Description
A classic Italian dish made with braised veal shanks, serving a rich and flavorful meal that’s perfect for special occasions.
Ingredients
Scale
- 4 veal shanks, about 1 1/2 inches thick
- 1/4 cup all-purpose flour
- 1/4 cup olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 4 garlic cloves, minced
- 1 cup dry white wine
- 1 can (14.5 ounces) diced tomatoes
- 2 cups beef broth
- 1 bay leaf
- 1 teaspoon fresh thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 325°F (160°C).
- Season the veal shanks with salt and pepper and dredge them in flour.
- In a large Dutch oven, heat the olive oil over medium-high heat.
- Add the veal shanks and brown them on all sides, about 10 minutes.
- Remove the shanks and set aside.
- Add the onion, carrot, celery, and garlic to the pot, and cook until softened, about 5 minutes.
- Pour in the white wine and scrape up any brown bits from the bottom of the pot.
- Add the diced tomatoes, beef broth, bay leaf, thyme, salt, and pepper.
- Return the veal shanks to the pot, cover, and transfer to the oven.
- Braise for about 2 hours, or until the meat is tender.
- Garnish with chopped parsley before serving.
Notes
- Serve the Osso Buco with risotto or polenta for a complete meal.
- For extra flavor, add a splash of lemon juice before serving.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 shank
- Calories: 520
- Sugar: 2 grams
- Sodium: 800 mg
- Fat: 35 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 20 grams
- Trans Fat: 1 gram
- Carbohydrates: 15 grams
- Fiber: 2 grams
- Protein: 45 grams
- Cholesterol: 120 mg