Osso buco is veal shanks braised in a white wine and tomato sauce. The secret is to osso buco is the braising. It turns any meat into perfectly falling apart tender and full of flavor. The marrow filled bones give osso buco a meaty unctuousness that is hard from other cuts. The shank is cut such that the marrow of the bone is exposed and starts melting into the pot as the veal braises infuse the dish with even more flavor.  Wine, tomato puree and tomato pasta balance that richness beautifully, and fresh thyme gives the dish a delicious woodsy aroma.

History of Osso Buco

The Italian dish originated from the city of Milan in the late 19th century. Traditionally served with saffron risotto and sprinkled with gremolata, a mix of parsley, garlic and lemon peel. The modern version includes tomatoes, carrots, celery and onions whereas the older version, ossobuco in bianco, is flavored with cinnamon, bay leaf and gremolata.

Preparation

Veal shank tends to be chewy and tough so a slow method of cooking is required. The shanks are first coated with flour and butter and browned in a large pot. Onions are sautéed and followed with vegetables and herbs like tomatoes, carrots, celery, thyme and oregano. White wine is then poured into the pot, which removes the crust formed at the bottom of the pot. Veal shanks are then added back into the contents of the pot, and more wine, then allowed to cook on low flame for a couple of hours.

Come enjoy an authentic dish of traditional osso buco at Verona Italiano Ristorante. We have two locations in Austin: North Austin and South Austin.

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