Tender Osso Buco (Veal Shanks)
https://easyhomemaderecipes.caTender Osso Buco, better known as braised veal shanks, is a great meal for fall or winter. It's very hearty and although it doesn't look special, I guarantee that your family will love it!Like hearty dishes? Try my Tasty Three Meat Cannelloni recipe, my easy to make Cheese Manicotti or my Homemade Potato Gnocchi with Veal Ragu.
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Equipment
Ingredients
- 2½ lbs veal shanks bone-in, 2 to 4 pieces about 1" thick
- 2 carrots
- 2 celery stalks
- 1 white onion
- ½ cups all purpose flour
- 3 tbsp olive oil
- ½ tsp ground pepper
- 2 cups beef broth or more
- 1 cups red wine
- 1 cups tomato puree
- 3 sprigs of thyme
- 1 bay leaf
Instructions
- Preheat oven to 400℉. While oven is warming, dry veal shanks off with a paper towel and season with salt and pepper. Dredge veal shanks in flour.
- Heat up olive oil in a large frypan and sear veal shanks on both sides. You are not cooking them, just searing them. Once seared on both sides, transfer them in a baking dish (13 x 9").
- With the juices in the frypan, sauté the carrots, celery, and onion. Use your own judgement to determine if more olive oil is needed for frying. Add in the wine and continue to cook and stir the vegetables in the pan. Add the tomato puree bringing it to a boil, let simmer for about 5 minutes covered. Finally add in the beef broth and simmer for another 5 minutes.
- Pour the vegetable mixture and juices over the veal shanks. Use all the juices as they are needed so that the veal braises properly. Place the bay leaf and sprigs of thyme over the veal shanks. Add more broth if needed. You want to make sure that the veal is submerged or almost submerged in the liquid.
- Bake covered (with a lid or foil) for 30 minutes and then reduce heat to 325°F degrees and let cook for 1 hour and 30 minutes or until the meat comes apart easily with a fork.
- Let cool for 10 minutes and serve with your favorite side dish.
Notes
Top Tips
To achieve a tender veal shank, the meat must be submerged in liquid so that it can braise properly. Add more broth if necessary. Once the veal shanks are done, remove them from the oven and let them rest for at least 10 minutes. This will prevent burning your tongue at first bite.Nutrition
Serving: 1Calories: 535kcalCarbohydrates: 24gProtein: 58gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 213mgSodium: 509mgPotassium: 1397mgFiber: 3gSugar: 6gVitamin A: 5442IUVitamin C: 11mgCalcium: 97mgIron: 5mg
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