Ossobucco
Submitted by bigtyme12
Classic osso buco with flour-dredged veal shanks braised in white wine and stock with carrots, celery, and onion, finished with a bright lemon-orange gremolata. A Milanese showpiece served over rice or pasta.
YIELD
6 servingsPREP
15 minCOOK
115 minREADY
130 minOsso buco is Milanese cooking at its finest: thick-cut veal shanks braised low and slow until the meat slides from the bone and the marrow in the center turns silky and spreadable. This version follows the traditional method closely, with a citrus gremolata added in the final minutes that lifts the entire dish.
The process starts with dredging the shanks in flour and sautéing in butter and olive oil until golden. That flour crust does double duty: it browns beautifully in the hot fat and later thickens the braising liquid into a glossy sauce. The sautéed vegetables and white wine build the braising base, with the wine boiling down until nearly dry to concentrate its acidity.
Ninety minutes of covered baking transforms the tough shank meat into something fork-tender. The connective tissue melts into gelatin, enriching the sauce and giving it a velvety body that you can’t get from a quick cook.
The gremolata is the finishing touch that makes this distinctly Italian. Chopped parsley, grated lemon rind, orange rind, and garlic stirred in five minutes before the end adds a burst of fresh, zesty brightness that cuts through the richness of the braise.
Chef Tips
- Brown the shanks well on all sides. A good sear means a better sauce. Pale meat gives you a pale, thin braising liquid.
- Don’t skip the wine reduction. Raw wine flavor in the finished sauce tastes sharp and harsh. Reducing it burns off the alcohol and concentrates the fruit.
- The marrow in the center of each shank is considered the prize. Scoop it out with a small spoon and spread it on bread.
- Serve over short-grain rice or fettuccine to catch the sauce.
Variations
- Add a can of crushed tomatoes to the braising liquid for a more Venetian-style osso buco.
- Use lamb shanks instead of veal for a richer, more assertive flavor.
- Garnish with toasted pine nuts for a nutty contrast to the tender meat.
Ingredients
Directions
Dredge veal shanks in flour and sauté in a mixture of butter and oil in large, heavy frying pan.
Season with salt and pepper and transfer to three-quart casserole.
Use pan drippings and frying pan, sauté onion, carrots, celery and garlic for about six minutes or until softened but not browned.
Add wine and boil until it almost evaporates.
Add stock and simmer for five minutes.
Season with salt and pepper and pour mixture evenly over meat in casserole.
Add bay leaves, one at each side of the casserole.
Cover and bake on middle rack of oven pre-heated to 300℉ (150℃) for 1½ hours.
Five minutes before end of baking time, add Gremolata topping.
Gremolata Topping: Combine in a cup three tablespoons chopped fresh parsley, one tablespoon grated lemon rind, one tablespoon grated orange rind, and one teaspoon chopped garlic.
Serve with short-grain rice, or fettucine pasta.
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