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 cup unbleached all-purpose flour; Salt and freshly ground black pepper, for seasoning and to taste; 16 sections of veal shank (10 to 12 pounds total), 2 inches thick; 1/2 cup best-quality olive oil; 1/2 cup (1 stick) unsalted butter; 2 medium-size yellow onions, coarsely chopped; 6 large garlic cloves, peeled and chopped; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano; 28 ounces canned Italian plum tomatoes, drained; 2 cups dry white wine; 2 cups Beef Stock; 3/4 cup chopped fresh Italian (flat-leaf) parsley; Grated zest of 2 lemons

Servings: persons

1 cup unbleached all-purpose flour
Salt and freshly ground black pepper, for seasoning and to taste
16 sections of veal shank (10 to 12 pounds total), 2 inches thick
1/2 cup best-quality olive oil
1/2 cup (1 stick) unsalted butter
2 medium-size yellow onions, coarsely chopped
6 large garlic cloves, peeled and chopped
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
28 ounces canned Italian plum tomatoes, drained
2 cups dry white wine
2 cups Beef Stock
3/4 cup chopped fresh Italian (flat-leaf) parsley
Grated zest of 2 lemons

1
Season the flour with salt and pepper and dredge the pieces of veal shank well.
2
Heat the oil and butter together in a large casserole or Dutch oven over medium-low heat and sear the veal, browning well on all sides.
3
Transfer the veal to paper towels to drain.
4
Add the onions, garlic, basil, and oregano to the casserole and cook, stirring occasionally, for 10 minutes.
5
Add the tomatoes and salt and pepper to taste, and cook for another 10 minutes.
6
Skim the excess fat.
7
Add the wine and bring to a boil.
8
Reduce the heat and simmer, uncovered, for 15 minutes.
9
Preheat the oven to 350F.
10
Return the veal shanks to the casserole and add the beef stock just to cover.
11
Cover the casserole and bake for 1 1/2 hours.
12
Remove the lid and bake, uncovered, until the veal is very tender, another 30 minutes.
13
Sprinkle with the chopped parsley and grated lemon zest and serve immediately.

882

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 14 ingredients. The key ingredients include: 1 cup unbleached all-purpose flour, Salt and freshly ground black pepper, for seasoning and to taste, 16 sections of veal shank (10 to 12 pounds total), 2 inches thick, 1/2 cup best-quality olive oil, 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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