Osso Buco Recipe :-This traditional Italian dish, Osso Buco, is made with beef or veal shanks that are slowly cooked in a rich gravy until the meat is very soft and almost melts in your mouth. It’s pretty quick and easy to get it ready, and then all you have to do is wait for it to cook. It’s worth the wait!
Osso Buco Recipe
What is Osso Buco?
- “Osso Buco” literally translates to “hole of bone” due to the fact that the marrow is what gives the sauce its savory flavor. Due to the fact that the luscious shank marrow can be difficult to remove  it would be helpful to have a marrow spoon, which is one of those long and skinny spoons that can be found in ancient sterling silverware sets.
- Osso buco is a traditional Italian dish consisting of braised veal shanks, and I have prepared it on multiple occasions. Even though I’ve had it in some of the best Italian restaurants in the world, I’ve never really enjoyed it until now.
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How to Make Italian Osso Buco
- This is a wonderful recipe that my father retrieved on the internet a few years ago. It calls for pancetta, rather than olive oil, to be used for browning the veal and cooking the vegetables.
- As olive oil is the traditional approach, you may simply swap several tablespoons of olive oil for the pancetta if you do not like to participate in the traditional method.
- On the other hand, the pancetta not only contributes a delightful flavor depth, but it is also likely the hidden ingredient that is responsible for my first-time appreciation of osso buco. Utilize it if you are able to.
Ingredients:
For the Osso Buco
- 4 ounces of pancetta, cut into cubes measuring 1/4 inch (for more information, check the recipe note).
- 2 and a half to three pounds of veal shanks, with four to six pieces that are two to three inches thick
- half a cup of carrots, chopped to a quarter-inch size
- The celery should be sliced to a size of 1/4 inch.
- 1 medium-sized onion, diced to a quarter of an inch
- Two teaspoons of garlic, chopped (about four cloves)
- Fresh thyme, three to four sprigs (or one teaspoon of dried thyme)
- 12 ounces of dry white wine
- up to two cups of stock, either chicken or veal
- A flour that is used to dust the meat before it is browned.
Both pepper and salt
For the Gremolata
- 2 teaspoons of chopped Italian parsley
- 1 tablespoon of lemon zest that has been coarsely grated
- 2 cloves of garlic that have been crushed and minced
 Instructions:
- Preheat the oven to 325 degrees Fahrenheit.
- A Dutch oven should be heated on the stove top over medium heat for approximately five minutes in order to brown the pancetta. Put the pancetta in the pan and cook it while stirring it occasionally.
- In around five minutes of cooking, when the pancetta has reached a crispy texture and the most of the fat has been rendered,
- remove it from the pancetta and place it on a dish that has been covered with some paper towel.
- In the event that it is required, remove all of the fat from the pan, the exception of two tablespoons.
- Using flour, coat the shanks, and then brown them in a pan:
- A shallow basin or a deep plate should be used to store the flour.
- Salt and pepper should be used to season the veal shank thoroughly. Before adding the meat to the hot oil in the pan, dredge the veal shanks in with flour, shake off any excess flour, and then add the meat.
- The shanks should be cooked on each side until they are well browned, which should take about five minutes per side. The heat should be increased to medium high. You should remove the shanks and place them on a dish.
- Osso buco is being cooked inside of a Dutch oven that contains beef.
- A. Vargas, Sally Onions, carrots, and celery should be sautéed.
- Place the carrots, celery, and onions in the Dutch oven and stir to combine. Cook the onion mixture, tossing it constantly, for around five minutes, or until the onions have become translucent. After that, add the garlic and thyme to the mixture.
Continue to cook the vegetables until they just start to turn brown, which should take approximately ten minutes. - The interior of a blue Dutch oven containing osso bucco.
- A. Vargas, Sally,Return the shanks to the pan, and then add the wine and stock:
- Return the pancetta and the shanks to the pan and stir to combine. First, pour the wine into the dish, and then add enough stock to reach a level that is slightly higher than the middle of the sides of the shanks.
- Allow to come to a simmer. Put the pan in the oven with the lid on and cook it for around one and a half to two hours, or until the meat is cooked.
- A blue Dutch oven is being used to cook the ossobuco.
A. Vargas, Sally To prepare the gremolata, - After combining the ingredients for the gremolata, transfer them to a second, smaller serving dish.
- Served on top of polenta or risotto at the table. Gremolata should be sprinkled on top.
- Were you a huge fan of the recipe? Please leave a comment and rate us in the comments section below!
