Introduction
Osso buco is a traditional Italian dish that originated in Milan. It is a hearty and flavorful dish made with veal shanks braised in a rich and aromatic sauce. The name “osso buco” translates to “bone with a hole,” referring to the marrow-filled bone in the center of the veal shank. This dish is known for its tender meat and delicious sauce, which is often served with risotto or polenta. In this article, we will explore the ingredients, steps, variations, tips, and answer some frequently asked questions about osso buco.
Ingredients
To make a mouthwatering osso buco, you will need the following ingredients:
– 4 veal shanks
– 1/2 cup all-purpose flour
– Salt and pepper to taste
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 carrots, finely chopped
– 2 celery stalks, finely chopped
– 4 garlic cloves, minced
– 1 cup dry white wine
– 2 cups beef or veal broth
– 1 can (14 ounces) diced tomatoes
– 1 bay leaf
– 1 sprig of fresh thyme
– Gremolata for garnish (optional)
Steps
Follow these steps to prepare a delicious osso buco:
1. Preheat your oven to 325°F (160°C).
2. Season the veal shanks with salt and pepper, then dredge them in flour to coat them evenly.
3. Heat the olive oil in a large, oven-safe pot or Dutch oven over medium-high heat.
4. Brown the veal shanks on all sides, working in batches if necessary to avoid overcrowding the pot.
5. Remove the browned shanks from the pot and set them aside.
6. In the same pot, add the chopped onion, carrots, celery, and minced garlic.
7. Sauté the vegetables until they are softened and lightly browned.
8. Pour in the white wine and deglaze the pot, scraping up any browned bits from the bottom.
9. Add the beef or veal broth, diced tomatoes, bay leaf, and thyme sprig to the pot.
10. Return the veal shanks to the pot, nestling them into the sauce.
11. Cover the pot with a lid and transfer it to the preheated oven.
12. Braise the osso buco for 2 to 3 hours, or until the meat is tender and easily pulls away from the bone.
13. Remove the pot from the oven and skim off any excess fat from the surface of the sauce.
14. Serve the osso buco hot, garnished with gremolata if desired.
Variations
While the classic osso buco recipe uses veal shanks, there are several variations you can explore:
– Beef Osso Buco: Substitute the veal shanks with beef shanks for a heartier flavor.
– Pork Osso Buco: Use pork shanks instead of veal for a more affordable and equally delicious alternative.
– Chicken Osso Buco: Try this lighter version of osso buco using chicken thighs or drumsticks.
– Vegetarian Osso Buco: Replace the meat with thick slices of eggplant or portobello mushrooms for a vegetarian twist.
Tips
Here are some tips to help you perfect your osso buco:
– Use a heavy-bottomed pot or Dutch oven to ensure even heat distribution and prevent burning.
– Browning the veal shanks before braising adds depth and richness to the dish.
– Don’t skip the step of deglazing the pot with white wine, as it helps to enhance the flavors.
– For a more pronounced flavor, let the osso buco rest for a day before serving. The flavors will meld together beautifully.
– Gremolata, a mixture of lemon zest, garlic, and parsley, adds a burst of freshness to the dish and complements the richness of the sauce.
Conclusion
Osso buco is a classic Italian dish that brings together tender meat, flavorful sauce, and aromatic herbs. Whether you choose to make the traditional veal version or explore one of the many variations, osso buco is sure to impress your family and friends. Serve it with risotto or polenta for a complete and satisfying meal. Buon appetito!
FAQs
Q: Can I use a different type of meat for osso buco?
A: While veal is the traditional choice, you can certainly use beef, pork, or even chicken to make osso buco. Just adjust the cooking time accordingly.
Q: Can I make osso buco in a slow cooker?
A: Yes, you can adapt the recipe for a slow cooker. Brown the shanks and sauté the vegetables as directed, then transfer everything to the slow cooker and cook on low for 6 to 8 hours.
Q: How long can I store leftovers?
A: Leftover osso buco can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop or in the oven before serving.
Q: Can I freeze osso buco?
A: Yes, you can freeze osso buco for up to 3 months. Place it in a freezer-safe container or bag, making sure to remove as much air as possible. Thaw it in the refrigerator overnight before reheating.
Q: What can I serve with osso buco?
A: Osso buco is traditionally served with risotto or polenta, but it also pairs well with mashed potatoes or crusty bread to soak up the delicious sauce.
Osso Buco
Osso buco is a traditional Italian dish made with veal shanks braised in a rich and aromatic sauce. The tender meat and flavorful sauce make this dish a hearty and satisfying meal that is often served with risotto or polenta.
Ingredients
-
4 veal shanks
-
1/2 cup all-purpose flour
-
Salt and pepper to taste
-
2 tablespoons olive oil
-
1 onion, finely chopped
-
2 carrots, finely chopped
-
2 celery stalks, finely chopped
-
4 garlic cloves, minced
-
1 cup dry white wine
-
2 cups beef or veal broth
-
1 can (14 ounces) diced tomatoes
-
1 bay leaf
-
1 sprig of fresh thyme
-
Gremolata for garnish (optional)
Directions
-
Preheat your oven to 325°F (160°C).
-
Season the veal shanks with salt and pepper, then dredge them in flour to coat them evenly.
-
Heat the olive oil in a large, oven-safe pot or Dutch oven over medium-high heat.
-
Brown the veal shanks on all sides, working in batches if necessary to avoid overcrowding the pot.
-
Remove the browned shanks from the pot and set them aside.
-
In the same pot, add the chopped onion, carrots, celery, and minced garlic.
-
Sauté the vegetables until they are softened and lightly browned.
-
Pour in the white wine and deglaze the pot, scraping up any browned bits from the bottom.
-
Add the beef or veal broth, diced tomatoes, bay leaf, and thyme sprig to the pot.
-
Return the veal shanks to the pot, nestling them into the sauce.
-
Cover the pot with a lid and transfer it to the preheated oven.
-
Braise the osso buco for 2 to 3 hours, or until the meat is tender and easily pulls away from the bone.
-
Remove the pot from the oven and skim off any excess fat from the surface of the sauce.
-
Serve the osso buco hot, garnished with gremolata if desired.
