Ina’s Osso Buco: A Flavorful Italian Delight!

Get Ready to Savor Ina’s Osso Buco===

Italian cuisine is known for its delicious and flavorful dishes, and one of the classics is osso buco. This traditional Milanese dish consists of tender veal shanks braised in a tomato-based sauce and seasoned with aromatic herbs and spices. Ina Garten, the beloved Barefoot Contessa, has a recipe for osso buco that is sure to impress your taste buds. Her version is easy to make and bursting with rich, savory flavors. So, get ready to savor Ina’s osso buco, and transport yourself to Italy with every bite!

Ingredients: What You’ll Need for This Italian Classic

To make Ina’s osso buco, you will need the following ingredients:

  • 6 veal shanks, about 2 inches thick
  • Salt and pepper
  • All-purpose flour, for dredging
  • Olive oil
  • 1 large onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 (14.5-ounce) can diced tomatoes, with juices
  • 1 1/2 cups chicken stock
  • 1 1/2 cups dry white wine
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 tablespoon grated lemon zest
  • Gremolata, for garnish (optional)

Prep Time: Easy Steps to Make Ina’s Osso Buco

Before you start cooking, make sure to take the veal shanks out of the fridge and let them come to room temperature. This will help them cook more evenly. Here are the easy steps to make Ina’s osso buco:

  1. Preheat the oven to 375°F.
  2. Season the veal shanks generously with salt and pepper, then dredge them in flour.
  3. In a large Dutch oven or ovenproof pot, heat the olive oil over medium-high heat.
  4. Brown the veal shanks on all sides, about 8 minutes total. Transfer them to a plate and set aside.
  5. In the same pot, add the onion, carrots, celery, and garlic. Cook until softened, about 5 minutes.
  6. Add the tomato paste and stir to combine.
  7. Add the diced tomatoes, chicken stock, white wine, bay leaf, thyme, rosemary, and lemon zest. Bring to a simmer.
  8. Return the veal shanks to the pot, making sure they are submerged in the liquid.
  9. Cover the pot and transfer it to the oven.
  10. Bake for 2 1/2 to 3 hours, or until the meat is tender and falls off the bone.

Cooking Time: Slow and Steady Does It for This Dish

Osso buco is a dish that requires patience and time. You cannot rush the cooking process if you want to achieve tender and flavorful meat. Ina’s recipe calls for braising the veal shanks in the oven for 2 1/2 to 3 hours. This allows the meat to slowly cook in the tomato-based sauce and absorb all the delicious flavors. Make sure to check on the dish every now and then to make sure it is not drying out. If the liquid level is too low, add more chicken stock or water as needed.

Presentation: Impress Your Guests with a Beautiful Plate

Once your osso buco is ready, it’s time to plate it up and impress your guests with a beautiful presentation. Here are some tips to make your dish look as good as it tastes:

  • Place a veal shank on a plate, and spoon some of the sauce on top.
  • Garnish with gremolata, if using. Gremolata is a mixture of lemon zest, garlic, and parsley that adds a fresh and zesty flavor to the dish.
  • Serve with your favorite side dish, such as creamy polenta, mashed potatoes, or risotto.
  • Sprinkle some chopped fresh herbs, such as parsley or basil, on top for an extra pop of color and flavor.

Flavorful Tips: Enhance the Taste of Your Osso Buco

To enhance the flavor of your osso buco, here are some tips to keep in mind:

  • Use high-quality ingredients, such as fresh herbs, good-quality white wine, and canned tomatoes without any added sugar.
  • Season the meat generously with salt and pepper before dredging it in flour.
  • Brown the veal shanks well to develop a rich, caramelized flavor.
  • Use a mixture of carrots, celery, and onion for the mirepoix, which provides a flavorful base for the sauce.
  • Add a pinch of red pepper flakes for a subtle kick of heat.
  • Stir in some chopped anchovy fillets for a savory umami flavor.

Wine Pairing: A Perfect Match for This Italian Delight

Osso buco pairs perfectly with a bottle of Italian red wine, such as Barolo, Chianti, or Sangiovese. These wines have a robust and bold flavor that can stand up to the rich and complex flavors of the dish. If you prefer white wine, try a crisp and acidic Pinot Grigio or Vermentino. These wines complement the tomato-based sauce and cut through the richness of the meat.

Leftovers: How to Store and Reheat Your Osso Buco

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, place the osso buco in a pot and heat over medium-low heat until warmed through. You may need to add a splash of chicken stock or water to loosen up the sauce.

Variations: Experiment with Different Flavors and Ingredients

Osso buco is a versatile dish that can be customized to your liking. Here are some variations to try:

  • Use beef or pork shanks instead of veal.
  • Add some sliced mushrooms to the sauce for an earthy flavor.
  • Substitute the white wine with red wine for a richer and deeper flavor.
  • Add some chopped sun-dried tomatoes for a sweet and tangy flavor.
  • Use fresh herbs instead of dried herbs for a brighter and more aromatic flavor.

History: Discover the Origins of Osso Buco

Osso buco is a traditional Milanese dish that dates back to the 19th century. The name “osso buco” translates to “bone with a hole,” referring to the marrow-filled bone in the center of the veal shank. The dish was originally made with beef shanks, but veal became more popular due to its tender and delicate flavor. Osso buco is typically served with gremolata, which adds a fresh and zesty flavor to the dish.

FAQ: Common Questions and Answers about This Dish

Q: Can I make osso buco in a slow cooker?
A: Yes, you can make osso buco in a slow cooker. Follow the same steps for browning the meat and sautéing the vegetables, then transfer everything to a slow cooker. Cook on low for 6 to 8 hours, or until the meat is tender.

Q: Can I use boneless meat for osso buco?
A: Technically, you can use boneless meat for osso buco, but it won’t have the same flavor and texture as the traditional dish. The bone marrow adds richness and depth of flavor to the sauce, and the bone itself helps keep the meat moist and tender.

Q: Can I freeze osso buco?
A: Yes, you can freeze osso buco for up to 3 months. Let it cool completely, then transfer it to an airtight container or freezer bag. Thaw in the fridge before reheating.

Conclusion: Enjoy Ina’s Osso Buco and Buon Appetito!

Ina’s osso buco is a flavorful and comforting dish that is perfect for a dinner party or a cozy night in. With its tender meat and rich tomato-based sauce, it’s sure to satisfy your cravings for Italian cuisine. Whether you stick to the classic recipe or experiment with different variations, osso buco is a dish that will transport you to the streets of Milan with every bite. So, enjoy Ina’s osso buco and buon appetito!

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