This bucco osso recipe is a classic Italian dish that brings together rich, slow-braised veal shanks with a flavorful sauce. Braised for hours in a mix of broth, vegetables, and aromatics, the meat becomes fall-apart tender and delicious. Whether you’re cooking for a special occasion or a comforting dinner, this bucco osso recipe is a true Italian delight.
Ingredients:
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
- 1/2 cup dry white wine (optional, substitute with more broth)
- 2 cups beef broth 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:
- Sear the veal: Pat the veal shanks dry and season with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the veal on all sides until browned, about 8 minutes total. Remove the shanks and set aside.
- Sauté the vegetables: In the same pot, add the onion, carrots, celery, and garlic. Cook for 5-7 minutes until softened and fragrant.
- Add liquids and braise: Deglaze the pot with the 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 pot and transfer it to a preheated oven at 325°F (160°C). Let the shanks braise for 2 to 2 1/2 hours until the meat is tender and falls off the bone.
- Prepare the gremolata (optional): While the bucco osso is braising, combine the parsley, lemon zest, and garlic in a small bowl to make a fresh gremolata for garnish.
- Serve: Once the veal is tender, remove it from the oven. Serve hot, garnished with gremolata if desired, alongside risotto, mashed potatoes, or polenta.
Tips:
For the best bucco osso recipe:
- Use bone-in veal shanks: The bone marrow adds richness to the dish, so it’s best to use bone-in cuts for maximum flavor.
- Don’t rush the braising: Allow the shanks to cook low and slow for maximum tenderness.
- Garnish with gremolata: This fresh herb topping adds a bright contrast to the rich, braised veal and enhances the flavor of the dish.
- Make it ahead: Bucco osso tastes even better the next day, so feel free to make it in advance and reheat before serving.
FAQs:
- Can I substitute beef for veal? Yes, beef shanks can be used in place of veal for a slightly richer flavor.
- Can I make this dish without wine? Yes, simply omit the wine and use additional broth for a non-alcoholic version.
- What sides pair best with bucco osso? Traditional sides include risotto, mashed potatoes, or polenta, all of which complement the rich sauce.
- 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 or in the microwave.
