Ossibuchi is a delicious Italian dish that brings together flavors and traditions. This dish is made from braised veal shanks, cooked slowly to create a melt-in-your-mouth experience. Ossibuchi is often associated with the northern Italian region of Lombardy, particularly in the vibrant city of Milan. The name itself translates to “bone with a hole,” referring to the central marrow bone in the shanks.
Not only is this dish a treat for the taste buds, but it also holds a special place in Italian culture. Traditionally served during family gatherings and festive occasions, Ossibuchi symbolizes warmth and togetherness. Its popularity has grown worldwide because of its rich flavors and comforting qualities, making it a favorite among food lovers. Whether you’re cooking for a special occasion or a cozy family dinner, Ossibuchi is sure to impress!
Ingredients
| Ingredient | Quantity |
|---|---|
| Veal shanks | 4 pieces (about 1-1.5 inches thick) |
| Olive oil | 2 tablespoons |
| Onion | 1 large, chopped |
| Carrots | 2, chopped |
| Celery | 2 stalks, chopped |
| Garlic | 2 cloves, minced |
| White wine | 1 cup |
| Chicken or beef broth | 1 cup |
| Crushed tomatoes | 1 can (14 oz) |
| Fresh thyme | 1 teaspoon |
| Bay leaf | 1 |
| Salt and pepper | To taste |
If you’re looking for alternatives, you can use *pork shanks* or *chicken thighs* as substitutes for a different flavor profile!
Step-by-Step Instructions
- Start by heating the olive oil in a large skillet or pot over medium heat.
- Once the oil is hot, add the veal shanks. Sear them for about 3-4 minutes on each side until they are browned. This step adds flavor!
- Remove the shanks from the pot and set them aside on a plate.
- Add the chopped onion, carrots, celery, and garlic to the same pot. Sauté for about 5 minutes until the vegetables are soft.
- Pour in the white wine, scraping the bottom of the pot to get all the browned bits. Let it simmer for 3-4 minutes.
- Stir in the broth, crushed tomatoes, thyme, bay leaf, salt, and pepper. Bring the mixture to a gentle boil.
- Return the veal shanks to the pot, making sure they are submerged in the sauce.
- Cover the pot and let it simmer on low heat for about 1.5 to 2 hours. The shanks should be tender and the meat should easily fall off the bone.
- Once done, discard the bay leaf and serve the Ossibuchi hot, garnished with fresh herbs if you like!
Nutritional Information
| Nutrient | Amount | Daily Value (%) |
|---|---|---|
| Calories | 350 | 17% |
| Protein | 30 g | 60% |
| Carbohydrates | 12 g | 4% |
| Fats | 20 g | 31% |
| Sodium | 500 mg | 22% |
| Vitamins | Varies | N/A |
Tips and Tricks
- Use fresh herbs! Fresh thyme and parsley enhance the flavors beautifully.
- If you want a richer sauce, let the dish simmer longer to thicken.
- Serve Ossibuchi with *polenta* or *risotto* for a classic Italian touch.
- To avoid tough meat, don’t rush the cooking process; allow it to cook slowly.
FAQs
What kind of meat should I use for Ossibuchi?
Traditionally, *veal shanks* are used, but you can also try pork or chicken for different flavors.
Can I make Ossibuchi ahead of time?
Yes, Ossibuchi tastes even better the next day! Just store it in the refrigerator and reheat when ready to serve.
What can I serve with Ossibuchi?
This dish pairs well with *risotto*, *polenta*, or even mashed potatoes to soak up the delicious sauce.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months!
Is Ossibuchi spicy?
No, Ossibuchi is not spicy. Its flavor is rich and savory, but you can add some red pepper flakes if you like a bit of heat.
Can I use a slow cooker for Ossibuchi?
Absolutely! Just follow the same steps, then transfer everything to your slow cooker and cook on low for 6-8 hours.
What’s the best way to reheat Ossibuchi?
The best way to reheat it is on the stove over low heat, stirring occasionally. You can add a splash of broth if it looks too dry.
How do I know when the meat is done?
The meat is done when it is tender and easily falls off the bone. A good cooking time is about 1.5 to 2 hours.
Can I skip the white wine?
Yes, you can omit the wine if you prefer. Just replace it with more broth or some apple cider vinegar for acidity.
Is Ossibuchi gluten-free?
Yes, Ossibuchi is naturally gluten-free as long as you ensure that all your ingredients, especially broth and canned tomatoes, are gluten-free.
Can I use frozen veal shanks?
Yes, you can use frozen veal shanks, but make sure to thaw them completely before cooking for even results.
Now that you know everything about Ossibuchi, it’s time to gather your ingredients and start cooking this delightful dish! Enjoy the rich flavors and the warm feelings it brings to your table.
