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Osso Buco (Red Wine)

Osso Buco (Red Wine)
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Osso Buco (Red Wine) is a hearty Italian dish featuring tender veal shanks slowly braised in a rich red wine sauce infused with aromatic vegetables and fresh herbs. This classic recipe offers comforting textures and bold flavors, perfect for an elegant yet rustic Italian feast that pairs beautifully with creamy polenta or risotto.

Ingredients

Scale

Meat

  • 4 thick-cut veal shanks with marrow (about 1.5 to 2 inches thick)

Vegetables & Aromatics

  • 1 large onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 3 cloves garlic, minced (plus more for gremolata)

Liquids & Sauces

  • 2 cups dry red wine
  • 2 cups beef or veal stock
  • 2 tablespoons tomato paste

Herbs & Spices

  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste

Pantry Staples

  • Flour for dusting (about ½ cup)
  • 2 tablespoons olive oil
  • 2 tablespoons butter

Gremolata Garnish

  • ½ cup fresh parsley, finely chopped
  • Zest of 1 lemon
  • 1 clove garlic, minced

Instructions

  1. Prepare the Veal Shanks: Pat the veal shanks dry with paper towels and season them generously with salt and pepper. Lightly dust both sides with flour to help with browning and to thicken the sauce later.
  2. Brown the Meat: Heat olive oil and butter in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the veal shanks on all sides until golden brown, about 4 to 5 minutes per side. Remove and set aside to keep the caramelized flavor in the pan.
  3. Cook the Aromatics: Add chopped onion, carrot, and celery to the pot. Stir occasionally and cook until softened and slightly caramelized, about 7 to 10 minutes. Add minced garlic and cook an additional minute to release its fragrance.
  4. Deglaze with Red Wine: Pour in the red wine to deglaze the pot, scraping up all the browned bits from the bottom. Let it simmer for 2 to 3 minutes to reduce slightly and concentrate flavors.
  5. Build the Sauce: Stir in the tomato paste until evenly combined. Add the beef or veal stock along with rosemary, thyme, and bay leaves. Return the veal shanks to the pot, making sure they are partially submerged in the liquid.
  6. Slow Braise: Cover the pot and simmer gently over low heat for 2 to 3 hours, or until the meat is tender and falling off the bone and the sauce has thickened beautifully.
  7. Prepare the Gremolata: While the Osso Buco cooks, finely chop parsley and mix with lemon zest and minced garlic in a small bowl to create a fresh gremolata garnish.
  8. Finish and Serve: Adjust seasoning with salt and pepper if needed. Spoon gremolata over each veal shank and serve hot with your choice of creamy risotto, polenta, or roasted vegetables.

Notes

  • Quality Meat Matters: Use thick veal shanks with plenty of marrow for best flavor and texture.
  • Don’t Rush Browning: Properly browning the veal deepens the overall flavor of the dish.
  • Use Good Quality Red Wine: A dry, decent red wine will enhance the sauce immensely.
  • Simmer Low and Slow: Maintain a gentle heat to ensure the meat becomes tender and juicy.
  • Rest Before Serving: Let the dish rest off heat for 10 minutes so the juices redistribute for maximum tenderness.

Nutrition

Keywords: Osso Buco, Veal Shanks, Italian, Red Wine Braise, Comfort Food, Braised Meat, Italian Main Dish

Find it online: https://tastebudtrek.com/osso-buco-red-wine/