Osso Buco Recipe – Eats Now

Name: Osso Buco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pasta & Noodles
Ingredients: 4 lb. veal shanks; 1 tsp. salt; 1/4 tsp. pepper; 1/4 c. flour; 3 Tbsp. olive oil; 1 (10 1/2 oz.) can condensed beef broth; 1/3 c. white wine; 1 clove garlic, crushed; 1 bay leaf; 7 oz. uncooked spaghetti; 2 Tbsp. parsley; 1 tsp. grated lemon peel; grated Romano cheese

Servings: persons

4 lb. veal shanks
1 tsp. salt
1/4 tsp. pepper
1/4 c. flour
3 Tbsp. olive oil
1 (10 1/2 oz.) can condensed beef broth
1/3 c. white wine
1 clove garlic, crushed
1 bay leaf
7 oz. uncooked spaghetti
2 Tbsp. parsley
1 tsp. grated lemon peel
grated Romano cheese

1
Trim fat from veal.
2
Sprinkle with salt and pepper; coat with flour.
3
Cook over medium heat until brown on all sides, about 20 minutes.
4
Stir in broth, wine, garlic and bay leaf.
5
Heat to boil. Reduce heat; cover and simmer 1 1/2 to 2 hours.
6
Remove veal; skim fat from broth.
7
Return veal to broth.
8
Cook spaghetti as directed on package; drain.
9
Sprinkle veal with parsley and lemon peel.
10
Heat to boil; reduce heat.
11
Cover and simmer 5 minutes. Serve on spaghetti; sprinkle with cheese.

No nutrition data on file — estimate from the ingredient list.

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 13 ingredients. The key ingredients include: 4 lb. veal shanks, 1 tsp. salt, 1/4 tsp. pepper, 1/4 c. flour, and more.

Yes, Osso Buco falls under the Pasta & Noodles 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 Buco

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