Osso Bucco

Transform your kitchen into an Italian trattoria with this rich and flavorful Osso Bucco recipe! Perfectly braised veal shanks are cooked low and slow in a luscious tomato and white wine sauce infused with aromatic vegetables, fresh thyme, and a vibrant hint of orange zest. This classic Milanese dish boasts fall-off-the-bone tender meat and a decadent marrow surprise nestled in each shank. The hearty flavors are complemented by a garnish of fresh parsley and pair beautifully with creamy polenta or a saffron-infused risotto. With just 20 minutes of prep and a slow braise in the oven, this dish is the perfect choice for an elegant dinner or special occasion. Discover how to master the art of Osso Bucco and elevate your home cooking with this timeless Italian comfort food!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

Ingredients

• 4 pieces (each about 1 1/2 to 2 inches thick) Veal shanks
• 0.5 cup All-purpose flour
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 3 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 medium Onion, chopped
• 2 medium Carrots, diced
• 2 Celery stalks, diced
• 3 Garlic cloves, minced
• 2 tablespoons Tomato paste
• 1 cup Dry white wine
• 14 ounces Canned crushed tomatoes
• 2 cups Beef or chicken stock
• 1 Bay leaf
• 1 teaspoon (or 1 sprig) Fresh thyme
• 1 teaspoon Orange zest
• 2 tablespoons Chopped fresh parsley

Directions

Step 1

Preheat the oven to 350°F (175°C).

Step 2

Season the veal shanks with salt and black pepper. Dredge each shank in flour, shaking off any excess.

Step 3

In a large Dutch oven, heat the olive oil and butter over medium-high heat. Brown the veal shanks for about 4-5 minutes on each side. Remove them from the pot and set aside.

Step 4

In the same pot, add the onions, carrots, and celery. Sauté the vegetables for about 5 minutes until they start to soften.

Step 5

Add the minced garlic and tomato paste to the pot, stirring for about 1 minute until fragrant.

Step 6

Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until the wine reduces slightly.

Step 7

Add the crushed tomatoes, beef or chicken stock, bay leaf, thyme, and orange zest. Stir to combine.

Step 8

Return the veal shanks to the pot, ensuring they are submerged in the liquid.

Step 9

Cover the pot and transfer it to the preheated oven. Braise for about 1 1/2 to 2 hours, until the meat is tender and falling off the bone.

Step 10

Once cooked, remove the bay leaf and thyme sprig. Sprinkle the chopped parsley over the osso bucco before serving.

Step 11

Serve hot, traditionally with risotto or polenta.

Nutrition Facts

Serving size	2347.1 grams (2347.1g)

Amount per serving	% Daily Value*
Calories	2368

Total Fat 119.70g	153%
Saturated Fat 40.60g	203%
Polyunsaturated Fat 4.00g
Cholesterol 666mg	222%
Sodium 5310mg	231%
Total Carbohydrate 122.20g	44%
Dietary Fiber 20.40g	73%
Total Sugars 38.00g
Protein 173.20g	346%

Vitamin D 0IU	0%
Calcium 449mg	35%
Iron 19mg	108%
Potassium 5434mg	116%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.7%

Protein: 30.7%

Carbs: 21.6%