Osso Buco is a traditional Italian dish from the Lombardy region, renowned for its rich flavors and tender meat. The name “Osso Buco” translates to “bone with a hole,” referring to the cross-cut veal shanks used in the recipe. The marrow-filled bone imparts a deep, flavorful richness to the dish. Osso Buco is typically braised slowly with white wine, broth, and vegetables until the meat is tender and the sauce is thickened. It is often served with gremolata (a mixture of lemon zest, garlic, and parsley) and accompanied by risotto or polenta. The dish is a classic example of Italian comfort food and is celebrated for its hearty and luxurious taste.

How to Make Osso Buco

Ingredients:

• For the Osso Buco:

  • 4 veal shanks (about 1.5-2 inches thick)
  • Salt and black pepper, to taste
  • 1/4 cup (60g) all-purpose flour (for dredging)
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1 cup (240ml) white wine
  • 1 can (14 oz/400g) crushed tomatoes
  • 2 cups (480ml) beef or veal broth
  • 1 teaspoon dried thyme
  • 2 bay leaves

• For the Gremolata:

  • 1/4 cup (15g) fresh parsley, finely chopped
  • Zest of 1 lemon
  • 1 clove garlic, minced

Instructions:

1. Prepare the Veal Shanks:

   • Season the veal shanks with salt and black pepper, then dredge them in flour, shaking off the excess.

2. Brown the Veal Shanks:

   • Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the veal shanks and brown on all sides, about 4-5 minutes per side. Remove the shanks and set aside.

3. Cook the Vegetables:

   • In the same pot, add the chopped onion, carrot, celery, and garlic. Cook until softened, about 5-7 minutes.

4. Deglaze the Pot:

   • Pour in the white wine and cook, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half.

5. Add the Tomatoes and Broth:

   • Stir in the crushed tomatoes and beef or veal broth. Add the thyme and bay leaves.

6. Braise the Veal Shanks:

   • Return the veal shanks to the pot, making sure they are mostly submerged in the liquid. Bring to a simmer.
   • Cover the pot, reduce the heat to low, and cook for 2-2.5 hours, or until the meat is tender and easily pulls away from the bone.

7. Prepare the Gremolata:

   • In a small bowl, combine the parsley, lemon zest, and minced garlic.

8. Serve:

   • Remove the veal shanks from the pot and place them on a serving platter. Discard the bay leaves. Spoon the sauce over the veal shanks and sprinkle with gremolata before serving.

Estimated Nutritional Content Per Serving (Based on 4 Servings):

Nutritional Information:

• Calories: ~500-600 kcal
• Protein: ~40g
• Carbohydrates: ~15g
• Fat: ~30g
• Fiber: ~2g

These values are estimates and can vary based on the specific ingredients used and portion sizes. Osso Buco is a hearty and flavorful dish that provides a substantial amount of protein and fat, with moderate carbohydrates and fiber. It is a rich, comforting meal that pairs well with risotto or polenta to complement the savory sauce.