Osso Buco
eatoplan
November 15, 2024
This Osso Buco is a hearty, Italian classic that transforms humble veal shanks into a rich, slow-simmered masterpiece. Lightly dredged in seasoned flour and seared until golden, the meat forms a flavorful base before being braised in a savory mix of stock, white wine, and tomato sauce. As it simmers gently, the veal becomes fork-tender, infusing the sauce with deep, comforting flavor.
Just before serving, a sprinkle of fresh parsley and lemon zest adds a bright, aromatic lift to the dish. Traditionally served over creamy saffron rice, this osso buco is perfect for special dinners or whenever you crave something rustic and soul-warming.
Reviews
Ingredients:
Adjust Servings
| 6 veal shanks | |
| 4tablespoons parsley chopped | |
| 1of rind lemon grated | |
| 6servings flour | |
| 6servings bell pepper for dredging | |
| 4tablespoons olive oil | |
| 3cloves garlic finely chopped | |
| 1 onion finely chopped | |
| 1cup chicken stock boiling | |
| 1cup wine dry white | |
| 4tablespoons tomato sauce |
Directions
1.
Prepare the Veal
Dredge the veal in seasoned flour, ensuring it's evenly coated.
Mark as complete
2.
Sear the Meat
1. Heat olive oil in a large pan over medium-high heat. | 2. Add the veal and sauté, turning occasionally, until browned on all sides (about 4-5 minutes). | 3. Remove the veal from the pan and set it aside.
Mark as complete
3.
Cook the Aromatics
In the same pan, add the garlic and onion. Sauté for 2-3 minutes until softened and fragrant.
Mark as complete
4.
Add the Liquids
Pour in the boiling stock, white wine, and tomato sauce over the meat. Stir to combine.
Mark as complete
5.
Simmer the Dish
1. Cover the pan and reduce the heat to low. | 2. Let the osso buco simmer gently for 1 1/2 hours, or until the meat is tender and easily falls off the bone.
Mark as complete
6.
Finish and Serve
1. Just before serving, stir in fresh parsley and grated lemon rind for a burst of flavor. | 2. Serve the osso buco over a bed of saffron rice to complete the dish.
Mark as complete
Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.
Share Your Thoughts