Osso buco! A classic Italian dish that originates in the Lombardy region, specifically in the city of Milan. The name « osso buco » literally means « hollow bone » in Italian, which refers to the braised veal shanks that are typically used in the dish. The origins of osso buco date back to the 16th century, when it was an aristocratic cuisine dish in Milan.

According to legend, the dish was created by the chief of the Duke of Milan, who wanted to prepare a comforting and filling meal for his guests. The original recipe consisted of braised veal shanks, which were usually served with risotto, polenta or other cereals. Over time, osso buco became a popular dish in Italy and its recipe was adapted and modified by regions and chefs. Today, osso buco is a dish loved around the world, and its rich flavors and tender flesh have made it an iconic Italian cuisine dish.

Special utensils

• A casserole dish in the oven

Ingredients for osso buco & Gremolata

• 4-6 veal shanks with bones 1.4 kg
• Natural oil to grip the hocks
• Olive oil for the rest of the recipe
• 2 tablespoons of flour
• 37 cl of dry white wine
• 650 g of peeled and seeded diced tomatoes or in a box or a mix.
• 25 cl of beef broth
• 2 tbsp. tomato paste soup
• 1 bouquet garni
• Salt and pepper
• 2 sliced onions
• 1 sliced carrot
• 3 cloves of garlic, chopped

Ingredients for Gremolata

• 2 fresh lemon zest
• 3 cloves of fresh garlic, chopped
• 1/4 cup fresh parsley, chopped
• 1 tablespoon of lemon juice

Preparing Tomatoes

Since I used fresh tomatoes, I hulled my tomatoes to remove their skin.

Preparation of Gremolata

1. Mix the lemon zest, garlic cloves and fresh parsley in a bowl.
2. Add the lemon juice and mix until the mixture is smooth.
3. Cover the bowl and let sit in the refrigerator for at least 30 minutes to allow the flavors to develop.

Preparation of osso buco

• Preheat your oven to 140 °C.
• Season the veal shanks with salt and pepper.
• Heat the oil in a large skillet over medium-high heat. Brown the veal shanks until golden brown on all sides, about 2 – 3 minutes per side. Remove the veal shanks from the pan and set aside.
• Deglaze the pan with white wine to collect the juices and set aside

• Heat the olive oil in your ovenproof casserole dish. It must be large enough to accommodate your calf.
• Brown the onions in the casserole dish; once translucent add the garlic cloves; brown for 1 minute.
• Add the pieces of meat. Singer the meat with the flour. Mix.

• Add the pan juice, tomato paste, bouquet garni, carrots, tomatoes, beef broth and remaining white wine.

Cooking osso bucco

• Cover the casserole dish with a lid and transfer it to the oven preheated to 140° C, ventilated heat. Let the stew cook for about 3 hours 15 minutes, or until the veal is tender and comes off the bones easily.
• Serve accompanied by Gremolata.

Tips

• The dish is usually braised in a mixture of wine, broth and herbs, which gives the flesh its tender texture and flavors.
• Osso buco is often served with gremolata sauce, a condiment made with lemon zest, garlic and parsley.
• The dish is a symbol of Italian cuisine and is often served on special occasions and parties.

Original ideas (Antho’s corner)

1. The traditional recipe uses veal shanks, but some variations use beef or pork instead.