Description
Osso Buco is a classic Italian dish featuring braised veal shanks cooked to tender perfection, offering a delightful fall-off-the-bone experience.
Ingredients
- 4 veal shanks, about 1 1/2 inches thick
- Salt and freshly ground black pepper, to taste
- 1/4 cup all-purpose flour, for dusting
- 1/4 cup olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 cup dry white wine
- 2 cups beef or chicken stock
- 1 can (14 ounces) diced tomatoes
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 325°F (165°C).
- Season the veal shanks with salt and pepper, then dust with flour, shaking off the excess.
- In a large ovenproof pot, heat olive oil over medium-high heat. Brown the shanks on all sides, then remove and set aside.
- In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Add garlic and cook for another minute.
- Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.
- Return the shanks to the pot and add stock, tomatoes, thyme, and bay leaf. Bring to a simmer.
- Cover the pot and transfer to the preheated oven. Braise for about 2 hours, or until the meat is tender and falling off the bone.
- Garnish with parsley and lemon zest before serving.
Notes
- For a richer flavor, use beef stock instead of chicken stock.
- Serve with risotto or polenta for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 veal shank
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg