If you are searching for an authentic Italian food dish to make, you might want to try Osso Buco. The meat is so tender and the flavor is rich and warm. If you want the most tender Osso Buco, be sure to use veal shanks, since lamb and beef won’t give you the same result.
Osso Buco literally means “bone hole”. You see, the are cooked with the bone in and the rich marrow in the center of the bone is part of what makes this dish so special. The marrow that is scooped out from the center of the bone has a unique, fabulous flavor that is enhanced by the long, slow cooking process.
Osso Buco is said to come from Milan, which is the capital of the Lombardy region of Italy. In this area, the dish is traditionally served with risotto alla Milanese – made with saffron. Another traditional addition to this dish is a Gremolda – or gremolata. This is a simple mixture of parsley, garlic and grated lemon peel.
When I make this authentic Italian food, I prefer to make a version from the Tuscany region. It is called Osso Buco alla Fiorentina. There are two reasons I like this recipe better. First of all, I love mashed potatoes with this rich sauce and it is much easier than standing there stirring risotto. Also, I’m not that crazy about the gremolata and this dish is not traditionally served with it.
Authenic Italian Food: Osso Buco alla Fiorentina
Have your oven heating to 325 degrees. Have 4 veal shanks about an inch and a half thick. Before you start braising these, Make two shallow cuts about 2 inches deep on the outer edge of the meaty part of the shank. This will keep the meat from curling while cooking. Rub the shanks all over with salt and pepper and sear in 3 tablespoons of good olive oil for four minutes on each side – until nice and golden brown. The pan should be medium-high for this step. Set the shanks aside.
Now reduce your heat to about medium and saute’ 2 yellow onions, 2 peeled carrots and 2 celery stalks – all finely chopped. Cook these for about 10 minutes or until softened. You may need to add a bit of water if your pan gets dry. Now raise the heat to high and add a cup of good red wine. Boil for three minutes to reduce a bit and remove from heat. Stir in 3 canned plum tomatoes that you have chopped coarsely.
Place the shanks in an oiled baking pan and top with all the veggies. Cover with foiland bake for 1 1/2 to 2 hours – until the meat is fork tender. Be sure to spoon the pan juices over the shanks as they are served! Enjoy this gourmet Italian delight!
Watch Osso Bucco being made at the Culinary Institute of America!
Mangia Bene!
