Ingredients with Measurements:
- 4 veal shanks, about 2 inches thick
- 1/2 cup all-purpose flour
- Salt and pepper
- 1/4 cup olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 cup beef broth
- 1 cup dry white wine
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon lemon zest
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Dutch oven or large pot with lid
- Kitchen twine
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Season the veal shanks with salt and pepper, then dredge them in flour.
3. Heat the olive oil in a Dutch oven over medium-high heat. Add the veal shanks and brown them on all sides, about 10 minutes. Remove the shanks and set them aside.
4. Add the onion, carrots, celery, and garlic to the Dutch oven and sauté until the vegetables are softened, about 5 minutes.
5. Add the beef broth, white wine, diced tomatoes, tomato paste, bay leaf, thyme, rosemary, and lemon zest to the Dutch oven. Stir to combine.
6. Tie the veal shanks with kitchen twine to keep them together, then return them to the Dutch oven, nestling them in the sauce.
7. Cover the Dutch oven with a lid and transfer it to the preheated oven. Bake for 2 to 2 1/2 hours, or until the meat is tender and falling off the bone.
8. Remove the Dutch oven from the oven and discard the bay leaf. Serve the osso buco hot, garnished with chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 2 to 2 1/2 hours
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 520
Fat: 27g
Carbohydrates: 20g
Protein: 44g
Sodium: 580mg
Sugar: 5g
Substitutions for ingredients:
- Veal shanks can be substituted with beef shanks or pork shanks.
- Beef broth can be substituted with chicken broth or vegetable broth.
- Dry white wine can be substituted with dry red wine or beef broth.
- Diced tomatoes can be substituted with crushed tomatoes or tomato sauce.
Variations:
- Add chopped mushrooms to the sauce for extra flavor.
- Use gremolata (a mixture of lemon zest, garlic, and parsley) as a garnish instead of just parsley.
- Serve the osso buco over creamy polenta or mashed potatoes.
Tips and tricks:
- Make sure to brown the veal shanks well before adding them to the sauce for extra flavor.
- If the sauce is too thin, remove the veal shanks from the Dutch oven and simmer the sauce on the stovetop until it thickens.
- Leftover osso buco can be used to make a delicious ragù for pasta.
Storage instructions:
Leftover osso buco can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the osso buco, place it in a saucepan with a little bit of water or broth and heat it over medium heat until warmed through.
Presentation ideas:
Serve the osso buco in shallow bowls with the sauce spooned over the top.
Garnishes:
Chopped parsley or gremolata
Pairings:
Serve the osso buco with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
Creamy polenta or mashed potatoes
Troubleshooting advice:
- If the sauce is too thin, remove the veal shanks from the Dutch oven and simmer the sauce on the stovetop until it thickens.
- If the meat is tough, it may need to cook longer. Return it to the oven and check it every 30 minutes until it is tender.
Food safety advice:
Make sure to cook the osso buco to an internal temperature of 145°F to ensure that it is safe to eat.
Food history:
Osso buco is a traditional Italian dish that originated in Milan. The name means "bone with a hole" in Italian, referring to the marrow-filled bone in the center of the veal shank.
Flavor profiles:
Osso buco is a rich and savory dish with flavors of tomato, wine, and herbs.
Serving suggestions:
Serve the osso buco with a crusty loaf of bread to soak up the delicious sauce.
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Region: Italian