In the realm of exquisite Italian cuisine, Osso Buco stands out as a beloved traditional dish that never fails to impress. This timeless recipe involves braising veal shanks to tender perfection in a delightful blend of white wine and broth, resulting in a dish that is both comforting and sophisticated. Often paired with the fresh zing of gremolata and creamy risotto, Osso Buco is a culinary masterpiece that deserves a place in your recipe repertoire.
Ingredients:
4 veal shanks, each about 2 inches thick
Salt and freshly ground black pepper
½ cup all-purpose flour
4 tablespoons olive oil
1 onion, finely chopped
2 carrots, peeled and finely chopped
2 celery stalks, finely chopped
4 garlic cloves, minced
1 cup white wine
2 cups beef or veal broth
1 can (14 oz) diced tomatoes
2 bay leaves
1 sprig of rosemary
Gremolata, for serving
Risotto, for serving
Instructions:
1. Prepare the Veal Shanks:
Ensure the veal shanks are at room temperature.
Season the shanks generously with salt and pepper.
Dredge the shanks in flour, shaking off any excess.
2. Sear the Veal Shanks:
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
Brown the veal shanks on all sides, working in batches if necessary to avoid overcrowding the pot.
Remove the shanks and set aside.
3. Make the Braising Liquid:
In the same pot, add the onion, carrots, celery, and garlic. Cook until the vegetables are soft and fragrant.
Pour in the white wine and deglaze the pot, scraping up any browned bits from the bottom.
Add the broth, diced tomatoes, bay leaves, and rosemary.
Return the veal shanks to the pot, ensuring they are partially submerged in the liquid.
4. Braise the Veal Shanks:
Cover the pot with a lid and let the shanks simmer gently for about 2 hours, or until the meat is fork-tender.
Check occasionally and add more broth if needed to prevent the shanks from drying out.
5. Serve:
Remove the veal shanks from the pot and keep warm.
Skim off any excess fat from the braising liquid.
Serve the Osso Buco hot, garnished with gremolata, and accompanied by creamy risotto.
Tips and Tricks for Success:
Choose the Right Cut: Veal shanks with the bone-in are essential for authentic Osso Buco as the marrow adds richness to the dish.
Perfect Pairings: Gremolata, a zesty herb condiment made with lemon zest, garlic, and parsley, adds a burst of freshness that complements the richness of the Osso Buco. Creamy risotto serves as a wonderful base to soak up the flavorful sauce.
Low and Slow: Braising the veal shanks over low heat for an extended period is crucial for achieving melt-in-your-mouth tenderness.
The Flour Coating: Dredging the veal shanks in flour before searing helps create a golden crust and thickens the braising liquid.
By following this detailed recipe and incorporating these tips and tricks, you are sure to master the art of preparing Osso Buco like a professional chef. Embrace the flavors of Italy with this iconic dish that is perfect for impressing guests or treating yourself to a gourmet dining experience at home.
Let the aromas of braised veal shanks, white wine, and gremolata transport you to the rustic kitchens of Italy, where good food is a celebration of life itself. Bon appétit!
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