Osso Buco Recipe Giada De Laurentis Osso Buco Recipe, Giada Recipes, Veal Shank

Cover Braised Osso Buco or Veal Shank Veena Azmanov (1200x960)

Table of Contents

1. What is Osso Buco?
2. Ingredients
3. Preparation
4. Serving Suggestions
5. Common Mistakes to Avoid

What is Osso Buco?

Osso Buco is a traditional Italian dish that translates to "bone with a hole." The dish is typically made with veal shanks that have been braised in a flavorful mixture of vegetables, wine, and broth until they are fall-off-the-bone tender. The dish is often served with a gremolata, which is a mixture of parsley, garlic, and lemon zest, and is commonly served over risotto or polenta.

Ingredients

• 4 veal shanks, about 1 1/2 inches thick
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 1 cup beef broth
• 1 cup dry white wine
• 1 can (14.5 ounces) diced tomatoes, drained
• 2 bay leaves
• 1/2 teaspoon dried thyme

Preparation

1. Preheat the oven to 350°F.
2. In a shallow dish, mix together the flour, salt, and black pepper.
3. Dredge the veal shanks in the flour mixture, shaking off any excess.
4. In a large dutch oven or oven-safe pot, heat the olive oil over medium-high heat.
5. Add the veal shanks and cook until browned on both sides, about 5 minutes per side.
6. Remove the veal shanks from the pot and set aside.
7. Add the onion, carrots, celery, and garlic to the pot and cook until the vegetables are softened, about 5 minutes.
8. Add the beef broth, white wine, diced tomatoes, bay leaves, and thyme to the pot and stir to combine.
9. Return the veal shanks to the pot and spoon some of the vegetable mixture over the top of each shank.
10. Cover the pot with a lid and place it in the oven.
11. Braise the veal shanks in the oven for 2 to 2 1/2 hours or until the meat is very tender.
12. Remove the pot from the oven and discard the bay leaves.

Serving Suggestions

Osso Buco is often served over risotto or polenta. To make a simple risotto, heat 1 tablespoon of butter in a saucepan over medium heat. Add 1 chopped shallot and cook for 2 minutes. Add 1 cup of arborio rice and stir to coat the rice with the butter. Add 1/2 cup of white wine and stir until the wine has been absorbed. Add 3 cups of chicken broth, 1/2 cup at a time, stirring constantly until the broth has been absorbed before adding more. Continue to cook the risotto until the rice is tender and the mixture is creamy. Stir in 1/2 cup of grated parmesan cheese and serve immediately.

Common Mistakes to Avoid

• Not dredging the veal shanks in flour before browning them. Dredging the veal shanks helps to create a flavorful crust and thickens the sauce.
• Not cooking the vegetables long enough before adding the liquid. Softening the vegetables first helps to release their flavors and creates a better overall flavor in the dish.
• Not using enough liquid. The veal shanks need to be fully submerged in liquid to cook properly and become tender.
• Not braising the veal shanks long enough. Braising the veal shanks for at least 2 hours is essential to ensure they are fall-off-the-bone tender.
• Not allowing the dish to rest before serving. Allowing the dish to rest for 10-15 minutes after cooking helps to redistribute the juices and creates a more tender and flavorful dish.

Conclusion

Osso Buco is a delicious and hearty dish that is perfect for a special occasion or a cozy night in. By following these simple steps and avoiding common mistakes, you can create a flavorful and tender dish that will impress your guests or your family. Serve the dish over risotto or polenta and don't forget the gremolata for a burst of fresh flavor.