Osso Bucco Recipe

Name: Osso Bucco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sprig fresh rosemary; 1 dried bay leaf; 3 whole cloves; 4 veal shanks (one pound each); ½ teaspoon salt; ½ teaspoon pepper; 1 cup all-purpose flour, for dredging; ⅓ cup olive oil; 1 small onion, diced; 3 small carrots, diced; 2 stalks celery, diced; 3 tablespoons tomato paste; 1 cup dry white wine; 3 cups chicken stock or 3 cups water (or a combination of both); 5 tablespoons chopped flat-leaf Italian parsley; 3 tablespoons lemons, zest of

Servings: persons

1 sprig fresh rosemary
1 dried bay leaf
3 whole cloves
4 veal shanks (one pound each)
½ teaspoon salt
½ teaspoon pepper
1 cup all-purpose flour, for dredging
⅓ cup olive oil
1 small onion, diced
3 small carrots, diced
2 stalks celery, diced
3 tablespoons tomato paste
1 cup dry white wine
3 cups chicken stock or 3 cups water (or a combination of both)
5 tablespoons chopped flat-leaf Italian parsley
3 tablespoons lemons, zest of

1
Place the rosemary, bay leaf and cloves in cheesecloth and tie with twine.
2
This will be your bouquet garni.
3
Pat the veal shanks with a paper towel.
4
Secure the meat at the bone with kitchen twine.
5
Sprinkle with shanks with salt and pepper.
6
Dredge the shanks in flour.
7
In a large Dutch oven heat the olive oil.
8
Add the shanks to the hot pan and brown on all sides, about 4 minutes per side.
9
Remove the shanks to a plate.
10
In the same pot add the onion, carrots and celery.
11
Season with salt and saute until soft, about 8 minutes.
12
Add the tomato paste and mix well.
13
Return the shanks to the pot and add white wine.
14
Simmer about 5 minutes.
15
Add the bouquet garni and 2 cups of the chicken stock and bring to a boil.
16
Transfer the Dutch oven to a 325 degree oven and cook for 2 hours.
17
After 1 hour check the cooking liquid in the pot and if necessary add more stock.
18
Carefully remove the shanks from the pot.
19
Cut off the twine and discard.
20
Discard the bouquet garni.
21
Pour all the juices over the shanks and garnish with the parsley and lemon zest.

629

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 sprig fresh rosemary, 1 dried bay leaf, 3 whole cloves, 4 veal shanks (one pound each), and more.

Yes, Osso Bucco falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Osso Bucco

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