Traditional Osso Buco

Name: Traditional Osso Buco
Prep time: 20 min
Cook time: 90 min
Yield: 4
Ingredients: 2 pounds veal shanks, cut into short lengths; 1/4 cup all-purpose flour; 1/4 cup Butter; 2 cloves garlic, crushed; 1 large onion, chopped; 1 large carrot, chopped; 2/3 cup dry white wine; 2/3 cup beef stock; 1 (14.5 ounce) can diced tomatoes; salt and pepper to taste; 1/2 cup chopped fresh flat leaf parsley; 1 clove garlic, minced; 2 teaspoons grated lemon zest

⏱️ Ready in 1h 50m 🥄 Prep 20 min 🔥 Cook 1h 30m 👥 4 servings 👁️ 7 views

This recipe is a traditional but simple way of cooking Osso Buco (veal shanks). The white wine is a must in this dish.

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🔗 Recipe adapted from AllRecipes

#Dinner

📊 At a Glance

Prep 20 min

Cook 1h 30m

Serves 4

Difficulty Hard

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 478

% Daily Value*

Total Fat 19.8g 25%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 467mg 20%

Total Carbohydrate 17.6g 6%

Dietary Fiber 2.7g 10%

Total Sugars 6g

Protein 46.9g 94%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) 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.

👨‍🍳 Instructions

Dust the veal shanks lightly with flour.

Melt the butter in a large skillet over medium to medium-high heat.

Add the veal, and cook until browned on the outside.

Remove to a bowl, and keep warm.

Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender.

Return the veal to the pan and mix in the carrot and wine.

Simmer for 10 minutes.

Pour in the tomatoes and beef stock, and season with salt and pepper.

Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so.

The meat should be tender, but not falling off the bone.

In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest.