Romantic V-Day Dinners from Around the World

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© Mironov Vladimir

Italy: Osso Buco

Osso buco is the epitome of slow-cooked romance, featuring tender, fall-apart veal shanks braised in white wine, broth, and aromatic vegetables. As the dish simmers, the flavors blend into a deep, velvety sauce, making each bite as memorable as the holiday itself! Served with risotto alla Milanese, the rich, buttery marrow in the bone is the ultimate indulgence—a delicacy meant to be shared.

Ingredients (for 2 servings):

• 2 veal shanks (about 1 ½ inches thick)
• Salt and freshly ground black pepper, to taste
• ¼ cup all-purpose flour (for dredging)
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• ½ onion, finely chopped
• 1 small carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 cloves garlic, minced
• ½ cup dry white wine
• 1 cup beef or veal broth
• 1 tbsp tomato paste
• 1 bay leaf
• 1 sprig fresh thyme
• 1 sprig fresh rosemary

For the gremolata (optional, for garnish):

• 2 tbsp finely chopped parsley
• 1 tsp lemon zest
• 1 small garlic clove, minced

Instructions:

1. Pat the veal shanks dry and season generously with salt and pepper. Lightly dredge in flour, shaking off excess.
2. Heat olive oil and butter in a large Dutch oven over medium-high heat. Sear the veal shanks until golden brown on all sides (about 3 min. per side). Remove and set aside.
3. In the same pot, reduce heat to medium and add the onion, carrot, celery, and garlic. Sauté until softened, about 5 min.
4. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer until reduced by half.
5. Stir in the broth, tomato paste, bay leaf, thyme, and rosemary. Return the veal shanks to the pot, ensuring they are partially submerged. Cover and simmer over low heat for 1.5 to 2 hours, until the meat is fork-tender.