Osso Buco is a traditional Italian dish of braised veal shanks with vegetables, white wine, and broth. It’s a hearty and comforting meal perfect for a special dinner.
Preparation time
30min
Cooking time
2h
Ingredients
4 Servings
- 480 ml beef broth
- 2 grams black pepper
- 2 carrots
- 2 celery stalks
- 240 ml dry white wine
- 50 grams flour
- 15 grams fresh parsley
- 2 cloves garlic
- 5 grams lemon zest
- 60 ml olive oil
- 1 onion
- 5 grams salt
- 400 grams tomatoes
- 4 veal shanks
Directions
Step 1
Preheat oven to 325°F (165°C).
Step 2
Pat the veal shanks dry with paper towels to remove any excess moisture. Season the veal shanks with salt and black pepper, then dredge them in flour, shaking off any excess.
Step 3
In a large ovenproof pot or Dutch oven, heat the olive oil over medium-high heat. Add the veal shanks and cook until browned on all sides, about 8 minutes. Remove the veal shanks and set aside.
Step 4
In the same pot, add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for another minute.
Step 5
Pour in the white wine and bring to a boil, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, about 3 minutes.
Step 6
Add the beef broth, diced tomatoes with juice, lemon zest, and the browned veal shanks to the pot. Bring to a simmer.
Step 7
Cover the pot with a lid and transfer it to the preheated oven. Bake for about 2 hours, or until the veal is tender and falling off the bone.
Step 8
Remove the pot from the oven. Transfer the veal shanks to a serving platter and keep warm. Skim any excess fat from the surface of the sauce.
Step 9
Stir in the chopped fresh parsley into the sauce. Serve the veal shanks with the sauce spooned over the top.