{"id":8775,"date":"2023-05-30T12:00:24","date_gmt":"2023-05-30T05:00:24","guid":{"rendered":"https:\/\/zazu.net\/?p=8775"},"modified":"2023-05-23T03:25:05","modified_gmt":"2023-05-22T20:25:05","slug":"delicious-ossobuco-recipe","status":"publish","type":"post","link":"https:\/\/zazu.net\/delicious-ossobuco-recipe\/","title":{"rendered":"Delicious Ossobuco Recipe"},"content":{"rendered":"

Ossobuco, also known as “osso buco,” is a traditional Italian food<\/a> dish that originated in Milan. It consists of tender braised veal shanks cooked slowly with a rich sauce. The name “ossobuco” translates to “bone with a hole” in Italian, referring to the marrow-filled bone in the center of the veal shank.<\/p>\n

History of Ossobuco<\/h2>\n

The history of ossobuco dates back to the 19th century in Milan, Italy. It was initially a peasant dish made from inexpensive cuts of meat, particularly veal shanks. Over time, it gained popularity and became a beloved Italian specialty.<\/p>\n

Ingredients for Ossobuco<\/h2>\n

To prepare a delicious ossobuco, you will need the following ingredients:<\/p>\n

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  1. Veal shanks: Choose fresh, high-quality veal shanks with the bone-in for the best flavor.<\/li>\n
  2. Flour: For dredging the veal shanks before cooking.<\/li>\n
  3. Olive oil: Used for searing the veal shanks and saut\u00e9ing the vegetables.<\/li>\n
  4. Onion, carrot, and celery: These aromatic vegetables form the base of the sauce.<\/li>\n
  5. Garlic: Adds a delightful aroma and flavor to the dish.<\/li>\n
  6. Tomatoes: Fresh or canned tomatoes are used to create a flavorful sauce.<\/li>\n
  7. White wine: Adds depth and complexity to the sauce.<\/li>\n
  8. Beef or chicken broth: Provides the liquid for braising the veal shanks.<\/li>\n
  9. Herbs and spices: Bay leaves, thyme, rosemary, salt, and pepper enhance the overall taste.<\/li>\n<\/ol>\n

    Cooking Techniques for Ossobuco<\/h2>\n

    Ossobuco requires a slow and gentle cooking process to achieve its signature tenderness and rich flavors. Here’s a step-by-step guide to cooking ossobuco:<\/p>\n

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    1. Dredge the veal shanks in flour, shaking off any excess.<\/li>\n
    2. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.<\/li>\n
    3. Sear the veal shanks on all sides until golden brown. Remove them from the pot and set aside.<\/li>\n
    4. In the same pot, add diced onion, carrot, celery, and minced garlic. Saut\u00e9 until the vegetables soften and develop a slight golden color.<\/li>\n
    5. Pour in white wine and scrape the bottom of the pot to release any browned bits.<\/li>\n
    6. Add tomatoes, broth, bay leaves, thyme, rosemary, salt, and pepper. Stir well.<\/li>\n
    7. Return the veal shanks to the pot, ensuring they are partially submerged in the sauce.<\/li>\n
    8. Cover the pot and simmer over low heat for 2-3 hours or until the meat is tender and falls off the bone.<\/li>\n
    9. Adjust the seasoning if needed and remove any excess fat from the surface of the sauce.<\/li>\n<\/ol>\n