Osso Buco Recipe
Osso Buco Recipe photo by Taste of Home
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Publisher Photo
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.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 30 min. Bake: 2 hours
MAKES:
4-6 servings
TOTAL TIME:
Prep: 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; 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.
Originally published as Osso Buco in Country October/November 1991, p47

Nutritional Facts

1 each: 341 calories, 18g fat (4g saturated fat), 73mg cholesterol, 783mg sodium, 13g carbohydrate (4g sugars, 2g fiber), 21g protein.

  • 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
  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

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2124arizona User ID: 845443 268865
Reviewed Jul. 2, 2017

"I fixed this and everyone loved it!!"

MY REVIEW
connielangston User ID: 3766322 14712
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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