… from the California Kitchen
How you doin’? How about a quick trip to Italy?... Milan of course. That’s where Osso Buco originated. Osso Buco literally means, bone with a hole. It came about in the Lombardy region in the 19th century. While fashion trends come and go in Milan, this rustic veal stew needs no modern embellishments and never goes out of style. It is perhaps one of the most tender cuts of meats of all times in the veal category.
Osso Buco is saucy, rich and the meat is fall-apart-tender. It's topped with a spoonful of a zesty mixture of parsley, lemon zest and garlic—known as Gremolata in Italian that cuts some of the richness with the acid from the lemon and finishes this dish off perfectly. In my opinion there is nothing quite as delicious as this comforting meal.
Osso Buco is the shank, which means it's supreme. You now have some of the most tender, outrageous Osso Buco meat stews. After you finish eating the meat off the bone don’t forget to savor that glorious, succulent bone marrow that’s in the center of the bone.
Prep time: 15 minutes
Cook time: 12 minutes
Instant Pot cook time: 25 + 15 minutes
Yield: 4 to 6 servings
For the veal shank dredge
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon finely ground black pepper
For the veal shanks
3-4 pounds bone-in veal shanks, cut about 1-1/2-inch thick
1/4 cup extra virgin olive oil
2 tablespoons unsalted butter
For the veal shank sauce
2 carrots, peeled and sliced into 1/4-inch rounds
2 stalks of celery, sliced into 1/4-inch pieces
1 cup diced yellow onion
1 cup of white wine
1 cup of chicken broth (I used 1 teaspoon of Chicken Better Than Bouillon + 1 cup of water)
1 can of diced tomatoes
1 tablespoon of tomato paste (I prefer the paste in the tube)
1 teaspoon of seasoned salt
1 teaspoon of dried thyme
1 teaspoon of dried rosemary
1 bay leaf
For the Gremolata topping (optional)
Zest of 1 lemon
2 tablespoons crushed garlic
2 tablespoons Parmesan cheese
1/2 cup chopped fresh flat-leaf Italian parsley
2 teaspoons of extra virgin olive oil
1/4 teaspoon of salt
For the sauce thickener
4 tablespoons of cornstarch + 4 tablespoons of water, to make a slurry
ChefSecret: The Gremolata is optional, but it does add an authentic Italian flavor thrill when added to the plated Osso Buco. Goes great with a wonderful side of Orzo, Pesto Risotto, white rice or linguine. And don’t forget to enjoy the bone marrow!
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