Ossobuco

10 Exquisite Ossobuco Recipes: A Culinary Journey

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Embark on a culinary journey and discover the rich flavors of osso buco with these 10 exquisite osso buco recipes. From classic Milanese preparations to innovative twists on this beloved Italian dish, this collection offers a diverse range of osso buco recipes guaranteed to tantalize your taste buds. Whether you’re a seasoned chef or a home cook looking for a new culinary adventure, these osso buco recipes provide step-by-step instructions and expert tips to help you create a truly memorable dining experience. Explore the world of osso buco and elevate your cooking to new heights.

Tender Veal Ossobuco Braised with Aromatic Herbs and Worcestershire Glaze

This recipe elevates the classic ossobuco by incorporating a rich Worcestershire sauce glaze and a fragrant blend of herbs. The veal shanks are first browned to perfection, then braised to a fork-tender consistency. The final broiling step creates a beautiful crust, sealing in all the delicious flavors. Follow these simple steps to create a truly memorable dish.

Ingredients

  • 1 veal ossobuco
  • Oregano, to taste
  • 2 bay leaves
  • 1 sprig sage
  • 1 sprig thyme
  • 1 sprig rosemary
  • Worcestershire sauce, to taste
  • Ground ginger, to taste
  • 1 onion
  • 1 carrot
  • 1 stalk celery
  • 1 glass white wine
  • Olive oil (not explicitly mentioned but necessary for browning)

Instructions

  1. Prepare the vegetables: Chop the onion, carrots, and celery.

  2. Brown the ossobuco: Heat olive oil in a pan and sauté the chopped vegetables until softened. Add the ossobuco and brown on all sides over high heat for about 10 minutes.

  3. Braise the ossobuco: Deglaze the pan with half a glass of white wine, add a little hot water, and cook for about an hour.

  4. Preheat the oven to 350°F (180°C).

  5. Prepare the herb mixture: Finely chop the bay leaves, sage, thyme, and rosemary. Combine them in a bowl with the ginger and oregano.

  6. Bake and glaze: Transfer the ossobuco to a baking dish. Pour the Worcestershire sauce over the ossobuco and bake for about 15 minutes. Add a little hot water if needed to prevent drying.

  7. Broil for a crust: During the last few minutes of baking, turn on the broiler to brown the ossobuco.

  8. Rest and serve: Carefully remove the baking dish from the oven using oven mitts. Let it rest briefly before plating the ossobuco with its sauce.

Cast Iron Osso Buco

This recipe provides a step-by-step guide to creating a delicious and flavorful Osso Buco dish using a cast iron Dutch oven. The dish features tender beef shanks braised to perfection with aromatic vegetables, herbs, and wine, resulting in a hearty and satisfying meal.

Ingredients

  • Beef Shanks: 3 large (about 4 pounds total), bone-in
  • Blanching Liquid: 3 cups cold water, 1 cup coconut milk, 3 tsp sea salt
  • Aromatics: 1 large red onion (sliced), 1 leek (sliced)
  • Fats: 3 tbsp olive oil, 3 tbsp unsalted butter
  • Flour: 3 tbsp all-purpose
  • Seasoning: 1 tbsp freshly ground green peppercorns
  • Liquids: 2 cups white wine, 2 cups chicken broth
  • Vegetables: ½ cup sliced celery, ½ cup diced fennel, ½ cup diced carrot
  • Gremolata: 3 tsp chopped parsley, 3 cloves chopped garlic, peel of 1 lemon (chopped)

Equipment

  • 5-quart cast iron Dutch oven with a heavy lid
  • Large slotted spoon
  • Stovetop

Instructions

1. Blanch the Beef: Blanch the beef shanks in the water, coconut milk, and salt mixture for 1 hour if fresh, or overnight if frozen. Remove and pat dry.

2. Sauté Aromatics: Gently sauté the sliced onion and leek in olive oil and butter over low heat for about 5 minutes, until softened.

3. Sear the Beef: Dust each beef shank with flour and peppercorns. Heat olive oil in the Dutch oven over medium-high heat. Sear each shank on both sides for about 5 minutes, until browned.

4. Braise: Return the seared shanks to the Dutch oven. Add the sautéed onions and leeks, chopped vegetables, white wine, and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour and 15 minutes.

5. Prepare Gremolata: While the beef braises, combine the chopped parsley, garlic, and lemon peel in a small bowl.

6. Serve: Preheat a serving platter. Carefully remove the shanks and vegetables from the Dutch oven using a slotted spoon and place them on the platter. Increase the heat under the Dutch oven and simmer the remaining liquid until it thickens into a gravy. Pour the gravy over the shanks and vegetables. Garnish with the gremolata and serve immediately.

Classic Osso Buco Recipe

This recipe guides you through making a delicious and tender Osso Buco. Braising the beef shanks low and slow results in a rich, flavorful dish.

Ingredients

  • 1 kg beef shanks
  • 1/4 tsp dried thyme
  • 1/4 tsp dried rosemary
  • 1 bay leaf
  • 1/4 tsp whole cloves
  • Flour for dredging
  • 1 small carrot, diced
  • 1 stalk celery, diced
  • 1 tbsp tomato paste
  • Salt and pepper to taste
  • 1/4 cup vegetable oil
  • 1 cup white wine
  • 3 cups beef/chicken/vegetable stock or water
  • Gremolata/chimichurri to serve (optional)

Instructions

  1. Prepare the Bouquet Garni: Combine the rosemary, thyme, bay leaf, and cloves in a tea bag or cheesecloth bundle. This will infuse the braising liquid with aromatic herbs.

  2. Sear the Beef Shanks: Heat the oil in a large saucepan over medium-high heat. Season the beef shanks generously with salt and pepper, then dredge them in flour. Sear the shanks on all sides until nicely browned, about 3 minutes per side. Remove the shanks from the pan and set aside.

  3. Sauté the Vegetables: In the same saucepan, add the diced carrot and celery. Season with a pinch of salt and sauté until softened, about 8 minutes. Stir in the tomato paste and cook for another minute.

  4. Braise the Shanks: Return the seared beef shanks to the saucepan. Pour in the white wine and let it reduce by half, about 5 minutes. Add the bouquet garni and 2 cups of stock or water. Bring the liquid to a simmer, then reduce the heat to low. Season with more salt and pepper as needed. Cover and braise for 1½ to 2 hours, or until the meat is fork-tender. Turn the shanks periodically and add more stock/water as needed to maintain a braising liquid about ¾ of the way up the shanks.

  5. Serve: Transfer the braised shanks to a serving platter. Discard the bouquet garni. Pour the braising liquid and sauce over the shanks. Serve hot, optionally topped with gremolata or chimichurri for a fresh, vibrant finish.

Osso Buco: A Slow-Cooked Feast

This recipe provides a guide to creating a delicious and tender Osso Buco. Whether you choose to use an Instant Pot or a crockpot, the result will be a rich and flavorful dish that melts in your mouth. This dish pairs perfectly with risotto or mashed potatoes, offering a comforting and satisfying meal.

Ingredients

Herb Sachet

  • Fresh Rosemary
  • Fresh Thyme
  • Fresh Oregano
  • Cheesecloth

Gremolata

  • 1/2 cup Fresh Italian Parsley
  • 2 Garlic Cloves
  • Zest of 1 Lemon

Meat and Braising Ingredients

  • 4 Meat portions (soup bones, ox tail, or veal shanks), BONE IN
  • 1 Onion, Diced
  • 3 Carrots, Diced
  • 4 Celery Stalks, Diced
  • 1 Tablespoon Tomato Paste
  • 1 Bottle Red Wine
  • 4 Tablespoons Butter (optional, for richer flavor)
  • 4 Tablespoons Liquid or 1 Tub Gel Knorr Beef Stock
  • Olive Oil or Bacon Grease
  • Fresh Garlic, Minced

Instructions

  1. Create an herb sachet: Tie the rosemary, thyme, and oregano in a cheesecloth pouch. Place this sachet into your Instant Pot or crockpot.
  2. Season the meat: Generously season the meat portions with salt and pepper.
  3. Sear the meat: Heat olive oil or bacon grease in a skillet until almost smoking. Sear each piece of meat on all sides until deeply browned, about 2-3 minutes per side. The center should still be raw. Remove the seared meat from the skillet and add it to the Instant Pot or crockpot.
  4. Sauté the vegetables: Add the diced onion, carrots, celery, and minced garlic to the skillet and sauté in the remaining meat drippings. Once softened, add the tomato paste and then transfer the vegetable mixture to the Instant Pot or crockpot.
  5. Deglaze and add braising liquid: Pour the red wine into the skillet and reduce it by half. Stir in the beef stock and pour this mixture into the Instant Pot or crockpot.
  6. Cook the Osso Buco:
    • Instant Pot: Cook for 1 hour and 20 minutes on high pressure, then allow for a natural pressure release.
    • Crockpot: Cook on low for 6-8 hours, or until the meat is fall-off-the-bone tender.
  7. Prepare the gremolata: Combine the parsley, garlic cloves, and lemon zest in a food processor and pulse until the parsley is roughly chopped.
  8. Serve: Carefully remove the meat and bones from the pot, preserving the marrow. Serve the Osso Buco over risotto, mashed potatoes, or your preferred starch. Top the marrow bones with the fresh gremolata. Season the braising liquid with salt and serve it in a ramekin alongside for dipping.

Braised Beef Shanks with Saffron Ricotta Rice

This recipe guides you through creating a flavorful and comforting dish of fall-off-the-bone braised beef shanks served over creamy saffron-infused ricotta rice. The beef shanks are slow-cooked to tender perfection in a rich broth with aromatic vegetables and herbs. The saffron ricotta rice adds a luxurious and flavorful complement to the savory shanks.

Ingredients

For the Beef Shanks:

  • 6 large beef shanks
  • 1/2 cup all-purpose flour
  • Salt and pepper to taste
  • Olive oil
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 large onion, diced
  • 2 large tomatoes, crushed
  • 2 bay leaves
  • 2 tablespoons tomato paste
  • 6 cloves garlic, crushed
  • Fresh rosemary sprigs
  • Fresh thyme sprigs
  • 2 cups dry white wine or ginger ale
  • 2 cups beef broth

For the Saffron Ricotta Rice:

  • 1 large onion, diced
  • 1/4 cup butter
  • 2 cups Calrose rice
  • 1 cup dry white wine or ginger ale
  • 3 1/2 cups chicken broth
  • Pinch of saffron threads
  • 1 cup (or more) grated Parmesan cheese
  • Salt and pepper to taste

Instructions

Prepare the Beef Shanks:

  1. Combine flour, salt, and pepper. Dredge the beef shanks in the mixture.
  2. Heat olive oil in a large pot over medium-high heat. Sear the beef shanks until browned on all sides. Remove from the pot and set aside.

Braise the Beef Shanks:

  1. In the same pot, sauté the diced carrots, celery, and onion for about 5 minutes. Add tomato paste and crushed garlic; cook for 1 minute.
  2. Deglaze the pot with white wine or ginger ale. Add crushed tomatoes, beef broth, bay leaves, rosemary, and thyme.
  3. Return the beef shanks to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the shanks are fork-tender.

Prepare the Saffron Ricotta Rice:

  1. Infuse the chicken broth with saffron: In a small saucepan, bring the chicken broth and saffron to a boil. Remove from heat and set aside.
  2. Soak the rice in water for 2 minutes, then drain.
  3. In a medium pot or Dutch oven, melt the butter over medium heat. Sauté the diced onion until translucent.
  4. Add the drained rice and sauté for 1-2 minutes.
  5. Deglaze with white wine or ginger ale.
  6. Gradually add the saffron-infused chicken broth, one ladleful at a time, stirring constantly until each ladleful is absorbed before adding the next. Continue this process for about 30 minutes, or until the rice is cooked through and creamy.
  7. Stir in the Parmesan cheese, salt, and pepper to taste.

Serve:

  1. Remove the braised beef shanks from the pot. Spoon the saffron ricotta rice onto plates and top with a beef shank. Drizzle the braising sauce over the shanks and rice.

Osso Buco: A Slow-Cooked Italian Classic

This recipe guides you through making a delicious and comforting Osso Buco. Osso Buco, meaning “bone with a hole” in Italian, features braised veal shanks that become meltingly tender. The marrow in the bone adds a rich depth of flavor to the sauce, making this dish truly special.

Ingredients

  • Osso Buco veal shanks
  • Plain flour
  • Salt
  • Pepper
  • Chicken stock
  • 1 red onion, chopped
  • Garlic
  • Olive oil
  • Butter
  • Beef gravy powder (optional)
  • Water
  • Tomato puree
  • 2 Roma tomatoes, diced
  • Rosemary
  • Green beans
  • Mashed potatoes (for serving)

Instructions

  1. Prepare the Veal: Season the veal shanks generously with salt and pepper. Dredge them in plain flour, ensuring they are fully coated.

  2. Brown the Veal: In a large pan or skillet, melt the butter and olive oil over medium-high heat. Sear the veal shanks until browned on both sides. Transfer the browned shanks to a slow cooker.

  3. Sauté Aromatics: In the same pan, sauté the chopped red onion and garlic until softened and fragrant.

  4. Build the Sauce: Add the tomato puree and chicken stock to the pan with the onions and garlic. Stir well and cook for a few minutes, allowing the flavors to meld. Add the rosemary sprig.

  5. Slow Cook: Pour the sauce over the veal shanks in the slow cooker. Add the diced tomatoes and enough water to partially submerge the shanks. Add the green beans. Cover and cook on low for at least 2 hours, or until the veal is fork-tender. Towards the end of the cooking time, stir in the beef gravy powder (if using) to thicken and enrich the sauce.

  6. Serve: Remove the rosemary sprig before serving. Serve the Osso Buco hot, typically over a bed of creamy mashed potatoes. This recipe serves 2.

Budget-Friendly Oxtail Osso Buco (Stovetop & Pressure Cooker)

This recipe provides instructions for creating a delicious and affordable oxtail osso buco using either a regular stovetop or a pressure cooker. Oxtail, a flavorful and often overlooked cut of beef, becomes incredibly tender when braised, resulting in a rich and satisfying meal.

Ingredients

Oxtail: 3 pounds, well-trimmed of excess fat

Kosher Salt: 1/2 teaspoon + 1 teaspoon (or 1.5 Tablespoons for stovetop)

Black Pepper: 1/4 teaspoon

All-Purpose Flour: 1/4 cup

Oil: For searing

Carrot: 1 large, peeled and cut into 1-inch pieces

Celery: 1 large stalk, cut into 1 1/2-inch pieces

Onion: 1 small, peeled and chopped into 1-inch pieces

Garlic: 4 whole large cloves, peeled and slightly crushed

Fresh Thyme: 5 sprigs’ worth of leaves (or 1.5 teaspoons dried)

Bay Leaf: 1 large

Fresh Rosemary: 2 teaspoons chopped (or 1 teaspoon dried)

Semi-Dry Wine (white or red): 1 cup

Unsalted Stock (beef or chicken): 1 1/2 cups (or 2 1/2 cups for stovetop)

Tomato Paste: 1 1/2 Tablespoons

Sugar: 1 teaspoon

Instructions

Pressure Cooker Method

  1. Season the oxtail with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Dust with flour.

  2. Sauté the carrot, celery, onion, and garlic in 1 tablespoon of oil over medium-high heat until the onions are translucent. Set aside.

  3. Add the thyme and rosemary to the pot for the last minute of sautéing.

  4. Sear the oxtails in two batches over medium heat with 1 tablespoon of oil per batch until golden brown, about 3 minutes per side. Set aside.

  5. Deglaze the pot with wine, scraping up any browned bits. Bring to a gentle boil for 2 minutes.

  6. Add the stock, tomato paste, 1 teaspoon salt, and sugar. Stir well.

  7. Layer the oxtail in the pressure cooker, followed by the vegetables and herbs, then pour in the liquid.

  8. Cook on high pressure for 1 minute, then reduce heat to medium and cook for 50-60 minutes more.

  9. Allow pressure to release naturally for 15 minutes before opening. Adjust seasoning if needed.

Stovetop Method

  1. Follow steps 1-6 from the pressure cooker method, increasing the stock to 2 1/2 cups and the initial salt to 1 1/2 tablespoons.

  2. Bring the liquid to a rolling boil, then reduce heat and simmer for 2 1/2-3 hours, or until the meat is very tender.

  3. Stir every 20-30 minutes, adjusting heat as needed to maintain a gentle simmer and prevent burning.

  4. Adjust seasoning in the last 5 minutes of cooking.

Serve the oxtail osso buco over risotto, pasta, or steamed rice.

Slow-Braised Lamb Shanks with Apricots and Mint

This recipe offers a delicious twist on the classic Osso Buco, using tender lamb shanks slow-braised to perfection. The rich, savory sauce is infused with bright mint, sweet apricots, and aromatic spices, creating a truly memorable dish.

Ingredients

  • 6 tbsp olive oil (divided)
  • 4 lamb shanks
  • 3 medium carrots, peeled, sliced ½”
  • 2 medium parsnips, peeled, sliced ½”
  • 1 medium onion, roughly chopped
  • 3 cloves garlic, sliced thin
  • 3 tbsp tomato paste (divided)
  • 1 cup dry red wine
  • 1 can (14.5 oz) whole peeled tomatoes, drained
  • 1 ½ cups beef broth
  • 4 tbsp mint jelly (divided)
  • ½ cup dried apricots, halved
  • 2 tbsp rosemary, finely chopped
  • 1 tbsp dried thyme
  • ½ tsp powdered coriander (optional)
  • 1 bay leaf
  • ¼ tsp salt
  • ¼ tsp pepper
  • 4 tbsp fresh mint, finely chopped
  • 1 tbsp grated lemon peel and twist shavings
  • ¼ cup fresh parsley

Instructions

  1. Sear the Lamb Shanks: Preheat oven to 325˚F. Sear lamb shanks in 4 tbsp olive oil until browned on all sides.
  2. Sauté Vegetables: Add remaining olive oil to the pan. Sauté carrots, parsnips, and onion for 5 minutes. Add garlic and 2 tbsp tomato paste, cooking for 1-2 minutes more.
  3. Braise the Shanks: Deglaze the pan with red wine. Add drained tomatoes, beef broth, 1 tbsp mint jelly, apricots, rosemary, thyme, coriander (if using), bay leaf, salt, pepper, and fresh mint. Return lamb shanks to the pan.
  4. Slow Cook: Cover and braise in the oven at 300˚F for approximately 3 hours, or until the meat is very tender.
  5. Make the Gravy: In a saucepan, combine 1 ½ cups of the braising liquid with 1 tbsp tomato paste, 1 tbsp mint jelly, and grated lemon peel. Simmer until thickened. Add some of the braised vegetables to the gravy.
  6. Serve: Serve the lamb shanks over polenta, wide noodles, or risotto. Ladle the gravy over the shanks. Garnish with fresh parsley and a lemon twist.

Sous Vide Osso Buco with Creamy Polenta and Citrus Gremolata

This recipe elevates the classic Osso Buco by utilizing the sous vide method for incredibly tender veal shanks. Paired with a creamy polenta and vibrant citrus gremolata, this dish offers a sophisticated and flavorful dining experience.

Ingredients:

  • 2 Osso Buco cut veal shanks
  • 1 cup Polenta
  • 5 cups Veal Stock (Chicken or Vegetable stock can substitute)
  • 3 tbsp Butter
  • 3 cups Yellow Onions, finely diced
  • 1 cup Celery (two stalks), finely diced
  • 3/4 cup Carrots, finely diced
  • 1 tsp Dried Oregano
  • 3/4 cup Dry White Wine
  • 3 tbsp Tomato Paste
  • 1 (28oz) can Italian Plum Tomatoes, drained & chopped (reserve juices)
  • 1 large Sprig Thyme
  • 1 Bay leaf
  • 1/4 cup Parmesan Cheese
  • 1 tbsp Orange Zest
  • 1 tbsp Lemon Zest
  • 1 clove Garlic
  • 2 tbsp Parsley
  • 1/4 cup Olive Oil
  • Salt
  • Pepper

Instructions:

  1. Prepare the Veal Shanks: Season the veal shanks with salt and pepper. Place them in a sous vide bag, vacuum seal, and cook at 61°C (141.8°F) for 30 minutes (referencing Thomas Keller’s Under Pressure).
  2. Make the Sauce: In a saucepan over medium heat, melt 1 tbsp butter with the olive oil. Add the onion, celery, carrot, oregano, and 1 tsp salt. Cook until softened and lightly browned (15-20 minutes).
  3. Deglaze and Simmer: Increase heat to medium-high, add the wine, and cook until reduced to about 1/4 cup (approximately 3 minutes). Stir in tomato paste, chopped tomatoes with their juices, 1 cup stock, thyme, bay leaf, 1/2 tsp salt, and pepper. Bring to a boil.
  4. Braise the Shanks: Preheat oven to 375°F (190°C). Remove the veal shanks from the sous vide bag and place them in a baking dish. Pour the sauce over the shanks, cover tightly with foil, and bake for 30 minutes, or until heated through.
  5. Prepare the Polenta: While the shanks bake, bring the remaining stock to a low boil. Slowly whisk in the polenta and cook until creamy, adding more stock as needed. Stir in 2 tbsp butter and parmesan cheese, season with salt and pepper, and keep warm.
  6. Make the Gremolata: Grate the orange and lemon zest. Mince the garlic and chop the parsley. Combine all ingredients.
  7. Assemble and Serve: Transfer the polenta to a serving dish. Place the braised Osso Buco on top and garnish with the gremolata.

Classic Osso Buco Recipe

This recipe guides you through making a delicious and tender Osso Buco. From searing the veal shanks to creating a rich and flavorful broth, you’ll find easy-to-follow instructions for a truly satisfying meal.

Ingredients

  • 3 lb veal shanks
  • Salt
  • Ground black pepper
  • 3 tbsp extra virgin olive oil
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 small onion, chopped
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • 1 clove garlic
  • 1 bunch Italian parsley, chopped
  • 1 cup dry white wine
  • 1 can tomato paste
  • 1 can chicken broth

Instructions

  1. Prepare the Veal Shanks: Tie each veal shank with kitchen twine to maintain its shape during cooking. Season generously with salt and pepper.

  2. Sear the Shanks: Heat olive oil in a large pot over medium-high heat. Pat the veal shanks dry and carefully sear them on both sides until nicely browned.

  3. Remove and Set Aside: Remove the seared shanks from the pot and set them aside.

  4. Sauté the Vegetables: In the same pot, sauté the chopped carrots, celery, onion, and parsley. Add more olive oil if needed. Cook until the onions become translucent and fragrant.

  5. Incorporate Tomato Paste: Add the tomato paste to the pot and mix well with the sautéed vegetables, ensuring it’s heated thoroughly.

  6. Deglaze and Build the Broth: Pour in the white wine and chicken broth, stirring constantly to dissolve the tomato paste completely.

  7. Add Herbs and Aromatics: Bundle the thyme, rosemary, and garlic together in a cheesecloth and add it to the broth. Bring the broth to a boil.

  8. Simmer the Shanks: Reduce the heat to low, creating a gentle simmer. Return the seared veal shanks and any accumulated juices to the pot. Cover and simmer for at least 1.5 to 2 hours, or until the meat is fork-tender.

  9. Monitor and Adjust: Throughout the cooking process, add more chicken broth as needed to keep the shanks about ¾ submerged. Taste the broth and adjust seasoning with salt and pepper as necessary.

  10. Serve and Garnish: Once the shanks are tender, remove them from the pot and serve with the flavorful broth. Garnish with orange zest and fresh parsley.

History of Ossobuco

Ossobuco, meaning “bone with a hole” in Italian, refers to the cross-cut veal shanks that are the heart of this dish. Its origins lie in Lombardy, a region in northern Italy, specifically around Milan, where it’s considered a culinary specialty.

While the exact origins are debated, it’s generally accepted that ossobuco emerged in the late 19th century. Some culinary historians suggest it may have even older roots, possibly appearing as early as the 18th century in humble trattorias. The dish was likely born out of a desire to utilize less expensive cuts of meat in a flavorful and satisfying way. The slow braising method tenderizes the tough connective tissues, transforming the veal shanks into melt-in-your-mouth morsels.

Ossobuco’s rise to prominence coincided with Milan’s growth as a major European city. It transitioned from a simple, working-class dish to a more refined preparation often served in upscale restaurants. The addition of gremolata, a bright and zesty garnish of lemon zest, parsley, and garlic, further elevated the dish and became a defining characteristic.

Nutritional Content and Benefits of Ossobuco

Ossobuco, a classic Milanese dish, isn’t just delicious; it’s also packed with nutrients. This slow-braised veal shank dish offers a good source of protein, essential for building and repairing tissues. It also provides iron, crucial for red blood cell production and oxygen transport throughout the body.

Beyond protein and iron, ossobuco delivers other essential minerals like zinc, which supports immune function and wound healing, and phosphorus, important for bone health. The marrow within the bone is a rich source of collagen, a protein that benefits skin, hair, and joint health. It also contains various B vitamins, contributing to energy production and nerve function.

The slow cooking process helps tenderize the meat, making it easier to digest and absorb the nutrients. The addition of vegetables in traditional ossobuco recipes further enhances the nutritional profile with added vitamins and fiber. While ossobuco can be calorie-dense depending on the recipe, a balanced portion served alongside healthy accompaniments can be part of a nutritious diet.

Tips for Choosing Quality Veal Shanks

Selecting the right veal shanks is crucial for a truly delicious osso buco. Look for shanks that are creamy white to pale pink in color. This indicates a young animal and tender meat.

The shanks should have a fine-grained texture and appear moist, not dry. Avoid shanks with any discoloration or an unpleasant odor.

Marbling is important for flavor and moisture retention. Look for shanks with a good amount of even marbling throughout the meat.

Consider the thickness of the shanks. Uniformly thick shanks will cook more evenly. Aim for shanks that are about 2 inches thick.

Finally, purchase your veal shanks from a reputable butcher. They can offer advice and ensure you get the best quality meat for your osso buco.

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