Osso Buco
Description
Osso Buco is a classic Milanese dish featuring cross-cut veal shanks braised slowly until fork-tender. The meat falls off the bone, soaking up the rich flavors of white wine, beef broth, and aromatic vegetables. Finished with a zesty gremolata of lemon zest, parsley, and garlic, this dish offers a perfect balance of hearty comfort and bright acidity. It is an elegant yet approachable meal, ideal for special dinners or cozy family gatherings.Directions
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Preheat the oven to 325°F (165°C).
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Season the veal shanks generously with salt and pepper, then dredge them in flour, shaking off any excess.
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In a large heavy skillet or Dutch oven, heat 3 tablespoons of butter and 3 tablespoons of olive oil over medium-high heat.
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Brown the veal shanks on both sides until golden brown, adding more butter and oil if necessary. Transfer the browned shanks to a platter.
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Pour the white wine into the skillet, scraping up any browned bits from the bottom. Boil until the liquid is reduced to about half a cup, then reserve in a small bowl.
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In a flameproof casserole dish or Dutch oven large enough to hold the shanks in a single layer, melt the remaining 4 tablespoons of butter over medium-low heat.
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Add the onion, carrot, celery, and garlic. Cook, stirring occasionally, until the vegetables are softened.
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Return the veal shanks and any accumulated juices to the casserole. Add the reduced wine mixture and enough beef broth to almost cover the shanks.
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Spread the chopped tomatoes over the shanks. Add the bouquet garni and season with salt and pepper to taste.
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Bring the liquid to a simmer over moderately high heat. Cover the casserole and transfer it to the preheated oven.
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Braise for 2 hours, or until the veal is very tender and falls off the bone.
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Using a slotted spoon, transfer the veal shanks to an ovenproof serving dish. Discard the bouquet garni strings. Keep the shanks warm.
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Strain the braising liquid into a saucepan, pressing hard on the solids to extract all flavor. Skim off excess fat from the surface.
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Boil the strained liquid over medium-high heat for about 15 minutes, or until reduced to about 3 cups.
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Baste the veal shanks with some of the reduced sauce. Return to the oven for 10 minutes, basting 3-4 times, until the shanks are glazed.
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While the sauce reduces, prepare the gremolata by stirring together the minced parsley, lemon zest, and minced garlic in a small bowl.
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Sprinkle the gremolata over the veal shanks. Serve with the remaining sauce poured around and over the meat, or alongside in a gravy boat.
Nutrition Facts
Servings 4 pies
- Amount Per Serving
- Calories 342kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 4.4g23%
- Cholesterol 162mg54%
- Sodium 138mg6%
- Protein 54g108%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
