Time
110 min
Serving
4 persons
Calories
478
Osso buco is a hearty Italian dish made by braising veal shanks in a rich stock with white wine and tomatoes; garnish with a zesty gremolata made with fresh parsley, lemon zest, and garlic for a memorable meal.
Ingredients
- veal shanks, cut into short lengths: 2 pound
- all-purpose flour: 0.25 cup
- butter: 0.25 cup
- garlic: 2 clove (crushed)
- onion: 1 piece (chopped)
- carrot: 1 piece (chopped)
- dry white wine: 0.66667 cup
- beef stock: 0.66667 cup
- tomatoes: 1 can (14.5 ounce can, diced)
- salt and pepper: 0 piece (to taste)
- flat leaf parsley: 0.5 cup (fresh; chopped)
- garlic: 1 clove (minced)
- lemon zest: 2 tsp (grated)
Metric Conversion
Stages of cooking
-
Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
-
Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
-
In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle the gremolata over the veal just before serving.
