Osso Buco

Osso-Buco-Italian-National-Food-By-Travel-S-Helper

Osso Buco, meaning “bone with a hole” in Italian, is a traditional Milanese dish emblematic of comfort food and rustic Italian gastronomy. This substantial dish consists of cross-cut veal shanks braised with vegetables, white wine, and broth. The outcome is succulent, easily separable meat enveloped in a robust, savory sauce.

Osso Buco, originating from Milan in the Lombardy region of Italy, has been a fundamental component of Italian cuisine for centuries. Traditionally, it was considered a peasant dish, making use of a less desirable cut of meat. Nonetheless, it has gradually transformed into a gourmet delicacy appreciated in upscale dining venues globally.

The dish is frequently accompanied by risotto alla milanese, a saffron-infused risotto that enhances the robust flavors of the braised veal. The marrow within the bone is regarded as a delicacy and is usually consumed with a small spoon or spread on bread.

Osso Buco
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Osso Buco

Recipe by Travel S HelperCourse: MainCuisine: ItalianDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

2

hours 

20

minutes
Calories

450

kcal

In the cool confines of a Milanese cucina, Osso Buco asserts itself as both ritual and sustenance. Cross-cut veal shanks, each precisely an inch thick, receive a modest seasoning of salt and pepper before a light dusting of flour. Rendered in olive oil until their surfaces assume a tawny hue, they are set aside while finely chopped onion, carrot and celery soften in the residual fat. A measured pour of dry white wine deglazes the pot; once reduced, beef broth, diced tomatoes, bay leaves, thyme and a ribbon of lemon zest envelop the meat. Covered and left to braise over gentle heat, the shanks yield, their flesh parting almost without encouragement. At the heart of each bone lies marrow—its velvet texture coaxed forth with the aid of a slender spoon, then spread sparingly upon crusty bread. A gremolata of parsley, minced garlic and lemon peel is sprinkled atop. Uniformity in shank size ensures even tenderness. Though veal remains preferred, beef shanks may stand in, observing a slight increase in cooking time. While risotto alla milanese—with its saffron-tinted grains—is customary, creamy polenta or mashed potatoes serve as equally fitting companions. Prepared a day in advance, Osso Buco rewards patience as its flavours deepen upon reheating.

Ingredients

  • 4 veal shanks (about 1 inch thick)

  • 1/2 cup all-purpose flour

  • 1/4 cup olive oil

  • 1 large onion, finely chopped

  • 2 carrots, finely chopped

  • 2 celery stalks, finely chopped

  • 4 garlic cloves, minced

  • 1 cup dry white wine

  • 2 cups beef broth

  • 1 can (14.5 oz) diced tomatoes

  • 2 bay leaves

  • 2 sprigs fresh thyme

  • Zest of 1 lemon

  • Salt and freshly ground black pepper to taste

  • For the Gremolata

  • 1/4 cup fresh parsley, finely chopped

  • 1 garlic clove, minced

  • Zest of 1 lemon

Directions

  • Season the veal shanks with salt and pepper, then dust with flour, shaking off any excess.
  • In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the veal shanks and brown on all sides, about 8-10 minutes. Remove the shanks and set aside.
  • In the same pot, reduce heat to medium and add the onion, carrots, and celery. Cook until softened, about 8 minutes. Add the garlic and cook for another minute.
  • Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer and reduce by half, about 5 minutes.
  • Add the beef broth, diced tomatoes, bay leaves, thyme, and lemon zest. Stir to combine.
  • Return the veal shanks to the pot, making sure they’re mostly submerged in the liquid. Bring to a simmer, then cover and reduce heat to low.
  • Cook for about 2 hours, or until the meat is very tender and falling off the bone. Turn the shanks occasionally during cooking.
  • While the Osso Buco is cooking, prepare the gremolata by mixing the parsley, garlic, and lemon zest in a small bowl.
  • Once the meat is tender, remove the bay leaves and thyme sprigs. If the sauce seems too thin, remove the shanks and simmer the sauce uncovered for 10-15 minutes to reduce.
  • Serve the Osso Buco on plates, generously spooned with sauce and vegetables. Sprinkle with gremolata before serving.

Notes

  • For the best flavor, try to find veal shanks that are similar in size for even cooking.
  • If veal is unavailable or not preferred, you can substitute with beef shanks, though cooking time may need to be adjusted.
  • Osso Buco is traditionally served with risotto alla milanese, but it also pairs well with polenta or mashed potatoes.
  • Don’t forget to provide small spoons for scooping out the delicious marrow from the bones!
  • This dish can be made a day ahead and reheated, as the flavors often improve with time.
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