Description
A classic Italian dish featuring tender veal shanks braised to perfection.
Ingredients
Scale
- 4 veal shanks
- 1 cup all-purpose flour
- 4 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup white wine
- 4 cups beef stock
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
Instructions
- Preheat oven to 350°F (175°C).
- Season veal shanks with salt and pepper, then dust with flour.
- In a large Dutch oven, heat olive oil over medium-high heat and brown the shanks on all sides.
- Remove shanks and set aside. In the same pot, add onion, carrots, and celery. Sauté until soft.
- Add garlic and cook for 1 more minute.
- Deglaze the pot with white wine, scraping up any browned bits.
- Add beef stock, thyme, red pepper flakes, and reserved shanks back to the pot.
- Bring to a simmer, then cover and transfer to the oven.
- Braise for about 2 hours, until the meat is tender.
- Serve the Osso Buco with the sauce over the top.
Notes
- Serve with gremolata for added flavor.
- Pairs well with risotto or polenta.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 shank
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg