Osso Buco

There’s nothing fancier than Italian dinner, even more so when you go above and beyond pasta and take the time to prepare something truly spectacular, like this Osso Buco. Literally translated to “off the bone”, Osso Buco is a traditional northern Italian stew that celebrates the impossible tenderness of crosscut veal shank. It’s true, this recipe does take a bit of time, but we promise, it’s worth it. Lucky for you, this is the epitome of a make-ahead dish — it tastes even better the next day! Let it cool and store it in the pot in your refrigerator for up to three days, then just reheat to serve. You can spend your saved pre-dinner time lighting candles and setting the mood, making this the perfect, stunning dish for easy entertaining.

Some tips and tricks:

Make sure to have your butcher tie the veal shanks to keep the meat on the bone. If you don’t have a butcher or can’t find veal, you can use pork shanks as a replacement, but it won’t be quite the same. We top our Osso Buco with a traditional herby, citrusy gremolata you’re going to want to put on everything, so feel free to make a lot to use up any extra fresh parsley. While the gremolata brightens this dish, it’s really all about the bone marrow —serve this with little spoons so you and your guests can scoop it out of the bones for the full, delicious experience.

Serve with risotto (a traditional match), mashed potatoes, or polenta–you’ll definitely want something to soak up all the deliciousness. Pair with a red wine (Italian or otherwise) for a truly romantic dinner.

Made this? Let us know how it went in the comments below.