Taste of Home
Osso Buco
TOTAL TIME: Prep: 30 min. Bake: 2 hours
YIELD: 6 servings.
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.
Ingredients
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1/3 cup all-purpose flour
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1 teaspoon salt
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1/2 teaspoon pepper
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6 veal shanks
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5 tablespoons olive oil
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1 teaspoon Italian seasoning
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1/2 teaspoon rubbed sage
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2 medium carrots, sliced
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1 medium onion, chopped
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1 celery rib, cut in 1/2-inch slices
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1 garlic clove, minced
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1-1/2 cups dry white wine or chicken broth
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1 can (10-1/2 ounces) condensed chicken broth, undiluted
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2 tablespoons tomato paste
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GREMOLATA:
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2 garlic cloves, minced
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1 to 2 tablespoons minced fresh parsley
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1 tablespoon grated lemon zest
Directions
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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.
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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.
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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