Osso Bucco
Indulge in the rich, comforting flavors of Osso Bucco, an iconic Italian dish that transforms tender veal shanks into a masterpiece of slow-cooked perfection. This recipe pairs beautifully browned veal with a vibrant medley of onions, carrots, celery, and garlic, simmered in a luxurious sauce made with dry white wine, canned tomatoes, and aromatic herbs like thyme and bay leaf. A hint of orange zest adds a subtle brightness, while fresh parsley completes the dish with a pop of color. Perfectly braised until the meat is melt-in-your-mouth tender, this hearty classic is served traditionally over creamy risotto or velvety polenta for the ultimate Italian comfort food experience. With a prep time of just 20 minutes and a cooking process that fills your kitchen with mouthwatering aromas, this recipe is ideal for special occasions or a cozy family dinner. Keywords: Osso Bucco recipe, Italian braised veal shanks, classic comfort food, slow-cooked Italian cuisine, veal shanks with white wine sauce.
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Recipe Information
Ingredients
- 4 pieces (each about 1 1/2 to 2 inches thick) Veal shanks
- 0.5 cup All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Onion, chopped
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 3 Garlic cloves, minced
- 2 tablespoons Tomato paste
- 1 cup Dry white wine
- 14 ounces Canned crushed tomatoes
- 2 cups Beef or chicken stock
- 1 Bay leaf
- 1 teaspoon (or 1 sprig) Fresh thyme
- 1 teaspoon Orange zest
- 2 tablespoons Chopped fresh parsley
Instructions
Preheat the oven to 350°F (175°C).
Season the veal shanks with salt and black pepper. Dredge each shank in flour, shaking off any excess.
In a large Dutch oven, heat the olive oil and butter over medium-high heat. Brown the veal shanks for about 4-5 minutes on each side. Remove them from the pot and set aside.
In the same pot, add the onions, carrots, and celery. Sauté the vegetables for about 5 minutes until they start to soften.
Add the minced garlic and tomato paste to the pot, stirring for about 1 minute until fragrant.
Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until the wine reduces slightly.
Add the crushed tomatoes, beef or chicken stock, bay leaf, thyme, and orange zest. Stir to combine.
Return the veal shanks to the pot, ensuring they are submerged in the liquid.
Cover the pot and transfer it to the preheated oven. Braise for about 1 1/2 to 2 hours, until the meat is tender and falling off the bone.
Once cooked, remove the bay leaf and thyme sprig. Sprinkle the chopped parsley over the osso bucco before serving.
Serve hot, traditionally with risotto or polenta.
Nutrition Facts
Calories |
3750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.4 g | 233% | |
| Saturated Fat | 65.0 g | 325% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1458 mg | 486% | |
| Sodium | 5443 mg | 237% | |
| Total Carbohydrate | 126.2 g | 46% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 38.8 g | ||
| Protein | 370.5 g | 741% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 477 mg | 37% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 7314 mg | 156% | |
*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.
