Ossobuco recipe

Ossobuco: A Tale of Brawny Veal Shanks and Accidental Elegance (with a dash of gremolata)

Ossobuco, that delightfully named dish featuring braised veal shanks, boasts a history as rich and flavorful as the marrow nestled within its bones. Buckle up, for we’re diving into a story that involves monks, mistaken identity, and a whole lot of leftover shanks.

The legend (which may or may not be entirely true) goes back to the days of Milan’s Sforza Castle, a place with more secrets than a Kardashian’s phone. Apparently, the monks living nearby were known for their delicious, meaty stews. Now, these weren’t your average “throw some mystery meat in a pot” kind of stews. These were gourmet concoctions, featuring the prized ossobuco – the cross-cut section of veal shank, complete with its prized marrow.

One fateful day, a particularly important guest (possibly a Duke, maybe a disgruntled tax collector) was visiting the castle. The chefs, in a panic (because messing up a Duke’s dinner could lead to a very unpleasant demise), decided to borrow the monks’ famous stew. Unfortunately, they got a bit confused and ended up grabbing a pot full of ossobuco instead of the usual stew meat.

Thinking on their feet (or maybe fearing for their heads), the chefs whipped up a quick white wine and vegetable sauce for the veal shanks. And guess what? The Duke loved it! Thus, ossobuco alla Milanese (Milanese-style ossobuco) was born, a testament to both the resourcefulness of chefs and the inherent deliciousness of braised veal shanks.

Recipe for Ossobuco: Braised Veal Shanks for the Inner Duke (or Duchess) in You

Ingredients:

4 veal shanks (be sure to ask your butcher to saw them crosswise for that signature look)
Flour for dredging (because who wants a naked veal shank?)
Olive oil (enough to make Don Quixote jealous of all that windmilling)
1 onion, chopped (don’t cry, it’s just an onion)
2 carrots, chopped (because everything’s better with a colorful friend)
2 celery stalks, chopped (the holy trinity of mirepoix, people!)
1 cup dry white wine (something you wouldn’t mind drinking yourself)
4 cups beef broth (homemade is great, store-bought is fine, just don’t use dishwater)
1 (28-ounce) can crushed tomatoes
1 bay leaf (because every good braise needs a little mystery)
Salt and freshly ground black pepper (to taste, unless you have a death wish by blandness)
Gremolata (a fancy term for a chopped parsley, lemon zest, and garlic condiment – recipe below)

Instructions:

Dredge your veal shanks in flour like you’re prepping them for a fancy veal shank costume party.
Heat olive oil in a large Dutch oven over medium-high heat. Brown the shanks on all sides. Don’t crowd the pan, or you’ll end up with sad, gray shanks.
Add the chopped onion, carrots, and celery (the mirepoix!) and cook until softened, about 5 minutes.
Pour in that white wine and scrape up any browned bits from the bottom of the pot (that’s the good stuff!). Let it simmer for a few minutes to let the alcohol burn off.
Add the crushed tomatoes, beef broth, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the veal shanks are tender enough to fall off the bone (be careful not to fall asleep while they simmer, unless you dream of delicious ossobuco).
Once the shanks are delightfully tender, remove them from the pot and set aside. Crank up the heat to medium-high and let the sauce simmer for about 10 minutes, or until it thickens slightly.
Return the shanks to the pot and spoon some of that luscious sauce over them.
Gremolata time! In a small bowl, combine chopped fresh parsley, lemon zest, and minced garlic. Sprinkle this magical green goodness over the ossobuco.

Serving Suggestion: Spoon ossobuco and its glorious sauce over creamy polenta or mashed potatoes. Trust us, your taste buds will thank you.