Prepare to embark on a culinary journey that will transform your kitchen into a gourmet Italian restaurant! This Osso Buco recipe isn't just another meat dish - it's a mouthwatering symphony of tender veal, rich braising liquid, and a bold horseradish gremolata that will make your taste buds dance with excitement. Whether you're looking to impress dinner guests or treat yourself to a luxurious meal, this recipe promises to elevate your cooking game and transport you straight to the heart of Italy with every succulent bite.
Prep Time: 30 mins
Cook Time: 2 hrs 30 mins
Total Time: 3 hrs
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 veal shanks
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup white wine
- 1 cup beef stock
- 1 lemon, zested
- 1/4 cup fresh parsley, chopped
- 2 tbsp prepared horseradish
- 1/2 cup mayonnaise
Instructions
- Remove veal shanks from refrigerator 30 minutes before cooking to bring to room temperature. Pat shanks dry with paper towels and season generously with salt and black pepper.
- Preheat oven to 325°F (165°C). Dust veal shanks lightly with all-purpose flour, shaking off excess.
- Heat large Dutch oven over medium-high heat. Add olive oil and carefully brown veal shanks on all sides until golden, about 4-5 minutes per side. Remove shanks and set aside.
- In same Dutch oven, add diced onion, carrots, and celery. Sauté vegetables until softened and lightly caramelized, approximately 6-7 minutes.
- Deglaze pan with white wine, scraping up all browned bits from bottom of pot. Allow wine to reduce by half, about 3-4 minutes.
- Return veal shanks to pot, add beef stock. Liquid should come about two-thirds up the sides of the meat. Cover tightly with lid and transfer to preheated oven.
- Braise shanks for 2-
- 5 hours, until meat is extremely tender and nearly falling off the bone. Check periodically to ensure liquid hasn't reduced too much.
- While meat is braising, prepare horseradish gremolata by combining lemon zest, chopped parsley, and prepared horseradish in a small bowl.
- Make horseradish mayonnaise by mixing prepared mayonnaise with additional horseradish to taste. Refrigerate until serving.
- Once meat is tender, remove from oven. Let rest for 10-15 minutes before serving.
- Plate veal shanks, spoon braising liquid over top, and garnish with horseradish gremolata. Serve horseradish mayonnaise on the side.
Tips
- Temperature Matters: Always let your veal shanks come to room temperature before cooking to ensure even browning and tender meat.
- Don't Rush the Braising: Low and slow is the key to achieving melt-in-your-mouth texture. Be patient during the 2-
- 5 hour cooking process.
- Flour Dusting Technique: Lightly dust the shanks with flour to help create a beautiful golden crust and thicken the braising sauce.
- Liquid Level is Crucial: Ensure the braising liquid covers about two-thirds of the meat to keep it moist and prevent burning.
- Gremolata Fresh Factor: Prepare the gremolata just before serving to maintain the vibrant flavors and bright colors.
- Make-Ahead Friendly: This dish actually improves in flavor if made a day in advance and reheated, making it perfect for entertaining.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 8g
Protein: 55g
Fat: 35g
Saturated Fat: 12g
Cholesterol: 180mg
