Osso Buco
Osso Buco

Pairing: Osso Buco

Recipe

Ingredients

  • Veal shanks (4 pieces, cross-cut): The star of the dish, providing rich, meaty flavors.
  • Onion, carrots, celery (1 each, diced): Form the aromatic base of the braising liquid, adding sweetness and depth.
  • White wine (1 cup): Used to deglaze the pan and infuse the sauce with acidity.
  • Tomatoes (1 can, crushed): Adds a tangy richness to the braising liquid.
  • Beef or veal stock (2 cups): Deepens the flavor of the sauce.
  • Garlic (3 cloves, minced): Essential for flavor, used in both the sauce and the gremolata.
  • Lemon zest (1 tablespoon): Brightens the dish as part of the gremolata

Instructions

  1. Prepare the veal: Season the veal shanks with salt and pepper. Dust them lightly with flour, shaking off the excess.
  2. Sear the meat: In a heavy Dutch oven, heat olive oil over medium-high heat. Sear the veal shanks until browned on all sides, then remove and set aside.
  3. Cook the aromatics: In the same pot, sauté diced onions, carrots, and celery until softened. Add minced garlic and cook for an additional minute.
  4. Deglaze: Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes.
  5. Add the tomatoes and stock: Stir in the crushed tomatoes and stock. Return the veal shanks to the pot, ensuring they are mostly submerged in the liquid.
  6. Braise: Cover the pot and transfer it to a preheated oven at 325°F. Braise for 1.5 to 2 hours, or until the meat is tender and falling off the bone.
  7. Prepare gremolata: Just before serving, mix together minced garlic, lemon zest, and parsley to create the gremolata. Sprinkle it over the osso buco for a fresh, zesty finish.

Serve With

Barolo, Chianti

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Barolo
Barolo

Barolo

The wine is celebrated for its powerful structure, complex flavors, and significant aging potential.

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Chianti Wine Region
Chianti Wine Region

Chianti

Chianti is a renowned red wine produced in the Chianti region of Tuscany, Italy.

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