Italy · Italy
Osso Buco (Braised Veal Shanks with Gremolata)
Veal shanks browned and braised low and slow with white wine, broth and vegetables until the marrow melts into the sauce.
Osso buco comes from the Milanese habit of cooking veal shanks low and slow until the bone gives up its marrow. The wine and broth turn silky while the meat turns tender enough to fall from the bone, and gremolata added at the end keeps the whole thing bright. The skill lies in the long, patient braise rather than in any difficult technique.
Ingredients
- veal shanks, 4 cm thick1 kg
- all-purpose flour50 g
- yellow onion, chopped1 pieces
- carrot, chopped2 pieces
- celery stalk, chopped2 pieces
- garlic cloves, minced4 pieces
- dry white wine250 ml
- beef stock500 ml
- canned tomatoes, chopped400 g
- butter40 g
- olive oil60 ml
- bay leaf2 pieces
- fine salt2 tsp
- black pepper1 tsp
- lemon zest, finely grated1 pieces
- flat-leaf parsley, chopped10 g
- garlic, grated for gremolata1 pieces
Directions
- 1
Tie each shank with kitchen twine, dredge in flour and shake off excess.
Shanks are evenly coated in flour. - 2
Brown shanks in olive oil and butter on both sides; remove.
Shanks are deep golden on both sides. - 3
Soften onion, carrot, celery and garlic in the same pot with more oil.
Vegetables are soft and smell sweet. - 4
Add wine and reduce by half.
Wine is reduced and smells concentrated. - 5
Return shanks, add tomatoes, stock and bay; cover and braise at low heat for 2.5 hours.
Meat pulls away from the bone and marrow is soft. - 6
Mix lemon zest, parsley and grated garlic for gremolata.
Gremolata smells bright and herby. - 7
Plate shanks with sauce and shower with gremolata.
Meat is glossy, marrow is spoonable and gremolata is bright.
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content