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Osso Bucco
Osso Bucco
Osso Bucco is a traditional Italian dish made with braised veal shanks. The veal shanks are slow-cooked until tender in a flavorful broth, typically with white wine, tomatoes, and vegetables. It’s a delicious and comforting dish that is often served with risotto or polenta.
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Ingredients
- 4 veal shanks (about 2 inches thick)
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 1 onion diced
- 2 carrots diced
- 2 stalks celery diced
- 4 garlic cloves minced
- 1 cup dry white wine
- 1 can diced tomatoes 14 oz
- 1 cup beef broth or chicken broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 lemon zest
- fresh parsley chopped for garnish
Instructions
- Season the veal shanks with salt and pepper, then dredge them in flour, shaking off any excess.
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Brown the veal shanks on all sides, about 3-4 minutes per side. Remove the shanks and set them aside.
- In the same pot, add the diced onion, carrots, celery, and garlic. Cook until the vegetables are soft, about 5-7 minutes.
- Deglaze the pot with the white wine, scraping up any browned bits from the bottom. Allow the wine to simmer for a few minutes to cook off the alcohol.
- Add the diced tomatoes, broth, rosemary, thyme, and lemon zest to the pot. Bring the mixture to a simmer.
- Return the veal shanks to the pot, nestling them into the liquid. Cover with a lid and reduce the heat to low. Let the Osso Bucco simmer gently for 2-3 hours, or until the meat is tender and falling off the bone.
- Serve the Osso Bucco hot, garnished with chopped parsley. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 477kcal (24%)Carbohydrates: 25g (8%)Protein: 47g (94%)Fat: 15g (23%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 170mg (57%)Sodium: 466mg (20%)Potassium: 1.202mgFiber: 3g (13%)Sugar: 6g (7%)Vitamin A: 5.332IUVitamin C: 18mg (22%)Calcium: 122mg (12%)Iron: 4mg (22%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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