Penne Alla Carbonara is an Italian pasta dish that has gained significant popularity among food enthusiasts globally. Originally used in Rome, Italy, in the middle…
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.
4
servings30
minutes2
hours20
minutes450
kcalOsso Buco, a traditional Milanese dish, consists of cross-cut veal shanks braised with vegetables, white wine, and broth. 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. To prepare the dish, season the veal shanks with salt and pepper, coat them in flour, and heat olive oil over medium-high heat. Prepare the veal shanks until they are tender and easily detached from the bone. Simultaneously, prepare the gremolata by combining parsley, garlic, and lemon zest. Plate the Osso Buco, generously ladled with sauce and vegetables, and garnish with gremolata prior to serving. For optimal flavor, seek veal shanks of uniform size to ensure even cooking.
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
1/4 cup fresh parsley, finely chopped
1 garlic clove, minced
Zest of 1 lemon
Italian cuisine, with its emphasis on fresh ingredients, regional specialties, and time-honored cooking methods, has become synonymous with comfort, conviviality, and gastronomic excellence.
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