Classic Osso Buco Recipe

Classic Osso Buco Recipe: A Taste of Milan in Your Kitchen

 

There’s something magical about Italian cuisine—its rich flavors, comforting aromas, and timeless recipes that have been passed down through generations. One such dish is Osso Buco, a Milanese specialty that’s as elegant as it is hearty. Translating to "bone with a hole," this dish features tender, braised veal shanks simmered in a flavorful sauce of white wine, tomatoes, and aromatic vegetables. Topped with a zesty gremolata, it’s a meal that will transport you straight to the heart of Italy. Let’s dive into this classic recipe and bring a taste of Milan to your kitchen!

🌟 Why You’ll Love This Recipe

• ✅ Rich and Flavorful: The combination of braised veal, savory broth, and fresh herbs creates a dish that’s bursting with flavor.
• ✅ Comfort Food at Its Best: Perfect for a cozy dinner or a special occasion, Osso Buco is the ultimate comfort food.
• ✅ Impressive Yet Simple: While it looks fancy, the recipe is straightforward and uses simple, wholesome ingredients.

🍴 Ingredients

Here’s what you’ll need to make this delicious Osso Buco:

• ✔️ 4 pieces of veal shank (osso buco cuts), about 1.5 inches thick
• ✔️ Salt and freshly ground black pepper
• ✔️ All-purpose flour, for dredging
• ✔️ 4 tablespoons olive oil
• ✔️ 1 medium onion, diced
• ✔️ 1 medium carrot, diced
• ✔️ 1 celery stalk, diced
• ✔️ 2 garlic cloves, minced
• ✔️ 1 strip of lemon zest
• ✔️ 1 strip of orange zest
• ✔️ 1 bay leaf
• ✔️ 1 sprig of fresh thyme
• ✔️ 1 cup dry white wine
• ✔️ 1 cup chicken or veal stock
• ✔️ 1 can (14 ounces) diced tomatoes
• ✔️ Gremolata (for garnish): Combine 1 tablespoon lemon zest, 1 minced garlic clove, and 2 tablespoons chopped parsley.

👩‍🍳 Step-by-Step Instructions

1. 1️⃣ Preheat and Prep: Preheat your oven to 350°F (175°C). Season the veal shanks generously with salt and pepper, then dredge them in flour, shaking off any excess.
2. 2️⃣ Brown the Veal: In a large Dutch oven or heavy-bottomed pan, heat the olive oil over medium-high heat. Brown the veal shanks on all sides until golden. Remove and set aside.
3. 3️⃣ Sauté the Vegetables: In the same pan, add the onion, carrot, and celery (this trio is called a soffritto in Italian). Cook until softened, about 5-7 minutes. Add the garlic, lemon zest, orange zest, bay leaf, and thyme, and cook for another minute.
4. 4️⃣ Deglaze with Wine: Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce by half.
5. 5️⃣ Add Liquids and Simmer: Stir in the chicken or veal stock and diced tomatoes. Bring the mixture to a gentle simmer.
6. 6️⃣ Braise to Perfection: Return the veal shanks to the pan, cover, and transfer to the preheated oven. Braise for 1.5 to 2 hours, or until the meat is fork-tender.
7. 7️⃣ Prepare the Gremolata: While the Osso Buco is cooking, mix together the lemon zest, minced garlic, and chopped parsley to make the gremolata.
8. 8️⃣ Serve and Enjoy: Once the veal is tender, remove it from the oven. Serve the Osso Buco hot, garnished with the fresh gremolata. Pair it with creamy risotto alla milanese, polenta, or crusty bread to soak up the delicious sauce.

💡 Tips for Success

• ✔️ Choose Quality Veal: For the best results, use high-quality, bone-in veal shanks. The marrow adds incredible richness to the dish.
• ✔️ Don’t Skip the Gremolata: This fresh, zesty topping brightens up the rich flavors of the dish.
• ✔️ Make It Ahead: Osso Buco tastes even better the next day, so feel free to make it in advance and reheat before serving.

🍽️ Serving Suggestions

Osso Buco is traditionally served with risotto alla milanese, a creamy saffron-infused risotto. However, it also pairs beautifully with:

• ✔️ Creamy polenta
• ✔️ Mashed potatoes
• ✔️ Steamed vegetables
• ✔️ Crusty bread

🍷 Conclusion

Osso Buco is more than just a meal—it’s an experience. From the tender, fall-off-the-bone veal to the rich, savory sauce, every bite is a celebration of Italian culinary tradition. Whether you’re cooking for a special occasion or simply craving a taste of Italy, this recipe is sure to impress. Give it a try, and let me know how it turns out in the comments below!

Buon appetito!

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