Osso Buco is a classic Italian dish that originated in Milan. It is traditionally made with veal shanks braised in a flavorful broth and served with a gremolata, a mixture of lemon zest, garlic, and parsley. The dish is rich and comforting, perfect for a special occasion or a cozy night at home. In this article, we will walk you through the steps to make an authentic Italian Osso Buco with Gremolata.
Ingredients:
To make Osso Buco, you will need the following ingredients:
- 4 veal shanks, about 2 inches thick
- 1 cup all-purpose flour
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 garlic cloves, minced
- 1 cup dry white wine
- 2 cups beef or veal broth
- 1 can (14 ounces) diced tomatoes
- 1 bay leaf
- Salt and pepper to taste
Step 1: Preparing the Veal Shanks
Start by patting the veal shanks dry with paper towels. This will ensure that they brown evenly during cooking. Season the shanks with salt and pepper, then dust them with flour, shaking off any excess.
Step 2: Browning the Veal Shanks
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the veal shanks to the pan and brown them on all sides, about 3-4 minutes per side. Remove the browned shanks from the pan and set them aside.
Step 3: Sauteing the Vegetables
In the same pan, add the chopped onion, carrots, celery, and minced garlic. Cook the vegetables until they are softened and lightly browned, about 5-7 minutes.
At this point, you can also add a splash of white wine to deglaze the pan and scrape up any browned bits on the bottom. This will add extra flavor to the dish.
Step 4: Braising the Veal Shanks
Return the browned veal shanks to the pan with the vegetables. Pour in the white wine and let it simmer for a few minutes until it has reduced slightly. Then, add the diced tomatoes, beef or veal broth, and bay leaf to the pan.
Reduce the heat to low, cover the pan, and let the veal shanks simmer gently for about 2-3 hours, or until the meat is tender and falling off the bone.
Preparing the Gremolata:
While the veal shanks are braising, you can prepare the gremolata. In a small bowl, combine the zest of one lemon, two minced garlic cloves, and a handful of chopped parsley. Mix well and set aside.
Serving:
Once the veal shanks are done, remove them from the pan and place them on a serving platter. Spoon the braising liquid and vegetables over the shanks and garnish with the gremolata.
Osso Buco is traditionally served with risotto alla milanese, a saffron-infused risotto, but you can also serve it with mashed potatoes or polenta. Pair this hearty dish with a full-bodied red wine, such as a Barolo or a Chianti Classico, to complement the rich flavors.
Now you can enjoy a delicious and authentic Italian Osso Buco with Gremolata at home. Buon appetito!
