Where it comes from
Osso buco is a traditional Milanese dish that showcases the rich flavors of braised veal shank, a cut that highlights the Italian culinary tradition of using every part of the animal. The name translates to 'bone with a hole,' referring to the marrow-filled bone that adds depth to the dish. A fascinating detail is that osso buco is often served with gremolata, a zesty mixture of lemon, parsley, and garlic that brightens the dish.
This Milanese classic is all about the tender meat and the rich, marrow-filled bone. The gremolata is the zesty finishing touch that brightens it all.
On the Palate
Ingredients
Serves 4
How it's made
6 steps · Show ↓38 min active · 120 min waiting
How it's made
6 steps · Show ↓- 110 min
Pat the veal shanks dry with paper towels and season them with salt and pepper. Dredge each piece lightly in flour, shaking off any excess. Heat olive oil in a heavy pot over medium-high heat until shimmering, then add the shanks. Sear them until golden brown on all sides, about 10 minutes.
Watch outEnsure the oil is hot enough to sear the meat; otherwise, it will absorb oil and become greasy.
- 28 min
Remove the shanks and set them aside. Lower the heat to medium and add chopped onion, carrot, and celery to the pot. Stir until the vegetables are soft and fragrant, about 8 minutes.
- 35 min
Add minced garlic and a sprig of thyme, stirring briefly until the garlic is aromatic. Pour in the white wine to deglaze the pot, scraping up any browned bits. Let it simmer until the wine reduces by half, about 5 minutes.
- 45 min
Return the veal shanks to the pot, nestling them among the vegetables. Pour in enough broth to come halfway up the sides of the shanks. Add chopped tomatoes and bring the liquid to a simmer.
- 55 min
Cover the pot and transfer it to a preheated oven at 325°F (160°C). Braise until the meat is tender and almost falling off the bone, about 2 hours.
- 65 min
Remove the pot from the oven. Serve the osso buco with a sprinkle of freshly chopped parsley and lemon zest to brighten the rich flavors.
