Picture this: a chilly evening, a glass of red wine, and the rich, comforting aroma of osso bucco simmering on your stove. This Italian classic is not just a meal; it’s an experience. Let’s dive into how to make this dish that’s sure to impress.
Why This Recipe Works
- The slow cooking process tenderizes the veal shanks to perfection, ensuring every bite is melt-in-your-mouth delicious.
- A combination of white wine and broth creates a deeply flavorful sauce that’s the perfect accompaniment to the tender meat.
- Gremolata, a fresh herb condiment, adds a bright contrast to the rich flavors of the dish.
Ingredients
- 4 veal shanks (about 1 inch thick)
- 1/2 cup all-purpose flour
- 2 tbsp olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 cup dry white wine
- 2 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 tsp salt
- 1/2 tsp black pepper
- For the gremolata: 1/4 cup chopped parsley, 2 garlic cloves minced, 1 tbsp lemon zest
Equipment Needed
- Large Dutch oven or heavy-bottomed pot
- Tongs
- Wooden spoon
- Measuring cups and spoons
Instructions
Step 1: Prep and Brown the Veal Shanks
Start by patting the veal shanks dry with paper towels. This ensures they brown nicely. Dredge each shank in flour, shaking off the excess. Heat olive oil in your Dutch oven over medium-high heat. Brown the shanks on all sides, about 3-4 minutes per side. Remove and set aside. Tip: Don’t overcrowd the pot; brown in batches if necessary.
Step 2: Sauté the Vegetables
In the same pot, add the onion, carrots, and celery. Cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant. This builds the flavor base for your sauce.
Step 3: Deglaze and Simmer
Pour in the white wine, scraping up any browned bits from the bottom of the pot. These bits are flavor gold! Add the broth, tomatoes, salt, and pepper. Return the veal shanks to the pot. Bring to a simmer, then cover and reduce heat to low. Let it cook gently for about 1.5 to 2 hours, until the meat is tender. Tip: Check occasionally to ensure the liquid is at a gentle simmer, not a boil.
Step 4: Prepare the Gremolata
While the osso bucco cooks, mix together the parsley, garlic, and lemon zest for the gremolata. This fresh topping adds a burst of flavor and brightness to the finished dish.
Step 5: Serve and Enjoy
Once the meat is fork-tender, serve the osso bucco hot, sprinkled with gremolata. Pair with risotto or polenta for a complete meal. Tip: Let the dish rest for a few minutes before serving to allow the flavors to meld even more.
Tips and Tricks
For an even richer flavor, you can brown the veal shanks in butter instead of olive oil. If you’re short on time, a pressure cooker can reduce the cooking time significantly—just follow your appliance’s instructions for braising. Don’t skip the gremolata; its freshness cuts through the richness of the dish beautifully. For a thicker sauce, remove the shanks once cooked and simmer the sauce uncovered until it reaches your desired consistency.
Recipe Variations
- Use beef shanks instead of veal for a more robust flavor.
- Add a splash of balsamic vinegar to the sauce for a touch of sweetness and acidity.
- Incorporate mushrooms into the vegetable mix for an earthy depth.
- For a gluten-free version, substitute the flour with a gluten-free alternative or omit it entirely.
- Experiment with different herbs in the gremolata, such as mint or basil, for a unique twist.
Frequently Asked Questions
Can I make osso bucco ahead of time?
Absolutely! Osso bucco tastes even better the next day as the flavors have more time to meld. Simply cool it completely before storing it in the refrigerator. Reheat gently on the stove or in the oven before serving.
What’s the best wine to use for osso bucco?
A dry white wine like Pinot Grigio or Sauvignon Blanc works well, but you can also use a dry vermouth if that’s what you have on hand. The key is to avoid anything too sweet.
Can I freeze osso bucco?
Yes, osso bucco freezes beautifully. Store it in an airtight container for up to 3 months. Thaw in the refrigerator overnight and reheat as directed above.
Summary
This osso bucco recipe is a labor of love that pays off with every tender, flavorful bite. Perfect for a special occasion or a cozy night in, it’s a dish that’s sure to become a favorite.