Veal shank osso buco is a classic Italian dish that originated in Milan and has been a staple of Italian cuisine for centuries. The name “osso buco” literally translates to “hollow bone,” which refers to the cross-cut veal shanks used in the recipe. This hearty dish is perfect for special occasions or cold winter nights, and with the right techniques and ingredients, you can create a truly unforgettable culinary experience.
Understanding the Ingredients and Equipment
Before we dive into the cooking process, it’s essential to understand the ingredients and equipment needed to make veal shank osso buco. Here are the key components:
Ingredients:
- 4 veal shanks, cross-cut into 1 1/2-inch thick slices
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup white wine
- 1 cup beef broth
- 1 tablespoon tomato paste
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup gremolata (see below for recipe)
- Salt and pepper, to taste
- Fresh parsley, chopped (optional)
Gremolata Recipe:
- 1 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1/2 cup lemon zest
- 2 tablespoons lemon juice
- Salt and pepper, to taste
Equipment:
- Large Dutch oven or heavy pot with a lid
- Cutting board
- Meat mallet or rolling pin
- Wooden spoon or spatula
- Tongs or slotted spoon
Preparing the Veal Shanks
The first step in cooking veal shank osso buco is to prepare the veal shanks. This involves pounding the meat to make it thinner and more even, which helps it cook more quickly and evenly.
Pounding the Veal Shanks:
- Place a veal shank between two sheets of plastic wrap or parchment paper.
- Use a meat mallet or rolling pin to pound the meat to an even thickness of about 1/4 inch.
- Repeat with the remaining veal shanks.
Browning the Veal Shanks
Browning the veal shanks is a critical step in cooking osso buco. This process creates a rich, caramelized crust on the meat that adds depth and flavor to the dish.
Browning the Veal Shanks:
- Heat the olive oil in the Dutch oven or heavy pot over medium-high heat.
- Add the veal shanks to the pot and brown them on both sides, about 2-3 minutes per side.
- Remove the browned veal shanks from the pot and set them aside.
Softening the Onions and Garlic
Softening the onions and garlic is an essential step in cooking osso buco. This process creates a sweet, caramelized flavor that adds depth and complexity to the dish.
Softening the Onions and Garlic:
- Reduce the heat to medium and add the chopped onion to the pot.
- Cook the onion until it is softened and translucent, about 5 minutes.
- Add the minced garlic to the pot and cook for an additional 1-2 minutes.
Adding the White Wine and Beef Broth
The white wine and beef broth add moisture and flavor to the dish, and help to cook the veal shanks to tender perfection.
Adding the White Wine and Beef Broth:
- Add the white wine to the pot and bring it to a simmer.
- Scrape up any browned bits from the bottom of the pot with a wooden spoon or spatula.
- Add the beef broth to the pot and bring it to a simmer.
Adding the Tomato Paste and Aromatics
The tomato paste adds a rich, intense flavor to the dish, while the aromatics add depth and complexity.
Adding the Tomato Paste and Aromatics:
- Add the tomato paste to the pot and cook for 1-2 minutes, stirring constantly.
- Add the chopped carrots and celery to the pot and cook for an additional 2-3 minutes.
Returning the Veal Shanks to the Pot
Once the sauce has been prepared, it’s time to return the veal shanks to the pot.
Returning the Veal Shanks to the Pot:
- Add the browned veal shanks back to the pot and make sure they are covered with the sauce.
- Bring the sauce to a simmer and cook the veal shanks for 2-3 hours, or until they are tender and falling off the bone.
Serving the Osso Buco
Once the veal shanks are cooked, it’s time to serve the osso buco.
Serving the Osso Buco:
- Remove the veal shanks from the pot and place them on a serving platter or individual plates.
- Spoon the sauce over the veal shanks and top with gremolata.
- Serve the osso buco hot, garnished with chopped parsley if desired.
Tips and Variations
Here are a few tips and variations to help you make the perfect veal shank osso buco:
Tips:
- Use high-quality ingredients, including fresh veal shanks and homemade gremolata.
- Don’t overcook the veal shanks – they should be tender and falling off the bone.
- Use a Dutch oven or heavy pot with a lid to cook the osso buco – this helps to distribute the heat evenly and cook the veal shanks to tender perfection.
Variations:
- Add other aromatics, such as bay leaves or thyme, to the pot for added depth and complexity.
- Use red wine instead of white wine for a richer, more intense flavor.
- Serve the osso buco with risotto or polenta instead of gremolata for a creamier, more comforting side dish.
By following these steps and tips, you can create a truly unforgettable veal shank osso buco that will impress your friends and family. Buon appetito!
What is Osso Buco and where does it originate from?
Osso Buco is a traditional Italian dish that originated in Milan. The name “Osso Buco” literally translates to “hollow bone” in Italian, which refers to the cross-cut veal shanks used in the recipe. This dish has been a staple of Italian cuisine for centuries and is often served with risotto or polenta.
The origins of Osso Buco date back to the 19th century, when it was a popular dish among the working class in Milan. The recipe was initially made with tougher cuts of meat, such as veal shanks, which were slow-cooked in a flavorful broth to make them tender and delicious. Over time, Osso Buco has evolved and become a beloved dish around the world, with many variations and interpretations.
What type of veal shanks should I use for Osso Buco?
For Osso Buco, it’s essential to use high-quality veal shanks that are specifically labeled as “Osso Buco” or “veal shank cross-cuts.” These cuts typically come from the hind leg of the calf and are characterized by a thick, meaty portion and a marrow-filled bone. Look for veal shanks that are about 1-1.5 inches thick and have a good balance of meat and bone.
When selecting veal shanks, choose ones that are pale pink in color and have a fine texture. Avoid veal shanks that are too thin or have too much fat, as they may not hold up well to slow cooking. You can usually find veal shanks at specialty butcher shops or high-end grocery stores.
How do I prepare the veal shanks for cooking?
Before cooking the veal shanks, it’s essential to prepare them properly. Start by seasoning the veal shanks with salt and pepper on both sides. Then, dust the veal shanks with all-purpose flour, shaking off any excess. This will help create a crispy crust on the veal shanks during cooking.
Next, heat some olive oil in a large Dutch oven over medium-high heat. Sear the veal shanks until they are browned on both sides, about 2-3 minutes per side. Remove the veal shanks from the pot and set them aside. This step is crucial in creating a flavorful crust on the veal shanks and adding texture to the dish.
What is the best way to cook Osso Buco?
The best way to cook Osso Buco is through slow cooking, either on the stovetop or in the oven. This method allows the veal shanks to become tender and fall-off-the-bone, while the flavors in the sauce meld together and intensify. To cook Osso Buco, place the browned veal shanks in a large Dutch oven or oven-safe pot, cover them with a flavorful broth and aromatics, and simmer or braise them for about 2-3 hours.
During the cooking process, it’s essential to check on the veal shanks periodically to ensure they are not drying out. You can also add more broth or liquid to the pot if necessary. When the veal shanks are cooked, they should be tender and easily pierced with a fork.
What are some common mistakes to avoid when cooking Osso Buco?
One common mistake to avoid when cooking Osso Buco is overcooking the veal shanks. This can result in tough, dry meat that is unappetizing. To avoid this, make sure to check on the veal shanks regularly during cooking and adjust the cooking time as needed.
Another mistake to avoid is not browning the veal shanks properly before cooking. This step is crucial in creating a flavorful crust on the veal shanks and adding texture to the dish. Make sure to brown the veal shanks on both sides until they are nicely browned and crispy.
How do I serve Osso Buco?
Osso Buco is typically served with a side of risotto or polenta, which helps to soak up the flavorful sauce. To serve, place a veal shank on each plate, spoon some of the sauce over the top, and serve with a side of risotto or polenta. You can also garnish with fresh parsley or gremolata, a traditional Italian condiment made with lemon zest, garlic, and parsley.
When serving Osso Buco, make sure to include the marrow-filled bone, which is a signature element of the dish. This allows each guest to scoop out the marrow and enjoy it with the veal and sauce.
Can I make Osso Buco ahead of time?
Yes, you can make Osso Buco ahead of time, which is convenient for special occasions or large gatherings. To make ahead, cook the veal shanks and sauce as instructed, then let them cool completely. Refrigerate or freeze the Osso Buco until ready to serve, then reheat it gently over low heat.
When reheating Osso Buco, make sure to add a little more broth or liquid to the pot to prevent the sauce from becoming too thick. You can also reheat the Osso Buco in the oven, covered with foil, until the veal shanks are hot and the sauce is bubbly.