Osso Buco
Osso Buco: A Classic Italian Delight
Osso buco is a traditional Italian dish from the Lombardy region, centered around braised veal shanks. The name translates to “bone with a hole,” referring to the marrow hole at the centre of the cross-cut veal shank, which is a key feature and flavours component of the dish.
The classic preparation of osso buco involves searing the veal shanks until golden and then slowly braising them with onions, carrots, celery, and tomatoes. Red wine and broth Brown Beef Stock are added to the mix, creating a rich, aromatic liquid in which the meat cooks to tender perfection. The cooking process is slow, allowing the flavours to meld beautifully and the meat to become fall-off-the-bone tender.
Gremolata: Osso buco is traditionally garnished with gremolata, a chopped herb condiment made of lemon zest, garlic, and parsley. This garnish adds a fresh, bright contrast to the rich and hearty flavours of the braised meat.
Osso buco is commonly served with risotto ala Milanese, a saffron-infused risotto that complements the creamy texture of the marrow. Polenta or mashed potatoes are also popular accompaniments, making the most of the savoury sauce.
Osso buco is a celebration dish in Italian cuisine, often served on special occasions. It showcases the Italian ethos of using humble ingredients to create deeply flavourful and luxurious meals. The dish is also a fine example of how traditional techniques can bring out the best in simple ingredients.
Osso Buco (traditional)
Equipment
- 1 Large Pan with high sides You can use a casserole dish or slow cooker
- 1 Tongs
- 1 bowl for flour
Ingredients
- 4 each veal shin excess fat trimmed
- 1 each Carrot peeled and diced
- 1 each onion peeled and diced
- 1 stick celery peeled and diced
- 1 each tomato diced
- 60 ml Olive oil
- 1 good pinch Salt and Pepper
- 250 ml veal stock
- 1 clove garlic chopped finely
- 1 each Spring of fresh thyme leaves picked
- 100 ml Red wine
- ½ bunch Parsley roughly chopped
- 100 gram Plain flour mixed with a pinch of salt and pepper
Instructions
- Remove excess fat from veal shin and coat in the flour mix.
- In a pan with high side place on the stove to heat for 2/3 minutes
- Add olive oil, and add the veal to brown this will take 2/3 minutes depending on the heat source of your stove.
- Turn over the veal and brown the other side remove from pan and reserve to drain.
- In the same pan, add a little more olive oil. Brown the diced onion, carrot, celery a garlic and tomato.
- When brown, add the wine to deglaze the pan simmer, and reduce until syrupy consistency is achieved then add the veal stock add heat to simmer.
- Place the Veal shin back into the pan.
- Add thyme, garlic, and parsley to the pan, then seal it with a lid and cook in a moderate to low oven at 160–175°C for approximately 2-3 hours or until tender
- Serve or garnish with polenta, mash potato, spaetzle; gnocchi, or dumplings.
Notes
Modern Variations: While veal is the traditional meat used in osso buco, modern variations sometimes use pork or beef shanks as alternatives. Each type of meat offers a different flavour and texture but maintains the integrity of the dish when cooked with the same slow-braising method.
Osso buco remains a beloved dish in Italian cuisine, revered for its rich flavours, tender meat, and the luxurious texture of bone marrow. It’s a perfect dish for those who appreciate the art of slow cooking and the robust flavours of Italian culinary tradition.
