Osso Bucco for Two
Indulge in the ultimate comfort food with this rich and flavorful Osso Bucco for Two. Tender, fall-off-the-bone veal shanks are slow-braised in a luscious medley of aromatic vegetables, dry white wine, and a robust tomato-based sauce, creating a dish that feels both decadent and approachable. The recipe balances hearty ingredients like onion, carrot, and celery with elegant touches of fresh thyme and zesty lemon garnish, making it perfect for an intimate dinner. With just the right amount of effort and a cook time of two hours, this Italian classic delivers restaurant-quality results in your own kitchen. Pair it with creamy risotto, velvety polenta, or crusty artisan bread to soak up the deeply flavorful sauce. Perfectly portioned for two, this dish is a celebration of comforting sophistication.
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Recipe Information
Ingredients
- 2 pieces (about 1.5 inches thick) Veal shanks
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup All-purpose flour
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 small, diced Yellow onion
- 1 medium, diced Carrot
- 1 medium, diced Celery stalk
- 2 cloves, minced Garlic
- 1 tablespoon Tomato paste
- 0.5 cup Dry white wine
- 1 14-ounce can Canned diced tomatoes
- 1 cup Chicken or beef stock
- 1 leaf Bay leaf
- 3 sprigs Fresh thyme
- 0.5 teaspoon (for garnish) Lemon zest
- 2 tablespoons, chopped (for garnish) Fresh parsley
Instructions
Season the veal shanks generously with salt and pepper on both sides.
Dredge the shanks lightly in flour, shaking off the excess.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium-high heat.
Sear the veal shanks for about 4 minutes per side, until golden brown. Remove the shanks and set aside.
In the same pot, reduce the heat to medium and add the onion, carrot, and celery. Sauté for about 5 minutes, until soft and fragrant.
Add the garlic and tomato paste, stirring to combine. Cook for another 1-2 minutes.
Deglaze the pot with the white wine, scraping up any browned bits from the bottom. Let the wine simmer and reduce by half, about 2-3 minutes.
Stir in the diced tomatoes and chicken or beef stock. Add the bay leaf and thyme sprigs.
Return the veal shanks to the pot, nestling them into the sauce. The liquid should come about halfway up the sides of the shanks; add more stock if needed.
Bring the mixture to a simmer, then cover and lower the heat to maintain a gentle simmer. Cook for 1.5 to 2 hours, turning the shanks halfway through, until the meat is very tender and falling off the bone.
Remove the bay leaf and thyme sprigs. Taste the sauce and adjust seasoning with salt and pepper, if needed.
Serve the osso bucco hot, garnished with lemon zest and chopped parsley. Traditionally served with risotto, polenta, or crusty bread.
Nutrition Facts
Calories |
1350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.7 g | 100% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 4048 mg | 176% | |
| Total Carbohydrate | 60.1 g | 22% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 21.0 g | ||
| Protein | 85.6 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2515 mg | 54% | |
*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.
