This dish can be assembled several hours ahead and put in the oven while the cook relaxes. I try to get shanks that are similar in size so they'll cook evenly, and usually plan on serving two shanks per person.
Osso Buco
Osso Buco
Prep Time
30 min
Cook Time
2 hours
Yield
6 servings
Ingredients
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 6 veal shanks
- 5 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon rubbed sage
- 2 medium carrots, sliced
- 1 medium onion, chopped
- 1 celery rib, cut in 1/2-inch slices
- 1 garlic clove, minced
- 1-1/2 cups dry white wine or chicken broth
- 1 can (10-1/2 ounces) condensed chicken broth, undiluted
- 2 tablespoons tomato paste
- GREMOLATA:
- 2 garlic cloves, minced
- 1 to 2 tablespoons minced fresh parsley
- 1 tablespoon grated lemon zest
Directions
- Combine flour, salt and pepper; dredge meat. In a large skillet, brown meat in oil on all sides. Place the shanks in a single layer in a Dutch oven or oblong baking dish; sprinkle with Italian seasoning and sage. Combine the carrots, onion, celery and garlic; sprinkle over meat. In a small bowl, whisk together wine, broth and tomato paste. Pour over vegetables.
- Cover and bake at 325° for 2 hours or until fork-tender. Just before serving, combine gremolata ingredients; sprinkle over each shank. Serve immediately.
Nutrition Facts
1 serving: 413 calories, 22g fat (6g saturated fat), 111mg cholesterol, 804mg sodium, 13g carbohydrate (3g sugars, 2g fiber), 30g protein.
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