Osso Buco
recipe

A delicious Italian dish featuring slow-cooked veal shanks, traditionally served with gremolata. Perfect for special occasions or a cozy weekend dinner.
Preparation Time: 2 hours
Serving Size: 4
Ingredients:
- 4 veal shanks (osso buco)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, crushed
- 1 cup white wine
- 14 ounces crushed tomatoes
- 2 cups beef broth
- 1 bay leaf
- Salt and pepper to taste
- Zest of 1 lemon (for gremolata)
- 1/4 cup fresh parsley, chopped (for gremolata)
Instructions:
1. Heat the olive oil and butter in a large skillet over medium heat. Brown the veal shanks on both sides until nicely colored. Remove the shanks from the skillet and set aside.
2. Add the chopped onion, carrots, and celery to the skillet. Sauté the vegetables for about 5-7 minutes until they soften.
3. Stir in the crushed garlic and cook for an additional minute.
4. Pour in the white wine and let it simmer until the alcohol evaporates.
5. Add the crushed tomatoes, beef broth, bay leaf, salt, and pepper. Mix well.
6. Return the browned veal shanks to the skillet. Cover and let the dish simmer over low heat for about 1.5 hours, until the meat is tender.
7. Prepare the gremolata by mixing the lemon zest and chopped parsley together.
8. Serve the osso buco with gremolata on top and enjoy!
Nutritional Information per Serving:
- Calories: 450 kcal
- Protein: 35 g
- Carbohydrates: 10 g
- Fat: 30 g
- Fiber: 2 g

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