Description
A rich and flavorful Osso Buco dish enhanced with capers for a unique twist.
Ingredients
Scale
- 4 pieces veal shanks
- 2 tablespoons olive oil
- 1 cup chopped onions
- 1 cup chopped carrots
- 1 cup chopped celery
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 cup beef broth
- 1/2 cup white wine
- 1 tablespoon capers
- 2 teaspoons fresh thyme
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat. Sear the veal shanks until browned on all sides.
- Remove the shanks and set them aside. In the same pot, add onions, carrots, celery, and garlic; sauté until softened.
- Add diced tomatoes, beef broth, white wine, capers, thyme, and return the shanks to the pot.
- Bring to a simmer, cover, and reduce heat to low. Cook for 2-3 hours until the meat is tender.
- Serve hot, garnished with fresh parsley.
Notes
- Serve with creamy polenta or mashed potatoes for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braised
- Cuisine: Italian
Nutrition
- Serving Size: 1 shank
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 130mg