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| Osso Buco Recipe |
Osso Buco Recipe – by The Dish Diary | The Best Osso Buco Recipe | Home Made Recipes. Osso Buco is a classic
Italian dish made with veal shanks braised in a flavorful broth. The name
"Osso Buco" means "bone with a hole" in Italian, referring
to the marrow-filled bone in the center of the veal shank.
To prepare Osso Buco, the veal shanks are first
seasoned with salt and pepper, then dredged in flour and browned in a pan with
olive oil. The shanks are then removed from the pan, and diced onions, carrots,
and celery are sautéed in the same pan until softened.
Next, tomatoes, garlic, and herbs such as
rosemary, thyme, and bay leaves are added to the pan, along with a splash of
white wine and beef or chicken broth. The veal shanks are returned to the pan,
and the mixture is brought to a simmer.
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The dish is then cooked in the oven or on the
stovetop for several hours until the meat is tender and falling off the bone.
The marrow inside the bones adds richness to the dish, and is often served with
the meat.
Osso Buco is typically served with a gremolata,
a mixture of minced garlic, lemon zest, and parsley, which is sprinkled on top
of the dish before serving. It is commonly served over risotto or with polenta,
and pairs well with a hearty red wine.
What cut of meat is osso bucco?
What is traditionally served with osso buco?
Here is a
recipe for Osso Buco: Just follow the steps and enjoy home made italian dish Osso Buco
Ingredients - The Dish Diary
·
4 veal shanks, about 1 1/2 inch thick
·
Salt and freshly ground black pepper
·
1/2 cup all-purpose flour
·
1/4 cup olive oil
· 1 onion, finely chopped
·
2 celery stalks, finely chopped
·
2 carrots, finely chopped
 |
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·
4 garlic cloves, minced
·
1 can (14.5 ounces) diced tomatoes, drained
·
1 cup beef or chicken broth
·
1/2 cup dry white wine
·
2 sprigs fresh rosemary
·
2 sprigs fresh thyme
·
2 bay leaves
·
Gremolata:
·
2 garlic cloves, minced
·
1 tablespoon grated lemon zest
·
2 tablespoons chopped fresh parsley
What cut of meat is osso bucco?
What is traditionally served with
osso buco?
Recipe – The Dish Diary
1.
Preheat the oven to 350°F.
2.
Season the veal shanks generously with salt and pepper. Place the
flour in a shallow dish, and dredge the veal shanks in the flour, shaking off
any excess.
3.
In a large Dutch oven or oven-safe pot with a lid, heat the olive
oil over medium-high heat. Add the veal shanks and brown them on all sides,
about 3-4 minutes per side. Remove the shanks from the pot and set aside.
4.
Add the onion, celery, and carrots to the same pot, and sauté for
about 5 minutes until they start to soften. Add the garlic and cook for an
additional minute.
5.
Add the diced tomatoes, broth, white wine, rosemary, thyme, and
bay leaves. Stir to combine.
6.
Return the veal shanks to the pot, submerging them in the liquid.
Bring the liquid to a simmer.
7.
Cover the pot with the lid and place it in the preheated oven.
Cook for 2 1/2 to 3 hours, until the meat is tender and falling off the bone.
8.
Meanwhile, prepare the gremolata by mixing together the minced
garlic, grated lemon zest, and chopped parsley.
9.
Remove the pot from the oven and discard the rosemary, thyme, and
bay leaves. Serve the Osso Buco hot, garnished with the gremolata.
10.
Osso Buco is typically served over risotto or with polenta.
Enjoy your delicious Osso Buco!
Author's Corner
Dear readers,
Welcome to my food blog! I am thrilled to
share my passion for food and cooking with you. As an author and food
enthusiast, I believe that food is not just about nourishing our bodies, but
also about nourishing our souls.
In this blog, I will be sharing some of my
favorite recipes, along with tips and tricks to help you elevate your cooking
skills. I will be taking you on a journey through different cuisines, from
traditional family recipes to new and exciting flavor combinations.
I believe that food brings people together,
and that cooking is an art form that should be enjoyed by everyone. Whether you
are a seasoned cook or just starting out, my blog is a place where you can find
inspiration and motivation to experiment with new ingredients and flavors.
I hope that you find my recipes and tips
helpful, and that they inspire you to create delicious meals for yourself and
your loved ones. Thank you for joining me on this culinary journey, and I look
forward to hearing your feedback and suggestions.
Happy cooking!
Best regards, The Dish
Diary Team
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