italian osso buco

How To Prepare/Cook Italian Osso Buco (Braised Veal Shanks)

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DinnerEuropean CuisineRecipesWorld Cuisines

Origin:
Osso Buco is a classic dish from Milan, Italy, traditionally prepared with veal shanks braised in white wine, broth, and vegetables. The name means “bone with a hole,” referring to the marrow-filled center of the shank. Developed by Northern Italian cooks, it represents the art of slow cooking to create tender, flavorful meat enriched with aromatic vegetables and finished with gremolata—a zesty mix of lemon zest, garlic, and parsley.

Ingredients

  • Servings: 4
    Preparation Time: 2.5 hours

    • 4 veal shanks (about 1.5–2 lbs total)
    • 1/2 cup all-purpose flour
    • 2 tbsp olive oil
    • 2 tbsp butter
    • 1 large onion, finely chopped
    • 2 carrots, diced
    • 2 celery stalks, diced
    • 3 cloves garlic, minced
    • 1 cup dry white wine
    • 2 cups beef broth
    • 1 can (14 oz) diced tomatoes
    • 1 bay leaf
    • 1 tsp fresh thyme (or ½ tsp dried)
    • For Gremolata: Zest of 1 lemon, 1 clove garlic (minced), 2 tbsp fresh parsley, chopped
    • Salt and pepper to taste

Instructions:

  1. Prepare the Veal:
    • Pat veal shanks dry and season with salt and pepper. Dust lightly with flour.
  2. Brown the Meat:
    • In a heavy Dutch oven, heat olive oil and butter over medium-high heat. Brown the veal shanks on all sides; remove and set aside.
  3. Sauté Vegetables:
    • Add onion, carrots, celery, and garlic to the pot. Sauté until soft and golden (about 5 minutes).
  4. Deglaze:
    • Pour in white wine and let it simmer for 3 minutes, scraping the bottom to release any browned bits.
  5. Braise the Shanks:
    • Return the veal to the pot. Add beef broth, diced tomatoes, bay leaf, and thyme. Bring to a simmer, then cover and cook on low heat for 1.5–2 hours until the meat is tender and falling off the bone.
  6. Prepare Gremolata:
    • Combine lemon zest, minced garlic, and chopped parsley.
  7. Finish & Serve:
    • Remove the bay leaf, sprinkle gremolata over the osso buco, and serve hot with risotto or polenta.

Nutritional Information (Per Serving)

  • Calories: ~680 kcal
  • Protein: ~42g
  • Carbohydrates: ~20g
  • Fats: ~40g
  • Fiber: ~4g

Benefits

  • High in protein and essential amino acids from veal.
  • Rich in vitamins and minerals from vegetables and broth.
  • Gremolata adds a burst of vitamin C and antioxidants.

Tips

  • Patience is key—slow braising is essential for tender meat.
  • Serve with a classic risotto for an indulgent meal.
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