Ingredients for Biba's Osso Bucco
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- Dried Porcini Mushrooms
- 1 1/2 cups chicken broth
- 1/2 cup Marsala wine
- Water
- 2 1/2 lbs. veal shanks
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup olive oil
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 teaspoon fresh rosemary, minced
- 1/4 cup chopped fresh parsley
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How to Make Biba's Osso Bucco
- Pat the veal shanks dry with paper towels and season generously with salt and pepper.
- Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Sear the veal shanks on all sides until nicely browned (about 2-3 minutes per side). Remove from the pot and set aside.
- Add the carrots, celery, and onion to the pot and cook until softened, about 5-7 minutes.
- Add the garlic and cook for another minute until fragrant.
- Stir in the tomato paste and cook for 1 minute, stirring constantly.
- Pour in the white wine and scrape up any browned bits from the bottom of the pot.
- Return the veal shanks to the pot. Add the chicken broth, diced tomatoes, bay leaf, and rosemary.
- Bring the liquid to a simmer, then reduce heat to low, cover, and braise for at least 1 hour and 15 minutes, or until the veal is fork-tender.
- Remove the veal shanks from the pot and set aside. Skim off any excess fat from the sauce.
- Increase heat to medium and reduce the sauce until it slightly thickens. Stir in the chopped parsley.
- Return the veal shanks to the sauce, spoon the sauce over them, and serve immediately. Enjoy with creamy polenta or mashed potatoes!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
31g
Fat
7g
Carbs
10g
