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Osso Buco

Osso Buco
This dish can be assembled several hours ahead and put in the oven while the cook relaxes. I try to get shanks that are similar in size so they'll cook evenly, and usually plan on serving two shanks per person.
4-6 ServingsPrep: 30 min. Bake: 2 hours

Ingredients

  • 1/3 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 to 6 veal shanks (2 inches thick)
  • 5 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon rubbed sage
  • 2 medium carrots, sliced
  • 1 medium onion, chopped
  • 1 celery rib, cut in 1/2-inch slices
  • 1 garlic clove, minced
  • 1-1/2 cups dry white wine or chicken broth
  • 1 can (10-1/2 ounces) condensed chicken broth, undiluted
  • 2 tablespoons tomato paste
  • GREMOLATA:
  • 2 garlic cloves, minced
  • 1 to 2 tablespoons minced fresh parsley
  • 1 tablespoon grated lemon peel

Directions

  • Combine flour, salt and pepper; dredge meat. In a large skillet,
  • brown meat in oil on all sides. Place the shanks in a single layer
  • in a Dutch oven or oblong baking dish; sprinkle with Italian
  • seasoning and sage. Combine the carrots, onion, celery and garlic;
© Taste of Home 2013

2 of 2

Osso Buco (continued)

Directions (continued)

  • sprinkle over meat. In a small bowl, whisk together wine, broth and
  • tomato paste. Pour over vegetables.
  • Cover and bake at 325° for 2 hours or until fork-tender. Just
  • before serving, combine Gremolata ingredients; sprinkle over each
  • shank. Serve immediately. Yield: 4-6 servings.
Nutrition Facts: 1 serving (1 each) equals 341 calories, 18 g fat (4 g saturated fat), 73 mg cholesterol, 783 mg sodium, 13 g carbohydrate, 2 g fiber, 21 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013