Osso Buco With Homemade Pesto Recipe

Name: Osso Buco With Homemade Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons olive oil; 8 pieces veal shanks, 1 1/2 - 2-inch thick; 1 1/2 cups carrots, chopped; 1 1/2 cups celery, chopped; 1 1/2 cups onions, chopped; 3 garlic cloves, chopped; 1 cup dry white wine; 1 (28 ounce) can crushed tomatoes in puree; 1 cup chicken broth; 1 cup beef broth; 1 cup homemade pesto sauce (see below); 2 bay leaves; 1 tablespoon chopped fresh thyme; HOMEMADE PESTO; 1 cup fresh basil, firmly packed; 5 tablespoons olive oil (or more if desired); 1/4 cup freshly grated parmesan cheese; 1 garlic clove

Servings: persons

6 tablespoons olive oil
8 pieces veal shanks, 1 1/2 - 2-inch thick
1 1/2 cups carrots, chopped
1 1/2 cups celery, chopped
1 1/2 cups onions, chopped
3 garlic cloves, chopped
1 cup dry white wine
1 (28 ounce) can crushed tomatoes in puree
1 cup chicken broth
1 cup beef broth
1 cup homemade pesto sauce (see below)
2 bay leaves
1 tablespoon chopped fresh thyme
HOMEMADE PESTO
1 cup fresh basil, firmly packed
5 tablespoons olive oil (or more if desired)
1/4 cup freshly grated parmesan cheese
1 garlic clove

1
HOMEMADE PESTO: Combine basil, oil, grated Parmesan cheese and garlic in mini processor and blend until almost smooth. Season pesto to taste with salt and pepper.
2
OSSO BUCO: Preheat oven to 325*.
3
Heat oil in large wide ovenproof pot over medium-high heat.
4
Sprinkle veal all over with salt and pepper. Add veal to pot in single layer and cook until brown, turning occasionally, about 8 minutes.
5
Transfer veal to large plate.
6
Add chopped vegetables and garlic to pot; saute until beginning to color, about 10 minutes.
7
Add wine and boil until reduced to glaze, stirring often, about 4 minutes.
8
Add tomatoes, chicken broth, beef broth, pesto, bay leaves, and thyme; stir sauce to blend.
9
Return veal and any juices to pot, arranging veal in single layer. Bring to boil, cover pot and place in oven.
10
Braise veal until very tender, about 1 hour 45 minutes.
11
Tilt pot; spoon fat from surface of pot.
12
Season sauce to taste with salt and pepper.
13
Divide shanks among plates; spoon sauce over and serve. (May be served as is or over egg noodles if desired).

752

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.

How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 6 tablespoons olive oil, 8 pieces veal shanks, 1 1/2 - 2-inch thick, 1 1/2 cups carrots, chopped, 1 1/2 cups celery, chopped, and more.

Yes, Osso Buco With Homemade Pesto falls under the Soups & Stews 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 With Homemade Pesto

How did you like this recipe?

Frequently Asked Questions