A Masterful Guide to Making Ossobuco

If you’re a fan of Italian cuisine, you’ve probably heard of or tasted the delicious dish called Ossobuco. This traditional Milanese specialty is a braised veal shank that is cooked slowly to achieve tender meat and a rich, flavorful sauce. With a few key ingredients and techniques, you can make a masterful Ossobuco right at home. In this guide, we will provide you with all the necessary steps to create a mouth-watering dish that will impress your family and friends.

First and foremost, let’s talk about the star of the show – the veal shanks. You’ll want to use 4 to 6 pieces of cross-cut veal shanks, about 2 inches thick. This cut of meat, with the bone marrow intact, adds a unique flavor and creaminess to the sauce. Make sure to season them generously with salt and pepper, as this will enhance the taste during the cooking process.

Next up, gather the ingredients for the braising liquid. You will need 2 tablespoons of olive oil, 1 onion (finely chopped), 2 carrots (diced), 2 celery stalks (diced), 4 garlic cloves (minced), 1 cup of white wine, 2 cups of beef or chicken broth, 1 can of diced tomatoes, and a bouquet garni (a bundle of tied herbs, typically parsley, thyme, and bay leaves).

Now, it’s time to sear the veal shanks. Heat a large, oven-safe pot or Dutch oven over medium-high heat and add the olive oil. Once the oil is hot, sear the veal shanks on all sides until they develop a nice golden-brown crust. This step helps seal in the flavors and juices of the meat.

After searing the shanks, remove them from the pot and set them aside momentarily. In the same pot, add the chopped onion, diced carrots, celery, and minced garlic. Sauté them for about 5 minutes until they become softened and aromatic. Once the vegetables are slightly tender, pour in the white wine and let it simmer for a couple of minutes to reduce.

Now, it’s time to add the remaining ingredients to the pot. Pour in the diced tomatoes and broth, and add the bouquet garni. Give it a good stir to combine all the flavors. Place the seared veal shanks back into the pot, ensuring they are submerged in the liquid.

At this point, preheat your oven to 325°F (165°C). Cover the pot with a tight-fitting lid, or alternatively, you can use aluminum foil to seal it tightly. Transfer the pot into the oven and let it braise for about 2 to 3 hours, or until the meat is tender and easily falls off the bone.

Once the Ossobuco is done cooking, carefully remove it from the oven. Take out the veal shanks from the pot and keep them warm. Strain the braising liquid through a fine-mesh sieve to remove any solids. If desired, you can reduce the sauce on the stovetop to thicken it slightly.

To serve, place a veal shank on a plate and generously spoon the sauce over the top. Ossobuco is traditionally served with saffron risotto, but you can also enjoy it with polenta or mashed potatoes.

In conclusion, making a masterful Ossobuco requires the perfect combination of quality ingredients, patience, and love for Italian cuisine. With this guide, you now have the knowledge to create a dish that will make your taste buds dance with delight. So why not gather the ingredients and get ready to impress your guests with this delicious Milanese specialty? Enjoy!