Veal Osso Buco Recipe

Name: Veal Osso Buco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive oil; Salt and pepper; 4 veal shanks (14 ounces each); 1 pound mirepoix (onion, carrot, and celery), diced 1/4-inch; 2 cloves garlic, chopped; 2 anchovy fillets; 2 tablespoons tomato paste; 1 cup Barolo wine; 2 quarts brown veal stock; 4 Roma tomatoes, seeded and chopped 1/4-inch; 1 bunch Italian parsley, washed and chopped fine; Gremolata, recipe follows

Servings: persons

Olive oil
Salt and pepper
4 veal shanks (14 ounces each)
1 pound mirepoix (onion, carrot, and celery), diced 1/4-inch
2 cloves garlic, chopped
2 anchovy fillets
2 tablespoons tomato paste
1 cup Barolo wine
2 quarts brown veal stock
4 Roma tomatoes, seeded and chopped 1/4-inch
1 bunch Italian parsley, washed and chopped fine
Gremolata, recipe follows

1
First season the meat with olive oil, salt and fresh ground black pepper, then in a smoking hot cast iron pan sear both sides of the shank.
2
Remove the veal and set aside.
3
Add in the mirepoix, garlic, anchovy and tomato paste, caramelize all the ingredients together, add the Barolo to the pan to deglaze.
4
Add the veal stock to the pan and reduce by 1/4.
5
When reduced, pour the simmering liquid over the 4 veal shanks in a roasting pan, add the diced tomato and parsley.
6
Cover first with plastic wrap then with aluminum foil, place in a 325 degree oven for 3 1/2 hours.
7
Check for fork tenderness.
8
Garnish with the gremolata and shaved, roasted parsnips and carrots.
9
Gremolata: Chopped parsley, lemon zest, bread crumbs, anchovy
10
For the Sauce: Reduce braising liquid by 1/4, season and pour over shanks.

kcal

Calories

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Protein

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 12 ingredients. The key ingredients include: Olive oil, Salt and pepper, 4 veal shanks (14 ounces each), 1 pound mirepoix (onion, carrot, and celery), diced 1/4-inch, 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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