How to Make Classic Italian Osso Buco

Title: Cooking Up Comfort: The Easy Way to Make Classic Italian Osso Buco

Whether you’re a seasoned chef or a novice in the kitchen, making a classic Italian Osso Buco is a rewarding culinary adventure that brings a taste of Italy straight to your dining table. Osso Buco translates to “bone with a hole,” a nod to the marrow hole at the center of the cross-cut veal shanks used in this dish. Renowned for its rich flavor and tender meat, Osso Buco is a Milanese specialty that has won hearts worldwide. Here’s a simple guide on how to make this delightful dish in the comfort of your own kitchen.

Ingredients:

• 4 veal shank pieces, about 1 ½ inches thick
• Salt and freshly ground black pepper
• ½ cup all-purpose flour for dredging
• 3 tablespoons olive oil
• 1 small onion, finely chopped
• 1 small carrot, finely chopped
• 1 celery stalk, finely chopped
• 3 cloves garlic, minced
• 1 cup dry white wine
• 1 cup chicken or veal stock
• 1 can (14 ounces) diced tomatoes, drained
• 1 teaspoon fresh thyme leaves
• 2 bay leaves
• Zest of 1 lemon (for garnishing)
• Fresh parsley, chopped (for garnishing)

Gremolata (optional garnish):
– Zest of 1 lemon
– 1 garlic clove, minced
– 2 tablespoons fresh parsley, chopped

Instructions:

1. Preparation: Start by seasoning the veal shanks with salt and pepper. Then, spread flour on a plate and lightly dredge each shank in flour, ensuring to shake off any excess.

2. Brown the Shanks: Heat olive oil in a large, heavy pot or Dutch oven over medium-high heat. Once hot, add the veal shanks and sear them until they turn golden brown on all sides. This usually takes about 3 to 5 minutes per side. Once browned, remove the shanks from the pot and set them aside.

3. Sauté the Vegetables: Using the same pot, add more oil if needed, and toss in the onion, carrot, and celery. Sauté the vegetables until they are soft and fragrant, which should take about 5 minutes. Add the garlic and continue to cook for another minute.

4. Deglaze: Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer and reduce by half, which will intensify the flavors.

5. Simmer: Return the veal shanks to the pot and add the diced tomatoes, chicken stock, thyme, and bay leaves. The liquid should come halfway up the sides of the shanks; add more stock if necessary. Bring the pot to a simmer, then reduce the heat to low, cover, and let it cook gently for about 1 ½ to 2 hours. The meat should be very tender and almost falling off the bone.

6. Garnish with Gremolata (Optional): While the Osso Buco is simmering, you can prepare a simple gremolata by mixing lemon zest, minced garlic, and chopped parsley. This garnish adds a fresh, vibrant finish to the dish.

7. Serve: Once the meat is tender, carefully transfer the veal shanks to serving plates. Spoon the rich vegetable and tomato sauce over the meat. Sprinkle the gremolata on top, along with additional lemon zest and chopped parsley for a burst of color and flavor.

8. Presentation: Osso Buco is traditionally served with Risotto alla Milanese (a creamy saffron risotto) or a simple mash, which beautifully complements its flavors. Don’t forget to provide small forks or spoons for scooping out the delicious marrow from the bones!

Final Thoughts:

Making Osso Buco might seem like a culinary challenge, but it’s actually a straightforward process that rewards you with a deeply flavorful and comforting dish. Its combination of tender veal, aromatic vegetables, and a rich tomato sauce is a testament to the simplicity and elegance of Italian cuisine. So, gather your ingredients, roll up your sleeves, and prepare to impress your family and friends with this classic Italian masterpiece. Buon appetito!