Osso Buco

To make it easy, ask the butcher to slice the veal shanks.

Serves: 10Hands-on: 15 minutesTotal: 3 hours 15 minutesDifficulty: Medium

Serves: 10

Ingredients

  • 5 lbs. veal shanks
  • 2 tsp. salt, divided
  • 1 tsp. pepper, divide
  • 1 Tbsp. extra-virgin olive oil
  • 1 leek, ends trimmed, thoroughly cleaned, cut lengthwise, and sliced
  • 3 large tomatoes, cut into wedges
  • 4 medium onions, peeled and cut into large wedges
  • 4 cloves garlic, peeled and smashed
  • 2 stalks celery, ends trimmed and cut into chunks
  • 2 medium carrots, peeled and cut into chunks
  • 1 cup dry red wine
  • 3 cups beef stock
  • 2 bay leaves
  • 3 Tbsp. chopped fresh parsley
  • 1 Tbsp. fresh thyme leaves
  • 1 Tbsp. chopped fresh rosemary

Directions

  • Preheat the oven to 325°F. Season the shanks with 1 teaspoon of salt and ½ teaspoon of pepper.
  • Heat the oil in a Dutch oven (with a lid) over medium-high for 30 seconds. Add the shanks and brown them for 3–4 minutes on both sides.
  • Add the leeks, tomatoes, onions, garlic, celery, and carrots. Brown the vegetables lightly. Add the wine and cook it for 2–3 minutes to let it reduce by half.
  • Add the stock, bay leaves, parsley, thyme, and rosemary. Bring the veal to a boil, cover it immediately, and place it in the oven. Braise the dish for 2–3 hours, until the meat is fork-tender and starts to separate from the bone. Remove the bay leaves.
  • Serve it hot or let it come to room temperature, refrigerate it, and reheat it the next day.

Recipe Information

Serves: 10

Ingredients

  • 5 lbs. veal shanks
  • 2 tsp. salt, divided
  • 1 tsp. pepper, divide
  • 1 Tbsp. extra-virgin olive oil
  • 1 leek, ends trimmed, thoroughly cleaned, cut lengthwise, and sliced
  • 3 large tomatoes, cut into wedges
  • 4 medium onions, peeled and cut into large wedges
  • 4 cloves garlic, peeled and smashed
  • 2 stalks celery, ends trimmed and cut into chunks
  • 2 medium carrots, peeled and cut into chunks
  • 1 cup dry red wine
  • 3 cups beef stock
  • 2 bay leaves
  • 3 Tbsp. chopped fresh parsley
  • 1 Tbsp. fresh thyme leaves
  • 1 Tbsp. chopped fresh rosemary

Directions

  • Preheat the oven to 325°F. Season the shanks with 1 teaspoon of salt and ½ teaspoon of pepper.
  • Heat the oil in a Dutch oven (with a lid) over medium-high for 30 seconds. Add the shanks and brown them for 3–4 minutes on both sides.
  • Add the leeks, tomatoes, onions, garlic, celery, and carrots. Brown the vegetables lightly. Add the wine and cook it for 2–3 minutes to let it reduce by half.
  • Add the stock, bay leaves, parsley, thyme, and rosemary. Bring the veal to a boil, cover it immediately, and place it in the oven. Braise the dish for 2–3 hours, until the meat is fork-tender and starts to separate from the bone. Remove the bay leaves.
  • Serve it hot or let it come to room temperature, refrigerate it, and reheat it the next day.

Nutrition Information

Nutrition Information
Amount per serving
Calories260
Total Fat7g
Saturated Fat2g
Cholesterol120mg
Sodium790mg
Total Carbohydrate11g
Dietary Fiber2g
Sugars5g
Protein33g