Osso Buco
Osso Buco is the epitome of comfort food with a touch of elegance. From its aromatic braising liquid to the tender veal shanks, it’s a flavorful dish that will impress your guests and family.
Ingredients
- 4 thick veal osso bucco
- Salt and pepper
- 2 tbsp olive oil
- 1 large onion - finely chopped
- 3 garlic cloves - minced
- 2 small carrot - finely chopped
- 1 small green bells pepper - chopped
- 1 small red bells pepper - chopped
- 400 g / 14 oz tomato passata
- 1 cup / 250 ml dry white wine - not sweet, not fruity
- 1 cup / 250 ml chicken broth
- 1 chicken bouillon cube - optional, or use beef
- 2 tablespoon tomato paste - optional
- 2 sprigs fresh thyme
- 2-3 bay leaves
- 2 sprigs fresh rosemary
Gremolata:
- ½ cup parsley leaves - finely sliced
- 2 teaspoon lemon zest - finely grated
- 1 garlic clove - minced
Instructions
Preparation and Browning
- Pat the veal shanks dry and season generously with salt and pepper.
- Dredge them lightly in all-purpose flour, shaking off the excess.
- Heat a tablespoon of olive oil on medium-high heat in a large, heavy-bottomed pot or Dutch oven and sear the shanks on all sides until golden brown. Remove your browned shanks and set aside.
Building the Base
- In the same pan, sauté chopped onion and garlic for 2-3 minutes or till fragrant.
- Add chopped veggies, carrot, and paprika (green and red) and cook until softened for about six to eight minutes. NB add 1 stalk of celery if you wish.
Deglazing and Braising
- Add tomato passata or crushed tomatoes and stir to combine.
- Pour in the dry white wine to deglaze the pan, scraping up the flavorful browned bits from the bottom of the pot.
- Pour chicken stock and simmer.
- Add 1 chicken bouillon cube.
- Return the veal shanks to the pan and ensure it is submerged halfway.
- Toss in the bay leaves, thyme, and rosemary.
Slow Cooking
- Cover and simmer on medium-low heat.
- Cook for 1.5–2 hours on a stovetop, turning the shanks occasionally with a wooden spoon, until the meat is fork tender and nearly falling off the bone.
Finishing Touch
- Remove the shanks and reduce the sauce slightly if needed for a thicker consistency. Transfer to a serving platter and enjoy!
- Prepare the gremolata (fresh parsley, clove garlic, and lemon zest) and sprinkle it generously over the finished dish before serving.
Nutrition
Calories: 540kcal | Carbohydrates: 17.9g | Protein: 68g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 1.5g | Trans Fat: 0.6g | Cholesterol: 200mg | Sodium: 1665mg | Potassium: 1349mg | Fiber: 4.6g | Sugar: 8g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients used. Please use your preferred nutritional calculator for more detailed and personalised calculations.