Osso Buco Recipe
User Reviews
5
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Prep Time
15 mins
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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
Description
This Osso Buco Recipe begins by seasoning veal shanks and coating them lightly with flour before browning in olive oil to develop a crust. The pot is then used to cook onions, garlic, celery, and carrots until softened, adding the tomato paste and crushed tomatoes to form a savory base. The veal returns to the pot along with red wine, vegetable stock, and herbs including sage and bay leaf to cover the meat while simmering.
The low and slow simmering for several hours breaks down the tough connective tissue in the shanks, resulting in tender meat that can be pulled apart with a fork. The sauce thickens and concentrates flavors during this time. A gremolata made from lemon zest, parsley, and garlic is prepared to sprinkle over the finished dish for a fresh contrast to the rich braise.
Osso Buco is traditionally served with polenta, risotto, or crusty bread to soak up the sauce, making for a hearty and satisfying meal that showcases the depth of slow-cooked veal and vegetables.
Ingredients
- 3 pounds veal osso buco 6 pieces, center cuts
- salt to taste
- black pepper to taste
- ¼ cup all-purpose flour
- olive oil as needed
- 1 prig sage stem removed, fresh
- 1 bay leaf
- 2 cloves garlic cut in half
- 1 large white onion chopped
- 3 talks celery chopped
- 3 large carrot chopped
- 1 tablespoon tomato paste
- 1 cup red wine
- 1 ounce can crushed tomatoes
- 2 cups vegetable stock
Gremolata
- 2 lemon zested (you can also use orange zest, plural
- ¼ cup parsley finely chopped
- 1 garlic finely chopped, clove
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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