Easy Tasty Veal Osso Bucco
Elevate your dinner table with this Easy Tasty Veal Osso Bucco, a rich and comforting classic Italian dish made effortlessly at home. Tender, slow-braised veal shanks are cooked to perfection in a flavorful sauce of white wine, crushed tomatoes, and aromatic herbs like thyme and rosemary. The savory flavors are paired with the brightness of a fresh gremolata topping, made with zesty lemon and vibrant parsley. Perfect for pairing with creamy risotto, buttery polenta, or velvety mashed potatoes, this recipe delivers a restaurant-quality experience in your own kitchen. With straightforward instructions and just 20 minutes of prep time, it’s an ideal choice for both special occasions and refined weeknight dinners. Keywords: veal osso bucco recipe, easy Italian veal dish, braised veal shanks, slow-cooked veal, veal osso bucco with gremolata.
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Recipe Information
Ingredients
- 4 pieces veal shanks (about 1.5-inch thick)
- 0.5 cup all-purpose flour
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 1 medium celery stalk, finely chopped
- 3 cloves garlic cloves, minced
- 0.5 cup dry white wine
- 1 cup canned crushed tomatoes
- 1.5 cups chicken or beef stock
- 2 sprigs fresh thyme sprigs
- 1 sprig fresh rosemary sprig
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon lemon zest, finely grated
- 2 tablespoons fresh parsley, chopped
Instructions
Pat the veal shanks dry with paper towels and season with salt and pepper.
Dredge the veal shanks in all-purpose flour, shaking off any excess.
Heat olive oil and butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Sear the veal shanks for 4-5 minutes per side until golden brown. Remove and set aside.
Add the chopped onion, carrot, and celery to the pot. Cook, stirring occasionally, for 5-7 minutes until softened.
Add the garlic and cook for an additional 1 minute until fragrant.
Deglaze the pot with the white wine, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes.
Stir in the crushed tomatoes and chicken or beef stock. Add thyme sprigs, rosemary sprig, and bay leaf.
Return the veal shanks to the pot, ensuring they are partially submerged in the sauce.
Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 1.5 to 2 hours, or until the veal is very tender and falling off the bone.
Remove the veal shanks and set them aside. Discard the herb sprigs and bay leaf.
Taste the sauce and adjust the seasoning with additional salt and pepper, if needed.
For the gremolata topping, combine lemon zest and chopped parsley in a small bowl.
Serve the osso bucco over risotto, polenta, or mashed potatoes. Spoon the sauce over the top and garnish with the gremolata.
Nutrition Facts
Calories |
2085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.4 g | 165% | |
| Saturated Fat | 44.9 g | 224% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 422 mg | 141% | |
| Sodium | 4367 mg | 190% | |
| Total Carbohydrate | 88.3 g | 32% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 21.1 g | ||
| Protein | 115.3 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 269 mg | 21% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2935 mg | 62% | |
*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.
