Osso Buco
Tender braised veal shanks simmered in a rich tomato and white wine sauce, finished with a fresh gremolata.
- 130 min
- 534 kcal / serving
- hard
- Protein
- 58 g
- Fat
- 21.9 g
- Carbs
- 22.6 g
Contains: gluten, celery, sulphites (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 2 pc large veal shanks (with bone and marrow)
- 2 tbsp wheat flour (for dredging)
- 1 pc onion (finely diced)
- 1 pc carrot (finely diced)
- 1 stalk celery (finely diced)
- 150 ml white wine (dry)
- 300 ml veal stock or beef broth
- 400 g crushed tomatoes
- 2 tbsp olive oil
- 1 pc organic lemon (zest only, for the gremolata)
- 1/2 bunch parsley (finely chopped, for the gremolata)
- 1 pc garlic clove (very finely minced, for the gremolata)
- 1 pinch salt
Method
- Score the outer membrane of the veal shanks to prevent curling, season well with salt, and dredge lightly in wheat flour.
- Heat 2 tbsp of olive oil in a Dutch oven and sear the meat thoroughly on both sides, then remove.
- Sauté the diced onion, carrot, and celery in the same pot for about 5 minutes until softening.
- Deglaze the pan with the dry white wine, reduce briefly, then pour in the veal stock and crushed tomatoes.
- Return the shanks to the sauce, cover with a tight lid, and simmer over low heat for 1.5 to 2 hours until tender.
- For the gremolata, toss the fresh lemon zest with the finely chopped parsley and the very finely minced garlic, then scatter over the dish before serving.
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