The irresistible allure of Osso Buco

Introduction

Perfect Osso Buco Recipe, a cherished culinary treasure from the vibrant city of Milan, has captivated the hearts and palates of food enthusiasts worldwide, including in the food-loving nation of Australia. This succulent braised lamb shank dish is a true testament to the power of patience, attention to detail, and a deep appreciation for traditional Italian flavors.

In this guide, we’ll investigate the secrets of crafting the perfect osso buco, from essential ingredients to time-honored techniques. Whether you’re an experienced home cook or a novice in the kitchen, this guide will equip you with the knowledge and skills to create an osso buco that will leave your family and guests in awe.

Understanding Osso Buco

Osso buco, meaning “hollow bone” in Italian, is a classic Milanese dish that showcases the rich, gelatinous nature of veal shanks. The tender, fall-off-the-bone meat surrounds a central bone filled with delectable marrow, adding an extra layer of flavor and richness.

The key to a successful osso buco lies in the long, slow braising process, which allows the tough connective tissues to break down and the flavors to meld together smoothly. This method produces a meltingly tender texture and a flavorful sauce that complements the succulent meat.

Selecting the right ingredients

Choosing the Meat

The foundation of a fantastic osso buco is the quality of the veal shanks. Look for thick, meaty cuts with excellent marbling and a prominent bone. Shanks that are cut about 2–3 inches thick will make sure even cooking and juicy results.

Vegetables and aromatics

A traditional osso buco calls for a mirepoix of diced onions, carrots, and celery. These aromatic vegetables provide a flavorful base for the sauce and balance the richness of the meat. Garlic, fresh herbs, and dry white wine are also essential ingredients.

Preparing the Osso Buco

Browning the meat.

Properly browning the veal shanks is a crucial step that adds a beautiful caramelized crust and develops deep, complex flavors in the sauce.

Building the Flavor Base

Once the meat has browned, sauté the mirepoix vegetables until they become soft and fragrant. Next, we deglaze the pan with white wine, making sure to scrape up any browned bits.

Slow Braising

Return the veal shanks to the pot and add the braising liquid (stock, herbs, and seasonings). After that, cover the dish and place it in the oven to braise for 2-3 hours, or until the meat becomes fork-tender.

Serving and enjoying Osso Buco

Plating and presentation

Remove the shanks from the pot and place them on a serving platter once the osso buco is ready. Spoon the rich, velvety sauce over the top and garnish the dish with fresh parsley and lemon zest.

Pairing and serving suggestions

Osso buco pairs beautifully with a variety of wines, from full-bodied reds to crisp whites. You can serve the dish family-style to improve the convivial atmosphere.

Conclusion

Mastering the art of osso buco rewards patience, attention to detail, and a deep appreciation for traditional Italian flavors. By following the tips in this guide, you’ll be able to craft an osso buco that transports your taste buds to the bustling streets of Milan.

Osso Buco alla Milanese

Osso Buco is a classic Italian dish hailing from the culinary traditions of Milan. It features tender braised veal shanks simmered in a rich, flavorful broth until the meat is fall-off-the-bone tender. The dish is characterized by the succulent meat surrounding the central bone, which contains a delectable marrow that adds an extra layer of richness to the overall dish.

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👥 Servings 4 servings

⏰ Prep Time 30

🍳 Cook Time 3

⌛ Total Time 3 30

Ingredients

4 veal shanks about 2-3 inches thick
2 tablespoons olive oil
1 onion diced
2 carrots diced
2 celery stalks diced
4 garlic cloves minced
1 cup dry white wine
2 cups beef or veal stock
1 14.5 oz can crushed tomatoes
2 bay leaves
4 sprigs fresh thyme
2 tablespoons chopped fresh parsley plus more for garnish
1 teaspoon grated lemon zest
Salt and freshly ground black pepper to taste

Instructions

Pat the veal shanks dry with paper towels and season generously with salt and pepper.
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches if necessary, sear the veal shanks on all sides until they're golden brown, about 3-4 minutes per side. Transfer the browned shanks to a plate.
Reduce the heat to medium and add the onions, carrots, and celery to the pot. Sauté the vegetables until they're soft and fragrant, about 5-7 minutes.
Deglaze the pot with the white wine, scraping up any browned bits from the bottom of the pot. Allow the wine to simmer for 2-3 minutes.
Add the crushed tomatoes, beef or veal stock, bay leaves, and thyme sprigs to the pot. Return the seared veal shanks to the pot, making sure they're fully submerged in the liquid.
Bring the liquid to a simmer, then cover the pot and transfer it to a 325°F (165°C) oven. Braise the osso buco for 2-3 hours, or until the meat is fork-tender and practically falling off the bone.
Remove the pot from the oven and carefully transfer the veal shanks to a serving platter. Discard the bay leaves and thyme sprigs.
Stir the chopped parsley and lemon zest into the braising liquid. Taste and adjust the seasoning with salt and pepper as needed.
Spoon the sauce over the veal shanks and serve immediately, garnished with additional chopped parsley.

Notes

Nutrition Information

Calories: 575 kcal
Protein: 50g
Fat: 27g
Carbohydrates: 18g
Fiber: 3g
Sodium: 860mg

Perfect Osso Buco Recipe