HOW TO PREPARE OSSOBUCO.

Ossobuco is a traditional Italian dish made with braised veal shanks, cooked slowly with white wine, broth, onions, tomatoes, garlic, and other ingredients. The marrow in the bone is considered a delicacy. “Ossobuco” translates to “bone with a hole” in Italian. Here’s a classic recipe for preparing it:

Ingredients:
4 veal shanks, about 1 to 1.5 inches thick
Salt and freshly ground black pepper, to taste
1/2 cup all-purpose flour, for dredging
1/4 cup unsalted butter
1/4 cup olive oil
1 small onion, finely chopped
1 small carrot, finely chopped
1 celery stalk, finely chopped
3 garlic cloves, minced
1 cup dry white wine
1.5 cups beef or chicken broth
1 can (14.5 oz) crushed tomatoes
3 thyme sprigs
3 parsley sprigs
1 bay leaf
1 lemon zest strip
Gremolata (optional):
Zest of 1 lemon
2 garlic cloves, minced
2 tbsp chopped fresh parsley
Instructions:
Prepare the Veal Shanks: Season the veal shanks with salt and pepper. Dredge them in flour, shaking off the excess.

Brown the Veal: In a large heavy-bottomed skillet or Dutch oven, melt the butter with the olive oil over medium-high heat. Add the veal shanks and brown on all sides, about 5 minutes per side. Remove the veal shanks and set them aside.

Sauté Vegetables: In the same skillet, add the onion, carrot, and celery. Sauté until the vegetables are softened, about 8 minutes. Add the garlic and sauté for another 1-2 minutes.

Deglaze: Pour in the white wine and scrape the bottom of the pan to release the browned bits. Allow the wine to reduce by half, which should take about 5 minutes.

Add the Broth and Tomatoes: Return the veal shanks to the skillet. Add the broth, crushed tomatoes, thyme, parsley, bay leaf, and lemon zest. Bring to a simmer, then reduce the heat to low. Cover and let it simmer gently for 1.5 to 2 hours, or until the meat is tender and nearly falling off the bone.

Prepare Gremolata (if using): Mix together the lemon zest, minced garlic, and chopped parsley.

Serve: Once the ossobuco is cooked, discard the bay leaf, thyme, and parsley sprigs. Taste and adjust the seasoning if necessary. Serve the veal shanks with the sauce, and sprinkle with gremolata on top for added flavor.

Traditionally, ossobuco is served with risotto alla Milanese (saffron risotto), but it’s also delicious with mashed potatoes, polenta, or crusty bread to soak up the sauce. Enjoy!