Classic Osso Buco
Veal shanks are slow-braised with vegetables and herbs until tender and deeply flavorful. This timeless dish delivers comforting richness and elegance.
| Serving Size | 4 |
|---|---|
| Prep Time | 30 mins. |
| Cook Time | 1 hr. 45 mins. |
Ingredients
- ¼ cup flour
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 1 veal shank, about 2 pounds
- 3 tablespoons olive oil
- 1 onion, chopped
- 3 large carrots, coined
- 1 cup white wine
- 1 ½ cups concentrated veal stock or beef bouillon
- 1 can (14 ounces) tomato sauce
- 2 teaspoons fennel seeds
- 2 Italian tomatoes, diced
- ½ cup fresh parsley, chopped
- 1 garlic clove, chopped
- Zest of one lemon and one orange
- Salt and pepper to taste
Preparation
- In a shallow dish, mix flour, thyme and oregano. Gently pat veal shanks dry with a paper towel. Dredge shanks in seasoned flour mixture and shake off any excess flour.
- In a large saucepan, heat oil over high heat. Brown veal shanks for 5 minutes or until golden on all sides. Add onion and carrots. Cook while stirring for 2 minutes. Add wine, veal stock or beef bouillon, tomato sauce and fennel seeds. Mix well. Bring to a boil and reduce heat to low. Let simmer uncovered for 5 minutes. Cover and let simmer for 1 hour 30 minutes or until meat is tender. Add tomatoes, parsley, garlic, lemon and orange zest. Salt and pepper to taste. Stir gently.
Classic Osso Buco
Veal shanks are slow-braised with vegetables and herbs until tender and deeply flavorful. This timeless dish delivers comforting richness and elegance.
4
Prep: 30 mins.
Cook: 1 hr. 45 mins.
Preparation
- In a shallow dish, mix flour, thyme and oregano. Gently pat veal shanks dry with a paper towel. Dredge shanks in seasoned flour mixture and shake off any excess flour.
- In a large saucepan, heat oil over high heat. Brown veal shanks for 5 minutes or until golden on all sides. Add onion and carrots. Cook while stirring for 2 minutes. Add wine, veal stock or beef bouillon, tomato sauce and fennel seeds. Mix well. Bring to a boil and reduce heat to low. Let simmer uncovered for 5 minutes. Cover and let simmer for 1 hour 30 minutes or until meat is tender. Add tomatoes, parsley, garlic, lemon and orange zest. Salt and pepper to taste. Stir gently.
Ingredients
- ¼ cup flour
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 1 veal shank, about 2 pounds
- 3 tablespoons olive oil
- 1 onion, chopped
- 3 large carrots, coined
- 1 cup white wine
- 1 ½ cups concentrated veal stock or beef bouillon
- 1 can (14 ounces) tomato sauce
- 2 teaspoons fennel seeds
- 2 Italian tomatoes, diced
- ½ cup fresh parsley, chopped
- 1 garlic clove, chopped
- Zest of one lemon and one orange
- Salt and pepper to taste
