Osso Buco
Osso Buco is a timeless Italian braise where veal shanks become meltingly tender, nestled in a deeply savory sauce perfumed with white wine, tomatoes, and aromatic herbs. The dish balances richness with bright, herbal notes—especially when finished with a scattering of gremolata, a lively mix of lemon zest, garlic, and parsley that cuts through the dish’s depth. Worth the slow simmer, this elegant yet comforting meal rewards patience with fork-tender meat and a sauce so good, it demands crusty bread for soaking up every last drop.
Ingredients
- veal shanks6.0
- parsley4.0 tablespoons
- rind lemon1.0 of
- flour6.0 servings
- bell pepper6.0 servings
- olive oil4.0 tablespoons
- garlic3.0 cloves
- onion1.0
- chicken stock1.0 cup
- wine1.0 cup
- tomato sauce4.0 tablespoons
Nutrition
Directions
- 1
Season the veal shanks with salt and pepper, then dredge them in flour, shaking off excess.
- 2
Heat olive oil in a large Dutch oven over medium-high heat and brown the veal shanks on all sides, about 4 minutes per side. Remove and set aside.
- 3
In the same pot, sauté diced onion and minced garlic until softened, about 3 minutes.
- 4
Add diced bell peppers and cook for another 2 minutes.
- 5
Pour in the wine and scrape up any browned bits from the bottom. Let it simmer for 2 minutes.
- 6
Add chicken stock, tomato sauce, and lemon rind. Return the veal shanks to the pot.
- 7
Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until the meat is tender.
- 8
Sprinkle with chopped parsley before serving.
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