Italian Comfort Food: Osso Buco

Osso Buco is a classic Italian dish that features tender veal shanks braised with vegetables, white wine, and broth, resulting in a rich and flavorful sauce. Traditionally served with a gremolata (a fresh herb condiment) and risotto or polenta, this dish is perfect for a hearty and comforting meal. Follow this recipe to create an authentic Osso Buco that will impress your family and friends.

Ingredients:

For the Osso Buco:

• 4 veal shanks (about 1 1/2 inches thick)
• Salt and freshly ground black pepper
• 1/2 cup all-purpose flour
• 4 tablespoons olive oil
• 1 large onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 4 cloves garlic, minced
• 1 cup dry white wine
• 1 cup beef or veal broth
• 1 can (14 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Zest of 1 lemon

For the Gremolata:

• 1/4 cup fresh parsley, chopped
• 2 cloves garlic, minced
• Zest of 1 lemon

Instructions:

Preparing the Osso Buco:

1. Season and Dredge:
   • Season the veal shanks with salt and freshly ground black pepper. Dredge each shank in flour, shaking off any excess.
2. Brown the Shanks:
   • In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Brown the veal shanks on all sides, about 5-7 minutes per side. Remove the shanks and set aside.
3. Sauté the Vegetables:
   • In the same pot, add the remaining 2 tablespoons of olive oil. Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 10 minutes. Add the minced garlic and cook for another minute.
4. Deglaze and Simmer:
   • Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for about 5 minutes until the wine is reduced by half.
5. Add Remaining Ingredients:
   • Stir in the broth, diced tomatoes, tomato paste, dried thyme, dried rosemary, bay leaves, and lemon zest. Return the veal shanks to the pot, nestling them into the sauce.
6. Braise:
   • Bring the mixture to a simmer. Cover the pot and transfer it to a preheated oven at 325°F (160°C). Braise for 2 to 2 1/2 hours, or until the veal is tender and falling off the bone.

Preparing the Gremolata:

1. Mix Ingredients:
   • In a small bowl, combine the chopped parsley, minced garlic, and lemon zest. Mix well.

Serving:

1. Plate the Osso Buco:
   • Remove the bay leaves from the pot. Place the veal shanks on a serving platter and spoon the sauce and vegetables over the top.
2. Garnish:
   • Sprinkle the gremolata over the osso buco for a fresh and vibrant finish.
3. Accompaniments:
   • Serve with risotto alla Milanese, polenta, or mashed potatoes to soak up the delicious sauce.

Conclusion:

Osso Buco is a comforting and elegant Italian dish that brings deep, rich flavors to your table. The tender veal shanks and aromatic braising liquid create a meal that’s perfect for special occasions or a cozy night in. Serve it with traditional sides and enjoy a taste of Italy. Buon appetito!