Osso Buco (Braised Veal Shanks)

Name: Osso Buco (Braised Veal Shanks)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 2 people
Ingredients: 1 pound Veal or Beef Shanks; 300 ml meat stock; 2 cloves garlic; 1 bunch fresh chopped parsley; lemon zest; 1 medium onion; ½ cup white wine; ¼ cup all-purpose flour; 2 tbsp butter; salt; freshly ground black pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
2 people
Calories
481 kcal
Course
Main Course
Cuisine
Italian, International

Osso Buco (Braised Veal Shanks)

Camden Walton

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Osso Buco or braised veal shanks is a traditional recipe from northern Italy suitable for every season because it is always a wonderful dish to serve on special occasions.

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Ingredients

Servings

1 pound Veal or Beef Shanks (400g)
300 ml meat stock
2 cloves garlic
1 bunch fresh chopped parsley
lemon zest , from half of a lemon
1 medium onion
½ cup white wine
¼ cup all-purpose flour (50g)
2 tbsp butter (30g)
salt to taste
freshly ground black pepper to taste

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Instructions

Score the meat at the edges with a sharp knife or scissors to prevent the edges of the veal shanks from curling up.
Season the meat with salt and freshly ground pepper.
Flour the veal shanks on both sides. Remove excess flour using your hands and set aside.
Cut the onion into thin slices.
Heat a nonstick skillet with a drizzle of oil.
Caramelize the onions; cook them over medium heat with salt and pepper. When they are golden brown, remove them from the pan and set aside. Deglaze the pan with 1/2 cup white wine and cook for about 5 minutes.
In the same pan, without washing it, add the butter and let it melt. It will absorb the flavors of the onion well.
Add the veal shanks after the butter sizzles. Brown them well on both sides
Deglaze the pan with the remaining white wine, raising the flame slightly, and let it evaporate.
Add the onions and 3 spoons of hot stock.
Cover the pan and let cook for 30 minutes on each side.
Make the gremolata: mince the parsley along with the peeled garlic. Sprinkle generously over the Osso Buco, and finally, grate the zest of a lemon over the top.
Serve very hot.

Notes

Variations:
Use orange instead of lemon. The important thing is that it is fresh and organic;
Use vegetable broth for a lighter taste;
Add peas while cooking. You only need 3/4 cup of frozen peas, which you can add to enrich the dish.
Add fennel, half, chopped, 30 minutes from the end of cooking time.
Make a red version, adding about 14 oz of tomato pulp.

Nutrition Information

Show Details

Calories 481kcal (24%) Carbohydrates 22g (7%) Protein 50g (100%) Fat 20g (31%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 0.5g Cholesterol 200mg (67%) Sodium 606mg (25%) Potassium 1287mg (37%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 2752IU (55%) Vitamin C 43mg (48%) Calcium 124mg (12%) Iron 5mg (28%)

Nutrition Facts

Serving: 2people

Amount Per Serving

Calories 481 kcal

% Daily Value*

Calories	481kcal	24%
Carbohydrates	22g	7%
Protein	50g	100%
Fat	20g	31%
Saturated Fat	10g	50%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	6g	30%
Trans Fat	0.5g	25%
Cholesterol	200mg	67%
Sodium	606mg	25%
Potassium	1287mg	27%
Fiber	2g	8%
Sugar	3g	6%
Vitamin A	2752IU	55%
Vitamin C	43mg	48%
Calcium	124mg	12%
Iron	5mg	28%