Osso Buco Recipe – Eats Now

Name: Osso Buco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra light olive oil; 6 butchered veal shanks, about 2 inches thick (pork or beef shanks can also be substituted); 1/4 cup all-purpose flour; 1 cup white wine for deglazing; 1 large onion, diced; 1 large carrot, diced; 1 celery stalk, diced; 1 bay leaf; 5 sprigs thyme; 1 sprig rosemary; 5 garlic cloves, minced; 1/4 cup tomato paste; 2 strips orange peel; zest of 1 orange, freshly grated; 3 stalks Italian parsley, minced; For the demi-glace:; 1 gallons beef stock reduced to 1 quart; 1 Tablespoon of flour; 1/2 stick of butter

Servings: persons

1/4 cup extra light olive oil
6 butchered veal shanks, about 2 inches thick (pork or beef shanks can also be substituted)
1/4 cup all-purpose flour
1 cup white wine for deglazing
1 large onion, diced
1 large carrot, diced
1 celery stalk, diced
1 bay leaf
5 sprigs thyme
1 sprig rosemary
5 garlic cloves, minced
1/4 cup tomato paste
2 strips orange peel
zest of 1 orange, freshly grated
3 stalks Italian parsley, minced
For the demi-glace:
1 gallons beef stock reduced to 1 quart
1 Tablespoon of flour
1/2 stick of butter

1
For the demi-glace: reduce the beef stock and add flour and butter to thicken. Reserve at a gentle boil.
2
Preheat oven to 325u00b0.
3
Heat olive oil in a large Dutch oven over high heat.
4
Coat veal shanks in flour, making sure to shake off any excess flour.
5
Sear the shanks in the hot oil until golden on both sides, remove to a plate, and set aside.
6
Add onion, celery, and carrots to the searing oil. Stir to coat, and cook three minutes.
7
Add bay leaf, thyme, rosemary, and stir.
8
Add strips of orange peel.
9
De-glaze with white wine to loosen any bits sticking to the pan.
10
Saute for another five minutes, or until vegetables are softened and liquid is mostly reduced.
11
Add garlic and tomato paste; cook 3-5 more minutes.
12
Pour the sauce into a large baking dish; make sure the bottom of the dish is completely covered.
13
Top sauce with the shanks, and pour the demi-glace, covering the shanks.
14
Cover the top of baking dish tightly: first with parchment paper, then with aluminum foil.
15
Bake at 325u00b0 for at least 2 hours, or until the veal shanks are tender and falling off the bone.

532

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 19 ingredients. The key ingredients include: 1/4 cup extra light olive oil, 6 butchered veal shanks, about 2 inches thick (pork or beef shanks can also be substituted), 1/4 cup all-purpose flour, 1 cup white wine for deglazing, and more.

Yes, Osso Buco 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 Buco

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