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Osso Buco
Osso Buco
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Prep Time:
40 minutes
Total Time:
3 hours 10 minutes
Indulge in a flavorful Italian veal shank dish with white wine, beef broth, and hints of lemon peel.
Ingredients:
  • 6 veal or beef shank cross cuts, 2 to 2 1/2 inches thick (3 to 3 1/2 lb)
  • 1/4 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive or vegetable oil
  • 1/3 cup dry white wine or apple juice
  • 1 can (10 1/2 oz) condensed beef broth
  • 1 clove garlic, finely chopped
  • 1 dried bay leaf
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon grated lemon peel
  • Shredded Parmesan or Asiago cheese, if desired
  • 6 cups hot cooked mashed potatoes or spaghetti
Instructions:
  • Season veal generously with salt and pepper, then dredge in flour. Heat oil in a 4-quart Dutch oven over medium heat. Sear veal in the hot oil for about 20 minutes, turning occasionally, until golden brown all over.
  • Pour in the wine, broth, garlic, and bay leaf. Bring to a boil, then lower the heat. Cover and let it simmer for 1 hour 30 minutes to 2 hours, or until the veal is tender.
  • Take out the veal from the cooking liquid and arrange it beautifully on a platter. Remove any excess fat from the broth and discard the bay leaf. Drizzle the flavorful broth over the veal and garnish with fresh parsley, lemon zest, and grated cheese. Serve alongside creamy mashed potatoes.

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