Osso Buco with Couscous
Elevate your dinner table with this sumptuous Osso Buco with Couscous—a marriage of tender, slow-braised veal shanks and fluffy, seasoned couscous. This Italian-inspired dish features veal shanks seared to golden perfection, then cooked low and slow in a rich tomato, white wine, and herb-infused sauce, creating a melt-in-your-mouth masterpiece. Sautéed aromatic vegetables and a hint of zesty lemon round out the robust flavors, while the couscous provides a light, buttery contrast to the hearty braise. Ideal for entertaining or a cozy night in, this recipe combines sophisticated flavors with comforting textures, making it a show-stopping centerpiece. Serve it with a generous spoonful of sauce and a sprinkle of fresh parsley to complete the experience. Keywords: Osso Buco recipe, braised veal shanks, Italian cuisine, slow-cooked, couscous pairing, dinner ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Veal shanks, bone-in
- 0.5 cups All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper, freshly ground
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 large Yellow onion, diced
- 2 Carrots, diced
- 2 Celery stalks, diced
- 3 Garlic cloves, minced
- 0.75 cups Dry white wine
- 1 14-ounce can Canned diced tomatoes
- 2 cups Chicken or beef broth
- 1 Bay leaf
- 2 Fresh thyme, sprigs
- 1 teaspoon Lemon zest
- 2 tablespoons Parsley, chopped
- 1 cup Instant couscous
- 1.25 cups Water or broth (for couscous)
- 1 tablespoon Olive oil (for couscous)
Instructions
Preheat your oven to 325°F (165°C).
Pat the veal shanks dry with paper towels. Season with salt and pepper on both sides.
Dredge each veal shank lightly in flour, shaking off the excess.
Heat the olive oil and butter in a large ovenproof skillet or Dutch oven over medium-high heat.
Sear the veal shanks for about 3-4 minutes per side until golden brown. Remove the shanks and set aside.
In the same skillet, add the diced onion, carrot, celery, and garlic. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are soft.
Deglaze the pan by pouring in the white wine, scraping up the browned bits from the bottom of the skillet. Let the wine reduce by half, about 2-3 minutes.
Add the diced tomatoes, broth, bay leaf, and thyme sprigs. Stir well to combine and bring the mixture to a simmer.
Nestle the seared veal shanks back into the skillet, ensuring they are partially submerged in the liquid.
Cover the skillet with a lid or foil and transfer it to the preheated oven.
Cook for 1.5 to 2 hours, or until the veal is fork-tender and the sauce has thickened.
While the osso buco finishes cooking, prepare the couscous: Bring 1.25 cups of water or broth to a boil in a medium saucepan. Add 1 tablespoon of olive oil and a pinch of salt.
Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
Once the osso buco is done, remove it from the oven. Discard the bay leaf and thyme sprigs.
Sprinkle the osso buco with lemon zest and chopped parsley for garnish.
Serve the osso buco over a bed of couscous, spooning the rich sauce over the top.
Nutrition Facts
Calories |
2614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.5 g | 166% | |
| Saturated Fat | 43.0 g | 215% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 580 mg | 193% | |
| Sodium | 5400 mg | 235% | |
| Total Carbohydrate | 161.8 g | 59% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 36.2 g | ||
| Protein | 167.8 g | 336% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 489 mg | 38% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 4769 mg | 101% | |
*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.
