Osso buco is a classic Italian dish made from veal shanks, which are slow-cooked with a medley of aromatic vegetables, herbs, and wine. The dish takes its name from the Italian words for “bone marrow” and “hole,” as the veal is studded with marrow and served with the marrow intact. The resulting dish is full of rich, savory and complex flavors that make it an absolute delight to eat. In this article, we’ll walk you through how to make the perfect osso buco at home.
Ingredients for Osso Buco
To make the perfect osso buco, you need a few key ingredients. You’ll need about four 1-inch thick veal shanks, preferably from the front of the leg. In addition to the veal shanks, you’ll also need two cups of beef or veal stock, one cup of white wine, two large carrots, two large celery stalks, one medium onion, one clove of garlic, a few sprigs of fresh thyme, and a bay leaf. To make the gremolata, you’ll also need the zest of one lemon, one tablespoon of chopped fresh parsley, and a clove of garlic. And of course, you’ll also need some salt and pepper for seasoning.
How to Make Osso Buco
To start, preheat your oven to 375°F. In a large pot, heat two tablespoons of olive oil over medium-high heat. Season the veal shanks generously with salt and pepper, then add them to the pot. Brown the veal shanks on all sides, then remove them from the pot and set them aside.
Add the carrots, celery, onion, and garlic to the pot and cook for about 5 minutes, or until the vegetables have softened slightly. Add the white wine to the pot and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Cook for another 5 minutes, or until the wine has reduced slightly.
Add the veal shanks back to the pot, along with the stock, thyme, and bay leaf. Bring the mixture to a boil, then cover and transfer the pot to the preheated oven. Cook for 2-3 hours, or until the veal is very tender and falling off the bone.
While the osso buco is cooking, make the gremolata by combining the lemon zest, chopped parsley, and minced garlic in a small bowl.
Serving Osso Buco
Once the osso buco is done, remove the veal shanks from the pot. Skim off any fat from the surface of the sauce, then taste and adjust the seasoning if necessary.
To serve, spoon some of the sauce into a shallow bowl and place a veal shank on top. Top the veal with some of the gremolata and serve with some mashed potatoes or creamy polenta on the side. Enjoy!
Conclusion
Osso buco is a classic Milanese dish that is perfect for a special occasion dinner party. This recipe is simple to make, but the flavors are complex and the end result is absolutely divine. Try making osso buco at home with this recipe and impress your guests with a delicious Italian dish.
