Osso Buco
By America's Test KitchenPublished on April 29, 2011
Time
3¼ hours
Yield
Serves 6
Ingredients
Osso Buco
6 tablespoons vegetable oil 6 veal shanks, 1 ½ inches thick (8 to 10 ounces each), patted dry with paper towels and tied around the equator with butcher's twine2 ½ cups dry white wine 2 onions, cut into ½-inch dice (about 2 cups)2 carrots, cut into ½-inch dice (about 1 ½ cups)2 celery ribs, cut into ½-inch dice (about 1 cup)6 garlic clove, minced or pressed through a garlic press (about 2 tablespoons)2 cups low-sodium chicken broth 2 bay leaves, small1 (14.5-ounce) can diced tomatoes, drainedGremolata
3 medium cloves garlic, minced (about 1 tablespoon)2 teaspoons grated lemon zest ¼ cup minced fresh parsley leavesBefore You Begin
To keep the meat attached to the bone during the long simmering process, tie a piece of twine around the thickest portion of each shank before it is browned. Use a zester, vegetable peeler, or paring knife to remove the zest from a single lemon, then mince it with a chef's knife. With the lid on the pot cracked, the braising liquid should reduce to a sauce-like consistency in the oven. Just before serving, taste the liquid and, if it seems too thin, simmer the liquid on the stovetop as you remove the strings from the osso buco and arrange them in individual bowls.
Instructions
- Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Heat 1 tablespoon of the oil in a large ovenproof Dutch oven over medium-high heat until shimmering. Meanwhile, sprinkle both sides of the shanks generously with salt and pepper to taste. Swirl to coat the pan bottom with the oil. Place 3 shanks in a single layer in the pan and cook until they are golden brown on one side, about 5 minutes. Using tongs, flip the shanks and cook on the second side until golden brown, about 5 minutes longer. Transfer the shanks to a bowl and set aside. Off the heat, add 1/2 cup of the wine to the Dutch oven, scraping the pan bottom with a wooden spoon to loosen any browned bits. Pour the liquid into the bowl with the browned shanks. Return the pot to medium-high heat, add 1 more tablespoon of the oil, and heat until shimmering. Brown the remaining shanks, about 5 minutes for each side. Transfer the shanks to the bowl. Off the heat, add 1 cup of the wine to the pot, scraping the bottom to loosen the browned bits. Pour the liquid into the bowl with the shanks.
- Set the pot over medium heat. Add the remaining 2 tablespoons oil and heat until shimmering. Add the onions, carrots, celery, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring occasionally, until soft and lightly browned, about 9 minutes. Add the garlic and cook until lightly browned, about 1 minute longer. Increase the heat to high and stir in the broth, remaining 1 cup wine, accumulated veal juices in the bowl, and bay leaves. Add the tomatoes; return the veal shanks to the pot (the liquid should just cover the shanks). Bring the liquid to a full simmer. Cover the pot, cracking the lid just slightly, and transfer the pot to the oven. Cook the shanks until the meat is easily pierced with a fork but not falling off the bone, about 2 hours. (Can be refrigerated for up to 2 days. Bring to a simmer over medium-low heat.)
- Combine the garlic, lemon zest, and parsley in a small bowl. Stir half of the gremolata into the pot, reserving the rest for garnish. Season with salt and pepper to taste. Let the osso buco stand, uncovered for 5 minutes.
- Using tongs, remove the shanks from the pot, cut off and discard the twine, and place 1 veal shank in each of 6 bowls. Ladle some of the braising liquid over each shank and sprinkle each serving with the remaining gremolata. Serve immediately
for the osso buco
for the gremolata
Time
3¼ hoursYield
Serves 6Ingredients
Osso Buco
Gremolata
Ingredients
Osso Buco
Gremolata
Ingredients
Osso Buco
Gremolata
Why This Recipe Works
Osso buco, veal shanks braised in a rich sauce until tender, is incredibly rich and hearty. We felt that this time-honored recipe shouldn’t be altered much, but we hoped to identify the keys to flavor so that we could perfect it.
To serve one shank per person, we searched for medium-sized shanks, and tied them around the equator to keep the meat attached to the bone for an attractive presentation. Most recipes suggest flouring the veal before browning it, but we got better flavor when we seared the meat, liberally seasoned with just salt and pepper. Browning in two batches enabled us to deglaze the pan twice, thus enriching the sauce. Celery, onion, and carrots formed the basis of the sauce; for the liquid we used a combination of chicken broth, white wine, and canned tomatoes. The traditional garnish of gremolata—minced garlic, lemon, and parsley—required no changes; we stirred half into the sauce and sprinkled the rest over individual servings for a fresh burst of citrus flavor.
Before You Begin
To keep the meat attached to the bone during the long simmering process, tie a piece of twine around the thickest portion of each shank before it is browned. Use a zester, vegetable peeler, or paring knife to remove the zest from a single lemon, then mince it with a chef's knife. With the lid on the pot cracked, the braising liquid should reduce to a sauce-like consistency in the oven. Just before serving, taste the liquid and, if it seems too thin, simmer the liquid on the stovetop as you remove the strings from the osso buco and arrange them in individual bowls.
Instructions
- Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Heat 1 tablespoon of the oil in a large ovenproof Dutch oven over medium-high heat until shimmering. Meanwhile, sprinkle both sides of the shanks generously with salt and pepper to taste. Swirl to coat the pan bottom with the oil. Place 3 shanks in a single layer in the pan and cook until they are golden brown on one side, about 5 minutes. Using tongs, flip the shanks and cook on the second side until golden brown, about 5 minutes longer. Transfer the shanks to a bowl and set aside. Off the heat, add 1/2 cup of the wine to the Dutch oven, scraping the pan bottom with a wooden spoon to loosen any browned bits. Pour the liquid into the bowl with the browned shanks. Return the pot to medium-high heat, add 1 more tablespoon of the oil, and heat until shimmering. Brown the remaining shanks, about 5 minutes for each side. Transfer the shanks to the bowl. Off the heat, add 1 cup of the wine to the pot, scraping the bottom to loosen the browned bits. Pour the liquid into the bowl with the shanks.
- Set the pot over medium heat. Add the remaining 2 tablespoons oil and heat until shimmering. Add the onions, carrots, celery, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring occasionally, until soft and lightly browned, about 9 minutes. Add the garlic and cook until lightly browned, about 1 minute longer. Increase the heat to high and stir in the broth, remaining 1 cup wine, accumulated veal juices in the bowl, and bay leaves. Add the tomatoes; return the veal shanks to the pot (the liquid should just cover the shanks). Bring the liquid to a full simmer. Cover the pot, cracking the lid just slightly, and transfer the pot to the oven. Cook the shanks until the meat is easily pierced with a fork but not falling off the bone, about 2 hours. (Can be refrigerated for up to 2 days. Bring to a simmer over medium-low heat.)
- Combine the garlic, lemon zest, and parsley in a small bowl. Stir half of the gremolata into the pot, reserving the rest for garnish. Season with salt and pepper to taste. Let the osso buco stand, uncovered for 5 minutes.
- Using tongs, remove the shanks from the pot, cut off and discard the twine, and place 1 veal shank in each of 6 bowls. Ladle some of the braising liquid over each shank and sprinkle each serving with the remaining gremolata. Serve immediately
for the osso buco
for the gremolata
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