The meat is thoroughly salted and peppered, ensuring that each piece acquires an intense and savory flavor. Then, it is dusted with flour on both sides, an essential step to achieve a perfect crust when cooking. After we finish preparing the meat, we place it on the heated grill, adding a few drops of olive oil to brown it evenly on both sides. When the meat turns golden and appetizing, we carefully remove it and set it aside on a platter, allowing its flavors to rest.
In a cast-iron pot, we heat a little olive oil alongside a piece of butter, which will add a note of richness to our dish. We start by sautéing the onion and celery, stirring constantly for 3-5 minutes until they become translucent and release their aromas. Then, we add the diced ham, letting it brown for 3 minutes, followed by the finely chopped garlic, carrots, parsnip, bell pepper, rosemary, thyme, and half of the parsley. These vegetables are sautéed together for about 10 minutes until they become tender and aromatic.
Once we have a flavorful vegetable mixture, we slowly add the wine, allowing it to evaporate gradually. After two minutes, we place the meat on top of the vegetables, followed by the diced tomatoes. We cover everything with chicken broth and reduce the heat to low, putting the lid on the pot. We let it simmer for two hours until the meat becomes tender and easily pulls away from the bone.
To check if the meat is ready, we use a fork; if it goes in easily, we can prepare to finish the sauce. We remove the lid and let the sauce reduce for an hour on very low heat. Considering that we have obtained a considerable amount of sauce, I decided to transfer it to a skillet and leave it on medium heat for 20 minutes until it thickened to one-third.
We prepare gremolata by mixing half of the chopped parsley with lemon zest, orange zest, and crushed garlic. This mixture will add a touch of freshness and flavor to our dish, so we keep it chilled until the osso bucco is ready.
When the osso bucco is ready, we carefully remove the shanks, being careful not to break them off the bone, and place them on a plate. On top, we add a little sauce and sprinkle the gremolata to bring a contrast of flavors. This dish is served alongside a creamy polenta medallion, to which we have added a little butter and sweet liquid cream, later cooled in small round containers. Last but not least, we complete the meal with a herb salad with vinaigrette, providing a perfect balance between the rich flavors of the osso bucco and the freshness of the salad. This recipe is a true celebration of flavors, perfect for any special occasion.
In a cast-iron pot, we heat a little olive oil alongside a piece of butter, which will add a note of richness to our dish. We start by sautéing the onion and celery, stirring constantly for 3-5 minutes until they become translucent and release their aromas. Then, we add the diced ham, letting it brown for 3 minutes, followed by the finely chopped garlic, carrots, parsnip, bell pepper, rosemary, thyme, and half of the parsley. These vegetables are sautéed together for about 10 minutes until they become tender and aromatic.
Once we have a flavorful vegetable mixture, we slowly add the wine, allowing it to evaporate gradually. After two minutes, we place the meat on top of the vegetables, followed by the diced tomatoes. We cover everything with chicken broth and reduce the heat to low, putting the lid on the pot. We let it simmer for two hours until the meat becomes tender and easily pulls away from the bone.
To check if the meat is ready, we use a fork; if it goes in easily, we can prepare to finish the sauce. We remove the lid and let the sauce reduce for an hour on very low heat. Considering that we have obtained a considerable amount of sauce, I decided to transfer it to a skillet and leave it on medium heat for 20 minutes until it thickened to one-third.
We prepare gremolata by mixing half of the chopped parsley with lemon zest, orange zest, and crushed garlic. This mixture will add a touch of freshness and flavor to our dish, so we keep it chilled until the osso bucco is ready.
When the osso bucco is ready, we carefully remove the shanks, being careful not to break them off the bone, and place them on a plate. On top, we add a little sauce and sprinkle the gremolata to bring a contrast of flavors. This dish is served alongside a creamy polenta medallion, to which we have added a little butter and sweet liquid cream, later cooled in small round containers. Last but not least, we complete the meal with a herb salad with vinaigrette, providing a perfect balance between the rich flavors of the osso bucco and the freshness of the salad. This recipe is a true celebration of flavors, perfect for any special occasion.
Ingredients
6 pieces of beef shank with bone and marrow, salt, pepper, flour, olive oil, a little butter, one onion diced, one larger carrot diced, one parsnip diced, two stalks of celery diced, half a yellow bell pepper diced, one can of fire-roasted diced tomatoes with juice (about 500 ml), about 15 cloves of garlic, 10 minced, 5 crushed with a garlic press, a bunch of fresh parsley, chopped and divided in two, 2 sprigs of rosemary, leaves chopped finely, 5-6 sprigs of thyme, whole, zest of one lemon, zest of one orange, a cup of diced prosciutto (smoked pork ham), one cup (250 ml) of white wine, chardonnay, one liter of unsalted, fat-free chicken broth.