How to Make Osso Buco for Two (For About Three Nights)

by R.B. Quinn and Min Merrell

There’s really not much to do once all the stuff is in the pot. When you know how to make osso buco, you’ll make it a bunch this winter.

how to make osso buco

 Maybe it was the Julie and Julia hype, but we’ve taken a break from boeuf bourguignon and heavy beef stews made with red wine. Sometime they’re just too much. We love leftovers and we don’t look forward to digging this dish back out of the fridge. That’s a tell.

Osso Bucco is a nice alternative. It’s rich and succulent like beef stew, but not quite as weighty. And it’s easier to say and spell.

how to make osso buco

Veal shanks are like any other braising meat. Dredge them in flour, brown them in fat. Add some aromatic vegetables, wine, and herbs. Cover the pot and pop it in the oven for a couple of hours. While the stew cooks, stir up the gremolata — a mix of fresh parsley, lemon zest, and garlic, the other secret to lighten up a stew. Serve it all over risotto, wide egg noodles, polenta, or even grits. One big shank is more than plenty for one big appetite.

And the leftovers are even better.

Fresh parsley, garlic, and lemon zest make up the simple gremolata. A Microplane zester makes the zesting work easy. Sprinkle all this freshness over servings of the succulent Osso Bucco.

how to make gremolata



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