Osso Buco, meaning “bone with a hole,” is a classic Italian dish originating from Lombardy. This hearty and flavorful recipe features braised veal shanks, slow-cooked to perfection in a rich tomato and wine sauce, infused with aromatic vegetables and herbs. The marrow inside the bone is the prized part, adding an incredible depth of flavor. This recipe breaks down the traditional Osso Buco braised veal into easy-to-follow steps, ensuring anyone can recreate this culinary masterpiece at home. Get ready to experience the ultimate comfort food that will impress your family and friends. It’s a sophisticated dish that’s surprisingly simple to make, and the reward is a tender, melt-in-your-mouth veal experience like no other. Every bite of Osso Buco braised veal tells a story of Italian tradition and culinary expertise.
This Osso Buco braised veal recipe prioritizes accessibility, making it manageable for cooks of all skill levels. The key to successful Osso Buco is the slow braising process, which tenderizes the veal and allows the flavors to meld beautifully. We’ll guide you through each step, from searing the veal to creating the flavorful sauce, ensuring a restaurant-quality dish in your own kitchen. Get ready to embark on a culinary journey and discover the magic of authentic Italian cooking!
| Category | Value |
|---|---|
| Preparation Time | 30 minutes |
| Cooking Time | 2 hours 30 minutes |
| Servings | 4 servings |
| Difficulty | Medium |
Nutrition per serving(approximately)
Calories: 650-750 kcal
Protein: 50-60g
Fat: 30-40g
Carbohydrates: 20-30g
Ingredients
| Ingredient | Quantity |
|---|---|
| Veal Shanks (cut into 2-inch thick pieces) | 4 |
| All-Purpose Flour | 1/2 cup |
| Olive Oil | 3 tablespoons |
| Onion (chopped) | 1 medium |
| Carrot (chopped) | 1 medium |
| Celery (chopped) | 1 stalk |
| Garlic (minced) | 2 cloves |
| Dry White Wine | 1 cup |
| Canned Crushed Tomatoes | 1 (28 ounce) can |
| Beef Broth | 2 cups |
| Dried Thyme | 1 teaspoon |
| Bay Leaf | 1 |
| Salt | To taste |
| Black Pepper | To taste |
| Gremolata (optional, for garnish: lemon zest, parsley, garlic) | To taste |
The quality of ingredients is crucial for an outstanding Osso Buco braised veal. Opt for high-quality veal shanks, fresh vegetables, and a good-quality dry white wine. Don’t skimp on the olive oil either, as it contributes to the richness of the sauce. Remember, the best dishes are made with the best ingredients.
Cooking Instructions
- Prepare the Veal: Pat the veal shanks dry with paper towels. This helps them brown properly. Season generously with salt and pepper on both sides. Dredge the veal shanks in flour, shaking off any excess.
- Sear the Veal: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the veal shanks and sear on all sides until nicely browned, about 3-4 minutes per side. This step is essential for developing flavor. Remove the veal from the pot and set aside.
- Sauté the Vegetables: Add the chopped onion, carrot, and celery to the pot. Cook over medium heat, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Sautéing the vegetables properly will create a flavorful base for the sauce that complements the Osso Buco braised veal.
- Deglaze the Pot: Pour in the dry white wine and scrape up any browned bits from the bottom of the pot. This process, called deglazing, adds depth of flavor to the sauce. Let the wine simmer for a few minutes to reduce slightly.
- Add the Tomatoes and Broth: Stir in the canned crushed tomatoes, beef broth, dried thyme, and bay leaf. Bring the mixture to a simmer.
- Braise the Veal: Return the seared veal shanks to the pot. Make sure the veal is mostly submerged in the sauce. If needed, add a little more beef broth to cover. Bring the sauce back to a gentle simmer.
- Cover and Cook: Cover the pot tightly and transfer it to a preheated oven at 325°F (160°C). Alternatively, you can continue to simmer the Osso Buco braised veal on the stovetop over very low heat. Cook for about 2 to 2.5 hours, or until the veal is very tender and the meat is easily pulled away from the bone.
- Check for Tenderness: After 2 hours, check the veal for tenderness. It should be fork-tender and the meat should easily separate from the bone. If it’s not quite there, continue to cook for another 30 minutes, checking periodically.
- Adjust Seasoning: Once the veal is cooked, remove the pot from the oven (or stovetop). Remove the bay leaf. Taste the sauce and adjust the seasoning with salt and pepper as needed. The sauce should be rich and flavorful.
- Prepare the Gremolata (Optional): While the Osso Buco is braising, you can prepare the gremolata. Combine lemon zest, chopped fresh parsley, and minced garlic in a small bowl. Mix well. Gremolata adds a bright and fresh element to the dish.
- Serve: Serve the Osso Buco braised veal hot, spooning the sauce over the veal. Garnish with gremolata, if desired. Traditionally served with risotto Milanese or polenta.
Osso Buco braised veal is a dish best enjoyed slowly, savoring each bite. The tender veal, the rich sauce, and the flavorful marrow create a symphony of flavors that will tantalize your taste buds.
Serving Suggestions
- Risotto Milanese: A classic pairing, the creamy saffron risotto complements the richness of the Osso Buco braised veal perfectly.
- Creamy Polenta: Another excellent choice, creamy polenta provides a comforting and satisfying base for the Osso Buco.
- Mashed Potatoes: For a simpler side dish, serve with creamy mashed potatoes.
- Crusty Bread: Serve with crusty bread to soak up the delicious sauce.
- Green Salad: A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the dish.
Serving Osso Buco braised veal with the right side dish enhances the overall dining experience. Experiment with different pairings to find your favorite combination. No matter what you choose, the star of the show will always be the tender and flavorful Osso Buco.
Notes and Tips
Choosing the Right Veal: Look for veal shanks that are about 2 inches thick and have a good amount of marrow in the bone. The marrow is what gives Osso Buco its signature flavor.
Browning the Veal: Don’t overcrowd the pot when searing the veal. Sear the shanks in batches to ensure they brown properly. Browning is key to developing a rich flavor in the final dish.
Slow Braising: The key to tender Osso Buco is slow braising. This allows the connective tissue in the veal to break down, resulting in a melt-in-your-mouth texture.
Wine Selection: Use a dry white wine that you would enjoy drinking. The wine will impart its flavor to the sauce, so choose wisely. A Pinot Grigio or Sauvignon Blanc would be good choices.
Beef Broth: Use a good-quality beef broth for the best flavor. Homemade beef broth is always ideal, but a good-quality store-bought broth will also work well.
Gremolata: Don’t skip the gremolata! This simple garnish adds a bright and fresh element that balances the richness of the dish. The lemon zest, parsley, and garlic provide a burst of flavor that elevates the Osso Buco to another level.
Make Ahead: Osso Buco can be made ahead of time and reheated. In fact, the flavors often improve after a day or two in the refrigerator. Simply reheat gently on the stovetop or in the oven before serving.
Freezing: Osso Buco can also be frozen for longer storage. Allow it to cool completely before transferring it to an airtight container and freezing. Thaw overnight in the refrigerator before reheating.
Osso Buco braised veal, when mastered, will earn you rave reviews, so don’t hesitate to make this fantastic dish!
Variations: Add a pinch of saffron to the sauce for a more luxurious flavor. You can also add other vegetables, such as mushrooms or bell peppers, to the sauce.
Making the perfect Osso Buco braised veal takes patience and care, but the results are well worth the effort. With this easy-to-follow recipe, you’ll be able to impress your guests with this classic Italian dish. Enjoy the rich flavors and tender texture of this truly special meal. The complex flavors of Osso Buco braised veal are achieved through proper technique. The rich history associated with Osso Buco braised veal enhances its status as one of the world’s most loved dishes. Many chefs have their own signature take on Osso Buco braised veal, but the core elements remain the same. Perfecting Osso Buco braised veal is a testament to your cooking skills. Osso Buco braised veal is not only flavorful but also incredibly satisfying.
Once you’ve made Osso Buco braised veal, you’ll realize how easy it is to elevate your home cooking to restaurant quality. The rich flavors and tender meat will surely become a family favorite. Experiment with the serving suggestions and create a complete meal that everyone will love. Enjoy the process of cooking and the satisfaction of creating something truly delicious! The slow-braising technique is perfect for Osso Buco braised veal because it results in the most tender meat. Nothing beats Osso Buco braised veal on a cold winter night. From preparing the ingredients to garnishing the final dish, cooking Osso Buco braised veal can be a therapeutic and rewarding experience. So, gather your ingredients, follow the steps, and get ready to enjoy a culinary masterpiece!
