Osso Buco

Indulge in the creamy and delicious goodness of Braised Veal Shanks, also known as Osso Buco, a classic Italian dish that boasts tender veal shanks with succulent bone marrow at its heart. Literally translating to “bone with a hole,” this dish is renowned for its melt-in-your-mouth meat and the luxurious experience of savoring the rich bone marrow. Each piece of veal shank is braised to perfection, creating a hearty and comforting meal that will leave you wanting more.

Traditionally, Osso Buco is served alongside Risotto alla Milanese and gremolata, a zesty condiment that adds a burst of flavor. The gremolata, made with minced lemon zest, fresh parsley leaves, and a hint of garlic, enhances the dish’s vibrant taste.

In this recipe, we’ll guide you through preparing the mouthwatering Braised Veal Shanks with tender care. The shanks are first dredged in flour and then seared to golden perfection. They are then braised with aromatic vegetables and seasoned with white wine, creating a delectable sauce that complements the tender meat. The dish is slow-cooked to perfection, allowing the flavors to meld and the veal shanks to become incredibly tender.

Moreover, we’ll explore a delightful variation, Osso Buco with Tomatoes, Garlic, and Anchovies, which adds a rich and savory twist to this classic Italian delight.

Embrace the art of Italian cooking and treat yourself to a memorable dining experience with this classic Braised Veal Shanks recipe, accompanied by the vibrant flavors of gremolata and the delightful variation with tomatoes, garlic, and anchovies.

Makes: 4 servings

Time: About 2 hours, largely unattended

INGREDIENTS:

• 4 large veal shanks, 8 to 12 ounces each
• All-purpose flour for dredging
• 4 tablespoons (½ stick) butter, a combination of butter and extra virgin olive oil, or all olive oil
• Salt and freshly ground black pepper
• 1 large onion, chopped
• 1 celery stalk, chopped
• 2 carrots, chopped
• 1 or 2 sprigs fresh thyme or ½ teaspoon dried thyme
• ¾ cup dry white wine
• 1 cup chicken, beef, or vegetable stock or water

INSTRUCTIONS:

1. Heat the oven to 350°F. For a more elegant presentation, you can tie the shanks around their circumference with kitchen twine to prevent the meat from falling off the bone, though it’s not essential. Put a large pot with a lid or a Dutch oven over medium-high heat for 3 to 4 minutes.
2. Pat the shanks dry with paper towels and dredge them in flour. When the pot is hot, add half of the butter and/or oil (a pinch of flour will sizzle when it’s ready). Add the shanks and brown them well on both sides, sprinkling them with salt and pepper as they cook. This will take a total of 10 to 15 minutes.
3. Transfer the shanks to a plate and wipe out the pot with a paper towel. Turn the heat down to medium and add the remaining butter or oil. When the oil is hot or the butter is melted, add the chopped onion, celery, carrots, and thyme. Cook, stirring occasionally, until the vegetables are soft, about 10 minutes. Sprinkle with a little more salt and pepper. Add the wine, turn up the heat slightly, and let it bubble away for a minute.
4. Nestle the shanks among the vegetables and pour the stock over all. Cover the pot and place it in the oven. Cook for 1½ to 2 hours, turning the shanks 3 or 4 times during the cooking process, or until the meat is very tender and nearly falling off the bone. If desired, you can cook the meat in advance up to this point; simply cover and refrigerate before reheating.
5. Transfer the tender veal shanks to a warm platter and sprinkle them with gremolata if you like. If the sauce is too soupy, cook it over high heat for a few minutes to reduce it somewhat, then pour it over the meat. Serve the dish hot, accompanied by crusty bread and spoons or dull knives for extracting the marrow from the bone.

VARIATION:

Osso Buco with Tomatoes, Garlic, and Anchovies:

• In Step 3, before adding the vegetables and thyme, cook 1 tablespoon of minced garlic and 3 chopped anchovy fillets in the butter and/or oil, stirring until the anchovies break up.
• Add the chopped vegetables and wine as directed. Then add 2 cups of chopped tomatoes (drained canned tomatoes work fine). Cook until the mixture becomes saucy.
• Add only ½ cup of stock (the richer, the better) and proceed with the rest of the recipe.

Savor the authentic flavors of Italy with this timeless and satisfying Braised Veal Shanks recipe. The tender veal, rich bone marrow, and aromatic sauce combine to create a delightful culinary experience. Accompanied by the tangy and vibrant gremolata, this dish promises to transport your taste buds to the heart of Italy. Whether you enjoy the classic version or venture into the flavorful variation with tomatoes, garlic, and anchovies, Osso Buco will leave a lasting impression on your palate. Bon appétit!