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Veal osso bucco: an Italian classic to prepare at home
Ah, osso bucco… This dish that simmers slowly already smells like comforting good food, don’t you think? At my place, it’s often on Sundays that we start it, when we have the time and the desire.
What I like about this recipe is that it’s simple but full of flavor, no need to be a chef to enjoy it. We just treat ourselves to a little pleasure, something a bit familiar and tasty.
Well, I admit, sometimes I forget the lemon (and yet, it’s essential), but it still works. The important thing is to have that veal shank nice and tender, almost melting in your mouth.
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Come on, let’s dive together into this traditional osso bucco, for a meal that smells of Italy, typical flavors and that citrus zest that brings the surprise.
Ingredients for a successful veal osso bucco
- 4 thick slices of veal shank (with the bone, it’s the key to tenderness)
- 2 medium onions, peeled and sliced
- 2 garlic cloves, finely chopped
- 1 lemon (zest and juice), essential for the authentic touch
- 1 orange (the zest, sometimes we also add a bit of juice)
- 15 cl dry white wine (the perfect companion for veal)
- 1 bouquet garni (thyme, bay leaf, parsley)
- Olive oil for cooking
- Salt and pepper of course
- A little flour to coat the meat
Essential utensils for osso bucco
- A cast iron pot or thick-bottomed saucepan
- A wooden spoon for gentle stirring
- A grater for the lemon and orange
- A sharp knife for the vegetables
- A clean workspace because no one likes disasters, right?
Preparing veal osso bucco: steps to follow without stress
Here, we keep it simple but effective. First, lightly flour the pieces of shank. No need to use a lot, just enough to get a nice golden crust.
In the pot, heat a drizzle of olive oil, then hop, brown the meat on all sides. This step is important to keep all the flavors.
While that’s crisping, you can prepare your onions and garlic. Once the meat is nicely browned, take it out for a moment and gently sauté the vegetables, they will become soft and melting.
Then put the shank back in the pot, add the white wine, the lemon and orange zest, the bouquet garni, and a good turn of the pepper mill. A bit of salt too, but not too much.
Finally, cover and let simmer over low heat for at least 1h30 to 2h. The longer it cooks, the more tender the meat will be, that’s the whole magic of osso bucco.
- Coat the veal with flour
- Brown the meat in olive oil
- Sauté onions and garlic
- Add white wine, zest, bouquet garni
- Simmer gently 1h30-2h
Some tips that make all the difference for perfect osso bucco
I warn you, the classic mistake is wanting to go too fast. This dish is made slowly, at low temperature. Otherwise, the meat risks becoming dry.
I also like to cover the pot well, but sometimes I leave it a little ajar so the sauce thickens a bit. After that, it’s a matter of taste, you’ll see what you prefer.
I always put a bouquet garni, without fail. It really brings that aromatic herb note that makes all the difference.
And one last thing: serve it with risotto, or good polenta, honestly, it instantly takes you to Italy, it’s great.
- Don’t rush the cooking
- Let simmer on low heat
- Adjust the sauce to your taste
- Don’t forget the bouquet garni
- Serve with risotto or polenta
The real traditional recipe: avoid tomato in your osso bucco
You know what? In Italy, tomato is never added in osso bucco. That’s a misconception to be challenged. The real recipe is without tomato and always with citrus zest.
Yes, you may sometimes see versions with tomatoes in some books or restaurants, but know that for authenticity, we leave out this red fruit that weighs down the dish a bit.
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Honestly, the combination of white wine, lemon, orange and bouquet garni works so well that we gladly do without it. It’s light, fragrant, and lets the meat shine.
Anyway, if you want to please Italian style, go for this tomato-free version. It’s the one I like to make often, it’s a bit like a souvenir from a trip to Milan.
- No tomato in the traditional recipe
- An essential citrus zest
- White wine, bouquet garni, perfect base
- A light and fragrant dish
- A recipe that transports you to Italy
