Osso buco, an Italian phrase meaning "bone with a hole," is a sumptuous and hearty dish hailing from Milan. This slow-cooked culinary gem showcases cross-cut veal shanks braised to perfection in a savory blend of wine, broth, and aromatic vegetables. The end result is incredibly tender meat enveloped in a luscious, velvety sauce that's simply unforgettable.

Chef's Notes:

• Osso buco is a beloved Italian delicacy featuring tender, braised veal shanks in a rich, flavorful sauce
• The dish is renowned for its melt-in-your-mouth texture and complex, comforting flavors
• Traditionally paired with creamy risotto or polenta, osso buco is ideal for special gatherings or intimate family meals

The Magic of Osso Buco

The true allure of osso buco lies in the harmonious blend of succulent meat and the decadent marrow nestled within the bone. During the cooking process, the collagen-rich tissues break down, yielding a silky texture and a profound flavor profile. The marrow contributes an additional layer of indulgence, elevating each mouthful to a gastronomic delight.

Although traditionally crafted with veal, beef shanks can be substituted for a more intense flavor experience. The secret to achieving perfection rests in the patient, slow-cooking method, which transforms the tough cut of meat into an incredibly tender delicacy infused with the essence of the braising liquid.

Ingredients You'll Need

To craft this Italian masterpiece, assemble the following components:

• 4 veal shanks (approximately 1 pound each)
• 1 cup all-purpose flour
• Salt and freshly ground black pepper
• 3 tablespoons olive oil
• 1 large onion, finely diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 1 cup dry white wine
• 2 cups chicken or beef broth
• 1 can (14 oz) crushed tomatoes
• 2 bay leaves
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary

For the gremolata:

• Zest of 1 lemon
• 1/4 cup fresh parsley, finely minced
• 1 garlic clove, minced

Preparing the Osso Buco

Let's embark on the step-by-step journey to create this mouthwatering masterpiece:

1. Thoroughly pat the veal shanks dry using paper towels. Season liberally with salt and pepper, then coat in flour, shaking off any excess.

2. In a large Dutch oven, heat olive oil over medium-high heat. Sear the veal shanks on all sides until golden brown, about 3-4 minutes per side. Set aside.

3. Using the same pot, sauté onions, carrots, and celery until softened, approximately 5 minutes. Add garlic and cook for an additional minute.

4. Deglaze the pot with white wine, scraping up any flavorful browned bits from the bottom. Allow it to simmer for 2-3 minutes.

5. Introduce the broth, crushed tomatoes, bay leaves, thyme, and rosemary. Stir to incorporate all ingredients.

6. Gently return the veal shanks to the pot, nestling them into the liquid. Ensure the liquid reaches about halfway up the shanks.

7. Bring the mixture to a gentle simmer, then cover and transfer to a preheated 325°F (165°C) oven.

8. Allow to cook for 2 to 2.5 hours, or until the meat is fork-tender and nearly falling off the bone.

Finishing Touches

Once your osso buco has reached its pinnacle of perfection, it's time to apply the final, exquisite touches:

1. With care, remove the veal shanks from the pot and set them aside.

2. On the stovetop, simmer the sauce until it reduces and thickens slightly, about 5-10 minutes.

3. While the sauce reduces, prepare the gremolata by combining lemon zest, parsley, and minced garlic in a small bowl.

4. Briefly return the veal shanks to the pot to reheat.

5. Present the osso buco atop a bed of creamy risotto or polenta, generously ladling the rich sauce over the meat.

6. Garnish with a sprinkle of gremolata to add a burst of fresh, zesty flavor.

Serving Suggestions

Osso buco pairs exquisitely with creamy side dishes that can absorb the sumptuous sauce. Risotto alla Milanese, a saffron-infused risotto, is the classic accompaniment. Velvety polenta or smooth mashed potatoes make excellent alternatives. For a lighter touch, serve alongside sautéed green vegetables or a crisp, refreshing salad.

Remember to provide small spoons or narrow forks for savoring the delectable marrow from the bones – it's considered a prized delicacy!

Make-Ahead and Storage Tips

Osso buco is one of those remarkable dishes that often tastes even more delicious the following day. You can prepare it up to 2 days in advance and gently reheat it on the stovetop or in a low-temperature oven. For storage, allow the dish to cool completely, then refrigerate in an airtight container for up to 3 days. It also freezes beautifully for up to 3 months.

Nutrition Facts

Nutrient amount per serving:

• • Calories: 520
  • Protein: 45g
  • Fat: 28g
  • Carbohydrates: 18g
  • Fiber: 3g
  • Sodium: 680mg
  • Iron: 4mg

Note: Nutrition facts are approximate and may vary based on specific ingredients used.

FAQs

Can I use beef instead of veal for osso buco?

Absolutely! Beef shanks make an excellent substitute for veal. Keep in mind that the cooking time may need to be extended slightly, as beef can be a bit tougher than veal. The resulting flavor will be more robust, but equally delectable.

What wine pairs best with osso buco?

A full-bodied red wine is the perfect companion for osso buco. Consider trying a Barolo, Barbaresco, or a robust Chianti Classico. These Italian reds complement the rich flavors of the dish beautifully.

Is it necessary to tie the veal shanks?

While not absolutely crucial, securing the veal shanks with kitchen twine helps maintain their shape during the cooking process. This results in a more visually appealing presentation and ensures even cooking throughout.

Can I make osso buco in a slow cooker?

Certainly! Begin by browning the meat and vegetables as directed, then transfer everything to a slow cooker. Cook on low heat for 6-8 hours or until the meat reaches that perfect, tender consistency.

What's the purpose of the gremolata?

The gremolata serves to add a vibrant, fresh contrast to the rich, slow-cooked flavors of the osso buco. Its zesty profile helps cut through the richness of the dish while providing a delightful textural contrast.

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