Osso buco is a delicious Italian dish that'll make your taste buds dance! It's made with tender veal shanks slow-cooked in a yummy tomato sauce. The name means "bone with a hole," which refers to the marrow inside the bone. This tasty meal started in Milan and has become a favorite for special occasions. You'll love how the meat falls off the bone and melts in your mouth. Don't forget the gremolata on top – it's a zesty mix of parsley, lemon, and garlic that adds a fresh pop of flavor. Get ready to impress your family and friends with this mouthwatering dish! There's so much more to discover about this Italian classic.
Key Takeaways
- Osso Buco is a classic Milanese dish featuring braised veal shanks in a tomato-based sauce.
- The dish's name means "bone with a hole," referring to the marrow-filled veal shank used.
- Traditionally served with gremolata (parsley, lemon zest, and garlic) and paired with risotto or polenta.
- Slow cooking is key to achieving tender meat and rich flavor in Osso Buco.
- Originally a humble meal, Osso Buco has evolved into a beloved staple of Italian cuisine.
History
Few dishes can claim the rich history of osso buco. This Italian favorite has been warming hearts and filling bellies for centuries!
You'll find its roots in the bustling city of Milan, where it first became popular in the late 19th century.
Osso buco, which means "bone with a hole" in Italian, gets its name from the marrow-filled veal shank that's the star of the show.
Back in the day, it was a humble meal for working-class families. They'd use tough cuts of meat that needed long, slow cooking to become tender and delicious.
Over time, this simple dish became a beloved staple in Italian cuisine.
Here's how it evolved:
- Originally made with just veal, onions, and wine
- Later, chefs added tomatoes and vegetables
- Gremolata (a zesty herb topping) became a popular addition
You'll often find osso buco served at festive gatherings and special occasions.
It's a dish that brings people together, just as it has for generations.
Whether you're in Milan or your own kitchen, osso buco's history is part of what makes it so special! Osso buco, a traditional Italian dish, has been enjoyed for centuries and is steeped in culinary tradition. The slow-cooked veal shanks, flavored with vegetables, white wine, and broth, create a rich and tender dish that is beloved by food lovers all over the world. And when it comes to Italian cuisine, tradition is key- from the preparation to the presentation. Just as osso buco has its roots in the northern region of Italy, so too does the traditional Italian seafood stew, creating a regional diversity of flavors and cooking techniques that contribute to the richness of Italian cuisine.
Recipe
Osso buco is a classic Milanese dish that showcases tender veal shanks braised to perfection in a rich tomato-based sauce. This hearty and comforting meal is traditionally served with a bright gremolata topping and often accompanied by risotto alla Milanese or polenta.
The key to a successful osso buco lies in the slow cooking process, which allows the tough connective tissues in the veal shanks to break down, resulting in melt-in-your-mouth meat. The marrow inside the bone adds an extra layer of richness to the sauce, making it a truly indulgent dish perfect for special occasions or cold winter nights.
- 4 veal shanks (about 1 1/2 inches thick)
- 1/2 cup all-purpose flour
- 4 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 cup dry white wine
- 1 cup beef broth
- 1 can (14.5 oz) diced tomatoes
- 2 bay leaves
- 2 sprigs fresh thyme
- Salt and freshly ground black pepper
- For gremolata: 1/4 cup chopped fresh parsley, 1 tablespoon lemon zest, 1 garlic clove (minced)
To prepare osso buco, start by dredging the veal shanks in flour seasoned with salt and pepper. In a large Dutch oven, heat the olive oil over medium-high heat and brown the shanks on all sides. Remove the meat and set aside.
In the same pot, sauté the onion, carrots, celery, and garlic until softened. Deglaze with white wine, scraping up any browned bits. Add the beef broth, diced tomatoes, bay leaves, and thyme. Return the veal shanks to the pot, bring to a simmer, cover, and cook in a preheated 325°F (165°C) oven for about 2 hours or until the meat is tender and falling off the bone. Serve topped with gremolata.
For best results, make osso buco a day ahead and reheat before serving, as this allows the flavors to develop further. When choosing veal shanks, look for pieces that are similar in size to ensure even cooking.
If veal is unavailable or not preferred, beef shanks can be used as a substitute, though they may require a longer cooking time. Remember to tie the shanks with kitchen twine before cooking to help them maintain their shape during the long braising process.
Cooking Steps
You're about to embark on a culinary adventure with osso buco!
Let's walk through the key steps to create this mouthwatering dish. From searing the veal shanks to garnishing with zesty gremolata, you'll transform simple ingredients into a feast for the senses.
Step 1. Sear Veal Shanks Until Browned
To kick off the cooking process, heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add a splash of oil and let it get nice and hot.
While you're waiting, pat the veal shanks dry with paper towels. This helps them brown better!
Now, it's time for the fun part. Carefully place the veal shanks in the hot pot. You'll hear a satisfying sizzle as they hit the oil. Let them cook for about 3-4 minutes on each side, until they're golden brown. Don't forget to season them with salt and pepper as they cook!
Here are some tips to make sure your veal shanks brown perfectly:
- Don't overcrowd the pot. Cook in batches if needed.
- Use tongs to flip the shanks gently.
- Be patient! Good browning takes time.
Once all sides are browned, remove the shanks from the pot and set them aside. You'll notice some tasty brown bits stuck to the bottom of the pot. Don't worry, these will add amazing flavor to your dish later on!
Step 2. Sauté Vegetables and Aromatics
After removing the browned veal shanks, it's time to build the flavor base for your osso buco. In the same pot, you'll create a delicious mixture called soffritto. Here's what you need to do:
- Add a splash of olive oil to the pot
- Toss in finely chopped onions, carrots, and celery
- Stir the veggies until they're soft and fragrant
Now, let's add some aromatic ingredients to make your osso buco extra tasty:
- Mince some garlic cloves and add them to the pot
- Sprinkle in some fresh herbs like thyme and rosemary
- Add a bay leaf for a subtle, earthy flavor
Keep stirring everything together, and you'll soon smell the wonderful aroma filling your kitchen.
This mixture will give your osso buco a rich, savory taste that your family will love. As the vegetables cook, they'll start to caramelize, which means they'll turn slightly brown and sweet.
This process takes about 10 minutes, so be patient and keep stirring. Your taste buds will thank you later!
Step 3. Add Wine and Broth
With the aromatic base ready, it's time to add liquid and build depth in your osso buco. Grab your favorite red wine and pour it into the pot. Watch as it sizzles and bubbles, filling the kitchen with a wonderful aroma. Let the wine simmer for a few minutes, allowing the alcohol to cook off and the flavors to concentrate.
Next, it's time to add the broth. You can use:
- Beef broth
- Chicken broth
- Vegetable broth
Pour in enough broth to nearly cover the meat. This liquid will help tenderize the veal shanks and create a rich, flavorful sauce.
Don't forget to add these extras for more flavor:
- A can of diced tomatoes
- A bay leaf or two
- A sprig of fresh rosemary
Give everything a gentle stir, making sure the meat is nestled in the liquid.
Now, you're ready for the next step in creating your delicious osso buco. The house will soon be filled with mouthwatering smells that'll make everyone excited for dinner!
Step 4. Braise in Oven
Once you've prepared the base and added the liquids, it's time to braise the osso buco in the oven. This is where the magic happens! Preheat your oven to 325°F (165°C). Cover the pot with a tight-fitting lid or aluminum foil to keep all the yummy flavors inside.
Carefully place the pot in the preheated oven. Now, let's talk about cooking time:
- For veal shanks: Cook for about 2 to 2.5 hours
- For beef shanks: Cook for about 3 to 3.5 hours
The meat is ready when it's super tender and almost falling off the bone. You'll know it's done when:
- You can easily pierce the meat with a fork
- The meat has shrunk away from the bone
- The marrow in the bone is soft and jiggly
During cooking, check on your osso buco every hour. If the liquid level drops too low, add a bit more broth.
When it's done, take the pot out of the oven. Let it rest for 10 minutes before serving. Your family will love this tender, flavorful dish!
Step 5. Garnish With Gremolata
The final touch for your osso buco comes in the form of a bright, zesty gremolata. This simple garnish adds a burst of fresh flavor that'll make your dish shine. Let's make it together!
Here's what you'll need:
- 1/4 cup fresh parsley, finely chopped
- 1 lemon, zested
- 1 clove of garlic, minced
To prepare the gremolata:
- Mix all ingredients in a small bowl
- Stir well to combine
When your osso buco is ready to serve, sprinkle the gremolata on top. The fresh herbs and citrus will cut through the rich, savory flavors of the meat.
It's like adding a pop of color to a painting!
Don't worry if you have leftovers. Gremolata is versatile and tasty on many dishes. Try it on:
- Grilled fish
- Roasted vegetables
- Pasta dishes
Final Thoughts
Osso buco stands out as a culinary masterpiece that's well worth the effort to prepare. You'll find that this dish is perfect for special occasions or when you want to impress your family and friends. The tender meat, rich sauce, and bright gremolata create a wonderful balance of flavors that'll make your taste buds dance with joy!
Remember these key points when making osso buco:
- Choose high-quality veal shanks
- Brown the meat well for extra flavor
- Use a good wine for the sauce
- Cook low and slow for the best results
- Don't forget the gremolata for a fresh finish
You can serve osso buco with:
- Creamy risotto
- Soft polenta
- Mashed potatoes
- Crusty bread
Don't be afraid to try this classic Italian dish at home. With a little patience and love, you'll create a meal that'll have everyone asking for seconds.
The leftovers (if there are any) taste even better the next day, so you might want to make a big batch. Enjoy the process of cooking this delicious meal, and savor every bite with your loved ones!
Frequently Asked Questions
Can Osso Buco Be Made With Other Meats Besides Veal?
You can definitely make osso buco with other meats. While traditionally made with veal, you'll find delicious variations using beef shanks, pork shanks, or even lamb shanks. Each meat brings its own unique flavor to the dish.
How Long Does Leftover Osso Buco Stay Fresh in the Refrigerator?
You'll want to consume your leftover osso buco within 3-4 days. Store it in an airtight container in the fridge. For best quality, reheat it gently on the stovetop or in the microwave before serving.
What Are Suitable Side Dishes to Serve With Osso Buco?
You'll love pairing your dish with creamy risotto Milanese or polenta. Roasted vegetables like carrots or Brussels sprouts complement it well. Don't forget crusty bread to soak up the sauce. A fresh green salad adds balance.
Is Osso Buco Suitable for Freezing and Reheating Later?
Yes, you can freeze and reheat it later. It's actually great for meal prep! Make sure you cool it completely before freezing. When you're ready, thaw it overnight and gently reheat on the stovetop or in the oven.
Are There Any Vegetarian or Vegan Alternatives to Traditional Osso Buco?
You can make vegetarian osso buco using thick-cut portobello mushrooms or eggplant slices. Replace the veal with these alternatives and use vegetable broth instead of meat stock. You'll still get a rich, flavorful dish that's meat-free.
Luca is our resident expert in Italian cuisine, with a deep love for fresh ingredients, classic pasta dishes, and rustic pizzas. He brings the heart of Italy to Cook if Ya, sharing recipes that highlight the simplicity and elegance of traditional Italian cooking, always paired perfectly with local wines.
