Osso buco is a classic Italian dish, usually made with braised veal shanks in a rich, flavorful sauce. The marrow in the bone gives it a deep, luxurious taste. Here’s a straightforward recipe:
Osso Buco Recipe (Braised Veal Shanks)
Ingredients (serves 4):
- 4 veal shanks (about 1 ½ inches thick)
- Salt and black pepper, to taste
- ½ cup all-purpose flour (for dredging)
- 3 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 garlic cloves, minced
- 1 cup dry white wine
- 1 can (14 oz) crushed tomatoes
- 1 ½ cups beef or veal stock
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Zest of 1 lemon
- 2 tablespoons fresh parsley, chopped
Instructions:
- Prepare the shanks:
- Pat veal shanks dry.
- Season with salt and pepper.
- Lightly dredge in flour, shaking off the excess.
- Brown the meat:
- Heat olive oil in a large heavy-bottomed pot over medium-high heat.
- Sear the shanks until golden on all sides (about 3–4 minutes per side). Remove and set aside.
- Make the base:
- In the same pot, add onion, carrot, and celery. Cook until softened (about 5–7 minutes).
- Add garlic and cook for 1 minute.
- Deglaze and braise:
- Pour in white wine to deglaze, scraping up browned bits from the bottom.
- Stir in crushed tomatoes, stock, thyme, rosemary, and bay leaves.
- Return shanks to the pot. Ensure they are mostly submerged.
- Cook slowly:
- Bring to a simmer, then cover and cook on low heat for 1 ½ – 2 hours, or until the meat is very tender and almost falling off the bone.
- Alternatively, bake in a 325°F (165°C) oven for the same time.
- Finish:
- Remove the shanks.
- Stir in lemon zest and parsley to the sauce.
- Serve the osso buco hot, spooning sauce over the meat.
Traditionally served with:
- Risotto alla Milanese (saffron risotto)
- Polenta
- Mashed potatoes