Osso Buco recipe is a traditional Italian dish, which translates to “bone with a hole” in Italian. This delicious meal is typically made by slow-cooking veal or chicken shanks. The dish gets its distinctive name from the bone marrow in the shanks, which adds rich flavor to the sauce as it cooks. The meat is simmered slowly, allowing it to become tender and infusing the sauce with a delectable richness.
Osso Buco is often served with saffron risotto or pasta. It is garnished with freshly grated lemon zest, grated Parmesan cheese and fresh herbs, adding a burst of flavor to the dish. A special delight from Italian cuisine, Osso Buco leaves a memorable impression on the palate and provides a warm and satisfying dining experience. This delightful dish brings a taste of Italian culture to the table, offering a pleasurable journey for food enthusiasts.
- 4 pieces of veal shanks, about 2 inches thick
- All purpose flour
- Salt and pepper to taste
- ¼ cup olive oil
- ½ cup finely chopped carrot
- ½ cup finely chopped onion
- ½ cup finely chopped celery
- 2 cloves garlic, minced
- 1 cup dry white wine
- 1 can (14 oz) diced tomatoes
- 1 cup beef or chicken broth
- 1 bay leaf
- 1 spring fresh thyme
- 1 spring fresh rosemary
- Grated zest of 1 lemon
- Gremolada for garnish (optional)
- ¼ cup chopped fresh parsley
- Season the veal shanks with salt and pepper, then dredge them in flour, shaking off any excess.
- In a large skillet 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 skillet and set them aside.
- In the same skillet, add the chopped onion, carrot, celery and garlic. Saute until the vegetables are softened, about 5 minutes.
- Pour in the white wine and de-glaze the skillet, scraping up any browned bits from the bottom.
- Add the diced tomatoes, beef or chicken broth, bay leaf, thyme, rosemary and grated lemon zest. Stir to combine.
- Return the veal shanks to the skillet, nestling them into the sauce. Bring the mixture to a simmer.
- Reduce the heat to low, cover the skillet and let the Osso Buco simmer gently for about 2 hours or until the meat is tender and easily pulls away from the bone.
- While the Osso Buco is simmering, you can prepare the gremolata. Simply mix together the chopped parsley, minced garlic and grated lemon zest in a small bowl.
- Once the Osso Buco is done, remove the bay leaf, thyme and rosemary springs.
- Serve the Osso Buco over saffron risotto or mashed potatoes and sprinkle the gremolada on top for an extra burst of flavor.
Enjoy this classic Itallian Osso Buco and savour the delightful combination of tender meat and aromatic sauce that makes this dish truly special!
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