Osso Buco is a traditional Italian dish, specifically originating from Milan, that features braised veal shanks cooked with vegetables, broth, wine, and herbs. Here’s a detailed look at Osso Buco:
History
Osso Buco, which means “bone with a hole” in Italian, refers to the veal shank that is used in this dish. It is believed to have originated in Milan, Italy, where it became a signature dish of Lombard cuisine. Traditionally, it was a peasant dish, utilizing tougher cuts of meat that required slow cooking to become tender and flavorful.
Ingredients
The traditional ingredients for Osso Buco include:
- Veal Shanks: Cross-cut sections of veal hind shank, typically about 2 inches thick, which contain marrow-rich bones.
- Vegetables: Carrots, celery, and onions (often referred to as mirepoix) are finely diced and used as a base for flavor.
- Tomatoes: Fresh tomatoes or canned tomato sauce are used to add acidity and depth to the braising liquid.
- White Wine: Dry white wine is used to deglaze the pan and add complexity to the sauce.
- Broth: Chicken or beef broth is used to braise the veal shanks, providing liquid for slow cooking.
- Herbs and Seasonings: Bay leaves, thyme, parsley, salt, and pepper are commonly used to season the dish.
Preparation
The preparation of Osso Buco typically involves the following steps:
- Flouring and Browning the Veal Shanks: The veal shanks are seasoned with salt and pepper, dredged in flour, and then browned in a heavy-bottomed pot or Dutch oven with olive oil and butter. This step helps develop flavor and creates a fond (browned bits) at the bottom of the pot.
- Cooking the Mirepoix: After removing the browned veal shanks, the diced carrots, celery, and onions are sautéed in the same pot until softened and lightly caramelized.
- Deglazing: White wine is added to the pot to deglaze, scraping up any browned bits from the bottom of the pot with a wooden spoon. This step adds depth of flavor to the dish.
- Braising: The browned veal shanks are returned to the pot, along with tomatoes, broth, and herbs (bay leaves, thyme). The liquid should partially cover the shanks. The pot is then covered and simmered gently over low heat for about 2-3 hours, until the veal is tender and falling off the bone.
- Gremolata (Optional): Before serving, some versions of Osso Buco are garnished with gremolata, a mixture of finely chopped parsley, garlic, and lemon zest. This adds a fresh and vibrant flavor contrast to the rich and savory dish.
Serving
Osso Buco is traditionally served hot, with the veal shanks plated and topped with the braising sauce and vegetables. It is often accompanied by risotto alla Milanese (saffron-infused risotto) or polenta, which soak up the flavorful sauce. The marrow from the veal bones is prized and often scooped out and spread on crusty bread.
Variations
While the traditional Osso Buco recipe remains popular, there are variations that include different meats (such as pork or beef), variations in seasoning, or adaptations to local ingredients and preferences.
Conclusion
Osso Buco is a classic Italian dish that exemplifies the rustic and hearty flavors of traditional Milanese cuisine. Its slow braising method results in tender meat and a rich sauce, making it a beloved choice for special occasions and family gatherings. The dish has gained popularity worldwide, showcasing the enduring appeal of Italian culinary traditions.
