Ingredients with Measurements:
- 4 veal shanks, about 1 1/2 inches thick
- Salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 1/4 cup olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 cup dry white wine
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 cup chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Dutch oven or heavy-bottomed pot with a lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Season the veal shanks with salt and pepper, and dredge them in flour, shaking off any excess.
3. In a Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the veal shanks and brown them on all sides, about 5 minutes per side. Remove the shanks and set them aside.
4. Add the onion, carrots, celery, and garlic to the pot and sauté until the vegetables are soft, about 5 minutes.
5. Add the tomato paste and stir to combine. Cook for 1 minute.
6. Add the white wine and bring to a boil, scraping up any browned bits from the bottom of the pot.
7. Add the diced tomatoes, chicken broth, bay leaves, thyme, rosemary, and oregano. Stir to combine.
8. Return the veal shanks to the pot, spooning the sauce over them.
9. Cover the pot with a lid and transfer it to the oven. Bake for 2 to 2 1/2 hours, or until the meat is tender and falling off the bone.
10. Remove the pot from the oven and let it cool for a few minutes. Skim any fat from the surface of the sauce.
11. Serve the veal osso buco hot, garnished with chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 2 to 2 1/2 hours
Temperature:
Oven temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories: 580
Fat: 32g
Carbohydrates: 20g
Protein: 44g
Sodium: 660mg
Fiber: 3g
Sugar: 6g
Substitutions for ingredients:
- Beef shanks can be substituted for veal shanks.
- Red wine can be substituted for white wine.
- Fresh herbs can be substituted for dried herbs.
Variations:
- Add chopped mushrooms to the sauce.
- Serve the veal osso buco over polenta or mashed potatoes.
- Add a splash of balsamic vinegar to the sauce for extra flavor.
Tips and tricks:
- Make sure to brown the veal shanks well before adding them to the sauce.
- Skim any fat from the surface of the sauce before serving.
- If the sauce is too thin, remove the veal shanks and simmer the sauce over medium heat until it thickens.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the veal osso buco in a covered pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the veal osso buco in individual bowls, garnished with chopped parsley.
Garnishes:
Chopped parsley
Pairings:
- Serve with a side salad or roasted vegetables.
- Pair with a glass of red wine, such as Chianti or Barolo.
Suggested side dishes:
- Polenta
- Mashed potatoes
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thin, remove the veal shanks and simmer the sauce over medium heat until it thickens.
- If the meat is tough, it may need to cook for longer.
Food safety advice:
- Make sure to cook the veal shanks to an internal temperature of 145°F.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Food history:
Veal osso buco is a traditional Italian dish that originated in Milan. The name "osso buco" means "bone with a hole" in Italian, referring to the marrow-filled bone in the center of the veal shank.
Flavor profiles:
- Savory
- Rich
- Meaty
- Herbaceous
Serving suggestions:
Serve the veal osso buco with a side salad or roasted vegetables, and a glass of red wine.
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Region: Italian