Veal Osso Buco Recipe

Name: Veal Osso Buco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons extra-virgin olive oil; 4 veal shanks; 1/2 cup all-purpose flour; 1/2 cup (1/4-inch pieces) celery; 1/2 cup (1/4-inch pieces) carrots; 1 onion, finely chopped; 6 cloves garlic, finely chopped; 2 cups beef stock; 1 1/2 cups dry Marsala wine; 1 can tomatoes (recommended: San Marzano); Salt and freshly ground black pepper; 4 stalks fresh thyme; 2 cups chopped flat-leaf parsley; 2 tablespoons grated lemon zest; 4 large cloves garlic, minced; Rice, risotto, or mashed potatoes, for serving; This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions …

Servings: persons

4 tablespoons extra-virgin olive oil
4 veal shanks
1/2 cup all-purpose flour
1/2 cup (1/4-inch pieces) celery
1/2 cup (1/4-inch pieces) carrots
1 onion, finely chopped
6 cloves garlic, finely chopped
2 cups beef stock
1 1/2 cups dry Marsala wine
1 can tomatoes (recommended: San Marzano)
Salt and freshly ground black pepper
4 stalks fresh thyme
2 cups chopped flat-leaf parsley
2 tablespoons grated lemon zest
4 large cloves garlic, minced
Rice, risotto, or mashed potatoes, for serving
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

1
Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat.
2
Dredge the veal shanks in flour, shake off the excess and sear them in the Dutch oven until they are well browned, about 5 to 8 minutes.
3
Set the shanks aside on a plate.
4
Add the remaining olive oil, to the pot over medium heat and stir in the celery, carrots and onions.
5
Cook for 4 minutes until the onions begin to brown.
6
Stir in the garlic.
7
Pour in the beef stock and deglaze the pan by scraping the brown bits from the bottom, using a wooden spoon.
8
Add the veal shanks to the pan followed by the Marsala wine, tomatoes, salt and pepper, to taste, and the thyme.
9
Simmer for 10 minutes, then cook slowly over low heat for 1 hour and 45 minutes.
10
Gremolata: Combine the parsley, lemon zest, and garlic in a food processor.
11
Roughly chop and set aside.
12
Arrange the veal shanks on a bed of rice, risotto, or mashed potatoes.
13
Garnish each serving with a tablespoon of gremolata and serve.

542

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 17 ingredients. The key ingredients include: 4 tablespoons extra-virgin olive oil, 4 veal shanks, 1/2 cup all-purpose flour, 1/2 cup (1/4-inch pieces) celery, and more.

Yes, Veal 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.

Veal Osso Buco

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