Welcome to the world of culinary delights! Today, we’re diving into a special dish that’s sure to bring comfort to your kitchen—an authentic Italian Osso Buco recipe. With its rich flavors and melt-in-your-mouth veal shanks, this dish is perfect for any occasion. Whether you’re a fan of slow-cooked meals or just love experimenting with classic recipes, this Osso Buco is a must-try!
Introduction
Osso Buco, which translates to “bone with a hole,” is a traditional Italian dish that originates from Milan. The recipe highlights the unique qualities of veal shanks, which are slowly braised until tender. This dish is known for its deeply satisfying flavors, brought together with wine, aromatic herbs, and fresh vegetables. If you’re a fan of hearty, slow-cooked meals or traditional Italian cuisine, Osso Buco is an excellent choice.
Pro tip: Pair this dish with a creamy risotto or a side of fresh gremolata for a complete dining experience.
Ingredients for Osso Buco
Here’s what you’ll need to create this hearty Osso Buco:
- 4 ounces pancetta, or bacon, rough chopped (or 2-3 tablespoons olive oil)
- 2½ to 3 pounds veal shanks (4 to 6 pieces, 2 to 3 inches thick)
- ¼ cup All-Purpose Flour for dusting the meat before browning
- 2 carrots, peeled and diced
- 2 ribs of celery, diced
- 1 medium onion, peeled and diced
- 4 cloves of garlic, peeled and smashed or rough chopped
- 3 to 4 sprigs fresh thyme (or 1 teaspoon dried)
- 1-2 sprigs Rosemary (or ¼-½ teaspoon dried)
- 1 cup dry white wine or red wine
- 1 to 2 cups chicken or veal stock (or beef stock)
- 1 (14 oz) can of finely diced tomatoes (or crushed tomatoes)
- Salt and Black pepper to taste
Optional Substitutions:
- For a gluten-free version, use rice flour instead of all-purpose flour.
- For a richer flavor, substitute pancetta with chorizo or add a dash of balsamic vinegar for extra depth.
How to Make Osso Buco – Step by Step
Step 1: Prepare the Veal Shanks
Season the veal shanks generously with salt and black pepper. Dredge or sprinkle with flour to lightly coat each piece, ensuring a crispy, golden exterior when seared.
Step 2: Sear the Meat
Heat a heavy-bottomed pot or Dutch oven over medium heat for about 5 minutes. Add pancetta, stirring occasionally until golden and crisp. Remove the pancetta and set it aside. Sear the veal shanks until well browned on both sides (about 5 minutes per side). Remove from the pan and set aside.
Step 3: Cook the Vegetables
Add onions, carrots, celery, garlic, thyme, and rosemary to the Dutch oven. Cook, stirring frequently, until the vegetables are tender and beginning to brown—about 5-7 minutes.
Step 4: Combine and Simmer
Return the veal shanks and pancetta to the pot. Pour in the wine and add the crushed tomatoes, followed by enough stock to come a little more than halfway up the sides of the shanks. Bring the mixture to a simmer, ensuring to scrape and release any brown bits from the bottom of the pan.
Step 5: Braise in the Oven
Cover the pot and transfer to a preheated oven at 325°F. Cook for 1 to 1½ hours, or until the meat is tender and falling off the bone. Test for doneness by poking the meat with a fork; the internal temperature should reach 145°F.
Step 6: Final Touches
Remove the veal shanks and set aside on a plate. Place the pot back on the stovetop and cook the sauce for 5-10 minutes, or until reduced and thickened to your liking.
Serve: Pour the thickened sauce over the veal shanks and garnish with fresh chopped parsley. Serve immediately!
Helpful Tips for Osso Buco
- Choose Quality Veal: Opt for thick, meaty shanks to get the best flavor and texture.
- Searing is Key: Ensure you properly sear the meat to lock in the juices and create a caramelized crust.
- Use Fresh Herbs: Fresh thyme and rosemary will add a deeper aroma to the dish, enhancing the overall taste.
- Braising Time: Don’t rush the braising process. The slow cooking helps tenderize the meat and meld the flavors together.
Cooking Tips for the Best Osso Buco
- Deglaze for Extra Flavor: Always deglaze the pot with wine or stock to incorporate all those flavorful bits left from browning the meat.
- Perfect Pairing: Serve your Osso Buco with risotto Milanese or creamy mashed potatoes for a classic Italian experience.
- Best Cooking Tools: Use a Dutch oven or a heavy-bottomed pot for even heat distribution.
Serving Suggestions for Osso Buco
Osso Buco is best served over a bed of:
- Creamy Polenta
- Buttery Mashed Potatoes
- Risotto Milanese
- Crusty Bread
For a complete meal, pair with a glass of robust red wine such as Barolo or Chianti.
Nutritional Information
Calories: 550 per serving
Fat: 24g
Carbs: 18g
Protein: 58g
Fiber: 3g
Sodium: 480mg
Storage and Leftovers for Osso Buco
To store Osso Buco, allow the dish to cool completely. Transfer to an airtight container and refrigerate for up to 3 days. Reheat gently over low heat to preserve the meat’s tenderness. For freezing, store in a freezer-safe container for up to 3 months. Thaw overnight before reheating.
Tip: If the sauce thickens too much, add a splash of broth to restore its consistency.
Frequently Asked Questions (FAQs) for Osso Buco
1. Can I use beef shanks instead of veal?
Yes, beef shanks are a great alternative and provide a slightly more robust flavor.
2. What’s the best wine to use in Osso Buco?
A dry white wine like Pinot Grigio or a red wine like Chianti will add depth to the sauce.
3. Can I make Osso Buco in advance?
Absolutely! The flavors only get better when allowed to rest overnight.
4. What’s the best way to thicken the sauce?
If the sauce is too thin, reduce it on the stovetop until it reaches your desired consistency.
Related Recipes for Osso Buco Lovers
- Ultimate Cowboy Casserole Cornbread – A Hearty Meal: A rich, satisfying dish that’s perfect for those who enjoy hearty, comforting meals.
- Sausage Balls Recipe with Red Lobster Mix – Easy & Tasty: A delicious appetizer that complements any main course, including Osso Buco.
Conclusion
Ready to add this delectable Osso Buco to your cooking repertoire? With its tender meat and deeply satisfying flavors, it’s sure to become a favorite. Don’t forget to leave a comment with your own personal variations or feedback. Enjoy cooking, and buon appetito!
Print
Osso Buco Recipe – Classic Italian Comfort Dish
Description
Welcome to the world of culinary delights! Today, we’re diving into a special dish that’s sure to bring comfort to your kitchen—an authentic Italian Osso Buco recipe. With its rich flavors and melt-in-your-mouth veal shanks, this dish is perfect for any occasion. Whether you’re a fan of slow-cooked meals or just love experimenting with classic recipes, this Osso Buco is a must-try!
Ingredients
- 4 ounces pancetta, or bacon, rough chopped (or 2–3 tablespoons olive oil)
- 2½ to 3 pounds veal shanks (4 to 6 pieces, 2 to 3 inches thick)
- ¼ cup All-Purpose Flour for dusting the meat before browning
- 2 carrots, peeled and diced
- 2 ribs of celery, diced
- 1 medium onion, peeled and diced
- 4 cloves of garlic, peeled and smashed or rough chopped
- 3 to 4 sprigs fresh thyme (or 1 teaspoon dried)
- 1–2 sprigs Rosemary (or ¼–½ teaspoon dried)
- 1 cup dry white wine or red wine
- 1 to 2 cups chicken or veal stock (or beef stock)
- 1 (14 oz) can of finely diced tomatoes (or crushed tomatoes)
- Salt and Black pepper to taste
Optional Substitutions:
- For a gluten-free version, use rice flour instead of all-purpose flour.
- For a richer flavor, substitute pancetta with chorizo or add a dash of balsamic vinegar for extra depth.
Instructions
Step 1: Prepare the Veal Shanks
Season the veal shanks generously with salt and black pepper. Dredge or sprinkle with flour to lightly coat each piece, ensuring a crispy, golden exterior when seared.
Step 2: Sear the Meat
Heat a heavy-bottomed pot or Dutch oven over medium heat for about 5 minutes. Add pancetta, stirring occasionally until golden and crisp. Remove the pancetta and set it aside. Sear the veal shanks until well browned on both sides (about 5 minutes per side). Remove from the pan and set aside.
Step 3: Cook the Vegetables
Add onions, carrots, celery, garlic, thyme, and rosemary to the Dutch oven. Cook, stirring frequently, until the vegetables are tender and beginning to brown—about 5-7 minutes.
Step 4: Combine and Simmer
Return the veal shanks and pancetta to the pot. Pour in the wine and add the crushed tomatoes, followed by enough stock to come a little more than halfway up the sides of the shanks. Bring the mixture to a simmer, ensuring to scrape and release any brown bits from the bottom of the pan.
Step 5: Braise in the Oven
Cover the pot and transfer to a preheated oven at 325°F. Cook for 1 to 1½ hours, or until the meat is tender and falling off the bone. Test for doneness by poking the meat with a fork; the internal temperature should reach 145°F.
Step 6: Final Touches
Remove the veal shanks and set aside on a plate. Place the pot back on the stovetop and cook the sauce for 5-10 minutes, or until reduced and thickened to your liking.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
Buy Now →
Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
Buy Now →Notes
- Choose Quality Veal: Opt for thick, meaty shanks to get the best flavor and texture.
- Searing is Key: Ensure you properly sear the meat to lock in the juices and create a caramelized crust.
- Use Fresh Herbs: Fresh thyme and rosemary will add a deeper aroma to the dish, enhancing the overall taste.
- Braising Time: Don’t rush the braising process. The slow cooking helps tenderize the meat and meld the flavors together.
