Veal Osso Buco
Servings: 3 servings
Calories: 556cal
Equipment
Ingredients
- 1 ¼ pound veal shanks cross cut veal shanks
- 1 Tablespoon garlic salt divided
- 1 teaspoon black pepper divided
- ¼ cup all purpose flour
- 3 Tablespoons olive oil
- 1 cup celery diced
- 1 cup onion diced
- 1 cup carrots diced
- 6 ounces tomato paste
- 1 cup chicken stock
- ¾ cup dry white wine
Gremolata
- ½ cup parsley fresh, chopped
- ¼ cup onion diced
- 2 Tablespoons lemon zest
Instructions
- Preheat oven to 325 F.
- Season the veal shanks with garlic salt and black pepper. You will not use it all, reserve the rest for a later step.
- Dredge seasoned shanks in flour. You will have some left over.
- Heat olive oil in a Dutch oven over medium-high heat until the oil is shimmering. Add veal shanks and sear on both sides until a nice brown crust is formed. Remove meat and set aside.
- To the remaining oil in the pan, add onion, celery, carrots, remaining garlic salt, and remaining black pepper. Stir everything together and cook for 5-6 minutes until onion is translucent.
- Add tomato paste and stir to combine. Add in chicken stock and white wine. Stir to combine and bring to a boil. Turn off heat and add meat back to the pan.
- Cover the pan and place in the oven. Bake for 2 hours, checking liquid level after 1 1/2 hours. If it looks like the liquid is cooking down too fast, you can add another 1/2 cup or so of chicken stock. The sauce at the end will be thick like stew.
- Meanwhile, make the gremolata. Chop fresh parsley and onion into fine pieces. Add lemon zest and chop everything together. Serve on top of osso buco.
Notes
- Veal Osso Buco is traditionally served over polenta or risotto.
- Store leftovers in an air-tight container kept in the refrigerator for up to 4 days.
Nutrition
Serving: 1serving (1 veal shank) | Calories: 556cal | Carbohydrates: 36g | Protein: 44g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 144mg | Sodium: 3115mg | Potassium: 1699mg | Fiber: 6g | Sugar: 14g | Vitamin A: 8995IU | Vitamin C: 40mg | Calcium: 134mg | Iron: 5mg
