Osso Buco

1. Preheat the oven to 350°F (175°C).

2. Heat the olive oil and butter in a large oven-proof pot over medium-high heat.

3. Season the veal shanks with salt and pepper and add them to the pot. Cook for about 5 minutes, or until they are golden brown on all sides.

4. Remove the veal shanks from the pot and set aside.

5. Add the onions, carrots, celery, and garlic to the pot and cook for about 5 minutes, or until the vegetables are softened.

6. Add the tomato paste and cook for another minute.

7. Add the white wine and bring to a boil.

8. Add the beef stock, bay leaves, thyme, and rosemary.

9. Return the veal shanks to the pot and bring to a boil.

10. Cover the pot and transfer to the preheated oven.

11. Bake for about 2 hours, or until the veal shanks are tender.

12. Serve the Osso Buco with mashed potatoes or polenta. Enjoy!Osso Buco is a classic Italian dish that has been around for centuries. The name itself translates to “bone with a hole”, referring to the marrow-filled center of the veal shank that is the star of the dish.

The origins of Osso Buco are not entirely clear, but it is believed to have originated in Milan, Italy in the 19th century. It was likely created as a way to make use of the less desirable cuts of veal, such as the shank, which was often discarded or used for stock.

The traditional recipe for Osso Buco calls for veal shanks to be braised in a tomato-based sauce with vegetables, herbs, and white wine. The dish is usually served with risotto alla Milanese, a creamy rice dish flavored with saffron.

Osso Buco quickly became a popular dish in Milan and the surrounding areas, and it eventually spread throughout Italy and the rest of the world. Today, it is a beloved classic that can be found on menus in Italian restaurants around the globe.- 4 veal shanks, about 1.5 kg
– 2 tablespoons of olive oil
– 2 tablespoons of butter
– 2 onions, finely chopped
– 2 carrots, finely chopped
– 2 celery stalks, finely chopped
– 2 cloves of garlic, minced
– 2 tablespoons of tomato paste
– 2 cups of dry white wine
– 2 cups of beef stock
– 2 bay leaves
– 2 sprigs of fresh thyme
– 2 sprigs of fresh rosemary
– Salt and pepper, to taste430 minutesModerateMedium590