Ah, Ossobuco—a classic Italian dish that’s rich, hearty, and full of flavor! 🍖🇮🇹 It’s braised veal shanks cooked slowly until tender, traditionally served with gremolata and risotto. Here’s a guide:
🥘 Ingredients (4 servings)
For the Ossobuco:
- 4 veal shanks (about 1.5–2 inches thick)
- Salt and black pepper to taste
- ½ cup all-purpose flour, for dredging
- 3 tbsp olive oil
- 1 medium onion, finely chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 cup dry white wine
- 2 cups beef or veal broth
- 1 can (14 oz) diced tomatoes
- 2 tsp fresh thyme (or 1 tsp dried)
- 1 bay leaf
For the gremolata (topping):
- Zest of 1 lemon
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
🥄 Instructions
1. Prepare the Veal Shanks
- Pat shanks dry, season with salt and pepper.
- Dredge lightly in flour, shaking off excess.
2. Brown the Meat
- Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
- Brown shanks on all sides, then remove and set aside.
3. Sauté the Vegetables
- Add onion, carrots, celery, and garlic to the pot. Cook until softened (5–7 minutes).
4. Deglaze and Braise
- Pour in wine to deglaze the pot, scraping up any browned bits.
- Add broth, diced tomatoes, thyme, and bay leaf.
- Return veal shanks to the pot, making sure they’re partially submerged in liquid.
- Bring to a simmer, then cover and braise in the oven at 325°F (160°C) for 2–3 hours, or until meat is fork-tender.
5. Prepare the Gremolata
- Mix lemon zest, minced garlic, and chopped parsley in a small bowl.
6. Serve
- Place a veal shank on a plate, spoon sauce and vegetables over it, and sprinkle with gremolata.
- Traditionally served with risotto alla Milanese (saffron risotto) or mashed potatoes.
💡 Tips:
- The marrow in the bone is a delicacy—don’t discard it!
- For extra flavor, you can add a splash of Marsala wine or a bit of crushed tomatoes.
- Leftovers taste even better the next day after flavors meld.
If you want, I can give a “quick-ish ossobuco recipe” that’s slightly faster but still tender and full of traditional flavor.
Do you want me to do that?
