Italian · Beef
Osso Buco
Italian braised veal shanks in white wine and vegetables, topped with gremolata
The Method
Instructions
First things first, take your veal shanks and gently tie each one up with kitchen string. This keeps the meat nice and compact during cooking and helps it hold its shape. Once tied, give them a good seasoning with salt and pepper all over. Then, lightly coat each shank in flour; this will help create a beautiful crust when we brown them and also thicken the sauce later on.
Next, heat some olive oil in a heavy pot over medium high heat. You want the oil shimmering but not smoking. Carefully add the floured veal shanks and brown them on all sides. This step is super important because it locks in flavor and adds a rich, caramelized color to the meat. Make sure to be patient here and don't rush turning them. Once browned nicely, remove the shanks from the pot and set them aside for now.
Now, in the same pot with all those tasty browned bits left behind, add the diced carrots, celery, and onion. Sauté these vegetables gently over medium heat. Stir them regularly and cook until they become soft and fragrant, which should take about 7 to 10 minutes. This slow softening brings out their natural sweetness, which will add great depth to your dish.
Once your veggies are looking tender, toss in the minced garlic and cook everything together for about one minute. Be careful not to let the garlic burn; you just want it to become fragrant and mingle with the other veggies.
Now pour in the white wine. You'll want to increase the heat just a bit so the wine starts to bubble. Use a wooden spoon and scrape the bottom of the pot to lift all those delicious browned bits stuck to the surface. These bits, called fond, are packed with flavor and will give your sauce an incredible richness.
After the wine has reduced slightly, add your chopped tomatoes, veal or beef stock, fresh bay leaves, and sprigs of thyme. Give everything a good stir to combine.
Carefully nestle the browned veal shanks back into the pot, making sure they are mostly submerged in the liquid. Ideally, the liquid should come about halfway up the sides of the shanks, so they braise evenly and stay moist throughout the long cooking time. If you need to add a bit more stock or water to reach this level, go ahead and do so.
Bring the pot to a gentle simmer on the stove, then cover it tightly with a lid and transfer the whole thing to a preheated oven set at 160°C . Let it braise slowly for about 2 to 2 and a half hours , until the meat is so tender it practically falls off the bone. You'll want to check it once or twice during cooking, and if needed, spoon some of the cooking liquid over the top to keep things moist.
While your osso buco is braising away and filling your kitchen with amazing aromas, you can prepare the gremolata. Simply mix together fresh lemon zest, finely chopped parsley, and minced garlic. This fresh, zesty topping adds a lovely brightness that perfectly balances the rich flavors of the dish.
When the osso buco is ready, serve it warm topped with a generous spoonful of gremolata, alongside some creamy risotto Milanese or your favorite side. Trust me, this classic Italian dish is a real showstopper and well worth the wait.
Next, heat some olive oil in a heavy pot over medium high heat. You want the oil shimmering but not smoking. Carefully add the floured veal shanks and brown them on all sides. This step is super important because it locks in flavor and adds a rich, caramelized color to the meat. Make sure to be patient here and don't rush turning them. Once browned nicely, remove the shanks from the pot and set them aside for now.
Now, in the same pot with all those tasty browned bits left behind, add the diced carrots, celery, and onion. Sauté these vegetables gently over medium heat. Stir them regularly and cook until they become soft and fragrant, which should take about 7 to 10 minutes. This slow softening brings out their natural sweetness, which will add great depth to your dish.
Once your veggies are looking tender, toss in the minced garlic and cook everything together for about one minute. Be careful not to let the garlic burn; you just want it to become fragrant and mingle with the other veggies.
Now pour in the white wine. You'll want to increase the heat just a bit so the wine starts to bubble. Use a wooden spoon and scrape the bottom of the pot to lift all those delicious browned bits stuck to the surface. These bits, called fond, are packed with flavor and will give your sauce an incredible richness.
After the wine has reduced slightly, add your chopped tomatoes, veal or beef stock, fresh bay leaves, and sprigs of thyme. Give everything a good stir to combine.
Carefully nestle the browned veal shanks back into the pot, making sure they are mostly submerged in the liquid. Ideally, the liquid should come about halfway up the sides of the shanks, so they braise evenly and stay moist throughout the long cooking time. If you need to add a bit more stock or water to reach this level, go ahead and do so.
Bring the pot to a gentle simmer on the stove, then cover it tightly with a lid and transfer the whole thing to a preheated oven set at 160°C . Let it braise slowly for about 2 to 2 and a half hours , until the meat is so tender it practically falls off the bone. You'll want to check it once or twice during cooking, and if needed, spoon some of the cooking liquid over the top to keep things moist.
While your osso buco is braising away and filling your kitchen with amazing aromas, you can prepare the gremolata. Simply mix together fresh lemon zest, finely chopped parsley, and minced garlic. This fresh, zesty topping adds a lovely brightness that perfectly balances the rich flavors of the dish.
When the osso buco is ready, serve it warm topped with a generous spoonful of gremolata, alongside some creamy risotto Milanese or your favorite side. Trust me, this classic Italian dish is a real showstopper and well worth the wait.
Pairs Well With
