🇮🇹 Italian
Osso Buco
Braised veal shanks with a rich, wine-scented sauce and bright gremolata. A Milanese masterpiece.
520 cal / serving
14g net carbs
52g protein
22g fat
Prep: 20 min
Cook: 120 min
2 servings
Ingredients
Meat & Poultry
- 2 whole Veal shanks
Produce
- 2 whole Carrot
- 2 whole Celery stalks
- 0.25 cup Fresh parsley
- 4 cloves Garlic cloves
- 1 whole Lemon
- 1 whole Onion
Pantry
- 2 tbsp All-purpose flour
- 1 cup Beef broth
- 14 oz Crushed tomatoes
- 1 cup Dry white wine
- 3 tbsp Olive oil
Instructions
1. Pat veal shanks dry; season generously with salt and pepper. Dust lightly with flour.
2. Heat oil in a Dutch oven over medium-high. Sear shanks 4 min per side until deep brown. Set aside.
3. Reduce heat to medium. Sauté onion, carrot, and celery until softened, 8 min. Add garlic, cook 1 min.
4. Add white wine; deglaze and reduce by half. Add broth and crushed tomatoes.
5. Return shanks, nestling into the sauce. Bring to a simmer.
6. Cover and braise at 325°F (or low stovetop) for 1.5–2 hours until meat is falling off the bone.
7. Make gremolata: combine lemon zest, minced garlic, and chopped parsley.
8. Serve shanks with sauce spooned over, topped with gremolata.