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Osso buco is a traditional Milanese dish of cross-cut veal shanks braised in a tomato-based sauce with vegetables and white wine. The name osso buco literally means "hollow bone" in Italian, referring to the marrow that is found in the centre of the shank bone. Osso buco is typically served with risotto alla milanese, a saffron-flavoured rice dish. It is a hearty and flavourful dish perfect for a cold winter day and is often served as a main course.
Osso Buco has a rich history that traces back to the northern regions of Lombardy and Milan. Its origin dates back to the 19th century, when it was created by resourceful Italian cooks looking for ways to utilise tougher cuts of meat. The dish's succulent and tender texture, infused with aromatic flavours from the slow simmering, exemplifies the heartwarming essence of Italian comfort food. Often served on special occasions and festive gatherings, Osso Buco brings families and friends together, fostering a sense of togetherness and celebrating the joy of sharing a delicious meal.
The Art of Slow Cooking
Slow cooking plays a pivotal role in the preparation of Osso Buco, contributing to its melt-in-your-mouth tenderness. By subjecting the veal shanks to low, gentle heat over an extended period, the connective tissues break down, infusing the dish with rich, succulent goodness. The slow cooking process allows the flavours of the broth, wine, vegetables, and aromatic herbs to meld harmoniously, creating a robust and aromatic sauce that envelops the veal shanks. Additionally, the marrow within the bones delicately imparts its essence, enriching the dish even further.
To achieve the perfect Osso Buco, it's crucial to maintain a consistent, low simmer throughout the cooking duration. Using a heavy-bottomed pot with a tight-fitting lid ensures even heat distribution and prevents excessive evaporation. Patience is key, as the longer cooking time results in unparalleled tenderness and an explosion of savoury flavours, making Osso Buco an unforgettable delight for the palate.
Gremolata, a classic Italian garnish, is the perfect accompaniment to Osso Buco, elevating its flavours to new heights. Composed of three simple yet potent ingredients—lemon zest, garlic, and parsley—gremolata brings a burst of freshness and balance to the rich and savoury Osso Buco. The lemon zest adds a vibrant citrus note that cuts through the richness of the dish, providing a zesty contrast. The garlic contributes a subtle pungency, enhancing the overall aroma without overpowering the flavours. Meanwhile, the parsley lends a bright, herbaceous element, complementing the earthy tones of the veal shanks.
Though gremolata is the traditional choice, alternative garnishes can also enhance the dish. Salsa verde, a mix of capers, anchovies, herbs, and olive oil, offers a briny and tangy twist. A simple sprinkle of freshly chopped basil or thyme can add a delightful herbal dimension. Ultimately, the choice of garnish depends on personal preferences, but gremolata remains a classic choice for its perfect harmony with the soulful flavours of Osso Buco.
Regional Variations
1. Milanese Osso Buco: Hailing from Milan, this classic version uses veal shanks, white wine, and a base of mirepoix (carrots, celery, and onions). It often includes saffron, which imparts a subtle floral aroma and a golden hue to the dish. Gremolata remains the favoured garnish.
2. Neapolitan Osso Buco: Found in Naples, this variation may substitute veal for pork or beef shanks. Tomatoes take the spotlight here, offering a robust, tangy flavour. The addition of olives and capers adds a briny kick, while a dash of red pepper flakes provides a hint of spiciness.
3. Bologna-style Osso Buco: In Bologna, a hearty version incorporates a rich tomato-based sauce with red wine, rosemary, and bay leaves. Often, pancetta or prosciutto are added for extra depth, creating a luscious, umami-packed experience.
4. Piedmontese Osso Buco: In this region, the dish may feature a unique mix of vegetables like leeks and porcini mushrooms, bringing earthy, woodsy notes to the flavour profile. The use of Barolo wine elevates the dish, giving it a robust, wine-infused richness.
Pairing with Risotto Milanese
Pairing Osso Buco with Risotto Milanese is a match made in culinary heaven, epitomising the art of Italian gastronomy. Risotto Milanese, a creamy saffron-infused rice dish, complements Osso Buco in a symphony of flavours and textures. The richness of the tender veal shanks harmonises flawlessly with the luxurious saffron undertones of the risotto.
The velvety texture of the risotto provides a perfect contrast to the hearty and succulent Osso Buco, creating a delightful balance on the palate. As each bite of Osso Buco is savoured, the creamy rice serves as a canvas, enhancing the overall dining experience by mellowing the flavours and offering a subtle hint of saffron's floral aroma. Together, Osso Buco and Risotto Milanese create a memorable dining experience that epitomises the soulful essence of Italian cuisine, leaving diners yearning for more.
Recipe For Osso Buco
Video Credits: Always Yummy!/YouTube
Ingredients:
4 veal shanks, about 1 1/2 inches thick (osso buco cuts)
1/2 cup all-purpose flour, for dredging
Salt and pepper, to taste
3 tablespoons of olive oil
1 cup diced onion
1/2 cup diced carrot
1/2 cup diced celery
3 garlic cloves, minced
1 cup of dry white wine
1 can (14 oz) diced tomatoes
1 cup beef or veal broth
1 bay leaf
1 sprig of fresh thyme
Gremolata (for garnish):
Zest of 1 lemon
2 cloves of garlic, minced
2 tablespoons fresh parsley, chopped
Instructions:
Start by preparing the Gremolata garnish: In a small bowl, combine the lemon zest, minced garlic, and chopped parsley. Set it aside to use later.
Pat the veal shanks dry with paper towels. Season with salt and pepper. Dredge the shanks in flour, shaking off any excess.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Brown the veal shanks on all sides until they develop a golden crust. This step adds flavour to the final dish. Once done, remove the shanks and set them aside.
In the same pot, add the diced onion, carrot, and celery. Sauté them until they begin to soften and caramelise, about 5 minutes. Add the minced garlic and continue cooking for another minute.
Pour in the dry white wine and deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for a couple of minutes to reduce slightly.
Add the diced tomatoes (with their juice) and the beef or veal broth to the pot. Stir well to combine all the ingredients.
Return the browned veal shanks to the pot, along with any juices that have accumulated. Submerge the shanks in the liquid, but avoid covering them entirely.
Add the bay leaf and fresh thyme to the pot. These aromatic herbs will infuse the dish with wonderful flavours.
Bring the mixture to a simmer. Then, reduce the heat to low, cover the pot, and let it cook slowly for about 2 to 2 1/2 hours. The veal should become fork-tender.
Occasionally check the pot, ensuring there is enough liquid to keep the shanks moist. If needed, add a little more broth or water.
Once the veal is tender and the sauce has thickened, remove the bay leaf and thyme sprig.
To serve, place a veal shank on each plate, spoon the rich sauce over them, and garnish generously with the Gremolata.
Osso Buco is traditionally served with Risotto Milanese. Enjoy this hearty and flavorful Italian dish with a glass of red wine for an authentic Italian dining experience.
Buon appetito!
