Osso Buco

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.

Cooking Method: Baking, Boiling, Braising, Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 342

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

1
Preheat the oven to 325°F (165°C).
2
Season the veal shanks generously with salt and pepper, then dredge them in flour, shaking off any excess.
3
In a large heavy skillet or Dutch oven, heat 3 tablespoons of butter and 3 tablespoons of olive oil over medium-high heat.
4
Brown the veal shanks on both sides until golden brown, adding more butter and oil if necessary. Transfer the browned shanks to a platter.
5
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.
6
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.
7
Add the onion, carrot, celery, and garlic. Cook, stirring occasionally, until the vegetables are softened.
8
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.
9
Spread the chopped tomatoes over the shanks. Add the bouquet garni and season with salt and pepper to taste.
10
Bring the liquid to a simmer over moderately high heat. Cover the casserole and transfer it to the preheated oven.
11
Braise for 2 hours, or until the veal is very tender and falls off the bone.
12
Using a slotted spoon, transfer the veal shanks to an ovenproof serving dish. Discard the bouquet garni strings. Keep the shanks warm.
13
Strain the braising liquid into a saucepan, pressing hard on the solids to extract all flavor. Skim off excess fat from the surface.
14
Boil the strained liquid over medium-high heat for about 15 minutes, or until reduced to about 3 cups.
15
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.
16
While the sauce reduces, prepare the gremolata by stirring together the minced parsley, lemon zest, and minced garlic in a small bowl.
17
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.

Read it online: https://www.chefs-mate.com/recipe/osso-buco/