Ossobuco

Ossobuco is a classic Italian dish hailing from the Lombardy region, particularly Milan. This dish features tender, braised veal shanks that are slow-cooked in a rich tomato-based sauce with aromatic vegetables, white wine, and broth. The hallmark of Ossobuco is its flavorful marrow, which can be scooped out from the bone and savored alongside the meat. Traditionally served with a vibrant gremolata (a mixture of parsley, garlic, and lemon zest) and risotto alla Milanese or polenta, Ossobuco is a warm, comforting meal that showcases the art of braising. Its deep, savory flavors, paired with the bright, zesty gremolata, create a perfect balance of richness and freshness.

Ossobuco Recipe

Ingredients:

• 4 veal shanks (about 1 ½ inches thick)
• 1/2 cup all-purpose flour
• Salt and pepper to taste
• 4 tbsp 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 oz) diced tomatoes
• 1 ½ cups beef or veal broth
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp lemon zest (for gremolata)
• 2 tbsp fresh parsley, chopped (for gremolata)
• 1 clove garlic, minced (for gremolata)

Instructions:

1. Prepare the veal shanks: Pat the veal shanks dry with a paper towel. Season with salt and pepper, then dredge each shank in flour, shaking off any excess.
2. Brown the shanks: In a large Dutch oven or heavy-bottomed pan, heat the olive oil over medium-high heat. Sear the veal shanks for 3-4 minutes per side until they are browned. Remove the shanks from the pot and set them aside.
3. Sauté the vegetables: In the same pot, add the chopped onion, carrots, celery, and minced garlic. Cook for 6-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
4. Deglaze with wine: Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.
5. Add tomatoes and broth: Stir in the diced tomatoes, broth, bay leaves, thyme, and rosemary. Bring the mixture to a simmer.
6. Braise the veal: Return the browned veal shanks to the pot, nestling them into the sauce. Reduce the heat to low, cover the pot, and let the shanks braise for about 1 ½ to 2 hours. The meat should become tender and almost fall off the bone.
7. Prepare the gremolata: While the veal is braising, mix together the lemon zest, parsley, and garlic in a small bowl to make the gremolata.
8. Serve: Once the veal shanks are tender, remove them from the pot. Spoon some of the sauce over each shank and sprinkle with the gremolata. Serve with risotto alla Milanese, polenta, or mashed potatoes.

Enjoy the melt-in-your-mouth goodness of this Italian masterpiece!