Osso Buco With Lemon and Sage Recipe

Name: Osso Buco With Lemon and Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion, sliced; 4 tablespoons of vegetable oil; 2 cloves garlic, minced; 2 strips lemon peel; 2 veal shanks, sawed into eight pieces 1 1/2 inches thick; Flour for dredging; 1 cup dry white wine; 2 cups beef stock; 2 cups canned Italian plum tomatoes, with their juice, chopped; 1 tablespoon fresh sage leaves (or 1 teaspoon dried); Coarse salt and freshly ground pepper to taste; 1 tablespoon parsley, minced

Servings: persons

1 onion, sliced
4 tablespoons of vegetable oil
2 cloves garlic, minced
2 strips lemon peel
2 veal shanks, sawed into eight pieces 1 1/2 inches thick
Flour for dredging
1 cup dry white wine
2 cups beef stock
2 cups canned Italian plum tomatoes, with their juice, chopped
1 tablespoon fresh sage leaves (or 1 teaspoon dried)
Coarse salt and freshly ground pepper to taste
1 tablespoon parsley, minced

1
In a heavy casserole, soften the onion in two tablespoons of vegetable oil.
2
Add the garlic and lemon peel and cook for two to three minutes.
3
Meanwhile, dredge the veal shanks in flour, heat the remaining oil in a frying pan and saute the shanks a few at a time until they are lightly browned on all sides.
4
Add them to the casserole.
5
Pour the fat from the skillet.
6
Add the white wine and scrape up the coagulated cooking juices.
7
Add the stock, tomatoes, sage, salt and pepper.
8
The liquid should cover the veal.
9
If it does not, add more stock.
10
Cover the casserole and simmer over low heat for two hours, or until the veal is very tender.
11
If there is too little liquid during cooking time, add more.
12
If there is too much, when the shanks are done remove them to a heated serving dish.
13
Bring the liquid to boil over high heat until it has reduced and thickened.
14
Pour it over the shanks.
15
Sprinkle with parsley.

179

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 onion, sliced, 4 tablespoons of vegetable oil, 2 cloves garlic, minced, 2 strips lemon peel, and more.

Yes, Osso Buco With Lemon and Sage 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.

That's it — enjoy your meal!

Osso Buco With Lemon and Sage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions