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Osso Buco

Osso Buco - Easy Meals To Cook

Let’s take a delicious journey into the world of osso buco. You might be wondering, "What on earth is osso buco?" 
The term translates from Italian to "bone with a hole," referencing the shank of veal that is slow-cooked to perfection. This dish not only delights the senses but also tells a story of Italian tradition and culinary expertise.
Imagine a chilly evening when the smell of savory braised meat fills your kitchen. You can almost hear the clinking of forks and the sounds of laughter as loved ones gather around the table. 
Osso buco isn't just a meal; it’s a celebration. It holds a place of pride in Italian cuisine and truly delivers on comfort food.
Ready to dive into the details? Let's go!
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6
Course: Dinner
Cuisine: Italian
Calories: 629
Ingredients Method Notes

Ingredients
  

For the Osso Buco:
  • 2 1/2 to 3 pounds veal shanks
  • Flour for lightly dusting the meat
  • 4 ounces pancetta, chopped into 1/4-inch pieces
  • 1/2 cup finely chopped carrot
  • 1/2 cup diced celery
  • 1 medium onion, finely chopped
  • 2 tablespoons minced garlic
  • 3 to 4 sprigs fresh thyme, tied together
  • 1 cup dry white wine such as Sauvignon Blanc
  • 1 to 2 cups chicken or veal stock preferably homemade
  • Salt and freshly ground black pepper, to taste
For the Gremolata:
  • 2 cloves garlic, minced
  • 1 tablespoon freshly grated lemon zest
  • 1 teaspoon fresh orange zest

Method
 

Step 1: Prepare the Veal Shanks
  1. First, pat the veal shanks dry with paper towels. This helps achieve a nice browning. Dust them lightly with flour and season with salt and pepper on both sides.
Step 2: Sauté the Pancetta
  1. In a large Dutch oven, heat a tablespoon of olive oil over medium heat. Add the pancetta and sauté until crispy. This will infuse the base with an incredible flavor. Remove the pancetta and set it aside for later.
Step 3: Brown the Meat
  1. Increase the heat and add the veal shanks to the pot. Sear them for about 3-4 minutes on each side until they turn a lovely brown color. When browned, remove them from the pot and set aside.
Step 4: Sauté the Vegetables
  1. Add the chopped carrot, celery, onion, and garlic to the pot. Cook for around five minutes, stirring occasionally until softened. The smell will be divine!
Step 5: Deglaze with Wine
  1. Pour in the white wine and scrape the bottom of the pot to release the browned bits. This step is crucial as those bits are packed with flavor and will enhance the dish significantly.
Step 6: Return Everything to the Pot
  1. Once the wine has reduced by half, return the veal shanks and pancetta to the pot. Add in the thyme and enough stock to cover the meat halfway. Bring to a boil.
Step 7: Braise the Osso Buco
  1. Cover the pot and transfer it to a preheated oven at 325°F (160°C). Let it braise for about 2 to 2 1/2 hours. When done, the meat should be tender and falling off the bone.
Step 8: Make the Gremolata
  1. While the osso buco is cooking, prepare the gremolata. In a small bowl, combine the minced garlic, lemon zest, orange zest, and parsley. Set this aside for serving.
Step 9: Serve and Enjoy
  1. Once the osso buco is ready, serve it warm topped with gremolata. This bright garnish enhances the dish, cutting through the richness of the meat. Enjoy with your choice of sides!

Notes

  • Choose Quality Meat: Look for veal shanks from a reputable source. Quality meats yield better flavors.
  • Let It Rest: After cooking, let the osso buco sit for a bit before serving. This allows the juices to redistribute.
  • Use Homemade Stock: If possible, homemade chicken or veal stock enhances the richness of the dish.
  • Adjust Seasoning Before Serving: Check your seasoning before serving, as flavors can mellow out during cooking. A little extra salt or pepper might be needed.
  • Experiment with Herbs: While thyme is traditional, consider adding other herbs like rosemary or bay leaves for additional flavor layers.