[Music] welcome Step into our kitchen where the heart of Italy beats strong Today we’re embarking on a culinary adventure to make osobuko a dish that embodies the soul of Italian cooking It’s not just a meal It’s a classic Italian dish a story told through flavors and aromomas Osobuko is more than just a recipe It’s about family tradition the joy of gathering around a table It’s about creating memories that last a lifetime It’s about savoring deep comforting flavors that warm you from the inside out Also Buko which translates to bone with a hole a name that hints at the treasure within This refers directly to the marrow fil shank the star of our show promising a burst of rich savory goodness The ve shank is truly at the heart of this recipe providing the depth and character that makes osobuko so special Remember this isn’t a quick meal It requires patience and love It’s a celebration of slow cooking a process that transforms simple ingredients into something truly magical It’s where humble basic ingredients become extraordinary developing layers of flavor that will tantalize your taste buds The ve turns meltingly tender practically falling off the bone All of this happens in a rich source of wine adding depth and complexity and broth creating a savory base that ties everything together Enhanced by aromatic vegetables the foundation of so many great dishes Oso Buukco is a Milan classic a dish that proudly represents the culinary heritage of Northern Italy It’s perfect for sharing with loved ones creating a warm and inviting atmosphere It’s a dish that rewards patience teaching us the value of taking our time and savoring the process and it fills your home with irresistible aromomas creating a sense of anticipation and excitement So let’s get started on this journey and discover the magic of Osubuko We’re about to delve into Italian culinary heritage exploring a dish that has been cherished for generations Gather your ingredients ensuring they are fresh and of the highest quality because the better the ingredients the better the final dish And with everything in place let’s begin The magic of Osubuko lies in its simple yet profound ingredients It all begins with the star of the show quality ve shanks These are the foundation upon which this classic dish is built Look for shanks that are about 1.5 to 2 in thick This ensures that you have enough meat to become meltingly tender during the brazing process while still showcasing that beautiful bone marrow The ideal shank will have plenty of meat surrounding a marrow richch bone The marrow is the heart of the dish lending a luxurious savory flavor that permeates the entire braise Next we move on to the aromatic base the soprito This starts with finely diced onion carrot and celery all diced small and uniform This classic combination creates a sweet earthy base that complent the richness of the ve Don’t forget to add a few cloves of minced garlic Garlic adds depth and a pungent aroma that awakens the senses The key to a truly exceptional osobuko is to use fresh vibrant vegetables The quality of your ingredients directly impacts the final flavor of the dish For the brazing liquids choose a dry white wine A crisp dry wine will add acidity and complexity to the sauce Complnt the wine with a good beef or chicken broth Using homemade broth will elevate the dish even further adding layers of flavor that store-bought versions simply can’t match Hand crushed San Marzano tomatoes add a touch of rustic richness and sweetness Their concentrated flavor enhances the overall depth of the sauce Before browning dredge the shanks in flour This creates a golden crust that adds texture and helps to thicken the sauce as it brazes Seasoned generously with salt and pepper to enhance the natural flavors of the ve Aromatics like bay leaves and fresh thyme or rosemary infuse the braise with their fragrant oils creating a symphony of aromomas that fill the kitchen To brighten the dish at the end prepare a gremlata with fresh parsley bright lemon zest and a touch of minced garlic This vibrant garnish adds a fresh zesty touch that cuts through the richness of the dish and elevates the entire experience Before we begin building the layers of flavor it’s crucial to prepare our ve shanks We want to ensure a beautiful sear and optimal browning So pat the ve shanks dry thoroughly with paper towels to remove any excess moisture Next season generously with salt and freshly ground black pepper ensuring every surface is coated Then dredge in flour lightly coating each shank This flour coating will help create a lovely crust when we sear the meat adding another layer of texture and flavor to the final dish Now for the first step in building flavor searing Heat olive oil in a heavy pot like a Dutch oven over mediumigh heat Once the oil is shimmering carefully add the ve shanks making sure not to overcrowd the pot Sear them in the hot olive oil until they develop a rich golden brown crust on all sides This step is essential for developing a deep savory flavor Once beautifully browned set aside Now it’s time to build our aromatic base Saute diced onion along with diced carrot and celery the classic miaua until softened and fragrant This usually takes about 5 7 minutes Don’t forget to keep scraping up those brown bits from the bottom of the pot This is called fond and it’s a treasure trove of concentrated flavor Add minced garlic and cook briefly about 30 seconds until fragrant being careful not to burn it Then delaze the pot with dry white wine scraping up any remaining brown bits Allow the wine to reduce by half concentrating its flavor Now for the heart of our sauce stir in hand crushed tomatoes bringing everything to a simmer Simmer gently to melt all of these wonderful flavors together allowing them to deepen and harmonize Return the seared ve shanks to the pot nestling them snugly into the simmering sauce This careful layering of ingredients and techniques is what builds the deep complex flavor profile that Osubuko is so famous for Each step from searing the meat to delazing the pot adds another layer of richness and aroma creating a symphony of flavors With all these elements combined the foundation is now set for a truly memorable and delicious meal Now it’s time for the magic of the slow braze to work its wonders Nestle the ve shanks into the sauce bone side up Add enough broth to come halfway up the shanks Tuck in bay leaves and fresh herbs for subtle fragrance Bring to a gentle simmer never a boil to keep the meat tender Cover and transfer to a 325° F oven Braze for 2 to 2.5 hours until the meat is fall off the bone tender The sauce will thicken and deepen in color Check for doneness with a fork The meat should pull away easily If needed return to the oven for another 30 minutes Once perfect it’s ready for the final flourish While the osobuko finishes prepare a simple gmalatta parsley lemon zest and garlic Serve the ve shanks over risoto alamanz creamy palenta or with crusty bread Spoon the rich sauce over the meat and sprinkle with grammalatta for brightness The contrast of flavors and colors is stunning Encourage guests to enjoy the marrow It’s the best part This meal is meant to be savored slowly in good company Also Buko proves that simple ingredients and patience create unforgettable meals I hope you enjoy every bite Bonapetito
