Osso Buco

Ossobuco or osso buco (pronounced [ˌɔssoˈbuːko]; Milanese: òss bus [ˌɔz ˈbyːs]) is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine, and broth. It is often garnished with gremolata and traditionally served with either risotto alla milanese or polenta, depending on the regional variation.The marrow in the hole in the bone, a prized delicacy, is the defining feature of the dish.

The two types of ossobuco are a modern version that has tomatoes and the original version which does not. The older version, ossobuco in bianco, is flavoured with cinnamon, bay leaf, and gremolata. The modern and more popular recipe includes tomatoes, carrots, celery, and onions; gremolata is optional. While veal is the traditional meat used for ossobuco, dishes with other meats such as pork have been called ossobuco.

Ingredients :

2 1/2 to 3 pounds veal shanks (4 to 6 pieces 2 to 3 inches thick)

1/2 cup diced carrot (1/4-inch dice)

1/2 cup diced celery (1/4 inch dice)

1 medium onion (1/4 inch dice)

2 tablespoons chopped garlic (about 4 cloves)

3 to 4 sprigs fresh thyme (or 1 teaspoon dried)

1 cup dry white wine

1 to 2 cups chicken or veal stock

Flour for dusting the meat before browning

Salt and pepper

Step 1

1.Dredge the shanks in flour, brown in pan:

2.Place the flour in a shallow bowl or deep plate.

3.Season the veal shank well with salt and pepper. Dredge the veal shanks with some flour, shake off any excess, and add the meat to the hot fat in the pan.

4.Increase the heat to medium high and cook the shanks on each side until well browned (about 5 minutes per side). Remove the shanks to a plate, set a side.

Step 2

1.Sauté the onions, carrots, celery:

2.Add the onions, carrots, and celery to the pan. Cook the onion mixture, stirring frequently, until the onions are translucent (about 5 minutes) and toss in the garlic and thyme.

3.Continue cooking until the vegetables just begin to brown (about 10 minutes).

Step 3

1.Return the shanks to pan, add wine and stock:

2.Add the shanks. Pour in the wine and then add enough stock to come a little more than halfway up the sides of the shanks.

3.Bring to a simmer. Cover the pan or ceramics tray (if your using ceramic tray cover it with foil and put it in the oven to cook until the meat is tender, about 1 to 1 1/2 hours.

4. Plates the ossobuco with polenta and garnish it with parsley. You can plate it also with risotto. But I serve my with Polenta because my husband prefer the polenta. Hope you likes my recipes. Enjoy!