Osso Buco, which translates to "bone with a hole," is a traditional Italian dish made with braised veal shanks. This rich and flavorful dish is often served with gremolata and a side of risotto or polenta. Here’s how you can make a delicious Osso Buco at home.

Ingredients

• 4 veal shanks, each about 1 1/2 inches thick
• Salt and freshly ground black pepper
• 1/4 cup all-purpose flour
• 1/4 cup olive oil
• 1 medium onion, finely chopped
• 1 medium carrot, finely chopped
• 1 celery stalk, finely chopped
• 3 cloves garlic, minced
• 1 cup dry white wine
• 1 cup beef or veal broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 2 tablespoons tomato paste
• Zest of 1 lemon
• 2 tablespoons chopped fresh parsley

Instructions

1. Prepare the Veal Shanks:

   • Pat the veal shanks dry with paper towels and season them generously with salt and pepper. Dredge the shanks in flour, shaking off any excess.

2. Brown the Veal Shanks:

   • In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the veal shanks and brown them on all sides, about 3-4 minutes per side. Remove the shanks from the pot and set aside.

3. Sauté the Vegetables:

   • In the same pot, add the chopped onion, carrot, and celery. Cook until the vegetables are softened and lightly browned, about 5-7 minutes. Add the minced garlic and cook for an additional 1 minute.

4. Deglaze with Wine:

   • Pour in the white wine and bring to a boil, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, about 2-3 minutes.

5. Add the Remaining Ingredients:

   • Stir in the beef or veal broth, diced tomatoes, thyme, rosemary, bay leaf, and tomato paste. Return the veal shanks to the pot, making sure they are submerged in the liquid. Bring the mixture to a simmer.

6. Braise the Veal Shanks:

   • Cover the pot and transfer it to a preheated oven at 350°F (175°C). Braise the veal shanks for 1 1/2 to 2 hours, or until the meat is tender and falling off the bone. Check occasionally and add more broth if necessary.

7. Prepare the Gremolata:

   • In a small bowl, combine the lemon zest and chopped parsley. This will be used as a garnish for the Osso Buco.

8. Serve:

   • Remove the pot from the oven and transfer the veal shanks to a serving platter. Spoon the sauce and vegetables over the top. Sprinkle with the gremolata before serving.

Tips for Perfect Osso Buco

• Choose Good Quality Veal Shanks: Look for shanks that are cut thick and have a good amount of marrow in the center.
• Slow and Low Cooking: Braising the shanks slowly in the oven ensures they become tender and flavorful.
• Gremolata: The fresh, zesty gremolata adds a wonderful contrast to the rich and savory Osso Buco.

Conclusion

Osso Buco is a classic Italian dish that brings a touch of elegance to any dinner table. With its tender braised veal and flavorful sauce, it’s sure to impress. Serve it with risotto, polenta, or mashed potatoes for a complete meal. Enjoy making and savoring this delightful recipe!

Feel free to share your own tips or variations in the comments below. Buon appetito!

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