Introduction
Osso Buco is a classic Italian dish that originates from Milan. Its name translates to “bone with a hole,” referring to the marrow-filled bone that is often the star of the dish. Traditionally made with veal shanks, this hearty meal is braised slowly to capture all the rich flavors, resulting in tender meat that easily falls off the bone. The dish is typically served with gremolata, a fresh condiment made from lemon, garlic, and parsley, adding a vibrant touch to the savory stew.
Detailed Ingredients with measures
Veal shanks – 4 pieces, approximately 1.5 inches thick
Olive oil – 2 tablespoons
Butter – 2 tablespoons
Carrot – 1, finely chopped
Celery – 1, finely chopped
Onion – 1, finely chopped
Garlic – 4 cloves, minced
Tomato paste – 2 tablespoons
Dry white wine – 1 cup
Beef stock – 2 cups
Bay leaves – 2
Thyme – 1 teaspoon, dried
Salt – to taste
Black pepper – to taste
Gremolata (lemon zest, garlic, parsley) – for serving
Prep Time
Prep time for Osso Buco is approximately 20-30 minutes. This includes chopping vegetables and preparing the meat.
Cook Time, Total Time, Yield
Cook time is about 2 to 2.5 hours, allowing the meat to become tender as it simmers in the flavorful sauce. The total time from start to finish is around 3 hours. This recipe yields 4 servings, making it perfect for a family dinner or a cozy gathering with friends.
Detailed Directions and Instructions
Preparation of the Osso Buco
Start by preheating your oven to 160°C (320°F). Pat the osso buco pieces dry with paper towels to remove excess moisture. This helps to achieve a good sear.
Seasoning the Meat
Generously season both sides of the osso buco with salt and pepper to enhance the flavors.
Searing the Meat
In a large Dutch oven or heavy-based pot, heat olive oil over medium-high heat. Once hot, add the osso buco pieces in batches, searing them on all sides until they are nicely browned. Remove the meat and set aside.
Sautéing Aromatics
In the same pot, add diced onion, carrots, and celery. Cook for about 5-7 minutes until softened, stirring occasionally. You want the vegetables to become fragrant and slightly caramelized.
Adding Garlic and Tomato Paste
Stir in minced garlic and tomato paste, cooking for an additional 1-2 minutes until the garlic is fragrant and the paste is well incorporated into the vegetable mixture.
Deglazing the Pot
Pour in white wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce for 2-3 minutes.
Adding Broth and Herbs
Return the osso buco to the pot. Add beef or chicken broth to the pot, enough to cover the meat halfway. Add bay leaves, thyme, and a sprinkle of lemon zest. Bring to a gentle simmer.
Cooking in the Oven
Cover the pot with a lid and transfer it to the preheated oven. Let it cook slowly for about 1.5 to 2 hours, or until the meat is fork-tender.
Making Gremolata
While the osso buco is cooking, prepare the gremolata by mixing chopped parsley, minced garlic, and lemon zest in a small bowl. This will add freshness and brightness to the dish.
Finishing the Osso Buco
Once the osso buco is done cooking, remove it from the oven. Discard the bay leaves and thyme, and taste the sauce for seasoning adjustments. If desired, let it sit for a few minutes before serving.
Serving Suggestions
Serve the osso buco with the sauce spooned over the top and a generous sprinkle of gremolata. It pairs wonderfully with risotto, polenta, or crusty bread.
Notes
Choosing the Right Cut
Opt for well-marbled veal shanks for the best flavor and tenderness.
Wine Selection
Choose a dry white wine, such as Sauvignon Blanc or Pinot Grigio, to complement the dish.
Storage Instructions
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Freezing Tips
Osso buco can be frozen for up to 3 months. Ensure it’s cooled completely before transferring to a freezer-safe container.
Adjusting the Consistency
If the sauce is too thin, you can simmer it on the stove uncovered until it thickens. Alternatively, you can mix a little cornstarch with water and add it to the sauce for thickening.
Cook techniques
Slow Cooking
Slow cooking is essential for osso buco, as it allows the flavors to meld and the meat to become wonderfully tender. This technique often involves cooking the dish for several hours at a low temperature in a covered pot, ensuring even heat distribution.
Braising
Braising combines both dry and moist cooking methods, starting with searing the meat at a high temperature before adding liquid and cooking it slowly. This technique helps develop a rich flavor and a succulent texture in the meat.
Searing
Searing the shanks before braising enhances the flavor of osso buco by creating a caramelized crust on the meat. This Maillard reaction adds depth to the overall taste of the dish.
Deglazing
Deglazing involves adding liquid to the pan after searing to lift the fond (brown bits) left behind. This process incorporates the concentrated flavors into the final sauce, making it richer and more flavorful.
Adding Aromatics
Incorporating aromatics like onions, carrots, and celery during the cooking process builds a flavorful base. These ingredients release their natural flavors into the dish, enhancing its overall taste.
Reducing Sauce
After cooking, reducing the sauce intensifies the flavors. This technique involves simmering the liquid until it thickens, creating a more concentrated and flavorful sauce to serve with the osso buco.
FAQ
What cut of meat is best for osso buco?
The best cut of meat for osso buco is veal shank, as it contains connective tissue that breaks down during cooking, resulting in tender meat and a rich broth.
Can I make osso buco ahead of time?
Yes, osso buco can be made ahead of time. In fact, it often tastes even better the next day as the flavors continue to develop.
How do I serve osso buco?
Osso buco is traditionally served with risotto or polenta, and it’s often garnished with gremolata, a mix of lemon zest, garlic, and parsley.
Can I use beef shank instead of veal shank?
Yes, you can use beef shank instead of veal shank, but the flavor and texture will be slightly different. Beef shank has a heartier taste and may require a longer cooking time.
What can I substitute for white wine in osso buco?
If you prefer not to use white wine, you can substitute it with additional broth, apple juice, or a mixture of vinegar and water for acidity.
Conclusion
Osso Buco is a magnificent dish that showcases the beauty of slow-cooked flavors, resulting in tender meat infused with aromatic herbs and spices. Its luxurious sauce complements a variety of side dishes and offers a delightful dining experience. This traditional Italian recipe stands out not only for its taste but also for its presentation, making it a perfect centerpiece for a special occasion or a cozy family meal.
More recipes suggestions and combination
Risotto
Pair your Osso Buco with creamy Risotto to soak up the rich sauce and enhance the overall flavor.
Polenta
Serve it with soft, buttery Polenta which creates a comforting contrast to the hearty meat.
Garlic Mashed Potatoes
A side of Garlic Mashed Potatoes is perfect for taking in the delicious Osso Buco juices.
Green Beans Amandine
Lightly sautéed Green Beans Amandine adds a crunchy texture and freshness to your meal.
Crusty Bread
Enjoy Osso Buco with a side of crusty bread for dipping into the sauce.
Salad with Citrus Vinaigrette
A refreshing salad with citrus vinaigrette balances the richness of the dish nicely.
Roasted Vegetables
Roasted seasonal vegetables can complement the flavors of Osso Buco while adding a colorful touch to your plate.