Delectable Osso Bucco
Indulge in the rich, melt-in-your-mouth flavors of Delectable Osso Bucco, a classic Italian braised dish that transforms veal shanks into an extraordinary meal. This recipe combines perfectly seared veal with a savory medley of garlic, onions, carrots, and celery, all simmered in a luxurious sauce of dry white wine, crushed tomatoes, and hearty broth. Enhanced with aromatic herbs like bay leaf and thyme, the dish is slow-cooked until the meat is irresistibly tender and infused with bold, comforting flavors. Topped with a bright gremolata of fresh parsley, lemon zest, and garlic, this osso bucco pairs beautifully with creamy polenta, risotto, or mashed potatoes. Perfect for special occasions or cozy dinners, this quintessential comfort food will turn every bite into a celebration.
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Recipe Information
Ingredients
- 4 pieces Veal shanks, bone-in
- 60 grams All-purpose flour
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 large Yellow onion, finely chopped
- 2 medium Carrots, finely chopped
- 2 stalks Celery stalks, finely chopped
- 3 cloves Garlic cloves, minced
- 240 milliliters Dry white wine
- 480 milliliters Beef or chicken broth
- 400 grams Canned crushed tomatoes
- 1 piece Bay leaf
- 2 sprigs Fresh thyme
- 1 teaspoon Lemon zest, finely grated
- 2 tablespoons Fresh parsley, finely chopped
- 1 clove Garlic clove, minced (for gremolata)
Instructions
Pat the veal shanks dry with paper towels. Season all sides with salt and pepper.
Dredge the veal shanks in the flour, shaking off any excess.
In a large Dutch oven or heavy pot, heat the olive oil and butter over medium heat until hot.
Add the veal shanks to the pot and brown on all sides, about 4-5 minutes per side. Remove the shanks and set aside.
In the same pot, add the onion, carrots, and celery. Cook over medium heat, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Pour in the white wine, scraping the bottom of the pot to deglaze and release any browned bits. Bring to a simmer and cook for 2-3 minutes, reducing slightly.
Stir in the crushed tomatoes and broth. Add the bay leaf and thyme sprigs. Return the veal shanks to the pot, ensuring they are partially submerged in the liquid.
Cover the pot with a tight-fitting lid and reduce the heat to low. Simmer for 1.5 to 2 hours, or until the veal is tender and nearly falling off the bone.
While the veal is cooking, prepare the gremolata by combining lemon zest, chopped parsley, and minced garlic in a small bowl.
Once the veal is done, remove the bay leaf and thyme sprigs. Taste and adjust seasoning, if necessary.
Serve the osso bucco over risotto, mashed potatoes, or polenta, and garnish with a sprinkle of gremolata for added flavor.
Nutrition Facts
Calories |
1092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 69% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 398 mg | 133% | |
| Sodium | 1900 mg | 83% | |
| Total Carbohydrate | 28.4 g | 10% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 7.8 g | ||
| Protein | 110.3 g | 221% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2004 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
