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Certainly! Here’s a well-structured, flavorful article to accompany your **Italian Osso Buco with Gremolata** recipe — designed to inform, entice, and inspire cooks of all skill levels.
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**Italian Osso Buco with Gremolata – Slow-Braised, Rich & Brightly Herbed!**
If you’re looking for a dish that combines deep, slow-cooked comfort with the fresh brightness of herbs and citrus, look no further than **Italian Osso Buco with Gremolata**. This Milanese classic transforms a humble cut of meat into a melt-in-your-mouth masterpiece — tender veal shanks simmered slowly in a fragrant tomato and wine sauce, topped with a zesty gremolata that adds an unforgettable finish.
This dish is a celebration of balance: richness and brightness, tradition and elegance. Whether you’re preparing it for a cozy dinner or a special occasion, Osso Buco never fails to impress.
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### 🌿 What Is Osso Buco?
**Osso Buco** literally means “bone with a hole” in Italian, referring to the marrow-filled veal shanks at the heart of the dish. The marrow slowly melts into the sauce as it braises, enriching the dish with unparalleled flavor.
Traditionally, it’s served with **risotto alla Milanese** or polenta, which soak up the luxurious sauce. While veal is classic, beef shanks are often used as a more accessible and equally delicious alternative.
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### 🍷 The Flavor Foundation: Slow Braising
The secret to Osso Buco’s tenderness lies in the **slow braise**. This technique breaks down connective tissue, turning the meat buttery and the sauce deeply flavorful. You start by browning the shanks for color and flavor, then gently cook them in a mixture of white wine, broth, tomatoes, aromatics, and herbs.
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