Osso buco is a classic Italian dish made with veal shanks. The name comes from the Italian ossi (bones) and buco (hole), referring to the marrow hole in the center of the shank. This dish is typically braised in a flavorful tomato sauce and served with a creamy polenta or risotto.
Ingredients
- 4 veal shanks (about 1.5 kg)
- Salt and pepper
- All-purpose flour, for dredging
- 6 tablespoons olive oil
- 2 carrots, diced
- 2 celery stalks, diced
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 cup dry white wine
- 2 cups beef or chicken stock
- 1 (28-ounce) can diced tomatoes, with their juice
- 1 tablespoon chopped fresh thyme leaves
Method
Preheat oven to 325°F (163°C).
Season the veal shanks all over with salt and pepper. Dredge in flour, shaking off any excess. In a large Dutch oven or other heavy-bottomed ovenproof pot, heat the oil over medium heat until hot but not smoking. Add the veal and cook, turning, until browned all over, about 8 minutes.
Remove the veal from the pot and set aside. Add the carrots, celery, onion, garlic, and wine to the pot and cook, stirring, until the vegetables are softened and the wine is evaporated, about 10 minutes.
Return the veal to the pot. Add the stock, tomatoes, and thyme and bring to a simmer. Cover the pot and transfer to the oven. Braise the veal until very tender, about 2 hours.
Remove the pot from the oven and let the veal shanks cool in the sauce for about 15 minutes. Using a spoon, remove and discard any large pieces of fat from the surface of the sauce. Season the sauce to taste with salt and pepper.
To serve, spoon some of the sauce onto each of 4 plates. Place a veal shank on top of the sauce and ladle a little more sauce over the top. Serve with polenta or risotto.
Potential changes & improvements
There are many possible variations on this dish. For example, you could use lamb shanks instead of veal, or add other vegetables such as mushrooms or bell peppers. You could also change the type of wine or stock used, or add other herbs such as rosemary or oregano.
What other food it works well with
Osso buco goes well with creamy polenta or risotto, but it would also be good with mashed potatoes or pasta. A simple green salad or steamed vegetables would make a good side dish.
Common Mistakes
One common mistake is to overcook the veal, which will make it tough. Be sure to check the veal after 1-1/2 hours of cooking and remove it from the oven if it is very tender.
Nutritional Information
This dish is high in protein and fat. A typical serving (1 veal shank with 1/2 cup sauce) contains about 500 calories.
Allergens
This dish contains the following allergens:
- Veal
- Wheat
- Olive oil
- Carrots
- Celery
- Onion
- Garlic
- White wine
- Beef or chicken stock
- Tomatoes
- Thyme