Description
A classic Italian dish made with braised veal shanks, served with a rich sauce over risotto or polenta.
Ingredients
Scale
- 2 pounds veal shanks
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 cup white wine
- 1 cup beef broth
- 1 can (14 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon bay leaf
- Salt and pepper to taste
- Gremolata:
- 1 lemon, zested
- 2 tablespoons parsley, chopped
- 1 garlic clove, minced
Instructions
- Preheat the oven to 325°F (160°C).
- Heat olive oil in a large oven-safe pot over medium-high heat. Brown the veal shanks on all sides, then set aside.
- Add onion, carrots, celery, and garlic to the pot and sauté until tender.
- Deglaze the pot with white wine, scraping up any browned bits.
- Add beef broth, diced tomatoes, thyme, bay leaf, salt, and pepper. Bring to a simmer.
- Return the veal shanks to the pot, cover, and transfer to the oven.
- Braise for 2 to 2.5 hours until the meat is tender and falling off the bone.
- Meanwhile, prepare the gremolata by mixing lemon zest, parsley, and minced garlic in a small bowl.
- Serve the osso buco hot, topped with gremolata.
Notes
- It pairs well with risotto or creamy polenta.
- For best flavor, allow the dish to rest for a few hours or overnight.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 shank
- Calories: 600
- Sugar: 4g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 150mg