Italian cuisine is famous for its hearty and soul-warming dishes, and osso bucco certainly stands out as a delightful example of this. Translated to "bone with a hole," osso bucco involves braising veal shanks with vegetables, white wine, and broth. The result is a dish that not only offers a deep, flavorful taste but also presents the unique experience of dining with the bone marrow, an exquisite treat not to be missed. Let's dive into this simple yet exquisite recipe, perfect for anyone looking to master the art of Italian cooking.
Ingredients You’ll Need
To create an authentic osso bucco, you’ll need:
- 4 veal shanks, about 1 1⁄2 inches thick
- 1⁄4 cup all-purpose flour for dusting
- Salt and black pepper to taste
- 3 tablespoons of olive oil
- 2 tablespoons of butter
- 1 large onion, finely chopped
- 1 carrot, finely chopped
- 1 stalk of celery, finely chopped
- 3 cloves of garlic, minced
- 1 cup of dry white wine
- 1 cup of veal or beef stock
- 1 can (14.5 oz) of diced tomatoes
- 1 teaspoon of dried thyme
- 1 bay leaf
- Fresh parsley, chopped, for garnish
- Zest of 1 lemon, for garnish (gremolata)
- 2 cloves of garlic, minced, for gremolata
Preparation Steps
Step 1: Prepare the Veal Shanks
- Season the veal shanks with salt and pepper.
- Dust them with flour, shaking off any excess.
Step 2: Brown the Meat
- Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- Add the veal shanks and sear until browned on all sides. Remove and set aside.
Step 3: Sauté the Vegetables
- In the same pot, add the remaining oil and butter. Sauté the onion, carrot, and celery until softened.
- Add minced garlic and cook for another minute.
Step 4: Deglaze and Simmer
- Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom.
- Add the tomatoes, stock, thyme, and bay leaf, bringing everything to a simmer.
- Return the veal shanks to the pot, making sure they are submerged.
Step 5: Braising Time
- Cover the pot and reduce the heat to a gentle simmer. Cook for about 2 to 2.5 hours, or until the meat is tender.
- Periodically, check to ensure there is enough liquid; add more stock if necessary.
Step 6: The Gremolata
- While the osso bucco is cooking, prepare the gremolata. Combine chopped parsley, lemon zest, and minced garlic in a small bowl.
🔎 Note: You can serve osso bucco with various sides. Risotto alla milanese, the traditional accompaniment, or mashed potatoes, are both excellent choices.
Serving Suggestions
Osso bucco is best served:
- With Risotto alla Milanese for an authentic Italian experience.
- Or with Mashed Potatoes for a comforting, homely touch.
- Top the dish with a sprinkle of gremolata to add a fresh, citrusy note that contrasts beautifully with the rich, deep flavors of the osso bucco.
The key points to remember in making osso bucco are the slow cooking process which allows the flavors to meld together and the meat to become tender. By following these steps and giving the dish the time it needs, you can bring a slice of Italy into your home.
What type of wine should I use for osso bucco?
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A good choice for osso bucco would be a dry white wine, such as Pinot Grigio or Chardonnay. Avoid using sweet wines as they can affect the flavor balance of the dish.
Can I make osso bucco ahead of time?
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Absolutely! Osso bucco can be made in advance and actually improves in flavor when reheated. Store it in the refrigerator and reheat gently, adding a bit of stock if needed to prevent it from drying out.
What if I can’t find veal shanks?
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If veal shanks are not available, beef shanks can be used as a substitute. Keep in mind that the cooking time might need to be adjusted slightly.
