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This Italian classic osso buco transforms tough veal shanks into melt-in-your-mouth tender meat in a rich, savory sauce. The name literally means "bone with a hole," referring to the marrow-filled bone in the center that becomes the prize of this slow-cooked masterpiece.
I first made this for my husband on our anniversary, and now it's become our special occasion tradition. The kitchen fills with the most intoxicating aroma as it cooks, building anticipation for that first heavenly bite.
Ingredients
- Veal shanks: Cut 2-3 inches thick. The cross-cut shanks with the bone in the center are essential for authentic osso buco. Look for pieces with good marbling and pinkish-red meat.
- Pancetta or bacon: Adds a salty richness to the base of the sauce. You can substitute olive oil for a lighter flavor profile.
- Mirepoix: Carrots, celery, and onions create the aromatic foundation. Don't rush the sautéing process here.
- Fresh herbs: Like thyme and rosemary that infuse the sauce with earthy notes. Fresh is preferable but dried works in a pinch.
- Dry wine: Deglazes the pan and adds acidity to balance the richness. Choose a wine you'd enjoy drinking.
- Stock: Provides depth and body to the sauce. Veal stock is traditional but chicken or beef work beautifully too.
- Tomatoes: Add sweetness and tanginess. San Marzano varieties offer the best flavor.
- Flour: Helps brown the meat and slightly thickens the sauce. Just a light dusting is all you need.
Step-by-Step Instructions
- Season and Prepare:
- Season the veal shanks generously with salt and pepper, then dust lightly with flour. This creates a beautiful crust and helps thicken the sauce. Take your time here. proper seasoning is crucial for depth of flavor.
- Render the Pancetta:
- Cook the chopped pancetta over medium heat until golden and crisp, about 5-7 minutes. The rendered fat becomes your cooking medium, infusing everything with porky goodness. Reserve the crispy bits for later.
- Brown the Veal:
- Increase heat to medium-high and sear the shanks until deeply browned on all sides, about 5 minutes per side. This caramelization creates the foundation of flavor for the entire dish. Don't crowd the pan. Work in batches if needed.
- Build the Aromatics:
- Add the diced onions, carrots, celery, garlic, and herbs to the Dutch oven. Cook until the vegetables soften and begin to caramelize, about 5-7 minutes. This sweet foundation balances the richness of the meat.
- Deglaze and Build:
- Return the shanks and pancetta to the pot, then pour in wine and tomatoes. Add enough stock to come halfway up the shanks. Scrape the bottom of the pot thoroughly to release all the flavorful brown bits.
- Slow Braise:
- Cover and transfer to a 325°F oven for 1 to 1½ hours until the meat is fork tender but not falling apart. The collagen in the shanks will slowly melt, creating a silky sauce and tender meat.
- Reduce the Sauce:
- Remove the shanks and reduce the sauce on the stovetop until slightly thickened, about 5-10 minutes. This concentrates the flavors and creates the perfect consistency to coat the meat.
- Serve with Intention:
- Pour the reduced sauce over the shanks and garnish with fresh parsley. The bright herbs cut through the richness and add visual appeal.
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The first time I made this dish, I almost skipped the flour dusting step, thinking it unnecessary. What a mistake that would have been. That light coating creates the perfect texture for the sauce and helps the meat brown beautifully. Now I never skip it.
Make-Ahead Magic
Osso buco is one of those rare dishes that actually improves with time. You can make it up to two days ahead, refrigerate it, then gently reheat it on the stovetop or in a 325°F oven until warmed through. The flavors deepen and meld beautifully with time. Just be sure to skim any hardened fat from the surface before reheating.
Traditional Accompaniments
In Milan, osso buco is traditionally served with risotto alla Milanese, a saffron-scented risotto that perfectly complements the rich meat. The creamy rice makes an ideal vehicle for soaking up the luscious sauce. Alternatively, creamy polenta or mashed potatoes work beautifully. Always include a fresh gremolata topping made with chopped parsley, lemon zest, and garlic to brighten the dish.
Choosing the Right Cut
The veal shank is essential for authentic osso buco, but beef shanks make an excellent substitute if veal isn't available. Look for cuts that are 2-3 inches thick with the bone in the center. The bone contributes immense flavor and the marrow becomes buttery during cooking. Ask your butcher to cut them to the proper thickness if needed.
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This classic osso buco makes the perfect show-stopping centerpiece for your dinner table. Treat your loved ones to this timeless Italian masterpiece.
Frequently Asked Questions
- → What cut of meat is used for Osso Buco?
Osso Buco traditionally uses veal shanks cut crosswise into 2-3 inch thick pieces. The term 'osso buco' actually means 'bone with a hole' in Italian, referring to the marrow bone in the center of the shank. While veal is traditional, beef shanks can be substituted though they may require longer cooking time.
- → What is the best cooking method for Osso Buco?
The best cooking method for Osso Buco is slow braising. This involves first searing the meat, then cooking it slowly in liquid at a low temperature (around 325°F) in a covered Dutch oven or heavy pot. This gentle cooking process breaks down the tough connective tissues in the shanks, resulting in incredibly tender meat and a rich, flavorful sauce.
- → What wines pair well with Osso Buco?
Osso Buco pairs beautifully with medium to full-bodied red wines that have good acidity to cut through the richness of the dish. Excellent choices include Italian reds like Barolo, Barbaresco, Chianti Classico, or Valpolicella. If you prefer white wine, a full-bodied white like a good quality Chardonnay or Soave would also complement the dish well.
- → Can Osso Buco be made ahead of time?
Yes, Osso Buco actually benefits from being made ahead of time. The flavors develop and deepen as the dish rests. You can prepare it up to 2-3 days in advance and refrigerate it after cooling. When ready to serve, gently reheat in a 325°F oven until warmed through. Many chefs believe Osso Buco tastes even better the next day.
- → What is traditionally served with Osso Buco?
Osso Buco is traditionally served with risotto alla Milanese, a saffron-infused risotto that complements the rich flavors of the dish. Other excellent accompaniments include creamy polenta, mashed potatoes, or crusty bread to soak up the delicious sauce. A simple gremolata (a mixture of lemon zest, garlic, and parsley) is often sprinkled on top just before serving to add brightness.
- → How do you know when Osso Buco is done cooking?
Osso Buco is done when the meat is fork-tender and almost falling off the bone. You should be able to easily pierce it with a fork with little resistance. The collagen in the shanks should have broken down, giving the sauce a silky texture. Veal shanks typically reach this stage after 1-1½ hours of braising, while beef shanks may take 2-3 hours. The internal temperature should reach 145°F for veal.