Mr. Food’s Osso Buco

This simplified Osso Buco transforms tough veal shanks into meltingly tender meat through a slow braise with onions, wine, and vegetables. Unlike traditional recipes that require hours of simmering, this version uses condensed soup to build a rich, savory sauce quickly. The addition of whole potatoes and diced carrots creates a hearty, complete meal in one pot. The flour coating ensures a golden sear and helps thicken the sauce, while lemon juice and parsley provide a bright finish. It is a comforting, rustic dish perfect for weeknight dinners when you want restaurant-quality flavor without the fuss. Serve directly from the pot for a cozy family meal.

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 2

Calories: 737.1

Description

This simplified Osso Buco transforms tough veal shanks into meltingly tender meat through a slow braise with onions, wine, and vegetables. Unlike traditional recipes that require hours of simmering, this version uses condensed soup to build a rich, savory sauce quickly. The addition of whole potatoes and diced carrots creates a hearty, complete meal in one pot. The flour coating ensures a golden sear and helps thicken the sauce, while lemon juice and parsley provide a bright finish. It is a comforting, rustic dish perfect for weeknight dinners when you want restaurant-quality flavor without the fuss. Serve directly from the pot for a cozy family meal.

Directions

1
In a shallow dish, combine the flour and black pepper.
2
Coat the veal shanks thoroughly with the flour mixture, shaking off any excess.
3
In a large soup pot or Dutch oven, heat the vegetable oil over medium-high heat.
4
Brown the shanks on all sides, about 5 minutes per side, then remove from the pot and set aside.
5
Reduce heat to medium. Add the condensed onion soup, chopped tomato, dry white wine, 1/2 cup water, lemon juice, parsley, and garlic powder to the pot.
6
Stir well to combine the liquids and scrape up any browned bits from the bottom of the pot.
7
Return the veal shanks to the pot, ensuring they are partially submerged in the liquid.
8
Add the whole potatoes and diced carrots to the pot.
9
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 hour or until the veal is tender and vegetables are cooked through.
10
In a small bowl, mix the cornstarch with 2 tablespoons of cold water to create a slurry.
11
Stir the cornstarch slurry into the pot and simmer for an additional 5 minutes, uncovered, until the sauce thickens.
12
Serve hot, spooning the sauce and vegetables over the veal shanks.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 737.1kcal

% Daily Value *
Total Fat 31.8g49%
Saturated Fat 9.2g46%
Cholesterol 275.8mg92%
Sodium 235.3mg10%
Total Carbohydrate 11.6g4%
Dietary Fiber 0.5g2%
Sugars 0.1g
Protein 93.5g187%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/mr-foods-osso-buco/