Osso Buco
Veal shanks braised slowly with white wine, tomato, onion, carrot and celery until the meat falls from the bone. Traditionally served with gremolata and risotto.
Method
Five steps · about 2 hours in the ovenBrown the veal
Heat the oven to 160 °C. Tie string around the shanks, salt them and turn them in the flour. Brown them well on both sides in the butter and oil in an ovenproof pot. Lift out.
Soften the vegetables
Fry the onion, carrots, celery and garlic in the same pot for about 8 minutes, until soft.
Add the liquid
Pour in the wine and let it reduce by half. Add the tomatoes and stock, and return the shanks to the pot.
Braise
Cover and braise in the oven for about 2 hours, until the meat comes away easily from the bone. Turn the shanks once halfway through.
Make the gremolata
Mix the parsley, lemon zest and garlic. Season the sauce with salt, and sprinkle the gremolata on top just before serving.
Our tips
Do not skip the gremolata. Its freshness lifts the whole dish.
The marrow is the best part. Serve a small spoon with it.
Tying the shanks with string keeps the meat in place on the bone.
Risotto alla Milanese is the classic side. Polenta or mashed potatoes also work well.
A lighter version
Fewer calories, same dishSkip the butter and brown the veal in the oil alone.
Skip the flour, and let the sauce reduce a little longer instead.
Serve with steamed vegetables or a salad instead of risotto.
With all the swaps, about 390 kcal per portion instead of about 450 kcal (estimate). The dish gets a little less rich.
- Energy
- about 450 kcal
- Protein
- about 32 g
- Fat
- about 20 g
- Carbohydrates
- about 16 g
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