Authentic Osso Buco is one of those ‘special’ dishes for special occasions.
There is an amazing hole-in-the-wall Italian restaurant in the Tribeca neighborhood of Manhattan, NYC, that serves the most amazing Osso Buco and we order it every time we go…it’s that good.
But, making this iconic dish at home really isn’t as daunting as you might think! We promise!
OSSO BUCO MEANS: BONE WITH A HOLE
Osso Buco is an Italian dish, originating in Milan, and consists of veal shanks braised in stock, wine and vegetables.
In Milan, it is always served with a saffron risotto (coming soon to H2FaL!).
We start by sautéing vegetables that will cook with the shanks in the oven.
AUTHENTIC OSSO BUCO IS BRAISED WITH STOCK, WINE AND VEGETABLES
After the carrots, onions and celery have softened, it’s time to up the flavor with San Marzano tomatoes and fresh herbs.
The dish is colorful, gorgeous and equally delicious.
Can’t you imagine the smell? So good.
We love to use our large Dutch oven to braise the shanks in, but any oven-safe vessel will work.
Pour the incredible sauce over the seared shanks.
And then cook low and slow, for about 1 hour and 45 minutes.
GREMOLATA IS CITRUS AND GARLIC AND ADDS EVEN MORE FLAVOR
This Authentic Osso Buco is a luxurious dish that is truly incredible.
Be sure to top with the citrus/garlic gremolata…it gives it such a nice touch of color, but also a burst of flavor.
It compliments the fork-tender veal and cooked vegetables perfectly.
The bone marrow is also a real delicacy and an amazing treat.
Another amazing low and slow braised Italian dish is Italian Pot Roast. Such an incredible roast with bold flavors!
Serve this Authentic Ossoc Buco and bask in the praise you will receive from those lucky enough to dive into it! It’s that good.
If a picture is worth a 1,000 words. This Osso Buco is worth a 1,000 delicious bites. That doesn’t really make sense, but you get the idea.
This is a keeper.
You gotta try this Authentic Osso Buco recipe!
Authentic Osso Buco
- 4 veal shanks about 1 1/2 inches thick, each
- Kosher salt and freshly ground black pepper
- 1/4 cup olive oil
- 1 medium red onion diced
- 2 garlic cloves minced
- 1 cup dry white wine such as Pinot Grigio
- 1 carrot peeled and diced
- 1 celery rib diced
- 1 1/2 cups San Marzano canned tomatoes crushed with your hands
- 1 cup chicken or veal stock
- 2 tsp fresh oregano chopped
- 2 tsp fresh thyme chopped
FOR THE GREMOLATA
- 2 tbsp fresh flat-leaf parsley finely chopped
- 2 garlic cloves minced
- Zest of 1 lemon
- Zest of 1 orange
Pre-heat the oven to 375 F.
Season the veal shanks all over with 1 teaspoon salt and 1/2 teaspoon pepper.
In a large skillet over medium-high heat, warm the olive oil.
Add the veal shanks and cook until browned on all sides, about 10 minutes. Remove from the pan and set aside.
Add the onion and garlic to the pan and saute over medium-high heat until they start to turn tender, about 3 minutes.
Pour in the wine and deglaze the pan, stirring and scraping up the browned bits on the bottom of the pan with a wooden spoon.
Stir in the carrot, celery, tomatoes, stock, oregano, and thyme and bring to a boil.
Transfer the veal shanks to a large Dutch oven.
Pour in the vegetable mixture .
Cover and cook until the veal is fork-tender, about 1 hours and 45 minutes.
Shortly before the veal is done, mix the gremolata ingredients together in a small bowl.
When the shanks are done, divide them among warmed plates, spooning the cooking liquid and vegetables over the veal.
Garnish with the gremolata. Serve at once.