Welcome to allwinesofeurope.com, your go-to website for all things related to food and wine pairing. In this article, we will be sharing a delicious recipe for Classic Italian Osso Buco with White Wine. Osso Buco is a traditional Italian dish made with braised veal shanks, vegetables, and aromatic herbs. The addition of white wine adds a depth of flavor to the dish, making it an excellent choice for wine enthusiasts. So grab a bottle of your favorite white wine and let’s get cooking!
Ingredients
Before we dive into the recipe, let’s gather all the ingredients we need:
- 4 veal shanks, about 1 ½ inches thick
- 1 cup all-purpose flour
- Salt and pepper to taste
- 4 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves of garlic, minced
- 1 cup dry white wine
- 1 can (14 ounces) diced tomatoes
- 1 cup beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Zest of 1 lemon
- Gremolata for garnish (optional)
Preparing the Veal Shanks
First, let’s prepare the veal shanks. Season the flour with salt and pepper, then dredge the veal shanks in the flour, shaking off any excess. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once the oil is hot, add the veal shanks and brown them on all sides. This should take about 5 minutes. Remove the browned shanks from the skillet and set them aside.
Sautéing the Vegetables
In the same skillet, add the chopped onion, carrots, celery, and minced garlic. Sauté the vegetables until they are soft and fragrant, about 5 minutes. Make sure to scrape up any browned bits from the bottom of the skillet, as they add depth of flavor to the dish.
Deglazing with White Wine
Next, pour the white wine into the skillet and bring it to a simmer. Let the wine simmer for a couple of minutes to allow the alcohol to evaporate and the flavors to meld together. The white wine will add a bright acidity to the dish, balancing out the richness of the veal and vegetables.
Simmering with Tomatoes and Broth
After deglazing with white wine, add the diced tomatoes, beef broth, dried thyme, dried rosemary, bay leaf, and lemon zest to the skillet. Give everything a good stir to combine. Return the veal shanks to the skillet, nestling them into the sauce. They should be partially submerged in the liquid. Bring the mixture to a simmer.
Cooking and Serving
Once the mixture is simmering, reduce the heat to low, cover the skillet, and let the Osso Buco simmer gently for about 2 to 3 hours, or until the veal is tender and falls off the bone easily. The long, slow cooking time allows the flavors to develop and the meat to become melt-in-your-mouth tender.
Once the Osso Buco is cooked, remove the veal shanks from the skillet and transfer them to a serving platter. Skim off any excess fat from the sauce and adjust the seasoning with salt and pepper if needed. Serve the veal shanks with a generous ladle of the sauce, and garnish with gremolata if desired. Gremolata is a mixture of lemon zest, garlic, and parsley, which adds a fresh and vibrant element to the dish.
Wine Pairing
Now that you have prepared this mouthwatering Osso Buco, it’s time to pair it with the perfect white wine. As the recipe already incorporates white wine, it is ideal to serve the same wine used in the dish. The white wine used in the recipe will complement the flavors in the Osso Buco and create a harmonious pairing. If you do not have the same white wine on hand, opt for a full-bodied white wine with enough acidity to cut through the richness of the dish. Chardonnay, Sauvignon Blanc, or Vermentino are excellent choices to consider.
We hope you enjoy preparing and savoring this Classic Italian Osso Buco with White Wine. Cheers!
