Difficulty Level: Advanced
Why it’s great for your cooking channel: Osso Buco is a show-stopping dish that brings elegance and a touch of Italian tradition to your cooking channel. Its slow-cooked, tender meat and rich, flavorful sauce make it a crowd-pleaser that will impress both novice cooks and seasoned food enthusiasts. The recipe showcases fundamental cooking techniques such as searing, braising, and making gremolata, providing valuable learning moments for your viewers. Additionally, the presentation of Osso Buco is visually appealing, with the vibrant colors of the vegetables and the fresh green of the gremolata creating a stunning plate. This dish’s combination of rustic charm and gourmet appeal will captivate your audience and inspire them to try their hand at this classic Italian favorite.
Description: Osso Buco, meaning “bone with a hole” in Italian, is a traditional Milanese dish consisting of braised veal shanks cooked with vegetables, white wine, and broth until the meat becomes incredibly tender. The marrow in the bone adds a rich, luxurious flavor to the dish, making it a true delicacy. Typically served with gremolata (a zesty mix of lemon zest, garlic, and parsley) and a side of risotto or polenta, Osso Buco is a hearty and satisfying meal.
Preparation time: 20 minutes
Cooking time: 2 hours 30 minutes
Serving size: Serves 4
Ingredients:
- 4 veal shanks (about 1.5 to 2 inches thick)
- Salt and pepper to taste
- 1/4 cup all-purpose flour
- 1/4 cup olive oil
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1 cup dry white wine
- 1 can (14.5 ounces) diced tomatoes, with juices
- 1 cup beef broth
- 2 teaspoons dried thyme
- 2 bay leaves
- Zest of 1 lemon
- 2 tablespoons fresh parsley, chopped
Instructions:
- Prepare the Veal Shanks: Pat the veal shanks dry with paper towels and season generously with salt and pepper. Dredge each shank in flour, shaking off any excess.
- Sear the Veal Shanks: In a large, heavy-bottomed Dutch oven or pot, heat the olive oil over medium-high heat. Add the veal shanks and sear on all sides until browned, about 3-4 minutes per side. Remove the shanks from the pot and set aside.
- Cook the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook until the vegetables are softened and beginning to brown, about 10 minutes. Add the minced garlic and cook for an additional 1-2 minutes.
- Deglaze and Add Liquids: Pour in the white wine and stir, scraping up any browned bits from the bottom of the pot. Let the wine simmer until it has reduced by half, about 5 minutes. Add the diced tomatoes with their juices, beef broth, thyme, and bay leaves. Stir to combine.
- Braise the Veal Shanks: Return the veal shanks to the pot, nestling them into the vegetable mixture. Bring the liquid to a simmer, then cover the pot and transfer it to a preheated oven at 325°F (165°C). Braise for about 2 hours, or until the meat is tender and falling off the bone.
- Make the Gremolata: While the veal is braising, prepare the gremolata by mixing the lemon zest, chopped parsley, and minced garlic in a small bowl.
- Finish and Serve: Once the veal shanks are done, remove them from the pot and keep warm. Skim any excess fat from the sauce, then season the sauce to taste with salt and pepper. Serve the Osso Buco topped with a spoonful of gremolata, alongside risotto or polenta.
Final Thoughts: Osso Buco is more than just a dish; it’s a culinary journey that transports you to the heart of Italy with every bite. The tender veal, aromatic vegetables, and luscious sauce come together to create a meal that is both comforting and sophisticated. Preparing Osso Buco is a rewarding experience that brings out the best in home cooking, and sharing this recipe on your channel will not only showcase your skills but also encourage your viewers to explore the rich traditions of Italian cuisine. Whether for a special occasion or a cozy family dinner, Osso Buco is a dish that promises to delight and impress. Enjoy the process, savor the flavors, and let the magic of this classic dish bring joy to your table.
