Teresa's Recipes
Osso Buco
Osso Buco, meaning 'bone with a hole' in Italian, is a beloved dish from Lombardy, a region known for its rich culinary traditions. This exquisite stew features succulent veal shanks braised slowly to tenderness, enveloped in a luxurious sauce crafted from aromatic vegetables, dry white wine, and savory herbs. The dish is elevated with a vibrant gremolata, a zesty blend of parsley, lemon zest, and garlic that adds a bright contrast to the rich flavors. Perfect for a special occasion or a cozy family gathering, Osso Buco is a celebration of comfort and sophistication that warms the heart and soul.
Ingredients
- 4, cut into 1.5-inch thick pieces Veal shanks
- 1/2 cup All-purpose flour
- 3 tablespoons Olive oil
- 1 large, chopped Onion
- 1 large, chopped Carrot
- 1 stalk, chopped Celery
- 4 cloves, minced Garlic
- 2 tablespoons Tomato paste
- 1 cup Dry white wine
- 2 cups Beef or veal broth
- 1 Bay leaf
- 1 teaspoon, dried Thyme
- to taste Salt
- to taste Black pepper
- for serving Gremolata
- 1/4 cup, chopped Fresh parsley
- 1 tablespoon Lemon zest
- 1 clove, minced Garlic (for gremolata)
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Calories: 480
- Fat: 27g
- Carbs: 14g
- Protein: 40g
- Sodium: 600mg
- Sugar: 3g
Instructions
- Preheat the oven to 325°F (165°C).
- Season the veal shanks generously with salt and pepper, then dredge each shank in flour, shaking off the excess.
- In a large, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the veal shanks and brown them on all sides, about 5 minutes per side. Remove the browned shanks and set aside.
- In the same pot, add the chopped onion, carrot, celery, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.
- Stir in the tomato paste and cook for an additional 2 minutes, allowing the paste to caramelize slightly and develop depth in flavor.
- Pour in the white wine, using a wooden spoon to scrape the bottom of the pot, releasing any browned bits.
- Add the beef or veal broth, bay leaf, thyme, and any additional salt and pepper to taste. Stir to combine.
- Return the veal shanks to the pot, nestling them into the liquid. Ensure they are mostly submerged.
- Cover the pot with a lid and transfer it to the preheated oven. Braise the osso buco for about 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
- While the osso buco is braising, prepare the gremolata by combining the chopped parsley, lemon zest, and minced garlic in a small bowl.
- Once the osso buco is ready, remove it from the oven and let it rest for a few minutes. Serve hot, garnished with the gremolata for an added burst of freshness.
Tips
- For an added layer of flavor, consider adding a splash of balsamic vinegar with the broth.
- If you can't find veal shanks, beef shanks can be used as a substitute.
- Serve with risotto or polenta for a traditional Italian pairing.