Veal Osso Buco Yummy
Tender, fall-off-the-bone veal shanks take center stage in this irresistible Veal Osso Buco Yummy recipe, a luxurious Italian classic that radiates comfort and elegance. Perfectly braised in a rich medley of aromatic vegetables, dry white wine, crushed tomatoes, and beef stock, this dish develops layers of deep, savory flavor during its slow oven-cooking process. A final sprinkle of vibrant gremolata—a zesty combination of fresh parsley and lemon zest—adds brightness and a touch of sophistication to every bite. This hearty meal, ideal for special occasions or a cozy family dinner, is as visually stunning as it is mouthwateringly delicious. Pair it with a creamy risotto or crusty bread to soak up every drop of the flavorful sauce. Ready in just over two hours, this recipe for Veal Osso Buco is the ultimate comfort food gem, combining tender meat and robust flavors to impress your guests or loved ones.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces (approximately 1.5 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 Yellow onion, diced
- 1 large Carrot, diced
- 1 large Celery stalk, diced
- 3 cloves Garlic cloves, minced
- 1 cup Dry white wine
- 1 cup Canned crushed tomatoes
- 2 cups Beef stock
- 3 sprigs Fresh thyme sprigs
- 1 leaf Bay leaf
- 2 tablespoons Parsley, finely chopped
- 1 teaspoon Lemon zest, finely grated
Instructions
Preheat the oven to 350°F (175°C).
Pat the veal shanks dry with paper towels. Season them with salt and pepper on both sides.
Place the flour in a shallow dish. Lightly dredge each veal shank in the flour, shaking off excess.
In a large oven-proof Dutch oven or deep skillet, heat the olive oil and butter over medium-high heat.
Add the veal shanks to the pot and sear them on all sides until golden brown (about 4-5 minutes per side). Remove the shanks and set aside.
In the same pot, add the diced onion, carrot, and celery. Sauté for 5-7 minutes until they soften and begin to caramelize.
Stir in the minced garlic and cook for 1 minute until fragrant.
Deglaze the pot with the white wine, scraping up any browned bits from the bottom. Let the wine reduce by half (about 3-4 minutes).
Add the crushed tomatoes, beef stock, thyme sprigs, and bay leaf to the pot. Stir well to combine.
Return the veal shanks to the pot, nestling them into the sauce. Ensure they are partially submerged.
Cover the pot with a lid and transfer it to the preheated oven. Braise for 1.5-2 hours, occasionally basting the meat with the cooking liquid.
The veal is done when it is fork-tender and almost falling off the bone.
Carefully remove the pot from the oven. Discard the thyme sprigs and bay leaf.
In a small bowl, mix the chopped parsley and grated lemon zest together to create a gremolata.
Serve the veal shanks with the sauce spooned over the top and garnish with a sprinkle of the gremolata.
Enjoy your delicious Veal Osso Buco Yummy!
Nutrition Facts
Calories |
2251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.6 g | 151% | |
| Saturated Fat | 40.0 g | 200% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 656 mg | 219% | |
| Sodium | 5116 mg | 222% | |
| Total Carbohydrate | 95.7 g | 35% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 24.3 g | ||
| Protein | 168.6 g | 337% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 371 mg | 29% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 4273 mg | 91% | |
*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.
