Osso Buco
Indulge in the classic Italian comfort of Osso Buco, a slow-braised dish that transforms tender veal shanks into a melt-in-your-mouth masterpiece. Bathed in a rich tomato-based sauce infused with aromatic vegetables, garlic, white wine, and herbs, this recipe is the epitome of hearty, flavorful cooking. The marrow-rich bones lend deep, savory notes to the dish, while a bright and zesty gremolata topping of parsley and lemon zest adds the perfect finishing touch. Ready in just over 2 hours, this soul-warming entrée is ideal for a special dinner or a cozy night in. Serve it over creamy risotto or polenta to complete your culinary journey through Italy. Perfect for fans of comfort food and braised meat recipes, this Osso Buco promises an unforgettable dining experience!
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Recipe Information
Ingredients
- 4 pieces Veal shanks
- 0.5 cup All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 3 tablespoons Olive oil
- 2 tablespoons Butter
- 1 large Yellow onion
- 2 medium Carrot
- 2 medium Celery stalks
- 3 Garlic cloves
- 1 cup Dry white wine
- 14 ounces Canned crushed tomatoes
- 2 cups Beef broth
- 2 Bay leaves
- 1 teaspoon Fresh thyme
- 2 tablespoons Parsley
- 1 teaspoon Lemon zest
Instructions
Pat the veal shanks dry with paper towels. Season with salt and black pepper. Dredge each shank lightly in flour, shaking off the excess.
In a large, heavy-bottomed Dutch oven, heat olive oil and butter over medium-high heat. Brown the veal shanks on all sides until a deep golden brown, about 10 minutes. Remove the shanks to a plate and set aside.
Add the chopped onion, carrot, and celery to the pot, sautéing until the vegetables are soft and beginning to caramelize, about 8-10 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Pour in the white wine, scraping up any browned bits from the bottom of the pot. Allow the wine to simmer until it has reduced by about half.
Stir in the crushed tomatoes, beef broth, bay leaves, and thyme. Return the veal shanks to the pot, nestling them into the sauce so they are covered by the liquid.
Bring the mixture to a gentle simmer. Cover the pot with a lid and transfer it to a preheated oven at 325°F (160°C). Cook for about 2 to 2 1/2 hours, or until the veal is tender and easily pulls away from the bone.
Remove the pot from the oven and discard the bay leaves. Taste the sauce and adjust seasoning with salt and pepper, if necessary.
For the gremolata topping, mix the chopped parsley with the lemon zest.
Serve the osso buco hot, sprinkled with the gremolata. It pairs perfectly with risotto or polenta.
Nutrition Facts
Calories |
2304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.8 g | 150% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 660 mg | 220% | |
| Sodium | 5380 mg | 234% | |
| Total Carbohydrate | 108.3 g | 39% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 31.2 g | ||
| Protein | 170.1 g | 340% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 373 mg | 29% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 4566 mg | 97% | |
*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.
