Osso Buco With Lemon And Olives Recipe

Name: Osso Buco With Lemon And Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 veal shanks, about 2 inches thick; 1/2 cup flour; 1 tablespoon olive oil; 2 leeks, white and light green part, rinsed and sliced into half moons; 4 good-sized cloves of garlic, minced; 1 cup dry white wine; 2 lemons, zested and then juiced, preferably Meyer lemons; 16-20 large green Sicilian olives, pitted unless you trust your eaters and warn them about pits. If you can't find the large green ones (I think they are called Cerignolas), try with Kalamatas whic…; 1 teaspoon rosemary, finely chopped; Salt and pepper; 3 cups veal or chicken stock (if I don't have homemade on hand, I use a veal base from R. L. Schreiber which I think is good for cooking and keeps forever)

Servings: persons

4 veal shanks, about 2 inches thick
1/2 cup flour
1 tablespoon olive oil
2 leeks, white and light green part, rinsed and sliced into half moons
4 good-sized cloves of garlic, minced
1 cup dry white wine
2 lemons, zested and then juiced, preferably Meyer lemons
16-20 large green Sicilian olives, pitted unless you trust your eaters and warn them about pits. If you can't find the large green ones (I think they are called Cerignolas), try with Kalamatas which are easy to find
1 teaspoon rosemary, finely chopped
Salt and pepper
3 cups veal or chicken stock (if I don't have homemade on hand, I use a veal base from R. L. Schreiber which I think is good for cooking and keeps forever)

1
Preheat oven to 350 degrees.
2
Place flour on a plate and season with salt and pepper. Dust veal shanks with the seasoned flour.
3
Add olive oil to a flameproof baking dish with a lid and heat over high heat until almost smoking.
4
Add the shanks and brown well on all sides. Do not be a scaredy cat - brown well.
5
Reduce the heat and add the leeks and garlic. Saute for about 2 minutes. Add the white wine and boil about four minutes. Add the lemon zest, lemon juice, olives and enough stock so that the veal shanks are almost covered.
6
Cover pot with lid and bake for 30 minutes. Add rosemary, return to oven covered and bake for an additional hour until veal is tender.

550

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 11 ingredients. The key ingredients include: 4 veal shanks, about 2 inches thick, 1/2 cup flour, 1 tablespoon olive oil, 2 leeks, white and light green part, rinsed and sliced into half moons, and more.

Yes, Osso Buco With Lemon And Olives 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 With Lemon And Olives

How did you like this recipe?

Frequently Asked Questions