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Osso Buco: A Comforting Italian Classic
Introduction
Osso Buco, which translates to "bone with a hole," is a traditional Italian dish made with braised veal shanks. It's a hearty and flavorful meal that's perfect for family dinners. Despite its rich taste and impressive presentation, it's surprisingly simple to make, even for beginner cooks. This recipe is designed to be affordable, quick, and easy, ensuring you can bring a taste of Italy to your table without any hassle.
The Story Behind the Recipe
Originating from Milan, Osso Buco has been a beloved dish in Italian cuisine for centuries. Traditionally served with gremolata and risotto alla Milanese, it’s a dish that embodies the comfort and warmth of Italian home cooking. The slow braising process tenderizes the meat, making it melt-in-your-mouth delicious. This recipe simplifies the process while preserving the authentic flavors, making it accessible for everyday family cooking.
Ingredients
4 veal shanks (about 1.5 inches thick)
Salt and pepper to taste
1/4 cup all-purpose flour
4 tablespoons olive oil
1 large onion, finely chopped
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1 cup dry white wine
1 can (14.5 oz) diced tomatoes
1 cup beef or chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Zest of 1 lemon
2 tablespoons chopped fresh parsley
Step-by-Step Instructions
Step 1: Prepare the Veal Shanks
Season and Flour: Pat the veal shanks dry with paper towels. Season both sides with salt and pepper. Dredge the shanks in flour, shaking off any excess.
Brown the Shanks: In a large, heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Add the veal shanks and brown on all sides, about 3-4 minutes per side. Transfer the shanks to a plate and set aside.
Step 2: Cook the Vegetables
Sauté the Vegetables: In the same pot, add the remaining 2 tablespoons of olive oil. Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
Add Garlic: Stir in the minced garlic and cook for another minute.
Step 3: Deglaze and Simmer
Deglaze with Wine: Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, about 3-4 minutes.
Add Tomatoes and Broth: Stir in the diced tomatoes, beef or chicken broth, thyme, rosemary, and bay leaves. Bring to a simmer.
Return the Shanks: Return the browned veal shanks to the pot. Make sure they are submerged in the liquid. Cover the pot with a lid.
Step 4: Braise the Osso Buco
Braise: Reduce the heat to low and let the Osso Buco simmer gently for about 1.5 to 2 hours, or until the meat is tender and falling off the bone. Turn the shanks occasionally to ensure even cooking.
Step 5: Prepare the Gremolata
Mix Gremolata: In a small bowl, combine the lemon zest and chopped parsley. This will be sprinkled over the Osso Buco before serving.
Serving Tips
Garnish: Sprinkle the gremolata over the Osso Buco just before serving for a burst of fresh flavor.
Pairing: Serve with creamy polenta, mashed potatoes, or a simple risotto. A glass of dry white wine, such as Pinot Grigio, pairs beautifully with this dish. For a non-alcoholic option, try sparkling water with a slice of lemon.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Nutritional Information (per serving)
Calories: 450
Total Fat: 25g
Saturated Fat: 8g
Cholesterol: 120mg
Sodium: 500mg
Total Carbohydrates: 12g
Dietary Fiber: 3g
Sugars: 6g
Protein: 40g
Shortcut Tips
Pre-chopped Vegetables: Save time by using pre-chopped onions, carrots, and celery from the grocery store.
Slow Cooker Option: After browning the shanks and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.