Osso Buco with Couscous

Elevate your dinner table with this sumptuous Osso Buco with Couscous—a marriage of tender, slow-braised veal shanks and fluffy, seasoned couscous. This Italian-inspired dish features veal shanks seared to golden perfection, then cooked low and slow in a rich tomato, white wine, and herb-infused sauce, creating a melt-in-your-mouth masterpiece. Sautéed aromatic vegetables and a hint of zesty lemon round out the robust flavors, while the couscous provides a light, buttery contrast to the hearty braise. Ideal for entertaining or a cozy night in, this recipe combines sophisticated flavors with comforting textures, making it a show-stopping centerpiece. Serve it with a generous spoonful of sauce and a sprinkle of fresh parsley to complete the experience. Keywords: Osso Buco recipe, braised veal shanks, Italian cuisine, slow-cooked, couscous pairing, dinner ideas.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 4

Ingredients

• 4 pieces Veal shanks, bone-in
• 0.5 cups All-purpose flour
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper, freshly ground
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 large Yellow onion, diced
• 2 Carrots, diced
• 2 Celery stalks, diced
• 3 Garlic cloves, minced
• 0.75 cups Dry white wine
• 1 14-ounce can Canned diced tomatoes
• 2 cups Chicken or beef broth
• 1 Bay leaf
• 2 Fresh thyme, sprigs
• 1 teaspoon Lemon zest
• 2 tablespoons Parsley, chopped
• 1 cup Instant couscous
• 1.25 cups Water or broth (for couscous)
• 1 tablespoon Olive oil (for couscous)

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Pat the veal shanks dry with paper towels. Season with salt and pepper on both sides.

Step 3

Dredge each veal shank lightly in flour, shaking off the excess.

Step 4

Heat the olive oil and butter in a large ovenproof skillet or Dutch oven over medium-high heat.

Step 5

Sear the veal shanks for about 3-4 minutes per side until golden brown. Remove the shanks and set aside.

Step 6

In the same skillet, add the diced onion, carrot, celery, and garlic. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are soft.

Step 7

Deglaze the pan by pouring in the white wine, scraping up the browned bits from the bottom of the skillet. Let the wine reduce by half, about 2-3 minutes.

Step 8

Add the diced tomatoes, broth, bay leaf, and thyme sprigs. Stir well to combine and bring the mixture to a simmer.

Step 9

Nestle the seared veal shanks back into the skillet, ensuring they are partially submerged in the liquid.

Step 10

Cover the skillet with a lid or foil and transfer it to the preheated oven.

Step 11

Cook for 1.5 to 2 hours, or until the veal is fork-tender and the sauce has thickened.

Step 12

While the osso buco finishes cooking, prepare the couscous: Bring 1.25 cups of water or broth to a boil in a medium saucepan. Add 1 tablespoon of olive oil and a pinch of salt.

Step 13

Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.

Step 14

Once the osso buco is done, remove it from the oven. Discard the bay leaf and thyme sprigs.

Step 15

Sprinkle the osso buco with lemon zest and chopped parsley for garnish.

Step 16

Serve the osso buco over a bed of couscous, spooning the rich sauce over the top.

Nutrition Facts

Serving size	2918.2 grams (2918.2g)

Amount per serving	% Daily Value*
Calories	2614

Total Fat 129.50g	166%
Saturated Fat 43.00g	215%
Polyunsaturated Fat 6.10g
Cholesterol 580mg	193%
Sodium 5400mg	235%
Total Carbohydrate 161.80g	59%
Dietary Fiber 26.00g	93%
Total Sugars 36.20g
Protein 167.80g	336%

Vitamin D 0IU	0%
Calcium 489mg	38%
Iron 17mg	97%
Potassium 4769mg	101%

*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: 46.9%

Protein: 27.0%

Carbs: 26.1%