Osso Buco Veal Shanks Braised with White Wine
Osso Buco is a classic Italian dish made with slow-cooked veal shanks braised with vegetables, white wine, and broth. It’s rich, flavorful, and perfect for a cozy evening meal.
Nutrition
Calories: 500cal
Carbohydrate: 12g
Protein: 45g
Fat: 30g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
20 min Prep
2 hr 30 min Cook
2 hr 50 min Total
4 Servings
Ingredients
- 4 pieces of veal shank, about 1 to 1.5 inches thick
- Salt and freshly ground black pepper
- 1/2 cup all-purpose flour, for dusting
- 3 tablespoons olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 3 garlic cloves, minced
- 1 cup dry white wine
- 14 ounces canned diced tomatoes
- 2 cups chicken or beef broth
- 2 teaspoons dried thyme
- 1 bay leaf
- Chopped parsley and lemon zest for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Pat the veal shanks dry with paper towels to help them brown nicely. Season with salt and pepper on both sides.
- Dust the veal shanks with flour, shaking off any excess. This will help create a flavorful crust.
- In a large oven-safe pot, heat the olive oil over medium-high heat. Brown the veal shanks, about 4-5 minutes per side, then remove and set aside. Do not overcrowd the pan; if needed, brown in batches.
- In the same pot, add the onion, carrot, and celery, and sauté for about 5 minutes until soft. Stir in the garlic and cook for another minute.
- Pour in the white wine to deglaze the pot, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine simmer for about 5 minutes.
- Add the diced tomatoes, broth, thyme, and bay leaf to the pot. Return the veal shanks to the pot, ensuring they are submerged in the liquid.
- Bring the pot to a simmer, cover, and transfer to the preheated oven. Cook for about 2 hours, or until the meat is tender and easily falls off the bone.
- Once cooked, remove the bay leaf from the pot. Taste the sauce and adjust the seasoning if necessary. If the sauce is too thin, place the pot on the stove and simmer until the desired thickness is reached.
- Serve the Osso Buco hot, garnished with chopped parsley and lemon zest for a fresh kick.
