Osso Buco

Osso Buco Recipe - Traditional Italian Veal Dish

Region / culture: Italy | Preparation time: 20 minutes | Cooking time: 50 minutes | Servings: 4

Introduction

Osso Buco is a traditional Italian dish that consists of braised veal shanks cooked with vegetables, tomatoes, and broth. This dish is known for its rich and flavorful sauce, tender meat, and aromatic herbs. It is a comforting and hearty meal that is perfect for a special occasion or a cozy night in.

History

Osso Buco originated in Milan, Italy, and has been a popular dish in Italian cuisine for centuries. The name "Osso Buco" translates to "bone with a hole" in Italian, referring to the marrow-filled bone in the center of the veal shank. This dish was traditionally made with veal, but variations using beef or pork shanks have also become popular.

Ingredients

4 (5 oz (142 g)) lean veal shanks
2 tbsp all-purpose flour
low fat cooking spray
0.5 cup chopped onion
0.5 cup peeled and chopped carrot
2 (14.5 oz (411 g)) cans diced tomatoes, undrained
0.25 cup dry white wine or water
0.5 cup low fat, low sodium beef broth
0.5 tsp salt (optional)
0.25 tsp freshly ground pepper
2 tsp chopped parsley

How to prepare

Trim the fat from the shanks and dredge them in flour.
Coat a Dutch oven or large saucepan with cooking spray and heat it over medium-high heat.
Add the shanks and cook them until they are browned on all sides.
Remove the shanks and set them aside.
Pour off any excess drippings from the Dutch oven and re-spray it with cooking spray. Raise the heat to medium-high.
Sauté the onion and carrot until they are tender.
Stir in the tomatoes, wine, broth, salt, and pepper. Then add the shanks.
Cover the Dutch oven and bring it to a boil.
Reduce the heat to low and let it simmer for 20 minutes.
Uncover and let it simmer for an additional 30 minutes, stirring occasionally, until the shanks are tender.
Serve the shanks with the vegetable mixture and sprinkle them with chopped parsley.

Variations

Substitute veal shanks with beef or pork shanks for a different flavor profile.
Add chopped celery and garlic to the vegetable mixture for extra depth of flavor.
Use red wine instead of white wine for a richer sauce.

Cooking Tips & Tricks

Make sure to trim the excess fat from the veal shanks before cooking to prevent the dish from becoming too greasy.

- Browning the shanks before braising them helps to develop flavor and create a rich, caramelized crust on the meat.

- Use a Dutch oven or large saucepan with a tight-fitting lid to braise the shanks slowly and evenly.

- Be sure to simmer the Osso Buco on low heat to allow the flavors to meld together and the meat to become tender.

- Serve the Osso Buco with a side of creamy polenta or risotto to soak up the delicious sauce.

Serving Suggestions

Serve Osso Buco with creamy polenta, risotto, or mashed potatoes. Garnish with gremolata (a mixture of lemon zest, garlic, and parsley) for a fresh and zesty flavor.

Cooking Techniques

Braising is the key cooking technique for Osso Buco. This method involves browning the meat and vegetables, then simmering them slowly in a flavorful liquid until the meat is tender and the sauce is thick and rich.

Ingredient Substitutions

Use chicken or vegetable broth instead of beef broth for a lighter flavor.

- Substitute diced tomatoes with crushed tomatoes for a smoother sauce.

- Replace white wine with chicken broth or apple cider vinegar for a non-alcoholic version.

Make Ahead Tips

Osso Buco can be made ahead of time and reheated before serving. Store the cooked dish in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop over low heat until warmed through.

Presentation Ideas

Serve Osso Buco in shallow bowls with a generous spoonful of the vegetable mixture and sauce. Garnish with chopped parsley or gremolata for a pop of color and freshness.

Pairing Recommendations

Pair Osso Buco with a full-bodied red wine such as Barolo, Chianti, or Sangiovese. Serve it with a side of crusty bread and a simple green salad for a complete meal.

Storage and Reheating Instructions

Store any leftover Osso Buco in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop over low heat until warmed through, adding a splash of broth or water to thin out the sauce if needed.

Nutrition Information

Calories per serving

Each serving of Osso Buco contains approximately 300 calories.

Carbohydrates

Each serving of Osso Buco contains approximately 15 grams of carbohydrates.

Fats

Each serving of Osso Buco contains approximately 10 grams of fats.

Proteins

Each serving of Osso Buco contains approximately 30 grams of proteins.

Vitamins and minerals

Osso Buco is a good source of iron, zinc, and vitamin B12.

Alergens

Osso Buco contains dairy and gluten from the flour used for dredging the veal shanks.

Summary

Osso Buco is a nutrient-dense dish that is rich in proteins, vitamins, and minerals. It is a satisfying and flavorful meal that can be enjoyed as part of a balanced diet.

Summary

Osso Buco is a classic Italian dish that is perfect for a special occasion or a cozy night in. With its tender veal shanks, rich tomato sauce, and aromatic herbs, this dish is sure to impress your family and friends. Enjoy Osso Buco with creamy polenta, risotto, or mashed potatoes for a comforting and satisfying meal.

How did I get this recipe?

I recall the feeling of curiosity that washed over me when I found this recipe for Osso Buco. It was a cold winter day, and I was rummaging through an old cookbook that belonged to my mother. As I flipped through the pages, I stumbled upon a worn-out piece of paper tucked in between the pages. It was a handwritten recipe for Osso Buco, a traditional Italian dish that I had never tried before.

Growing up, my mother never made Osso Buco, so I was intrigued by the idea of trying something new. The recipe was written in faded ink, and the handwriting was elegant yet slightly illegible. It seemed like a cherished family recipe, passed down from generation to generation.

I decided to give it a try, despite not knowing much about the dish. I gathered all the ingredients listed on the paper - veal shanks, onions, carrots, celery, garlic, tomatoes, white wine, and broth. The recipe called for slow cooking the veal shanks until they were tender and flavorful, a process that required patience and attention to detail.

As I began to cook, I found myself lost in the rhythm of chopping vegetables, browning meat, and simmering the stew. The aromas that filled my kitchen were rich and comforting, a blend of earthy herbs and savory meat. I could feel the warmth of the dish as it cooked slowly on the stove, beckoning me to taste and savor every bite.

As the Osso Buco simmered, I thought about the origins of the recipe. I imagined an Italian grandmother, just like me, passing down her culinary knowledge to her children and grandchildren. I wondered about the stories behind the dish, the memories it held, and the love that went into each preparation.

When the Osso Buco was finally ready, I could hardly contain my excitement. I carefully plated the dish, spooning the tender meat and flavorful sauce onto a bed of creamy polenta. The aroma that wafted from the plate was intoxicating, a blend of savory meat and aromatic herbs.

I took my first bite, savoring the rich flavors and tender texture of the veal shank. The meat melted in my mouth, the sauce bursting with layers of flavor - tangy tomatoes, fragrant herbs, and a hint of sweetness from the wine. It was a symphony of tastes, a dish that spoke of tradition and love.

As I ate, I found myself transported to another time and place. I imagined myself in a rustic Italian kitchen, surrounded by family and friends, sharing stories and laughter over a steaming plate of Osso Buco. I could almost hear the clatter of pots and pans, the chatter of voices, and the clinking of glasses.

I finished my meal with a contented sigh, feeling a sense of fulfillment and satisfaction. The Osso Buco had exceeded my expectations, a testament to the power of a cherished recipe and the joy of sharing a meal with loved ones.

I knew that this recipe would become a staple in my own culinary repertoire, a dish that I would pass down to future generations. As I cleaned up the kitchen, I felt a sense of gratitude for the serendipitous discovery of the Osso Buco recipe and the memories it had created.

And so, from that day forward, Osso Buco became a beloved tradition in my family, a dish that evoked the warmth of home and the love of generations past. I cherished the recipe, not just for its delicious flavors, but for the stories and memories it held. It was a reminder of the power of food to connect us to our past, our present, and our future. And for that, I was eternally grateful.