Osso Buco
Discover the flavors of classic Italian cuisine with our Osso Buco recipe featuring tender veal shank, aromatic vegetables, and a savory wine-based sauce. Lightly floured and browned in a pan with olive oil, the veal shanks are then baked to perfection in the oven with a fragrant mixture of sautéed onions, garlic, chopped tomatoes, and herbs like rosemary, sage, and oregano.
Course: SidesCuisine: ItalianDifficulty: Medium
Servings
3
servingsPrep time
20
minutesCooking time
1
hour30
minutesTotal time
1
hour50
minutes
Cook Mode
Keep the screen of your device on
Ingredients
3 Veal Shank
Flour(enough to lightly coat your Shank pieces)
pinch Salt
pinch Pepper
1 cup (approx) Olive Oil
1 tbsp Butter
2 cups White Wine
1 large Onion
3 Garlic Cloves
1 Lemon
3 medium Tomatoes
1 large Carrot or a large handful Baby Carrots
1 stock Celery
1 sprig Sage
1 sprig Rosemary
1 sprig Oregano
Directions
- Lightly flour 3 Veal Shanks with salt and pepper seasoning. Fry the shanks in a pan with Olive oil over high heat until browned on all sides.
- In a small pot, sauté an onion and a few cloves of garlic in Olive oil and butter (this will be poured over the Osso Buco before it goes in the oven, so make sure you use a good glug of Olive oil here). Add 2 glasses of wine to the pot and bring to a light boil for a few minutes until the alcohol is evaporated.
- In a baking dish, place the browned veal shanks in, and pour the wine & onion mixture over top of the meat. Include all the liquid.
- Top with a few chopped tomatoes, chopped celery, baby carrots (or chopped carrots), and the slices of half of a lemon. Include rosemary, sage, and oregano for aromatics. (It might be easier to tie the herbs together with string for easy removal after the Osso Buco is cooked.)
- Cover with tin foil and bake in the oven at 365°F for 90 minutes. Enjoy!
