Veal Osso Buco Recette

Indulge in the rich, savory flavors of authentic Italian Veal Osso Buco! This melt-in-your-mouth masterpiece features tender veal shanks braised to perfection in a fragrant tomato and white wine sauce. Serve this culinary delight over creamy polenta or risotto for an unforgettable dining experience. Perfect for a special occasion or a cozy night in.

Préparation 30 min
Cuisson 140 min
Calories 527.2 kcal
Protéines 116g
Note Soyez le premier
Veal Osso Buco 74

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Équipe éditoriale cuisine de Forktionary

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Veal Osso Buco

  • 4 ounces pancetta
  • 2 tablespoons olive oil
  • 4 veal shanks
  • 2 carrots
  • 2 celery stalks
  • 1 large onion
  • 4 garlic cloves
  • Anchovy Fillets, to taste
  • Fresh Thyme, to taste
  • Capers, to taste
  • Olive, to taste
  • 1/2 cup dry white wine
  • 1 1/2 cups chicken broth
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt and 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon grated lemon zest
  • 2 tablespoons tomato paste
  • 14 1/2 ounces diced tomatoes
  • 2 sprigs fresh rosemary
  • 2 bay leaves

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Comment préparer Veal Osso Buco

  1. Season veal shanks generously with salt and pepper.
  2. In a large Dutch oven or oven-safe pot, heat 2 tablespoons of olive oil over medium-high heat. Brown the veal shanks on all sides, about 2-3 minutes per side. Remove and set aside.
  3. Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
  4. Stir in the garlic and cook for 1 minute more.
  5. Add the tomato paste and cook for 1 minute, stirring constantly.
  6. Pour in the white wine and scrape the bottom of the pot to loosen any browned bits.
  7. Return the veal shanks to the pot. Add the beef broth, tomatoes, rosemary, and bay leaf.
  8. Bring the mixture to a simmer, then cover the pot and transfer it to a preheated oven at 325°F (160°C).
  9. Brais for 2-2.5 hours, or until the veal is very tender.
  10. Remove the veal shanks from the pot and set aside. Skim off any excess fat from the sauce.
  11. Simmer the sauce uncovered for 10-15 minutes to reduce and thicken.
  12. Stir in the chopped parsley before serving.
  13. Serve the veal osso buco over a bed of creamy polenta or risotto, spooning the rich sauce generously over the top.

Nutrition Information (Approximate per serving)

Sodium

30 g

Sugar

17g

Fat

27g

Carbs

4g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner European Italian Mediterranean Gluten Free Fall Recipes

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Condiments Etc Beef Oven European Dinner Party Italian Dietary Comfort Food Veal Meat Taste Mood Equipment Presentation Served Hot 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Veal Osso Buco ?

Veal Osso Buco prend environ 170 minutes du début à la fin — environ 30 minutes de préparation et 140 minutes de cuisson.

Combien de calories contient Veal Osso Buco ?

Veal Osso Buco contient environ 527.2 calories par portion, avec environ 116 g de protéines, 4 g de glucides et 40 g de lipides.

De quels ingrédients ai-je besoin pour Veal Osso Buco ?

Les principaux ingrédients de Veal Osso Buco sont Pancetta, Olive Oil, Veal Shanks, Carrot, Celery, Onion. Consultez la liste complète avec les quantités ci-dessus.

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