Osso Buco

Osso Buco is a classic Milanese dish featuring cross-cut veal shanks slow-braised until fork-tender. The meat cooks in a savory sauce of onions, garlic, white wine, and tomatoes, infused with dried herbs. A fresh gremolata of lemon zest, parsley, and garlic adds a bright, zesty finish that cuts through the richness. This comforting main is perfect for special dinners or cozy family meals, offering deep flavors and melt-in-your-mouth texture. Serve with risotto or crusty bread to soak up the delicious sauce.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 218.4

Description

Osso Buco is a classic Milanese dish featuring cross-cut veal shanks slow-braised until fork-tender. The meat cooks in a savory sauce of onions, garlic, white wine, and tomatoes, infused with dried herbs. A fresh gremolata of lemon zest, parsley, and garlic adds a bright, zesty finish that cuts through the richness. This comforting main is perfect for special dinners or cozy family meals, offering deep flavors and melt-in-your-mouth texture. Serve with risotto or crusty bread to soak up the delicious sauce.

Ingredients

1 cup All-purpose flour
1/4 cup Olive oil
4 tbsp Butter
2 whole Onions; chopped
6 cloves Garlic; chopped
1/2 tsp Dried basil
1/2 tsp Oregano
28 oz Can plum tomatoes
2 cups Dry white wine
2 cups Beef stock
3/4 cup Fresh parsley; chopped
1 whole Grated zest of two lemons
5-6 lb Veal shank; 2" thick

Directions

1
Season flour with salt and pepper, dredge pieces of veal in it, and shake off excess.
2
Heat oil and butter in a large Dutch oven over medium-high heat.
3
Sear the veal in the hot fat, browning well on all sides.
4
Transfer veal to paper towels to drain.
5
Add the onions, garlic, basil, and oregano to the pan and cook over medium heat for 10 minutes, stirring occasionally.
6
Add the tomatoes, salt, and pepper to taste and continue to cook for 10 minutes.
7
Skim off any fat from the surface.
8
Add the wine, raise the heat, and bring to a boil; reduce the heat and simmer, uncovered, for 15 minutes.
9
Return the veal to the pan and add just enough stock to cover the meat.
10
Cover and let simmer for 1 to 1.5 hours, or bake in a 350-degree oven for the same time.
11
Remove lid and continue to simmer or bake for 30 minutes until veal is tender.
12
Just before serving, sprinkle with the lemon zest and parsley.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 218.4kcal

% Daily Value *
Total Fat 0.6g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 1.2mg1%
Total Carbohydrate 45.6g16%
Dietary Fiber 1.6g7%
Sugars 0.2g
Protein 6.0g12%

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

Note

It is traditional to serve this with Risotto Milanese.

Consider serving with small potatoes tossed with olive oil and garlic, or any kind of pasta treated the same way.

Keywords: osso buco, veal shank, braised veal, italian cuisine, gremolata, comfort food, slow cook, tomato sauce, white wine, lemon zest, fresh parsley, dinner party, milanese, rich sauce, tender meat, classic recipe, herbs, garlic, onions, dinner main

Read it online: https://www.chefs-mate.com/recipe/osso-buco-gknm89-a/