Classic Osso Bucco Recipe

2022-11-04

By The Italian Chef

Italian Cuisine

Main Course

Make a delicious Italian meat dish with this easy recipe for Osso Bucco which is a traditional Italian dish that originated in the Lombardy region of Northern Italy, specifically in the city of Milan. 

The Meaning behind Osso Bucco

The name "Osso Bucco" means "bone with a hole" in Italian, and refers to the main ingredient of the dish, a crosscut of veal shank that includes the marrow bone in the center. 

 Choosing the Right Wine for Braising Osso Bucco

Braised in a mixture of dry white wine, such as Pinot Grigio or Sauvignon Blanc, meat broth, and vegetables such as carrots, celery, and onions, until the meat is tender and falls off the bone.

Serving and Plating Braised Veal Shanks

The dish is often served with a side of risotto alla Milanese, which is a saffron-flavored rice dish. The braised veal shanks are placed on top of a bed of risotto, and the dish is garnished with gremolata, which is a mixture of grated lemon zest, garlic, and parsley.

Pitfalls on Osso Bucco

 Choosing the right cut of meat: Osso Bucco is traditionally made with veal shanks, which are rich in collagen and have a flavorful marrow. Choose cuts that are about 2 inches thick and have a good amount of meat on them.

 Browning the meat: Brown the veal shanks in hot oil to create a nice crust. This not only adds flavor, but it also seals in the juices and prevents the meat from becoming dry.  Take a moment to read our article Adding Flavor and Texture to ingredients with Searing it could be just what you're looking for.

 Preparing the vegetables: Chop onions, celery, and carrots into small pieces and cook them in the same pot as the veal until they are soft. Read about braising cooking technique in our next article, Comprehensive tips for Poaching, Stewing, and Braising Ingredients. 

 Adding the liquid: Add a combination of beef or chicken broth, white wine, and canned tomatoes to the pot. This creates a flavorful liquid that will braise the meat to perfection.

 Slow cooking: Cover the pot and cook over low heat for several hours, until the meat is fork-tender and falls off the bone. This slow cooking process allows the collagen in the meat to break down and creates a rich and flavorful sauce.

 Gremolata topping: Gremolata is a mixture of lemon zest, garlic, and parsley, and it is the perfect topping for Osso Bucco. Sprinkle it over the top of the veal just before serving.

 Serving the dish: Osso Bucco is traditionally served over a bed of risotto Milanese, but it can also be served over creamy polenta or mashed potatoes. Make sure to spoon plenty of the sauce over the meat, and garnish with a sprig of fresh parsley.

 Adjusting the seasoning: Taste the sauce before serving and adjust the seasoning as needed. Add salt and pepper to taste, and consider adding a pinch of sugar to balance out the acidity of the tomatoes.

Ingredients

• 4 veal shanks, about 1 1/2 inches thick

• 1 onion, finely chopped

• 2 carrots, finely chopped

• 2 celery stalks, finely chopped

• 2 cloves of garlic, chopped

• 1 cup chicken or beef stock

• 1 cup dry white wine

• 1 can peeled tomatoes

• 1/4 cup flour

• 1/4 cup olive oil

• 2 bay leaves

• Salt and pepper to taste

• 1/4 cup parsley, chopped

• 1/4 cup grated lemon zest

• Traditional accompaniment: Risotto Milanese

Instructions

1. Season the veal shanks with salt and pepper, then coat them lightly in flour, shaking off any excess.

2. In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat.

3. Sear the veal shanks until browned on all sides, then remove to a plate and set aside.

4. In the same pot, sauté the onion, carrot, and celery until the vegetables are soft and the onion is translucent.

5. Add the garlic and sauté for an additional minute, until fragrant.

6. Add the chicken or beef stock, dry white wine, canned tomatoes (crushed or whole), and bay leaves to the pot and stir gently to combine.

7. Return the veal shanks to the pot, making sure they are submerged in the liquid.

8. Bring the liquid to a simmer, then cover the pot and transfer it to the oven.

9. Bake the osso bucco for 2 1/2 to 3 hours, or until the meat is tender and falling off the bone.

10. Remove the pot from the oven, and use tongs to transfer the veal shanks to a serving platter.

11. Skim any fat from the surface of the cooking liquid, and then spoon the liquid over the veal shanks.

12. Garnish with chopped parsley and grated lemon zest, and serve hot with Risotto Milanese.

Preparation Time 30 min

Cook Time 2 hours 30 min

Total time 3 hours

Nutrition Facts

Calories: 400

Fat: 18 g

Saturated Fat: 4 g

Carbohydrates: 12 g

Fiber: 2 g

Sugar: 6 g

Protein: 50 g

Regional Ingredients Variations of Osso Bucco

Lombardy, they may use veal shanks, white wine, and some gremolata (lemon zest, garlic, and parsley) for the sauce, and may serve it with some creamy polenta for a classic and comforting flavor. This variation is commonly known as "Osso Bucco alla Milanese."

Veneto, they may use some red wine, tomatoes, and some grated Parmigiano-Reggiano cheese for the sauce, and may serve it with some risotto alla Parmigiana for a rich and savory taste. This variation is commonly known as "Osso Bucco alla Veneta."

Tuscany, they may use some porcini mushrooms, white wine, and some rosemary for the sauce, and may serve it with some mashed potatoes for a rustic and earthy flavor. This variation is commonly known as "Osso Bucco alla Toscana."

Campania, they may use some tomato sauce, hot pepper, and some olives for the sauce, and may serve it with some rigatoni for a spicy and hearty taste. This variation is commonly known as "Osso Bucco alla Napoletana."

Sicily, they may use some red wine, tomato paste, and some raisins for the sauce, and may serve it with some couscous for a sweet and exotic flavor. This variation is commonly known as "Osso Bucco alla Siciliana."

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