Osso Buco Recipe
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
5 hrs
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Total Time
5 hrs 15 mins
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Servings
6 -8
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Calories
379 kcal
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Course
Main Course
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Cuisine
Italian
Osso Buco Recipe
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This recipe highlights the spirit of the Tuscan coast with a Maremma-style lamb osso buco, slowly cooked with tomatoes, celery, garlic, and onions until you can pierce the meat with the side of a spoon, and then finished with a scattering of chopped parsley, garlic, and lemon zest. Serve with my Easy Polenta Recipe.
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Ingredients
- 3 pounds veal osso buco center cuts 6 pieces
- salt and pepper to taste
- ¼ cup all-purpose flour
- olive oil as needed
- 1 sprig fresh sage stem removed
- 1 bay leaf
- 2 cloves garlic cut in half
- 1 large white onion chopped
- 3 stalks celery chopped
- 3 large carrots chopped
- 1 tablespoon tomato paste
- 1 cup red wine
- 1 15-ounce can crushed tomatoes
- 2 cups vegetable stock
Gremolata
- 2 lemons zested (you can also use orange zest)
- ¼ cup parsley finely chopped
- 1 garlic clove finely chopped
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Instructions
- Pat the veal dry with paper towels to remove any excess moisture, ensuring it's at room temperature—Season well with salt and pepper. Coat the veal in flour and shake off excess.
- Heat the olive oil in a large pot over medium-high heat. Cook the veal in batches until browned, 3 minutes on each side. Remove from the pot and set aside to rest.
- Add the extra virgin olive oil without cleaning the pot. Cook onion at medium heat until translucent, 5 minutes, scraping up the remaining browned bits of meat at the bottom of the pan. Add the garlic, celery, and carrot and stir until the vegetables soften. Increase the heat and add the crushed tomatoes and tomato paste.
- Place the veal back in the pot. Add the wine and let it cook for 2 minutes. Add the sage, bay leaf, and vegetable stock (braising liquid), ensuring the veal is immersed. Bring to a boil, then cover and simmer for 5 hours, until the veal is soft and you can break it with a fork.
- In a small bowl, combine the ingredients for gremolata. Stir to combine.
- Serve osso buco over polenta, adding some of the juice from the cooking and topping it with the gremolata.
Nutrition Information
Show Details
Calories
379kcal
(19%)
Carbohydrates
22g
(7%)
Protein
47g
(94%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
170mg
(57%)
Sodium
664mg
(28%)
Potassium
1277mg
(36%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
6685IU
(134%)
Vitamin C
35mg
(39%)
Calcium
116mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6-8
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 22g | 7% |
| Protein | 47g | 94% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 170mg | 57% |
| Sodium | 664mg | 28% |
| Potassium | 1277mg | 27% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 6685IU | 134% |
| Vitamin C | 35mg | 39% |
| 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
21 reviews
Excellent
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