Ossobuco Al Forno Baked Veal Shanks
Indulge in the rich flavors of Ossobuco Al Forno, a classic Italian dish featuring tender, oven-braised veal shanks that are slow-cooked to perfection. This hearty recipe combines succulent, golden-browned veal shanks with a luscious tomato and white wine sauce infused with aromatic herbs like thyme and bay leaf. The dish is elevated with a vibrant gremolata—a zesty blend of fresh parsley, lemon zest, and garlic—sprinkled on top just before serving for a burst of freshness. Perfectly paired with creamy polenta or a crusty bread to soak up the flavorful braising liquid, this comforting dish is sure to impress for a special family dinner or a gathering with friends. Rich in texture and steeped in tradition, Ossobuco Al Forno is a true celebration of Italian culinary heritage.
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Recipe Information
Ingredients
- 4 pieces Veal shanks (cut 1.5-2 inches thick)
- 0.5 cups All-purpose flour
- 2 teaspoons Salt
- 1 teaspoon Black pepper, freshly ground
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, finely chopped
- 2 large Carrots, finely diced
- 2 stalks Celery stalks, finely diced
- 3 cloves Garlic cloves, minced
- 0.75 cups Dry white wine
- 1 14-ounce can Canned whole peeled tomatoes, crushed by hand
- 1 cups Beef or veal stock
- 3 sprigs Thyme sprigs
- 1 leaf Bay leaf
- 3 tablespoons Fresh parsley, finely chopped (for gremolata)
- 1 teaspoon Lemon zest (from 1 lemon, finely grated)
- 1 clove Fresh garlic, finely minced (for gremolata)
Instructions
Preheat your oven to 325°F (165°C).
Pat the veal shanks dry with paper towels. Season all sides with salt and black pepper.
Dredge each veal shank lightly in flour, shaking off the excess.
In a heavy, oven-proof skillet or Dutch oven, heat the olive oil and butter over medium-high heat.
Sear the veal shanks, 2-3 minutes per side, until golden brown. Remove the shanks and set aside.
Lower the heat to medium, and in the same pan, add the onions, carrots, and celery. Sauté for 5-7 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Deglaze the pan with the white wine, scraping up any browned bits, and let it simmer for 2-3 minutes to reduce slightly.
Stir in the crushed tomatoes and stock. Add the thyme sprigs and bay leaf.
Return the veal shanks to the skillet, ensuring they are partially submerged in the liquid.
Cover the skillet tightly with a lid or foil, and transfer it to the preheated oven.
Bake for 1.5-2 hours, or until the veal is tender and easily pulls away from the bone. Baste the veal with the cooking liquid every 30 minutes for added flavor.
While the veal cooks, prepare the gremolata by mixing parsley, lemon zest, and finely minced garlic in a small bowl.
Once the veal is done, remove it from the oven. Discard the thyme sprigs and bay leaf.
Serve the veal shanks with the braising liquid spooned over the top and garnish with the gremolata for a fresh, zesty finish.
Nutrition Facts
Calories |
2164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.2 g | 149% | |
| Saturated Fat | 41.2 g | 206% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 472 mg | 157% | |
| Sodium | 5811 mg | 253% | |
| Total Carbohydrate | 91.4 g | 33% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 19.6 g | ||
| Protein | 147.0 g | 294% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 357 mg | 27% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 3371 mg | 72% | |
*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.
