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Italian Osso Buco is one of Italy’s most treasured dishes, a slow-cooked masterpiece that turns humble veal shanks into a deeply flavourful, fall-off-the-bone meal.
Hailing from the northern region of Lombardy, this traditional dish is often served with a gremolata (a zesty blend of lemon zest, garlic, and parsley) and paired with either creamy risotto or polenta.
The highlight of Osso Buco is not just the tender meat but the rich marrow hidden inside the bone, giving the dish its name, which means “bone with a hole” in Italian.
What Is Italian Osso Buco?
Italian Osso Buco is a braised dish made using veal shanks that are cooked slowly in a mixture of broth, white wine, and aromatics. The dish is all about achieving deep flavours over a long, gentle cooking process.
The shanks are browned first, creating a caramelized surface, and then braised until the meat becomes meltingly tender. The marrow in the bone adds richness and complexity to the broth, giving the dish an unctuous quality that sets it apart from other braises.
Traditionally, Osso Buco is finished with a gremolata, which provides a bright, citrusy contrast to the richness of the meat. While modern variations sometimes use tomatoes in the braise, the Milanese version, often considered the most authentic, keeps the sauce light, relying on white wine, broth, and the natural flavours of the veal and vegetables.
Ingredients and Taste
Italian Osso Buco is made with just a few key ingredients: veal shanks, onions, carrots, celery, white wine, broth, and a touch of olive oil or butter.
The shanks are the star, chosen for their rich marrow, which melts into the sauce as the meat slowly cooks. The braising liquid is built on a foundation of the classic Italian soffritto (a sautéed mix of onions, carrots, and celery), white wine for acidity, and broth for depth.
Some recipes may include tomatoes or tomato paste for added richness, but the most traditional versions let the clean, delicate flavours of the veal shine.
The result is a dish that is both luxurious and comforting. The veal becomes tender and succulent, while the braising liquid transforms into a silky sauce infused with the essence of the meat.
The gremolata, made with finely chopped parsley, garlic, and lemon zest, adds a fresh burst of flavour right before serving, cutting through the richness and providing a balanced finish.
A Taste of History
Italian Osso Buco has a long and storied history, deeply rooted in the culinary traditions of Lombardy, specifically the city of Milan.
The dish dates back to at least the 19th century, when veal was abundant in northern Italy, and braising was a common cooking method used to tenderize tougher cuts of meat.
The recipe was likely born out of necessity, using slow cooking to transform inexpensive ingredients into something special and flavourful.
The name “Osso Buco” translates to “bone with a hole,” referring to the marrow filled bone at the centre of each veal shank. This marrow, prized for its rich, buttery flavor, is considered a delicacy and a key part of the dish’s allure.
While the classic Milanese version of Osso Buco doesn’t include tomatoes, later variations, particularly those made in southern Italy, began incorporating them into the sauce.
Italian Osso Buco (Braised Veal Shanks) Recipe
Serves: 4 people
Ingredients:
- 4 veal shanks (about 2-2.5 inches thick, each with bone and marrow)
- 2 tbsp all-purpose flour (for dusting)
- 4 tbsp olive oil (or butter for a richer flavour)
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 1 cup dry white wine
- 2 cups veal or chicken broth (or more as needed)
- 1 bay leaf
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
- 1 tbsp tomato paste
- Salt and freshly ground black pepper (to taste)
For the gremolata:
- Zest of 1 lemon
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
Directions
To begin, preheat your oven to 160°C (320°F). Pat the veal shanks dry with paper towels and season them generously with salt and freshly ground black pepper. Lightly dust each shank with all-purpose flour, shaking off any excess. This step helps the meat develop a beautiful, browned crust while also thickening the sauce during braising.
In a large, heavy-bottomed Dutch oven or oven-safe pan, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the veal shanks in batches and sear them on all sides until deeply browned, about 3-4 minutes per side. Avoid overcrowding the pan to ensure even browning. Once browned, transfer the shanks to a plate and set aside.
In the same pot, add the remaining olive oil, and sauté the onions, carrots, and celery (the soffritto) over medium heat for about 7-10 minutes, or until softened and slightly caramelized. Stir occasionally to prevent burning. This soffritto will form the aromatic base of the dish, lending sweetness and depth to the sauce.
Add the minced garlic to the soffritto and sauté for another minute until fragrant. Then stir in the tomato paste and cook for 2 minutes to deepen its flavour. Pour in the white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Allow the wine to simmer for about 3-4 minutes until it reduces by half, concentrating the flavours.
Return the browned veal shanks to the pot, nestling them into the vegetable mixture. Pour in enough broth to come halfway up the sides of the shanks. Add the bay leaf and thyme sprigs to the pot, and bring the liquid to a gentle simmer. Season with salt and pepper to taste.
Once simmering, cover the pot with a tight-fitting lid and transfer it to the preheated oven. Let the veal shanks braise for 2-2.5 hours, or until the meat is tender and easily pulls away from the bone. Check occasionally, and if the liquid level gets too low, add a bit more broth.
While the veal is braising, prepare the gremolata. In a small bowl, combine the minced garlic, lemon zest, and fresh parsley. Set aside. The gremolata adds a vibrant burst of freshness that perfectly complements the richness of the braised veal.
Once the veal shanks are done, remove the pot from the oven and let them rest for a few minutes. Carefully transfer the shanks to a serving platter. Spoon the sauce over the top, ensuring that you get plenty of the soft, tender vegetables. Sprinkle the gremolata over each shank just before serving to brighten the dish. Osso Buco pairs beautifully with creamy risotto alla Milanese, polenta, or even mashed potatoes to soak up the flavourful sauce.
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