Description
Osso Buco is a flavorful Italian classic made with veal shanks, slow-cooked to perfection.
Ingredients
Scale
- 2 pounds veal shanks, cut into 1.5-inch thick pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1 medium celery stalk, chopped
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1 cup beef broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1 bay leaf
- Zest of 1 lemon
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat your oven to 325°F.
- Season the veal shanks with salt and pepper, then dust them lightly with flour, shaking off any excess.
- In a large Dutch oven, heat the olive oil over medium-high heat. Add the veal shanks and brown them on all sides, about 8-10 minutes. Remove the shanks and set them aside.
- In the same pot, add the onion, carrot, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes.
- Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes.
- Return the veal shanks to the pot, then add the beef broth, diced tomatoes, thyme, and bay leaf. Bring to a simmer.
- Cover the pot and transfer it to the preheated oven. Cook for 2 to 2.5 hours, or until the meat is tender and falling off the bone.
- Remove the pot from the oven, discard the bay leaf, and stir in the lemon zest and chopped parsley.
- Serve the osso buco hot, spooning the sauce over the meat.
Notes
- For a richer flavor, add a tablespoon of tomato paste when sautéing the vegetables.
- Serve with creamy polenta or risotto for a traditional pairing.
- Prep Time: 20 minutes
- Cook Time: 2 to 2.5 hours
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: N/A
- Fat: 30g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 8g
- Fiber: N/A
- Protein: 40g
- Cholesterol: N/A