Unveiling the Secret to Perfect Osso Buco

veal shanks

🥗Healthier: chicken thighs

💰Cheaper: pork shanks

Chicken thighs are leaner and pork shanks are less expensive.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: broth

Non-alcoholic wine retains flavor without alcohol.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter and water with seasoning is cost-effective.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is often cheaper.

Tie a string around each piece of veal osso buco using white crochet thread to prevent it from opening during cooking.

In a bowl, mix 1 cup of all-purpose flour with 1 teaspoon of salt and fresh cracked black pepper.

Drench the veal osso buco in the flour mixture.

Heat 2 tablespoons of extra virgin olive oil in a 12-inch cast iron enamel pot until hot.

Sear the veal osso buco in the hot oil until browned on both sides, about 3 minutes per side.

Remove the veal from the pot and set aside.

Add chopped carrots, celery, and onion to the pot and sauté until softened.

Pour in the Santa Margherita Pinot Grigio white wine, scraping up any browned bits from the bottom of the pot, and simmer until reduced by half.

Add 2.5 cups of beef broth and chopped tomatoes to the pot, ensuring the veal is submerged in the liquid.

Bring the mixture to a boil, then lower the heat to a simmer, cover, and cook for at least 3 hours.

After 1 hour, check the liquid level and leave the lid slightly open to allow some vapor to escape for reduction.

After 3 hours, check the tenderness of the meat; it should be very tender.

Prepare the gremolata by mincing 1 clove of garlic and fresh parsley, then add lemon zest and mix with a little olive oil.

Serve the osso buco over risotto alla milanese, topped with gremolata.

Cooking Techniques

Equipment Needed

Spice Level: