Veal Osso Buco

A Housewife's Ode to Osso Buco: A Culinary Journey

The aroma of simmering veal, rich with herbs and wine, fills my kitchen, a comforting symphony announcing the impending arrival of a truly special meal. Osso buco. Just the name sounds elegant, doesn't it? But honestly, this dish, a classic from Milan, is far more approachable than its sophisticated title suggests. It's a testament to the magic of simple ingredients, slow cooking, and a touch of patience; qualities any busy housewife can appreciate.

I discovered this recipe a few years ago, tucked away in a well-worn cookbook passed down from my grandmother. At first, the idea of braising seemed daunting, an undertaking reserved for experienced chefs. But as I delved into the process, I found it to be remarkably forgiving. The slow, gentle cooking transforms the tough veal shanks into melt-in-your-mouth tenderness, a feat of culinary alchemy that always leaves me feeling immensely satisfied. The rich, flavorful sauce, infused with the essence of carrots, celery, and herbs, is something truly special; perfect for spooning over fluffy polenta or creamy risotto. The simple act of carefully tying the shanks before braising, securing the meat around the bone, makes me feel connected to a culinary tradition that spans generations.

More than just a meal, preparing osso buco is a ritual for me. It's a chance to slow down, to savor the process, and to connect with the simple pleasures of cooking. The hours spent simmering the meat aren’t just hours spent cooking; they are hours spent reflecting, relaxing, and recharging my batteries. The quiet hum of the oven becomes the soundtrack of my day, a gentle counterpoint to the usual bustle of family life. And when the time comes to serve this dish, to see my family gathered around the table, their faces glowing with appreciation, it is pure joy.

Beyond the delicious result, osso buco is an excellent example of how simple, everyday ingredients can be transformed into something extraordinary. This recipe isn't about complicated techniques or exotic spices; it’s a celebration of the humble veal shank, elevated to greatness through the transformative power of slow cooking. It's a reminder that even the busiest lives can benefit from taking a moment to appreciate the simple things, and that often, the most rewarding experiences come from those things that require a little extra patience and care.

So, the next time you're craving something special, something that speaks of warmth, comfort, and culinary artistry, try your hand at osso buco. I guarantee it will become a cherished addition to your family's repertoire, a testament to the enduring magic of traditional Italian cuisine.

Step-by-step

• Lay the veal shanks in a shallow baking pan and sprinkle liberally on both sides with salt. Refrigerate for 2 hours.
• Rinse the veal shanks of their salt and pat dry with paper towels. Wrap each veal shank once around the circumference so that it holds the bone and meat together in the center. Tie the twine with a good knot. Season the veal shanks with pepper.
• Preheat the oven to 350°F.
• Heat a large, ovenproof casserole over high heat. Put the oil into the casserole and let it heat.
• Meanwhile, put the flour in a shallow bowl, dredge the veal shanks in it, and pat off the excess. Brown the veal shanks in the hot oil for about 5 minutes on each side, or until browned on all sides. Remove from the pan and set aside. If the oil turns dark during the process, discard it and heat a fresh cup of oil.
• Add the carrots, celery, onion, and garlic to the pan and cook over medium-high heat for 2 to 3 minutes, stirring constantly. Add the wine, bring to a boil, and cook for about 2 minutes, or until reduced by half.
• Add the stocks, tomatoes, thyme, rosemary, and bay leaf to the pan. Return the veal shanks to the pan and bring to a boil over high heat. Once the liquid boils, cover, transfer to the oven, and cook for 2 1/2 hours, until the meat is fork tender and falling off the bones.
• Remove the herbs from the braising liquid and discard. Let the veal shanks come to room temperature in the braising liquid. Remove the veal shanks and set aside. Strain the liquid through a fine-mesh sieve or chinois into a large saucepan. Bring to a boil over medium-high heat, reduce the heat, and simmer for 10 to 15 minutes, or until reduced by a quarter. Using a skimmer or large spoon, skim off any grease or foam that rises to the surface. Return the strained vegetables to the liquid and taste for seasoning.
• To serve, cut and discard the twine, put a single osso buco (veal shank) in a bowl, and ladle about 3/4 cup of the sauce and vegetables over it. (If the sauce and the meat are not still warm, heat them together very gently over low heat for 8 to 10 minutes.)
• Garnish each osso buco with the fresh horseradish, lemon zest, and chopped parsley and season with pepper.
• Note: If you cannot find fresh horseradish, you can use prepared. It will taste stronger, so it’s a good idea to wrap the horseradish in a double thickness of cheesecloth and squeeze out the excess liquid.