Here’s a detailed recipe for Osso Bucco, a classic Italian dish featuring tender veal shanks braised in a flavorful sauce, perfect for a hearty weeknight meal:
Osso Bucco Recipe
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Recipe Yield: 4 servings
Calories per serving: 216.9
Rating: 4.5 stars (based on 2 reviews)
Ingredients:
- 4 veal shanks, about 2 inches thick, tied with kitchen twine
- 4 tablespoons all-purpose flour
- 4 tablespoons olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 3 stalks celery, finely chopped
- 1 bay leaf
- 1 cup dry white wine
- 1 can (14 oz) diced tomatoes
- 1 tablespoon tomato paste
- 1 garlic clove, minced
- Zest of 1 lemon
- 1 tablespoon flat leaf parsley, chopped
- Salt and pepper to taste
Gremolata (for topping):
- Zest of 1 lemon
- 1 garlic clove, minced
- 1 tablespoon flat leaf parsley, chopped
Instructions:
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Prepare the Osso Bucco:
- Season the flour with salt and pepper and spread it on a flat plate. Dredge each veal shank in the seasoned flour, shaking off any excess.
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Brown the Veal:
- In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add two veal shanks at a time and brown them on each side until golden brown, about 3-4 minutes per side. Remove the browned veal shanks and set aside.
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Prepare the Sauce:
- In the same pot, add the remaining 2 tablespoons of olive oil. Add the chopped onion, carrot, celery, and bay leaf. Cook over medium heat for about 5 minutes, stirring occasionally, until the vegetables are softened.
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Deglaze the Pan:
- Pour in the dry white wine, scraping up any browned bits from the bottom of the pot. Let the wine boil and reduce by half, about 5 minutes.
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Simmer with Tomatoes:
- Stir in the diced tomatoes with their juices, tomato paste, minced garlic, and lemon zest. Season with salt and pepper to taste. Return the browned veal shanks to the pot, nestling them into the sauce.
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Braise the Veal:
- Reduce the heat to low, cover the pot, and let the Osso Bucco simmer gently for about 1 hour 30 minutes, or until the meat is tender and falling off the bone. Check occasionally and add a bit of water or broth if the sauce becomes too thick.
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Prepare Gremolata:
- While the Osso Bucco is simmering, prepare the gremolata by combining the lemon zest, minced garlic, and chopped parsley in a small bowl. Set aside.
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Finish and Serve:
- Once the Osso Bucco is done, uncover the pot. Using a fork, gently break apart any larger pieces of tomatoes in the sauce. Remove the kitchen twine from the veal shanks if tied.
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Plate and Garnish:
- To serve, place one veal shank per plate. Spoon the sauce over the veal, and sprinkle each serving with the prepared gremolata.
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Enjoy:
- Serve your Osso Bucco with your favorite pasta, such as penne, and enjoy this comforting Italian dish!
This Osso Bucco recipe combines tender veal shanks with a rich, savory sauce enhanced by the freshness of gremolata. It’s perfect for a special dinner or whenever you crave a taste of Italy at home.
