Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Osso Buco Recipe
    Lost? Site Map

    Osso Buco

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    0 mins

    2 hrs

    Chef mariajane's Note:

    To keep the meat attached to the bone during the long simmering process, tie a piece of twine around the thickest portion of each shank before it is browned. Use a zester, vegetable peeler, or paring knife to remove the zest from a single lemon, then mince it with a chef's knife. With the lid on the pot crack, the braising liquid should reduce to a sauce-like consistency in the oven. Just before serving, taste the liquid and, if it seems too thin, simmer the liquid on the stovetop as you remove the strings from the osso buco and arrange then in individual bowls.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    OSSO BUCO

    • 4 tablespoons vegetable oil
    • 6 veal shanks, 1 1/2 inches thick, patted dry with paper towels and tied around the equator with butcher's twine
    • salt & fresh ground pepper
    • 2 1/2 cups dry white wine
    • 2 medium onions, cut into 1/2 inch dice (about 2 cups)
    • 2 medium carrots, cut into 1/2 inch dice (about 1 1/2 cups)
    • 2 medium celery ribs, cut into 1/2 inch dice (about 1 cup)
    • 6 medium garlic cloves, finely minced
    • 2 cups low sodium chicken broth
    • 2 bay leaves, small
    • 1 (14 1/2 ounce) can diced tomatoes, drained

    GREMOLATA

    Directions:

    1. 1
      FOR THE OSSO BUCCO:.
    2. 2
      Adjust an oven rack to the lower-middle position and heat the oven to 325°F Heat 1 tablespoons of the oil in a large ovenproof Dutch oven over medium-high heat until shimmering. Meanwhile, sprinkle both sides of the shanks generously with salt and pepper to taste. Swirl to coat the pan bottom with the oil. Place 3 shanks in a single layer in the pan and cook until they are golden brown on one side, about 5 minutes. Using tongs, flip the shanks and cook on the second side until golden brown, about 5 minutes longer. Transfer the shanks to a bowl and set aside. Off the heat, add 1/2 cup of the wine to the Dutch oven, scraping the pan bottom with a wooden spoon to loosen the browned bits., Pour the liquid into the bowl with the browned shanks. Return the pot to medium-high heat, add 1 more tablespoons of the oil, and heat until shimmering., Brown the remaining shanks, about 5 minutes for each side. Transfer the shanks to the bowl. Off the heat, add 1 cup of wine to the pot, scraping the bottom to loosen the browned bits. Pour the liquid into the bowl with the shanks.
    3. 3
      Set the pot over medium heat. Add the remaining 2 tablespoons oil and heat until shimmering. Add the onions, carrots, celery, 1/4 teaspoons salt, and 1/8 teaspoons pepper and cook, stirring occasionally, until soft and lightly browned, about 9 minutes. Add the garlic and cook until lightly browned, about 1 minute longer. Increase the heat to high and stir in the broth, remaining 1 cup white wine, accumulated veal juices in the bowl and bay leaves. Add the tomatoes; return the veal shanks to the pot, (the liquid should just cover the shanks). Bring the liquid to a full simmer. Cover the pot, cracking the lid just slightly, and transfer the pot to the oven. Cook the shanks until the meat is esily pierced with a fork but not falling off the bone, about 2 hours. (Can be refrigerated for up to 2 days. Bring to a simmer over medium-low heat).
    4. 4
      FOR THE GREMOLATA:.
    5. 5
      Combine the garlic, lemon zest, and parsley in a small bowl, Stir half of the gremolata in to the pot, reserving the rest for garnish. Season with salt and pepper to taste. Let the osso buco stand, uncovered, for 5 minutes.
    6. 6
      Using tongs, remove the shanks from the pot, cut off and discard the twine and place 1 veal shank in each of 6 bowls. Ladle some the braising liquid over each shank and sprinkle each serving with the remaining gremolata. Serve immediately.

    Browse Our Top Veal Recipes

    Ratings & Reviews:

    You Might Also Like...

    View All Veal Recipes

    Advertisement

    Nutritional Facts for Osso Buco

    Serving Size: 1 (333 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 225.6
     
    Calories from Fat 88
    39%
    Total Fat 9.8 g
    15%
    Saturated Fat 1.3 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 205.5 mg
    8%
    Total Carbohydrate 15.6 g
    5%
    Dietary Fiber 2.5 g
    10%
    Sugars 6.4 g
    25%
    Protein 3.2 g
    6%

    The following items or measurements are not included:

    veal shanks

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes