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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.
  • Total Time
    Prep: 30 min. Bake: 2 hours
  • Makes
    6 servings

Ingredients

  • 1/3 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 veal shanks
  • 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 zest

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.
Nutrition Facts
1 serving: 413 calories, 22g fat (6g saturated fat), 111mg cholesterol, 804mg sodium, 13g carbohydrate (3g sugars, 2g fiber), 30g protein.

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