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Traditional Osso Buco

SUBMITTED BY: PICKLEDPOSSUM

"This recipe is a traditional but simple way of cooking Osso Buco (veal shanks). The white wine is a must in this dish."
PREP TIME  20 Min
COOK TIME  1 Hr 30 Min
READY IN  1 Hr 50 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 2 pounds veal shanks, cut into short lengths
  • 1/4 cup all-purpose flour
  • 1/4 cup Butter
  • 2 cloves garlic, crushed
  • 1 large onion, chopped
  • 1 large carrot, chopped
  • 2/3 cup dry white wine
  • 2/3 cup beef stock
  • 1 (14.5 ounce) can diced tomatoes
  • salt and pepper to taste
  •  
  • 1/2 cup chopped fresh parsley
  • 1 clove garlic, minced
  • 2 teaspoons grated lemon zest

DIRECTIONS

  1. 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.
  2. 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.
  3. In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Mix into the veal just before serving.

Wine Tip

Try with a Barbera, Barbaresco or Barolo from the  Piedmont region  of Italy.

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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 7, 2005 by ABEDWANI
This has to be one of the best osso i have eaten, even better than some that I have had at Italian restaurants. I made it exactly as the recipe describes for a family dinner and everyone wanted the recipe. I have tried others out there but none as delicious as this. Hmmm I have to admit the meat basically melts in your mouth. This definitly will become a family favourite.

20 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 2, 2006 by MOMDT70
This recipe is very simple to make. The only change I made was using a chop instead of shank there is less fat and my kids loved it. My husband requests it almost every week!! It's awesome.. Thanks for sharing it.

4 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 1, 2006 by DANNYO53
This recipe is so good and so easy, you are crazy not to make this! I had to substitute red wine, but still excellent. I have made this dish several ways, but this recipe is a combination of all the best attributes of the others. Good with rissoto or pasta! Just tell your butcher that you want a veal shank prepped for osso buco. You will probably get three pieces from a shank.

4 users found this review helpful


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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 471

  • Total Fat: 19.8g
  • Cholesterol: 201mg
  • Sodium: 593mg
  • Total Carbs: 16.7g
  •     Dietary Fiber: 2.7g
  • Protein: 46.9g

VIEW DETAILED NUTRITION

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