This bucco osso recipe brings the authentic taste of Italy right to your kitchen. Traditionally known as Ossobuco alla Milanese, this dish is made by slow-braising veal shanks to perfection. The key to this dish is the long, slow cooking process, allowing the meat to become incredibly tender and flavorful. As the veal shanks simmer, they absorb the rich flavors of the vegetables, savory broth, aromatic herbs. The result is melt-in-your-mouth meat that falls off the bone, creating an unforgettable dining experience.
This bucco osso recipe also features a vibrant gremolata, a zesty topping made of fresh parsley, lemon zest, and garlic, which adds a burst of brightness and contrasts beautifully with the hearty flavors of the stew. Served over a bed of creamy risotto or mashed potatoes, this dish is perfect for a special occasion, a Sunday family dinner, or whenever you’re craving a comforting, rustic meal that celebrates the essence of Italian cooking
Ingredients for the bucco osso recipe:
- 4 veal shanks, bone-in
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 2 cups beef or veal broth
- 1/4 cup tomato paste
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
- Gremolata (optional): 1/4 cup chopped parsley, zest of 1 lemon, 1 garlic clove minced
Execution
Step-by-Step Method for the bucco osso recipe:
- Season and sear the veal: Pat the veal shanks dry with paper towels, then season with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the veal on all sides until browned, about 8 minutes. Remove the veal and set aside.
- Sauté the vegetables: In the same pot, add the chopped onion, carrots, celery, and garlic. Cook for 5-7 minutes until the vegetables are softened.
- Add liquids and braise: Deglaze the pot with white wine (if using), scraping up any browned bits. Stir in the tomato paste, broth, bay leaf, and thyme. Return the veal shanks to the pot, ensuring they are mostly submerged in the liquid. Bring to a simmer.
- Bake: Cover the Dutch oven and transfer it to a preheated oven at 325°F (160°C). Let the veal braise for 2 to 2 1/2 hours until the meat is tender and falling off the bone.
- Prepare the gremolata (optional): While the veal is cooking, combine the chopped parsley, lemon zest, and minced garlic in a small bowl to make gremolata for garnish.
- Serve: Once the veal is tender, remove it from the oven. Garnish with the gremolata if desired, and serve with risotto, polenta, or mashed potatoes.
Tips:
For the best bucco osso recipe:
- Choose the right cut: Look for veal shanks with plenty of marrow, which adds richness to the sauce.
- Braise low and slow: Slow cooking is key to achieving tender, fall-off-the-bone meat, so don’t rush the process.
- Substitute the wine: If you prefer not to use wine, substitute with more broth for a non-alcoholic option.
- Make ahead: Bucco osso tastes even better the next day, so consider making it in advance and reheating before serving.
FAQs:
- Can I use beef shanks instead of veal? Yes, beef shanks can be used as a substitute for veal shanks, but the cooking time may be slightly longer.
- How do I store leftovers? Store leftover bucco osso in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
- Can I freeze bucco osso? Yes, bucco osso freezes well. Allow the dish to cool completely, then freeze in an airtight container for up to 3 months.
- What sides go well with bucco osso? Bucco osso is traditionally served with risotto, but polenta, mashed potatoes, or crusty bread are also great options.
