3.8 from 18 votes
Simple Rustic Osso Buco
Osso Buco is rich and meaty, the sauce gets it's unctuousness from the marrow bones of the veal. If you've never sucked the marrow out of a bone... it's like a beefy butter - and it's fabulous!
Prep Time
30 mins
Cook Time
2 hrs 30 mins
Total Time
3 hrs
Servings: 4
Calories: 515 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
For the osso buco
- 2½ pounds crosscut veal shanks
- 1 tablespoon olive oil
- 1 teaspoon kosher salt divided
- ½ teaspoon black pepper
- 1 medium onion chopped into 1/2" dice
- 1 leek cleaned of any grit, sliced in half lengthwise and cut into 1/2" half moon slices
- 2 talks celery chopped into 1/2" dice
- 3 medium carrots chopped into 1/2" dice
- 8 ounces mushrooms sliced
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- 1 tablespoon dried mushroom powder see note* optional
- 2 whole cloves
- 1 teaspoon fennel seeds
- 2 bay leaves
- 4 prigs fresh thyme
- 1 medium sprig rosemary
- 1½ cups dry white wine
- 2½ cups low sodium veal stock or chicken broth
for gremolata
- 1 teaspoon lemon zest
- 1 clove garlic finely minced
- 1 tablespoon parsley chopped
Instructions
- Preheat the oven to 325°.
- Place the cloves, fennel and bay leaves on a piece of cheese cloth and tie into a little pouch with a piece of kitchen string. Set aside. Tie the rosemary and thyme with another piece of kitchen string and set aside.
- With a paper towel, pat dry the veal shanks. In a small bowl, mix 1/2 teaspoon kosher salt with the pepper. Sprinkle both sides of the veal with salt and pepper. In a large dutch oven, heat the olive oil over medium - medium-high high heat. Place the veal in the dutch oven and brown on each side. Transfer the veal to a plate and set aside.
- Add the mushrooms, onions, celery, leeks and garlic. Sprinkle with 1/2 teaspoon salt and cook over medium heat, until the vegetables give up some of their liquid and begin to soften, about 5 minutes. Stir in the tomato pasted mushroom powder and cook for another minute. Add the wine, bring to a boil and cook for 2-3 minutes then add the stock or broth and bring to a boil. Reduce heat and simmer with the lid off the pan for 5-8 minutes or until the liquid is reduced by about a quarter.
- Place the bouquet garni and the herb bundle into the vegetable mix and push down into the liquid. Add the veal shanks back to the dutch oven along with any juices accumulated on the plate. Cover the pot with the lid and place in the oven for 2 1/2 hours or until meat is tender and falling off the bone.
- Meanwhile, assemble the gremolata in a small bowl, combine the garlic, lemon zest and parsley and toss with your fingers.
- When Osso Bucco is finished, sprinkle each serving with a bit of the gremolata.
Cup of Yum
Notes
- To make mushroom powder, place dried mushrooms (I used porcini) in a spice grinder or clean coffee grinder and pulse until it forms a powder. Store mushroom powder in an airtight container.
Nutrition Information
Calories
515kcal
(26%)
Carbohydrates
21g
(7%)
Protein
58g
(116%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Cholesterol
212mg
(71%)
Sodium
1451mg
(60%)
Potassium
1636mg
(47%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
8295IU
(166%)
Vitamin C
24.9mg
(28%)
Calcium
133mg
(13%)
Iron
4.2mg
(23%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 515
% Daily Value*
| Calories | 515kcal | 26% |
| Carbohydrates | 21g | 7% |
| Protein | 58g | 116% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 212mg | 71% |
| Sodium | 1451mg | 60% |
| Potassium | 1636mg | 35% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 8295IU | 166% |
| Vitamin C | 24.9mg | 28% |
| Calcium | 133mg | 13% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.