Osso Buco is a famous Italian dish that reflects the southern approach to cooking meat. In Italian, “osso buco” means “bone with a hole” or “meat with a bone”. This dish was originally created in Milan, but has since become famous worldwide.
History of the dish Osso Buco:
In the book “The Silver Spoon,” you can find a classic osso buco recipe that involves cooking the meat with vegetables, herbs, and broth. The book “Science in the Kitchen and the Art of Eating Well” contains a recipe for osso buco by Pellegrino Artusi, who recommends using white wine and oil to prepare the sauce.
Since our goal is to provide a recipe that is as authentic to Italian tradition as possible, we recommend a recipe for osso buco with added orange zest.
This recipe is also mentioned by Rolando Beramendi in his book “Autentico: Cooking Italian, the Authentic Way.” The recipe involves cooking the meat with onion, carrot, and celery, and is served with a gremolata sauce (made from lemon zest and garlic).
4 pieces of veal shank (about 4-5 cm thick) 2 stalks of celery, chopped 2 carrots, chopped 1 red onion, chopped 2 cloves of garlic, minced 1 cup of red wine 1 cup of beef broth 1 can of tomatoes (400 g) 2 bay leaves 1 sprig of rosemary 2 tablespoons of flour olive oil salt and pepper
Season the veal shanks with salt and pepper, then coat them with flour. Heat olive oil in a pan and fry the meat until golden brown. Remove the meat from the pan and place it in a pot. In the same pan, sauté the onion, celery, carrots, and garlic until soft. Add wine to the pan and let it simmer until the alcohol evaporates. Transfer the vegetables to the pot with the meat. Add tomatoes, broth, bay leaves, and rosemary to the pot. Bring the dish to a boil, then reduce the heat and simmer it on low for 1.5-2 hours, until the meat is tender. Serve the finished dish with fresh herbs and a slice of lemon. In Italy, osso buco is often served with risotto or mashed potatoes.