If you’re looking for a delicious and hearty dish to impress your dinner guests, look no further than Osso Buco with Gremolata. This Italian specialty consists of tender veal shanks braised in a flavorful broth, accompanied by a vibrant and zesty gremolata. The rich and fork-tender meat combined with the bright flavors of the gremolata create a truly irresistible combination that will have everyone asking for seconds. Get ready to elevate your culinary skills and indulge in a truly memorable dining experience with this mouthwatering Osso Buco recipe.
Ingredients
Veal shanks
To make a delicious osso buco, you will need some veal shanks. These are meaty cuts from the lower part of the calf’s leg, which contain a marrow bone in the center. The bone marrow will add richness and flavor to the dish, so make sure to choose veal shanks with a generous amount of it.
All-purpose flour
Before cooking the veal shanks, it’s essential to coat them in all-purpose flour. This will help create a nice crust on the meat when browning it, and it will also thicken the sauce during cooking.
Salt and pepper
As with any dish, seasoning is key to bringing out the flavors. To enhance the taste of your osso buco, make sure to season the veal shanks with salt and pepper before cooking them.
Olive oil
To brown the veal shanks and sauté the vegetables, you’ll need a good amount of olive oil. This oil will add a rich and slightly fruity flavor to the dish.
Onion, Carrots, Celery, Garlic
The vegetables mentioned above are the base of the osso buco sauce. They provide a savory and aromatic foundation for the dish. Chop the onion, carrots, celery, and garlic finely for even distribution of flavors.
White wine
White wine is a crucial ingredient in osso buco, as it adds acidity and depth of flavor to the dish. It will help deglaze the pot and infuse the sauce with a delightful taste.
Tomato paste
Tomato paste provides the necessary acidity and sweetness to balance out the flavors in the osso buco sauce. It will give the dish a rich and savory taste.
Beef broth
To create a flavorful and hearty sauce for your osso buco, you’ll need some beef broth. This will give the dish a delicious meaty taste and a velvety texture.
Bay leaves, Thyme
To add aromatic notes to your osso buco, don’t forget to include bay leaves and thyme in your recipe. These herbs will infuse the dish with a subtle earthiness and enhance the overall flavor profile.
Gremolata
Lemon zest, Garlic, Flat-leaf parsley
Gremolata is a zesty and herbaceous topping that is traditionally served with osso buco. To make a delicious gremolata, you’ll need some lemon zest, garlic, and flat-leaf parsley. The lemon zest adds a refreshing citrusy note, the garlic provides a hint of pungency, and the parsley gives a fresh and vibrant flavor to the dish.
Preparation
Coating the veal shanks
Before you start cooking the veal shanks, make sure to coat them with all-purpose flour. This will create a delicious crust on the meat and help thicken the sauce during cooking. Simply dredge the veal shanks in flour, shaking off any excess.
Browning the veal shanks
To develop a deep and rich flavor in your osso buco, it’s important to brown the veal shanks before cooking them with the sauce. Heat some olive oil in a large pot or Dutch oven over medium-high heat. Add the veal shanks and brown them on all sides until they have a golden crust. This step will help seal in the juices and create a flavorful base for your dish.
Sauteeing the vegetables
Once the veal shanks are browned, remove them from the pot and set them aside. In the same pot, add the finely chopped onion, carrots, celery, and garlic. Sauté them over medium heat until they become softened and slightly caramelized. This will enhance the sweetness and aroma of the vegetables, adding depth to the osso buco sauce.
Deglazing the pot
To ensure you capture all the flavorful bits left behind from browning the veal shanks and sautéing the vegetables, deglaze the pot with white wine. Pour in the white wine and use a wooden spoon to scrape the bottom of the pot, releasing any stuck-on pieces. This step will infuse the sauce with a delightful taste and aroma.
Adding the remaining ingredients
After deglazing the pot, it’s time to add the remaining ingredients to create the osso buco sauce. Stir in tomato paste, beef broth, bay leaves, and thyme. Bring the sauce to a simmer, allowing all the flavors to meld together. Reduce the heat to low and let it cook gently.
Cooking the osso buco
Return the browned veal shanks to the pot, nestling them into the sauce. Ensure the shanks are partially submerged in the sauce to allow them to cook evenly. Cover the pot and let the osso buco cook over low heat for about 2 to 3 hours, or until the meat is tender and falls off the bone. The slow cooking process will result in a melt-in-your-mouth texture and a beautifully rich and flavorful dish.
Preparing the gremolata
While the osso buco is simmering, prepare the gremolata. Finely grate the zest of a lemon and mince some garlic. Chop the flat-leaf parsley finely. Combine all three ingredients in a small bowl and mix them together. The gremolata should be vibrant and aromatic, ready to sprinkle over the osso buco.
Serving
Plating the osso buco
When it’s time to serve your osso buco, carefully remove the veal shanks from the pot and place them on a warm serving platter. The meat should be incredibly tender, and the sauce should be rich and flavorful. Make sure to spoon some of the sauce over the veal shanks to keep them moist and succulent.
Sprinkling with gremolata
To add a burst of freshness and color to your osso buco, sprinkle it generously with gremolata. The lemon zest, garlic, and parsley will provide a vibrant contrast to the rich and savory flavors of the dish. The gremolata will also bring an additional layer of complexity to each bite, enhancing the overall enjoyment of the meal.
Accompaniments
Osso buco pairs well with a variety of accompaniments. Classic options include creamy polenta, risotto alla Milanese, or mashed potatoes, which will soak up the flavorful sauce beautifully. For a lighter option, consider serving it with a side of steamed vegetables or a crisp salad. Don’t forget a glass of your favorite wine to complement the dish!
Tips
Choosing the right veal shanks
When selecting veal shanks for your osso buco, look for cuts with a generous amount of marrow bone. The marrow will add richness and depth of flavor to the dish. Additionally, choose shanks that are well-marbled, as this indicates tenderness and flavor.
Alternative cooking methods
While traditionally cooked on the stovetop, osso buco can also be prepared in a slow cooker or pressure cooker. These methods offer convenience and may even result in more tender meat. Adjust cooking times and settings accordingly.
Make-ahead and storage
Osso buco can be made ahead of time and stored for later enjoyment. Once cooked, let the dish cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 to 4 days or freeze it for longer-term storage. When ready to eat, gently reheat the osso buco on the stovetop or in the oven until heated through.
Conclusion
Osso buco with gremolata is a true delight for the senses. With tender veal shanks cooked in a flavorful sauce and topped with a zesty gremolata, this dish is a perfect representation of Italian comfort food. So gather the ingredients, follow the preparation steps, and indulge in the rich and comforting flavors of osso buco. Your taste buds will thank you!