Description
A deliciously rich Osso Buco recipe featuring capers and collagen-rich ingredients that enhance flavor and nutrition.
Ingredients
Scale
- 2 pounds veal shanks
- 1 cup onions, diced
- 1/2 cup carrots, diced
- 1/2 cup celery, diced
- 4 cloves garlic, minced
- 1 cup white wine
- 2 cups beef stock
- 2 tablespoons capers, rinsed
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat oven to 350°F (175°C).
- In a large oven-safe pot, sear the veal shanks on all sides until browned. Remove and set aside.
- Add the onions, carrots, and celery to the pot, sauté until soft.
- Stir in the garlic and cook for another minute.
- Deglaze the pot with white wine, scraping up any bits.
- Add the beef stock, capers, lemon zest, salt, and pepper. Bring to a simmer.
- Return the veal shanks to the pot, cover, and transfer to the oven.
- Bake for about 2 hours, until the meat is tender and falling off the bone.
- Garnish with fresh parsley before serving.
Notes
- Serve with risotto or mashed potatoes for a complete meal.
- This dish can be made ahead and reheated, as flavors deepen over time.
- Pair with a glass of white wine for a delicious experience.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Braised
- Cuisine: Italian
Nutrition
- Serving Size: 1 shank
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg