The Inside Story from Italian Wine Merchants

Osso Buco for Chilly Autumn Nights

Posted on | October 23, 2014 | Written by IWM Staff | No Comments

osso-bucco-w-saffrom-223x300A classic Milanese veal Osso Buco is a surefire way to warm up the mind, body, and soul this winter season.

Heat up a Dutch oven on high heat.

Dust eight seasoned veal shanks (center cut), 2 to 2 1/2 inches think, and sear in a little olive oil; set aside.

Lower heat to medium.

Add 2 chopped onions, 4 chopped ribs of celery, 2 chopped carrots, and 5 minced cloves of garlic to the Dutch oven, and sauté for 5 minutes in a few tablespoons of butter and olive oil.

Deglaze with half a bottle of a neutral tasting white wine (feel free to pour yourself a glass or two).

Add 12 ounces of veal stock and a 14 ounce can of San Marzano tomatoes.

Add the veal shanks back to the Dutch oven and bring to a simmer.

Add rosemary, sage, thyme, and bay leaves as well as salt and pepper.

Cover the Dutch and put into a 350 degree oven for 2 hours.

Set aside the shanks.

Reduce sauce by half; taste and re-season, if needed.

Serve over saffron risotto, drizzling the sauce.

Serve extra sauce on the side for dipping.

Stick a 3 inch piece of rosemary in the shank bone for presentation and aroma.

Here are 3 simple tricks to add a tremendous depth to the flavor of the risotto:

  1. Instead of using chicken stock, use veal stock for more depth.
  2. Use bone marrow instead of butter.
  3. Increase the saffron threads by 50%.

Serves 4 to 6, with plenty of leftovers.  If you are so inclined, broken down Osso Buco leftovers make an amazing filling for homemade raviolis.

Barolo is a spectacular choice for this classic Northern Italian dish. I highly recommend the 2007 Renzo Seghesio Barolo. I have been able to enjoy the 1996, 1998, 2004, and 2007 vintages of this particular Barolo, and all of them are delicious. The freshness and zippiness of the2007 will certainly complement this dish at first, but the complexity of the dish and the wine with finely sync as the meal progresses.


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