Best Easy Veal Osso Buco Recipe by Mario Batali
When it comes to Italian cuisine, one name that stands out is Mario Batali. Known for his expertise in creating authentic and mouthwatering dishes, Batali has become a household name in the culinary world. One of his most beloved recipes is the Veal Osso Buco, a classic Italian braised dish that is rich in flavor and tender in texture. If you’re looking to impress your guests with a delicious and easy-to-make dish, look no further than this Veal Osso Buco recipe by Mario Batali.
– 4 veal shanks, about 2 inches thick
– Salt and freshly ground black pepper
– All-purpose flour, for dredging
– 1/4 cup extra-virgin olive oil
– 1 onion, diced
– 1 carrot, diced
– 1 stalk celery, diced
– 4 cloves garlic, thinly sliced
– 1 cup dry white wine
– 1 can (14 ounces) crushed tomatoes
– 1 cup chicken broth
– 1 sprig fresh thyme
– 1 bay leaf
– Gremolata, for garnish (optional)
1. Preheat the oven to 375°F (190°C). Season the veal shanks with salt and pepper, then dredge in flour, shaking off any excess.
2. In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Add the veal shanks and brown them on all sides, about 5 minutes per side. Remove the shanks and set them aside.
3. In the same pot, add the onion, carrot, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
4. Add the white wine to the pot, scraping up any browned bits from the bottom. Cook until the wine has reduced by half, about 5 minutes.
5. Return the veal shanks to the pot and add the crushed tomatoes, chicken broth, thyme, and bay leaf. Bring the mixture to a simmer.
6. Cover the pot and transfer it to the preheated oven. Braise the veal shanks for 2 to 2 1/2 hours, or until the meat is tender and easily falls off the bone.
7. Remove the pot from the oven and discard the thyme sprig and bay leaf. If desired, sprinkle the gremolata over the veal osso buco before serving.
– 1/4 cup fresh parsley, finely chopped
– Zest of 1 lemon
– 2 cloves garlic, minced
Instructions for Gremolata:
1. In a small bowl, combine the parsley, lemon zest, and minced garlic.
2. Mix well to combine, then sprinkle the gremolata over the veal osso buco before serving.
Now, let’s move on to some commonly asked questions about this recipe.
Q1: Can I use beef instead of veal for this recipe?
A1: Yes, you can substitute beef shanks for veal shanks if desired. However, the flavor and tenderness may vary slightly.
Q2: Can I make this recipe in a slow cooker?
A2: Yes, you can adapt this recipe for a slow cooker. Brown the shanks and sauté the vegetables as instructed, then transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the meat is tender.
Q3: Can I use canned diced tomatoes instead of crushed tomatoes?
A3: Yes, canned diced tomatoes can be used as a substitute for crushed tomatoes. Simply give them a quick pulse in a blender or food processor to achieve a similar texture.
Q4: Can I freeze the leftovers?
A4: Yes, this dish freezes well. Allow it to cool completely, then transfer to an airtight container or freezer bags. It can be stored in the freezer for up to 3 months.
Q5: What can I serve with Veal Osso Buco?
A5: Traditional accompaniments include risotto, polenta, or mashed potatoes. Additionally, steamed vegetables or a simple green salad make excellent side dishes.
Q6: Can I use dried thyme instead of fresh thyme?
A6: Yes, you can substitute dried thyme for fresh thyme. Use about half the amount called for in the recipe.
Q7: Can I make this recipe ahead of time?
A7: Yes, this dish actually tastes even better when made a day in advance. Simply refrigerate it overnight to allow the flavors to meld together, then reheat gently before serving.
With this Best Easy Veal Osso Buco Recipe by Mario Batali, you can bring the flavors of Italy to your own kitchen. Impress your family and friends with this delicious and tender braised dish that is sure to become a favorite.