing with osso buco.
- Polenta: Creamy polenta or even roasted vegetables can be a nice accompaniment.
Enjoy this rich and flavorful Italian classic!
