Traditional Osso Buco

Traditional Osso Buco

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"This recipe is a traditional but simple way of cooking Osso Buco (veal shanks). The white wine is a must in this dish."

Ingredients 1 h 50 m {{adjustedServings}} servings 478 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 478 kcal
  • 24%
  • Fat:
  • 19.8 g
  • 30%
  • Carbs:
  • 17.6g
  • 6%
  • Protein:
  • 46.9 g
  • 94%
  • Cholesterol:
  • 201 mg
  • 67%
  • Sodium:
  • 467 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

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  1. Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
  2. Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
  3. In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle the gremolata over the veal just before serving.
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Reviews 118

  1. 153 Ratings

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COVERDALE
10/20/2008

I tried this recipe as written the first time and I have to admit it was very good, however when I mentioned it to a friend of Italian ancestry he suggested instead of butter, I brown the shanks in pancetta fat. I chopped up about a 1/4 lb. of pancetta, fried it, removed it from the pan, drained off all but about 2 tbls of the fat and browned the shanks. I removed the shanks and used the same fat to saute the onions, added the wine and deglazed the pan. I added the previously fried pancetta with the other ingredients. I know it's not as healthy but it was absolutely delicious. The one thing he told me was, do not subsitute bacon, it has to be pancetta.

ABEDWANI
7/7/2005

This has to be one of the best osso i have eaten, even better than some that I have had at Italian restaurants. I made it exactly as the recipe describes for a family dinner and everyone wanted the recipe. I have tried others out there but none as delicious as this. Hmmm I have to admit the meat basically melts in your mouth. This definitly will become a family favourite.

spence3787
9/11/2006

An excellent recipe by itself. Like others, I doctored a bit with some herbs like bay leaf and herbs d'province. The best advice I can offer to really enhance the flavors is to prepare this a day ahead of time, let it cool slowly, refrigerate overnight and warm at 325 for an hour, tightly sealed. This always works for me with dishes that include bone with marrow