Osso Buco
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
2 hrs 20 mins
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Total Time
2 hrs 40 mins
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Servings
4
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Calories
485 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Osso Buco
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This Osso Buco recipe is a true Italian classic, known for its tender veal shanks, slowly cooked to perfection in a rich tomato and wine sauce. Each bite of the veal is succulent and flavorful, falling off the bone effortlessly. Topped with a vibrant gremolata of lemon zest, garlic, and parsley, it adds a fresh and zesty finish.
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Ingredients
- 4 veal shanks about 2 inches thick
- salt and pepper to taste
- ¼ cup all-purpose flour
- 3 tablespoons olive oil
- 1 large onion chopped
- 2 medium carrots peeled and finely chopped
- 2 stalks celery finely chopped
- 3 cloves garlic minced
- 1 cup dry white wine
- 1½ cups beef broth low sodium
- 14 ounces crushed tomatoes 1 can
- 2 bay leaves
- 2 sprigs fresh thyme
For The Gremolata
- 1 tablespoon fresh lemon zest
- 2 cloves garlic minced
- 2 tablespoons fresh parsley finely chopped
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Instructions
- Pat the veal shanks dry with paper towels. Season each shank with salt and pepper. Lightly dredge them in flour, shaking off any excess.
- In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the veal shanks, making sure not to overcrowd the pot. Brown each side for about 3-5 minutes or until they get a nice golden color. Remove and set aside.
- In the same pot, add the onion, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes. Add the minced garlic and sauté for another minute.
- Pour in the white wine, scraping the bottom of the pot to lift up the browned bits. Allow the wine to simmer and reduce by half. Add the crushed tomatoes, beef broth, bay leaves, and thyme to the pot. Stir well.
- Return the browned veal shanks to the pot, ensuring they are submerged in the sauce. Cover and let it simmer on low heat for about 1½ to 2 hours or until the meat is tender and falling off the bone.
- While the veal is cooking, mix together the lemon zest, minced garlic, and chopped parsley. This is your gremolata.
- Once the veal shanks are tender, discard the bay leaves and thyme sprigs. Plate each veal shank and spoon some sauce over the top. Sprinkle with gremolata before serving.
Equipments used:
Notes
- : Veal shanks are the traditional choice for Osso Buco. Look for shanks that are cut evenly and have a good amount of meat around the marrow bone.
- : Don't rush the browning process of the veal shanks. This step is crucial for developing a deep flavor in the dish.
- : The key to tender Osso Buco is slow cooking. If the meat isn't falling off the bone, it may need more time. Every cut of meat can be a bit different, so adjust cooking time as needed.
- : If you find the sauce too thin after cooking, you can remove the shanks and reduce the sauce further over medium heat. If it's too thick, add a bit more broth.
- : Osso Buco tastes even better the next day as the flavors have more time to meld together. Just reheat gently.
- Choosing the Right Cut: Veal shanks are the traditional choice for Osso Buco. Look for shanks that are cut evenly and have a good amount of meat around the marrow bone.
- Browning the Meat: Don't rush the browning process of the veal shanks. This step is crucial for developing a deep flavor in the dish.
- Cooking Time: The key to tender Osso Buco is slow cooking. If the meat isn't falling off the bone, it may need more time. Every cut of meat can be a bit different, so adjust cooking time as needed.
- Sauce Thickness: If you find the sauce too thin after cooking, you can remove the shanks and reduce the sauce further over medium heat. If it's too thick, add a bit more broth.
- Leftovers: Osso Buco tastes even better the next day as the flavors have more time to meld together. Just reheat gently.
Nutrition Information
Show Details
Serving
1serving
Calories
485kcal
(24%)
Carbohydrates
20g
(7%)
Protein
48g
(96%)
Fat
19g
(29%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Cholesterol
170mg
(57%)
Sodium
528mg
(22%)
Potassium
1410mg
(40%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
5594IU
(112%)
Vitamin C
16mg
(18%)
Calcium
116mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 485kcal | 24% |
| Carbohydrates | 20g | 7% |
| Protein | 48g | 96% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 170mg | 57% |
| Sodium | 528mg | 22% |
| Potassium | 1410mg | 30% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 5594IU | 112% |
| Vitamin C | 16mg | 18% |
| Calcium | 116mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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