Description
A rich and flavorful veal dish adorned with capers.
Ingredients
Scale
- 4 pieces osso buco (veal shanks)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 cup white wine
- 2 cups beef broth
- 1 tablespoon capers, drained
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add osso buco and brown on all sides.
- Remove meat and set aside. Add onion, carrots, and celery to the pot; cook until softened.
- Stir in garlic and cook for another minute.
- Pour in white wine, scraping up any browned bits from the bottom; reduce by half.
- Add beef broth, capers, thyme, salt, and pepper; return osso buco to the pot.
- Bring to a simmer, cover, and cook on low for 2-3 hours until meat is tender.
Notes
- Serve with polenta for a complete meal.
- Make ahead and reheat for better flavor.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 100mg