Description
Hearty Italian classic osso buco brings robust Milanese flavors to your dinner table. Tender braised veal shanks slow-cooked in rich wine and herb sauce promise a luxurious meal you’ll savor with pure comfort and Mediterranean warmth.
Ingredients
Scale
Meat:
- 2 ½ to 3 pounds veal shanks (4 to 6 pieces 2 to 3 inches thick)
- 4 ounces pancetta, diced into ¼ inch cubes (113 grams)
Vegetables and Aromatics:
- ½ cup diced carrot (¼-inch dice) (75 grams)
- ½ cup diced celery (¼ inch dice) (75 grams)
- 1 medium onion (¼ inch dice)
- 2 tablespoons chopped garlic (about 4 cloves) (30 milliliters)
- 2 cloves garlic, crushed and minced
- 3 to 4 sprigs fresh thyme (or 1 teaspoon dried)
Liquids and Seasonings:
- 1 cup dry white wine (240 milliliters)
- 1 to 2 cups chicken or veal stock (240 to 480 milliliters)
- Flour for dusting the meat before browning
- Salt and pepper
- 2 tablespoons Italian parsley (30 milliliters)
- 1 tablespoon finely grated lemon zest (15 milliliters)
Instructions
- Warm the oven to 325°F (163°C), creating an ideal environment for slow-cooking the osso buco.
- Render the pancetta in a Dutch oven over medium heat until it transforms into crispy, golden bits. Extract the pancetta, reserving approximately two tablespoons of its rich, flavorful fat.
- Meticulously season the veal shanks with salt and freshly ground black pepper. Delicately coat each shank with a light dusting of all-purpose flour, gently shaking off any excess. Sear the shanks in the residual pancetta fat, developing a deep golden-brown crust on all sides, approximately 5 minutes per surface.
- Introduce diced onions, carrots, and celery into the Dutch oven, sautéing until the onions become translucent and glassy. Incorporate minced garlic and fragrant thyme, continuing to cook until the vegetables develop a light caramelization.
- Carefully reintroduce the beautifully browned veal shanks and crispy pancetta to the pan. Deglaze with rich red wine and add enough beef stock to submerge the shanks partially, creating a luxurious braising liquid.
- Seal the Dutch oven with a tight-fitting lid and transfer to the preheated oven. Allow the osso buco to slowly braise, transforming the tough meat into meltingly tender perfection over 1 to 1 1/2 hours.
- Craft the bright, zesty gremolata by finely chopping fresh parsley, grating lemon zest, and mincing garlic. This vibrant garnish will provide a fresh contrast to the rich, deeply flavored meat.
- Once the veal reaches ultimate tenderness, plate the osso buco immediately. Generously sprinkle the gremolata over the top, creating a visually stunning and flavor-packed dish ready to be savored.
Notes
- Leftovers transform into an even more delectable meal as flavors intensify and meld overnight, making this dish perfect for advance preparation.
- Creamy polenta or smooth risotto becomes the ideal companion, perfectly absorbing the rich, luxurious braising liquid.
- Impress dinner guests with a restaurant-quality dish that requires minimal technical skill but delivers maximum culinary sophistication.
- Gremolata’s bright, zingy herb combination cuts through the meat’s intense richness, adding a fresh and vibrant layer of complexity.
- Carefully building a flavor foundation with classic mirepoix vegetables creates an aromatic base that elevates the entire braising process.
- Searing meat develops a golden-brown crust that locks in moisture and intensifies the natural flavor profile of the veal shanks.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 120 mg