Traditional Osso Buco

Traditional Osso Buco

118
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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. 155 Ratings

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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...

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 ...

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 da...