- High-quality veal shanks, preferably from the upper part of the leg
- **Marinade and Seasoning:**
- A generous amount of beef broth for flavoring
- Fresh thyme sprigs to infuse a herbal aroma
- Bay leaves for depth in taste
- Salt and pepper to season
- Garlic cloves, minced to enhance flavor
- Red wine (preferably a full-bodied red like Sangiovese or Chianti) to tenderize the meat
- **Dough and Browning:**
- All-purpose flour for coating the veal shanks before browning
- **Vegetable Mixture:**
- Carrots, peeled and cut into chunks
- Onions, sliced thinly
- Celery stalks, diced
- A splash of olive oil to sauté vegetables
- **Sweetener:**
- Granulated sugar to caramelize the surface of the veal shanks for a rich flavor
- **Optional Garnishes and Toppings:**
- Fresh parsley leaves for garnishing the dish
- Grated Parmesan cheese, optional, to sprinkle over the osso buco for added richness
**Keyword Optimization Tips:**
- Include keywords like "osso buco recipe," "veal shanks," and "beef broth" in your bullet points.
- Use phrases that are relevant to the dish such as "tenderize the meat with red wine."
- Mention specific herbs and seasonings like "thyme" or "bay leaves" for better SEO performance.
Advertisement
Steps
## Detailed Steps to Make Alias Osso Buco
Osso buco is a traditional Italian dish that features braised veal shanks in a rich, flavorful sauce. For an alias version (a twist on the classic), you can substitute tougher cuts of meat or even use pork for a unique flavor profile. Here’s how you can make this delicious alias osso buco with step-by-step instructions.
### Ingredients
- 1 lb veal shanks (or any tough cut)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 400g canned tomatoes, crushed
- 1/2 cup beef broth
- 1 tablespoon fresh thyme
- 1 bay leaf
- 1 teaspoon sugar (optional)
- 1/4 cup red wine (or substitute with beef stock for a non-alcoholic version)
### Equipment
- Large Dutch oven or heavy pot
- Meat mallet
- Knife and cutting board
### Preparation Steps
1. **Prepare the Meat**
- Rinse the veal shanks under cold water, then pat them dry.
- Season both sides of the shanks generously with salt and pepper.
2. **Sear the Shanks**
- Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat.
- Sear the shanks on all sides until they are well browned. This should take about 3-4 minutes per side.
- Remove the shanks from the pot and set aside.
3. **Sauté Vegetables**
- Add more oil if necessary, then sauté the garlic, onion, carrots, and celery for about 5 minutes until they start to soften.
- Push the vegetables to one side of the pot, and add the seared shanks back in on top.
4. **Make a Deglazing Liquid**
- Pour in the red wine (or beef stock) and scrape up any browned bits from the bottom of the pot using a wooden spoon.
- Add the crushed tomatoes, beef broth, thyme, bay leaf, and sugar (if using).
5. **Braise the Shanks**
- Bring the sauce to a simmer, then reduce the heat to low. Cover the pot partially with a lid to allow some steam to escape.
- Let it braise for about 2-3 hours or until the shanks are tender. Check periodically and add more liquid if needed.
6. **Finish and Serve**
- Once done, remove the shanks from the pot using tongs and place them on a plate.
- Skim any excess fat from the sauce, then serve it over the shanks.
- Garnish with fresh thyme sprigs and enjoy!
### Tips for Success
- **Choosing the Right Cut**: If you can’t find veal shanks, pork or beef short ribs can be excellent substitutes. Just adjust cooking times accordingly.
- **Vegetarian Option**: To make this dish vegetarian, simply omit the meat and use a hearty vegetable stock instead of broth.
### SEO Keywords
- alias osso buco
- braised veal shanks recipe
- Italian meat dishes
- beef short ribs substitute
- pork osso buco
By following these steps, you can create a delicious and comforting alias osso buco that will impress your family and friends. Enjoy cooking!