Osso Bucco Recipe

Name: Osso Bucco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 6-oz veal or lamb shanks (1 1/2 pounds) with all visible fat removed; 1 small carrot, diced; 1/2 leek, white part only, sliced; 1 small potato diced (3/4 cup); 1 teaspoon whole black peppercorns; 1/3 cup dry white wine; 2 cups fat-free chicken stock; 2 cups fat-free beef stock; VEGETABLE RELISH; 2 tablespoon chopped red onion; 2 tablespoons chopped scallions, white part only; 1/4 cup diced zucchini; 1 small red pepper, seeded and diced; 1 garlic clove, minced; 1/4 cup diced tomato; pinch freshly ground pepper; 2 tablespoons chopped parsley; GREMOLADA; 1 tablespoon grated lemon zest; 1/2 cup finely chopped parsley; 2 cloves garlic, finely chopped

Servings: persons

4 6-oz veal or lamb shanks (1 1/2 pounds) with all visible fat removed
1 small carrot, diced
1/2 leek, white part only, sliced
1 small potato diced (3/4 cup)
1 teaspoon whole black peppercorns
1/3 cup dry white wine
2 cups fat-free chicken stock
2 cups fat-free beef stock
VEGETABLE RELISH
2 tablespoon chopped red onion
2 tablespoons chopped scallions, white part only
1/4 cup diced zucchini
1 small red pepper, seeded and diced
1 garlic clove, minced
1/4 cup diced tomato
pinch freshly ground pepper
2 tablespoons chopped parsley
GREMOLADA
1 tablespoon grated lemon zest
1/2 cup finely chopped parsley
2 cloves garlic, finely chopped

1
Lightly spray a large, heavy saucepan or a dutch oven with non-stick cooking spray. Place over medium-high heat until drops of water bead on surface. Cook shanks until browned on all sides. Remove shanks from the pan and set aside.
2
Combine the carrot, leek, potato, black peppercorns and white wine in the same saucepan and cook over medium heat for 2 minutes. Add the stocks and bring to a boil. Put the shanks back into saucepan, cover and cook over medium-low heat until meat is fork tender, about 1 1/2 hours.
3
Meanwhile, combine all vegetable relish ingredients in a skillet and cook over medium-low heat until tender but still firm. Set aside.
4
Combine all the gremolada ingredients in a bowl, mix well, and set aside.
5
Lift the shanks out of the saucepan and set aside, covered to keep warm. Strain the liquid through a strainer or colander lined with cheesecloth. Return the liquid to the pan and cook over medium-high heat until reduced by half.
6
Serve each shank with 1/4 cup of the vegetable relish and 2 tablespoons of sauce. Sprinkle 1 tablespoon gremolada over the top of each serving.

584

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 21 ingredients. The key ingredients include: 4 6-oz veal or lamb shanks (1 1/2 pounds) with all visible fat removed, 1 small carrot, diced, 1/2 leek, white part only, sliced, 1 small potato diced (3/4 cup), 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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