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Osso Buco Recipe


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5 from 1 review

  • Author: Maxine Dubois
  • Total Time: 2 hours 10 minutes
  • Yield: 4 servings 1x

Description

This Osso Buco Recipe is made with veal shanks, carrots, celery, onions, tomatoes, white wine, broth, thyme and braised to perfection.


Ingredients

Scale
  • 2-3 bone in veal shanks, roughly 3 pounds
  • ¼ cup flour (or almond flour, if keto)
  • 2 tablespoons butter (or olive oil)
  • 1 carrot, finely chopped
  • ½ cup finely chopped onion
  • 1 celery stalk, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 cup dry white wine
  • 1 cup hand crushed, whole peeled, San Marzano Tomatoes
  • 1 cup broth, vegetable, beef or chicken
  • 3 thyme leaves
  • 2 bay leaves
  • Salt and pepper, to taste
  • Gremolata, for topping
  • Optional: kitchen strings

Instructions

  1. If you wish the tie the shanks with a kitchen string, you can do so now. This is just for presentation purposes and will not affect the taste.
  2. Start by dredging the shanks with flour.
  3. In a large Dutch oven or lidded pot big enough to hold the veal in a single layer, start by melting the butter on medium-high heat. Add the shanks and brown on both sides, allowing them to become dark. Remove and set aside on a plate and lower heat to medium.
  4. Add the onions, carrots, and celery, stirring until they begin to soften, about 5 minutes. Stir in the garlic and tomato paste, until the garlic is fragrant, about a minute longer.
  5. Raise heat to medium-high and pour in the wine, scraping the pan with a wooden spoon until the brown bits on the bottom have dissolved. Stir in the crushed tomato and broth. Add the thyme and bay leaves.
  6. Return the shanks back into the Dutch oven, basting with the sauce. Season well with salt and pepper.
  7. Reduce the heat to low, cover and cook for an hour and a half. Uncover the pot and raise to medium heat and bring sauce to a simmer. Cook until the sauce reduces and thickens.
  8. Optional: serve with gremolata.

Notes

  • This dish tastes amazing the next day. When its’s don’t cooking, allow it to cool before storing it in an airtight container. It will last up to 4 days in the refrigerator, and three months in the freezer.
  • Prep Time: 10 minutes
  • Cook Time: 2 hours
  • Category: Dinner
  • Method: Braising
  • Cuisine: Italian

Nutrition

  • Serving Size: 1
  • Calories: 444.8
  • Sugar: 2.8 g
  • Sodium: 354.9 mg
  • Fat: 10.0 g
  • Saturated Fat: 2.6 g
  • Carbohydrates: 11.3 g
  • Fiber: 2.8 g
  • Protein: 73.9 g
  • Cholesterol: 281.0 mg