Traditional Osso Buco

Osso buco is a hearty Italian dish made by braising veal shanks in a rich stock with white wine and tomatoes; garnish with a zesty gremolata made with fresh parsley, lemon zest, and garlic for a memorable meal.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 50 mins
• Calories: 478 Calories

Ingredients

• ¼ cup butter
• ¼ cup all-purpose flour
• 1 clove garlic, minced
• 2 teaspoons grated lemon zest
• salt and pepper to taste
• 1 large onion, chopped
• 2 cloves garlic, crushed
• 1 (14.5 ounce) can diced tomatoes
• ⅔ cup dry white wine
• 1 large carrot, chopped
• 2 pounds veal shanks, cut into short lengths
• ⅔ cup beef stock
• ½ cup chopped fresh flat leaf parsley

Recipe Instructions

Step 1

Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.

Step 2

Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.

Step 3

In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle the gremolata over the veal just before serving.