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Osso Buco is a classic Italian dish that features braised veal shanks cooked slowly to perfection. This hearty meal is known for its rich flavors and tender meat, making it a favorite among comfort food enthusiasts. Traditionally served with gremolata and risotto, Osso Buco is perfect for special occasions or a cozy family dinner. In this article, we will explore the ingredients and step-by-step process to create this delicious recipe at home.
Ingredients
- 4 veal shanks, about 1.5 inches thick
- Salt and pepper, to taste
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 cup dry white wine
- 1 can (14 oz) diced tomatoes
- 2 cups beef or chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Gremolata (zest of 1 lemon, 2 tablespoons chopped parsley, 1 garlic clove minced)
Instructions
- Prepare the Veal Shanks: Season the veal shanks with salt and pepper. Dredge them in flour, shaking off the excess.
- Brown the Meat: In a large Dutch oven, heat the olive oil and butter over medium-high heat. Add the veal shanks and brown on all sides, about 4-5 minutes per side. Remove the shanks and set aside.
- Sauté the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute.
- Deglaze the Pot: Pour in the white wine and scrape the bottom of the pot to release any browned bits. Allow the wine to reduce by half.
- Add Tomatoes and Broth: Stir in the diced tomatoes, broth, thyme, and bay leaf. Bring the mixture to a simmer.
- Return the Shanks: Place the browned veal shanks back into the pot, ensuring they are submerged in the liquid.
- Braise the Osso Buco: Cover the pot and transfer it to a preheated oven at 325°F (160°C). Braise for about 2 to 2.5 hours, or until the meat is fork-tender.
- Prepare the Gremolata: While the Osso Buco is cooking, combine the lemon zest, parsley, and minced garlic in a small bowl. Set aside.
- Serve: Once done, remove the pot from the oven. Discard the bay leaf. Serve the Osso Buco hot, topped with gremolata and accompanied by risotto or polenta.
FAQs about Osso Buco
What type of meat is best for Osso Buco?
The best meat for Osso Buco is veal shank, as it becomes tender and flavorful when braised. However, you can also use pork or lamb shanks as alternatives.
Can I make Osso Buco ahead of time?
Yes, Osso Buco can be made ahead of time. In fact, the flavors deepen and improve when stored overnight. Just reheat gently before serving.
What should I serve with Osso Buco?
Osso Buco is traditionally served with risotto, polenta, or crusty bread. A side of sautéed greens or a fresh salad also complements the dish well.
Is Osso Buco gluten-free?
Osso Buco can be made gluten-free by omitting the flour used for dredging the meat or by using a gluten-free flour alternative.
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