How to Prepare a Classic Italian Osso Buco
Osso Buco is a delicious, comforting Italian dish that combines tender veal shanks, rich flavors, and the magic of slow cooking. The name “Osso Buco” means “bone with a hole” in Italian, which refers to the marrow-filled veal shank used as the star ingredient. This classic recipe comes from the Lombardy region of Italy and is often served with risotto, polenta, or crusty bread. It’s surprisingly easy to make and incredibly satisfying. Let’s dive into how to prepare this classic dish!
Ingredients for Osso Buco
Before we get started, you’ll need to gather the necessary ingredients. Most of these can be found at your local grocery store:
For the Osso Buco:
– 4 veal shanks (each about 1.5 to 2 inches thick)
– Salt and pepper (for seasoning)
– 1/2 cup all-purpose flour (for coating)
– 3 tablespoons olive oil
– 1 tablespoon butter
– 1 large onion, chopped
– 2 medium carrots, diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 1 cup dry white wine
– 1 cup chicken or beef stock
– 1 can (14 ounces) diced tomatoes
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– 1 bay leaf
– Zest of 1 lemon (optional)
– Fresh parsley (for garnish)
For the Gremolata (optional, but recommended):
– Zest of 1 lemon
– 2 tablespoons fresh parsley, finely chopped
– 1 clove garlic, finely minced
Step-by-Step Instructions
1. Prepare the Veal Shanks
Start by patting the veal shanks dry with a paper towel. This will help them brown evenly later. Season both sides with salt and pepper, then lightly coat them in flour. The flour helps to create a nice crust when searing and will also thicken the sauce.
2. Brown the Veal Shanks
Heat the olive oil and butter in a large, heavy skillet or Dutch oven over medium-high heat. Once the oil is hot, add the veal shanks and sear them for about 3–4 minutes per side, until golden brown. Don’t overcrowd the pan; if it’s too full, brown the shanks in batches. Remove them from the pan and set aside.
3. Sauté the Vegetables
In the same pan, lower the heat to medium and add the chopped onion, diced carrots, and diced celery. Cook for about 5 minutes until they soften and start to release their natural sweetness. Add the minced garlic and stir for another minute.
4. Deglaze with Wine
Pour the white wine into the skillet to deglaze the pan. This means scraping up all the brown bits stuck to the bottom—that’s where the flavor lives! Let the wine simmer for 2–3 minutes to reduce slightly.
5. Build the Sauce
Add the diced tomatoes, tomato paste, dried thyme, bay leaf, and lemon zest to the pan. Stir everything well, then pour in the chicken or beef stock. Bring the mixture to a gentle simmer.
6. Braise the Veal Shanks
Return the browned veal shanks to the pan, making sure they’re nestled into the sauce and partially submerged. Cover the skillet or Dutch oven with a lid, lower the heat to a gentle simmer, and let the shanks braise for 1.5 to 2 hours. Alternatively, you can transfer everything to an oven preheated to 325°F (160°C) and cook for the same amount of time.
During braising, the veal shanks will become incredibly tender, and the marrow in the bone will add richness to the sauce. Check occasionally to ensure the sauce isn’t drying out; if it looks too thick, add a little more stock.
7. Make the Gremolata (Optional)
While the Osso Buco is cooking, you can prepare the gremolata—a simple mixture of lemon zest, parsley, and garlic. This bright topping adds freshness and a pop of flavor to the rich dish. Just mix the ingredients in a bowl and set it aside.
8. Serve and Enjoy
When the Osso Buco is done cooking, the meat should be tender and almost falling off the bone. Remove the bay leaf and discard it. Taste the sauce and adjust the seasoning with a pinch of salt or pepper if needed.
Serve the veal shanks topped with some of the rich sauce and a sprinkle of gremolata. Osso Buco pairs wonderfully with creamy risotto, buttery polenta, or even mashed potatoes. Don’t forget to savor the marrow inside the bone—it’s considered a treat in this dish!
Tips for Success
- Use a heavy pan: Whether it’s a Dutch oven or a sturdy skillet, a solid pan helps retain heat and cook evenly.
- Don’t rush the braising: Slow cooking is key to making the veal tender and flavorful.
- Experiment with sides: Risotto alla Milanese (a saffron risotto) is the traditional pairing, but feel free to choose your favorite starch.
- Save leftovers: Osso Buco tastes even better the next day, as the flavors deepen with time.
Final Thoughts
Osso Buco is a classic Italian dish that’s perfect for special occasions or a cozy dinner at home. Its rich tomato-based sauce, tender veal meat, and fresh gremolata make it unforgettable. With a little patience and love, preparing this comforting dish is easier than you might think. Whether you serve it for a dinner party or simply to treat yourself, Osso Buco is a great way to bring the flavors of Italy into your kitchen. Buon appetito!
