Ingredients for 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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How to Make Veal Osso Buco
- Season veal shanks generously with salt and pepper.
- 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.
- Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
- Stir in the garlic and cook for 1 minute more.
- Add the tomato paste and cook for 1 minute, stirring constantly.
- Pour in the white wine and scrape the bottom of the pot to loosen any browned bits.
- Return the veal shanks to the pot. Add the beef broth, tomatoes, rosemary, and bay leaf.
- Bring the mixture to a simmer, then cover the pot and transfer it to a preheated oven at 325°F (160°C).
- Brais for 2-2.5 hours, or until the veal is very tender.
- Remove the veal shanks from the pot and set aside. Skim off any excess fat from the sauce.
- Simmer the sauce uncovered for 10-15 minutes to reduce and thicken.
- Stir in the chopped parsley before serving.
- 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
