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Osso Buco Recipe
Osso Buco Recipe photo by Taste of Home

Osso Buco Recipe

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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.
TOTAL TIME: Prep: 30 min. Bake: 2 hours
MAKES:4-6 servings
TOTAL TIME: Prep: 30 min. Bake: 2 hours
MAKES: 4-6 servings

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

Nutritional 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.

Directions

  1. 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; sprinkle over meat. In a small bowl, whisk together wine, broth and tomato paste. Pour over vegetables.
  2. 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.
Originally published as Osso Buco in Country October/November 1991, p47

Nutritional 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.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Mar. 10, 2009

This is a first class recipe. I made this many years ago & lost my recipe, I'm so glad to have discovered it again on the Taste of Home website. All the flavors work extremely well together!

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