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Osso Bucco II
Osso Bucco II
Osso Buco is a delicious Italian dish made with cross-cut veal shanks braised with vegetables, white wine, and broth. It’s typically served with gremolata (a mixture of lemon zest, garlic, and parsley) and a side of risotto or polenta. It’s a flavorful and comforting meal that’s popular in Italian cuisine.
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Ingredients
- 4 veal shanks (about 2 inches thick)
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 4 tablespoons olive oil
- 1 onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 4 garlic cloves minced
- 1 cup dry white wine
- 2 cups beef broth or chicken broth
- 1 can diced tomatoes 14 oz
- 2 bay leaves
- 1 teaspoon dried thyme
Gremolata optional:
- 1 lemon zest
- 2 garlic cloves minced
- 2 tablespoons fresh parsley chopped
Instructions
- Season the veal shanks with salt and pepper, then dredge them in flour, shaking off any excess.
- Heat the olive oil in a large Dutch oven over medium-high heat. Brown the veal shanks on all sides until golden brown, then set aside.
- In the same pot, add the chopped onion, carrots, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
- Deglaze the pot with white wine, scraping up any browned bits from the bottom.
- Add the beef or chicken broth, diced tomatoes, bay leaves, and dried thyme. Return the veal shanks to the pot.
- Cover and simmer over low heat for 2-3 hours, or until the meat is tender and falls off the bone.
- In a small bowl, mix together the gremolata ingredients (lemon zest, minced garlic, chopped parsley).
- Serve the Osso Buco hot, garnished with the gremolata on top. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 544kcal (27%)Carbohydrates: 25g (8%)Protein: 48g (96%)Fat: 23g (35%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 170mg (57%)Sodium: 676mg (29%)Potassium: 1204mg (34%)Fiber: 3g (13%)Sugar: 6g (7%)Vitamin A: 5407IU (108%)Vitamin C: 20mg (24%)Calcium: 127mg (13%)Iron: 5mg (28%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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