Osso Buco

Total Time Prep: 30 min. Bake: 2 hours
Yield 12 servings
Test Kitchen Approved
This osso buco recipe showcases a classic braising technique that makes veal shanks unbelievably tender. We finish the dish with citrusy, herbaceous gremolata garnish that really takes it to the next level.

Ingredients

  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 to 7 pounds veal shanks, cut into 2-inch-thick slices
  • 1/3 cup canola oil
  • 1 medium onion, chopped
  • 1 small carrot, chopped
  • 1 celery rib, chopped
  • 1 garlic clove, minced
  • 2 tablespoons butter
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1-3/4 cups chicken broth
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • GARNISH (GREMOLATA):
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon grated lemon zest
  • 1 garlic clove, minced

Directions

  1. Preheat oven to 325°. In a shallow dish, combine flour, salt and pepper. Add veal, a few pieces at a time, and turn to coat. In an ovenproof Dutch oven, brown meat in oil in batches on all sides; drain.
  2. In a large skillet, saute the onion, carrot, celery and garlic in butter until tender. Return veal to the Dutch oven; top with vegetable mixture. Add tomatoes, broth, basil, thyme and bay leaves.
  3. Cover and bake 2 to 2-1/4 hours or until meat and vegetables are tender. Discard bay leaves. Just before serving, combine garnish ingredients; sprinkle over veal.

Nutrition Facts

1 serving: 533 calories, 22g fat (6g saturated fat), 286mg cholesterol, 461mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 73g protein.

My family has come to expect these tender veal shanks for every special occasion we celebrate. Risotto and a green salad round out the meal nicely.—Lorraine Caland, Thunder Bay, Ontario
Recipe Creator

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