Ossobuco or osso buco is Italian for “bone with a hole” referring to the marrow hole in the center of the cross-cut veal shank.
This dish hails from Milan, and is said to have originated in the late 19th century. It may have been a “farmhouse dish” or on the menu of a neighborhood osteria (restaurant).
The veal shank is relatively inexpensive, cut from the top of the thigh so there is a higher proportion of meat to bone, and then sectioned into 3 cm thick slices.
It is a tough, but flavorful piece of meat. By browning the veal and then braising in a broth of white wine, tomatoes and vegetables for several hours the meat becomes fall off the bone tender.
The braising liquid becomes a flavorful sauce that is delicious served with your choice of accompaniment…risotto, mashed potatoes, polenta, or pasta.
This tomato based recipe is the more modern version of Osso Bucco. The original version does not include tomatoes, and is flavored with cinnamon, bay leaf, and gremolata. This recipe does, however, include the gremolata.
Having discovered a package of veal shanks in the freezer that I’ve ignored the last several months due to my summer grilling frenzy I suddenly felt hungry for a pot of something cooked low and slow. Osso Bucco seemed as good a choice as any.
After a season of BBQ, grilling, salads, slaw, and fresh fruits and veggies from the farmer’s markets I found out that even in the summer good old fashioned comfort food can be quite comforting!
Osso Bucco (from the cookbook, Good Old Food, by Irene Chalmers)
(serves 6 )
¼ cup all-purpose flour
2 teaspoons salt
1 teaspoon freshly ground black pepper
3 pounds veal shank
4 tablespoons butter
1 large onion, thinly sliced
1 large carrot, finely chopped
1 stalk celery, finely chopped
1 bay leaf
15-ounce can whole tomatoes, coarsely chopped, juice reserved
2 tablespoons tomato paste
1 cup dry white wine
½ cup finely chopped parsley
Grated rind of 1 lemon
Combine the flour with 1 teaspoon salt and ½ teaspoon pepper in a paper bag. Pat the veal pieces dry with paper towels, put them in a bag and shake until they are coated with the seasoned flour. Shake off any excess.
Heat the butter in a large casserole over high heat, add the veal and cook, turning, until browned on all sides. Remove the meat from the pan.
Add the onion, carrot, celery and bay leaf to the pan and cook over moderate heat until the onions are softened and translucent. Add the tomatoes with their juice, the tomato paste and the wine and bring the mixture to the boil. Reduce the heat to low and return the meat to the pan.
Put a circle of wax paper directly onto the surface of the stew. Cover the casserole and cook for 2 hours or until the meat is very tender.
For the gremolata: combine the parsley and the lemon rind in a small bowl. When the veal is cooked, stir the parsley-lemon mixture into the stew and simmer for another 1 minute. Using a slotted spoon, transfer the veal to a heated serving platter. Serve the sauce over the meat and serve at once.