Osso buco is a northern Italian dish that originated in the late 1900s and generally saved for holidays or special occasions and is mainly a winter dish. While some say it was a peasant dish, it was later adopted by middle class Italian families in Milan, and today you can pay a premium for it in any American restaurant since it is a pretty luxurious dish and takes a bit of time to prepare and cook, especially if it is served with saffron risotto.
- Veal Shank
- 1/2 Cup diced carrot, celery, onion
- 1 Bay Leaf
- Olive Oil
- Salt & Pepper
- Tomato paste
- 2 cups Beef Broth
Pat the shank dry with a paper towel to get rid of the excess moisture. If you don’t it won’t brown right. Dust with flour and brown in a Dutch oven with olive oil until all sides are browned. Once it has cooled off, get some cooking string made and tie it around the edges fairly tight.
Remove and add in your vegetables and allow to cook for a few minutes for them to soften. Add in your wine to deglaze and allow that to reduce. Add in your tomato paste and broth or 2 cups of water to 1 teaspoon of Better than Bullion.
Allow to simmer on low for at least 2-3 hours until the meat is so tender it is falling off the bone. This is another good reason to tie the shank with cooking string, so it does not slip off the bone and will make for a better presentation, plus the meat will cook more evenly.
This is traditionally served with risotto but you can take a shortcut and serve with orzo pasta which resembles rice, polenta cous cous, or even over mashed potatoes. I’ve even seen it served over the vegetables its been cooking in.
Serve with thin toast points and a long thin fork to get the bone marrow out of the bone in the middle. It spreads like butter and is very tasty but also very greasy. It is a delicacy for some people. Just add a pinch of salt and chopped parsley.