Slow-Braised Osso Buco Recipe

Name: Slow-Braised Osso Buco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 pieces of veal shank, about 3/4 pound each, tied; Salt and freshly ground pepper; All-purpose flour, for dusting; 1/4 cup extra-virgin olive oil; 6 medium carrots, cut into 1/4-inch dice; 4 celery ribs, cut into 1/4-inch dice; 2 large onions, cut into 1/4-inch dice; 1 1/2 cups dry white wine; 4 cups water; 1/4 cup tomato paste

Servings: persons

10 pieces of veal shank, about 3/4 pound each, tied
Salt and freshly ground pepper
All-purpose flour, for dusting
1/4 cup extra-virgin olive oil
6 medium carrots, cut into 1/4-inch dice
4 celery ribs, cut into 1/4-inch dice
2 large onions, cut into 1/4-inch dice
1 1/2 cups dry white wine
4 cups water
1/4 cup tomato paste

1
Season the veal shanks with salt and pepper.
2
Dust them with flour, shaking off the excess.
3
In a large skillet, heat the olive oil.
4
Add 5 of the veal shanks and cook over moderate heat until richly browned, about 4 minutes per side.
5
Transfer the shanks to a roasting pan that's large enough to hold them all in a single layer without crowding.
6
Repeat with the remaining shanks.
7
Preheat the oven to 300.
8
Add the carrots, celery and onions to the skillet.
9
Cover and cook over moderate heat, stirring occasionally, until softened, about 12 minutes.
10
Add the wine and boil uncovered over high heat until reduced to 1/3 cup, about 5 minutes.
11
Stir in the water and tomato paste and bring to a boil.
12
Pour the contents of the skillet over the shanks.
13
Cover the roasting pan with foil.
14
Transfer the shanks to the oven and braise for 2 hours and 45 minutes, or until the meat is very tender.
15
Transfer the shanks to a large, rimmed baking sheet.
16
Discard the strings and cover the shanks with foil.
17
Increase the oven temperature to 350.
18
Strain the liquid from the roasting pan into a large saucepan, reserving the vegetables.
19
Boil the liquid over high heat until reduced to 4 cups, about 25 minutes.
20
Return the vegetables to the sauce and season with salt and pepper.
21
Meanwhile, reheat the veal shanks in the oven until hot, about 7 minutes.
22
Transfer the shanks to plates, ladle the sauce on top and serve.

221

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 10 ingredients. The key ingredients include: 10 pieces of veal shank, about 3/4 pound each, tied, Salt and freshly ground pepper, All-purpose flour, for dusting, 1/4 cup extra-virgin olive oil, and more.

Yes, Slow-Braised 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.

Slow-Braised Osso Buco

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