Osso Buco Recipe: A Taste of Authentic Italian Cuisine
Are you ready to embark on a culinary journey to Italy? This osso buco recipe will transport you straight to Milan with its rich, savory flavors and melt-in-your-mouth tenderness. Osso buco, meaning "bone with a hole" in Italian, is a classic Milanese dish featuring braised veal shanks. This detailed guide will walk you through every step, ensuring your osso buco is a masterpiece.
Ingredients You'll Need:
This recipe serves 4-6 people. Adjust quantities accordingly for larger or smaller groups.
- Veal Shanks: 4 large veal shanks (about 1.5 lbs each)
- Flour: 1 cup all-purpose flour, for dredging
- Olive Oil: 1/4 cup extra virgin olive oil
- Butter: 2 tablespoons unsalted butter
- Onion: 1 large yellow onion, finely chopped
- Carrots: 2 large carrots, finely chopped
- Celery: 2 stalks celery, finely chopped
- Garlic: 4 cloves garlic, minced
- White Wine: 1 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- Beef Broth: 4 cups beef broth
- Tomato Paste: 2 tablespoons tomato paste
- Fresh Rosemary: 2 sprigs fresh rosemary
- Fresh Sage: 2 sprigs fresh sage
- Orange Zest: Zest of 1 orange
- Salt and Pepper: To taste
- Gremolata (Garnish): See instructions below.
Step-by-Step Instructions:
Preparing the Veal Shanks:
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Dredge the Veal: Pat the veal shanks dry with paper towels. Season generously with salt and pepper. Dredge each shank in the flour, ensuring it's evenly coated. Shake off any excess flour.
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Sear the Veal: Heat the olive oil and butter in a large, heavy-bottomed Dutch oven or pot over medium-high heat. Sear the veal shanks on all sides until golden brown. This step is crucial for developing rich flavor. Remove the shanks from the pot and set aside.
Building the Flavor Base:
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Sauté Aromatics: Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Don't let the garlic brown.
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Deglaze the Pot: Pour in the white wine, scraping up any browned bits from the bottom of the pot. This adds depth of flavor. Let the wine reduce slightly.
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Add Remaining Ingredients: Stir in the tomato paste, beef broth, rosemary, sage, and orange zest. Bring the mixture to a simmer.
Braising the Osso Buco:
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Return Veal to Pot: Carefully return the veal shanks to the pot. Make sure they're mostly submerged in the liquid. If needed, add more beef broth.
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Simmer Gently: Reduce heat to low, cover the pot, and simmer for at least 2-3 hours, or until the veal is incredibly tender and easily pulls away from the bone. The longer it simmers, the more tender it becomes. Check periodically and add more liquid if necessary.
Making the Gremolata:
While the osso buco is braising, prepare the gremolata:
- Finely chop 1/4 cup fresh parsley
- Zest 1 lemon
- Mince 1 clove garlic
- Combine all ingredients in a small bowl.
Serving Your Osso Buco:
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Serve: Once the veal is cooked through, remove the shanks from the pot and let them rest for a few minutes. Skim excess fat from the braising liquid. You can thicken the sauce by simmering it uncovered for a few minutes.
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Garnish: Spoon the braising liquid over the veal shanks. Garnish generously with the gremolata. Serve immediately with your favorite sides, such as creamy polenta or risotto.
Tips for Success:
- Use quality veal: The quality of the veal will significantly impact the final result.
- Don't rush the braising process: Low and slow cooking is key to achieving tender, flavorful osso buco.
- Adjust seasoning to your taste: Feel free to adjust the amount of salt, pepper, and herbs to your liking.
Enjoy your authentic Italian feast! This osso buco recipe is sure to impress your friends and family. Remember to share your culinary creations and tag us! Buon appetito!
