Ossobuco Recipe – Eats Now

Name: Ossobuco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 4 (2-inch thick) veal shanks; 4 Tbsp. butter; flour; 1/2 glass dry white wine; 1 celery stalk; 1 small carrot; 1/2 onion; 2 anchovy fillets; 1 1/4 c. canned, peeled tomatoes; chicken stock; garlic, parsley and zest of 1/2 lemon

Servings: persons

4 (2-inch thick) veal shanks
4 Tbsp. butter
flour
1/2 glass dry white wine
1 celery stalk
1 small carrot
1/2 onion
2 anchovy fillets
1 1/4 c. canned, peeled tomatoes
chicken stock
garlic, parsley and zest of 1/2 lemon

1
Chop the celery, carrot, onion and anchovy fillets.
2
Melt butter in heavy pan.
3
Flour veal shanks and brown both sides.
4
Add wine and reduce.
5
Add chopped celery, onion, carrot and anchovy. Salt and pepper to taste.
6
Cook until golden and add tomatoes. Cover, lower heat and cook for about 1 1/2 hours or until tender (add stock when necessary).
7
A few minutes before cooked, add the chopped garlic, parsley and lemon to taste.
8
Transfer to serving platter.
9
Serve with rice, mashed potatoes or polenta.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 4 (2-inch thick) veal shanks, 4 Tbsp. butter, flour, 1/2 glass dry white wine, and more.

Yes, Ossobuco 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.

Ossobuco

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