Osso Buco
Osso Buco is an iconic Italian dish originating from Milan. Its name translates to \"bone with a hole,\" referring to the marrow in the veal shank bone that adds a special flavor to the dish. This recipe follows the traditional preparation method, featuring a rich vegetable sauce and fresh gremolata. A classic dish that's perfect for festive occasions.
Ingredients for this recipe
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Preparation Steps
1
Season the veal shanks with salt and pepper, then dredge them in flour. Heat the olive oil in a large skillet over medium-high heat and sear the shanks on both sides until golden brown. Set aside.
2
In the same skillet, sauté the diced onion, carrots, and celery for 5-7 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.
3
Stir in the tomato paste and cook for 1-2 minutes to allow the flavors to meld. Pour in the white wine and cook until the liquid has reduced by half, deglazing the pan.
4
Add the chicken broth, thyme sprigs, and bay leaves. Return the veal shanks to the skillet, cover, and simmer over low heat for 1.5-2 hours, or until the meat is fork-tender.
5
To make the gremolata, combine the finely chopped parsley, lemon zest, and minced garlic. Sprinkle over the finished dish before serving.
6
Serve the Osso Buco hot with creamy polenta or risotto for a complete and satisfying meal.
