As of: February 15, 2024, 5:00 p.m
By: Sandra Keck
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This braised dish is an absolute classic of Italian cuisine and literally means “bone with a hole”.
The simple osso buco recipe can be found here.
© Simply Tasty
“Bone with a hole” doesn’t really sound like a culinary highlight, but anyone who has tried osso buco will never want anything else again, I promise.
Ossobuco is a classic Italian dish made from slices of veal shank braised for hours in a spicy tomato sauce.
What is special about Ossobuco are the bone marrow bones that sit in the middle of the leg discs.
They are also the namesake of the dish, because ossobuco literally means “bone with a hole”.
The bone marrow that sits in the bones is considered a natural flavor enhancer, which ensures that the braised dish is particularly spicy and hearty.
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The northern Italian cuisine around Milan has conjured up other world-famous dishes, such as risotto alla milanese, which is seasoned and colored with saffron.
In contrast, with pumpkin risotto, the bright color comes from the vegetables themselves. A creamy polenta (with winter oven-baked vegetables) is also a must on the plates of northern Italy and is also the perfect accompaniment to ossocbuco.
The Italian classic osso buco, which becomes particularly tender through long braising, works like this:
Thanks to the free Green Feed from Xymatic, you can get easy tasting recipe videos straight to your smartphone.
For tender veal knuckles in tomato sauce you need these ingredients:
Ossobuco:
4 (about 1.5 kg) veal leg slices
Salt
Flour
3 tbsp cooking oil
100 g red onions, finely diced
100 g celeriac, finely diced
100 g celery, finely diced
100 g carrots, finely diced
2 cloves garlic, finely chopped
2 tbsp olive oil
1 tsp salt
0.5 tsp pepper
1 tbsp tomato paste
200 ml white wine (this non-alcoholic alternative also works)
300 ml beef stock
500 g diced tomatoes (canned)
0.5 bunch of thyme
2 bay leaves
Gremolata:
50g parsley
1 garlic clove, finely chopped
1 teaspoon lemon zest
30 g capers, finely chopped
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It's not difficult to prepare, but it does take some time:
Preheat oven to 160 °C fan oven.
For the osso buco:
Pat the veal shank slices dry and season generously with salt.
Dredge in flour and shake off excess flour.
Heat cooking oil in a roasting pan and fry the leg slices until golden brown, remove from the roasting pan and set aside.
Sauté the onion, celeriac, celery, carrots and garlic in the roasting mixture while adding olive oil.
Salt and pepper.
Add tomato paste and roast briefly.
Then deglaze with white wine and bring to the boil.
Add beef stock and chopped tomatoes.
Add the thyme sprigs, bay leaves and the veal leg slices again.
Allow to braise in the preheated oven, closed, for about two to three hours until the meat falls off the bone.
For the gremolata:
In the meantime, wash the parsley, shake it dry, pluck the leaves from the stems and chop them.
Mix with lemon zest, garlic and capers.
Pour the gremolata over the braised meat and serve with a baguette that you can easily form from the dough for homemade rolls.
The special thing about osso buco is the marrow bones that sit in the middle of the meat slices.
Thanks to them, the classic Italian recipe becomes particularly aromatic.
© Simply Tasty
Speaking of “alla Milanese” – Simply Tasty editor Sandra was out and about in Milan and tested nine things that you should definitely have eaten in Milan.
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