Braised Osso Buco Recipe for Discerning Palates
The thought of a tender, succulent piece of osso buco simmered to perfection can make any gourmet’s heart skip a beat. This Italian classic, traditionally made with veal shanks, is a dish that never fails to impress with its rich flavors and melt-in-your-mouth texture. In this recipe, we will guide you through the process of creating a delectable braised osso buco that will surely elevate your culinary skills and delight your taste buds.
Ingredients:
– 4 veal shanks, each about 2 inches thick
– Plain flour, for coating
– Salt and freshly ground black pepper
– 4 tablespoons olive oil
– 1 onion, finely chopped
– 2 carrots, finely chopped
– 2 celery stalks, finely chopped
– 4 garlic cloves, minced
– 2 teaspoons tomato paste
– 1 cup dry white wine
– 2 cups beef or veal stock
– 2 bay leaves
– 2 sprigs of fresh thyme
– Gremolata (optional for garnish):
– Zest of 1 lemon
– 2 tablespoons fresh parsley, chopped
– 1 garlic clove, minced
Instructions:
1. Preheat the oven to 160°C (325°F).
2. Season the veal shanks with salt and pepper, then coat them lightly with flour, shaking off any excess.
3. Heat the olive oil in a large, ovenproof casserole dish over medium-high heat. Brown the veal shanks on all sides, about 3-4 minutes per side. Remove the shanks and set aside.
4. In the same pot, add the onion, carrots, celery, and garlic. Cook, stirring occasionally, until the vegetables are soft and translucent, about 5-6 minutes.
5. Stir in the tomato paste and cook for another 2 minutes.
6. Pour in the white wine and simmer for a few minutes to allow the alcohol to cook off.
7. Return the veal shanks to the pot and add the stock, bay leaves, and thyme. Bring to a simmer.
8. Cover the casserole dish with a lid and transfer it to the preheated oven. Braise the osso buco for 2-2.5 hours, or until the meat is tender and falling off the bone.
9. While the osso buco is cooking, prepare the gremolata by combining the lemon zest, parsley, and garlic in a small bowl. Set aside.
10. Once the osso buco is ready, remove the casserole dish from the oven. Taste the sauce and adjust the seasoning if necessary.
11. Serve the braised osso buco hot, garnished with a sprinkling of gremolata on top. This zesty herb mixture adds a vibrant touch to the dish and complements the rich, savoury flavour of the veal.
12. Pair your braised osso buco with creamy polenta, mashed potatoes, or crusty bread to soak up the delicious sauce.
With this recipe, you can impress your family and friends with a gourmet meal that is sure to leave them wanting more. The tender, flavourful meat and aromatic sauce of this braised osso buco will make it a standout dish at any dinner table. Enjoy the cooking process and savour the rewarding taste of this Italian classic.