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
- 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.
- Start by dredging the shanks with flour.
- 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.
- 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.
- 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.
- Return the shanks back into the Dutch oven, basting with the sauce. Season well with salt and pepper.
- 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.
- 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