Osso Buco Recipe

Introduction

Ingredients

• 4 veal shanks, about 1 inch thick
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 cup beef broth
• 1 cup dry white wine
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 tablespoon olive oil
• 1 tablespoon butter
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions

1. Preheat the oven to 350°F.
2. Season the veal shanks with salt and pepper.
3. Heat the olive oil and butter in a large oven-safe pot over medium-high heat.
4. Add the veal shanks and brown them on both sides, about 3-4 minutes per side. Remove the shanks and set them aside.
5. Add the onion, carrots, celery, and garlic to the pot. Cook for 5-7 minutes, until the vegetables are softened.
6. Add the tomato paste, beef broth, and white wine to the pot. Stir to combine.
7. Add the bay leaf and thyme to the pot.
8. Bring the mixture to a boil, then reduce the heat to low.
9. Return the veal shanks to the pot, making sure they are submerged in the liquid.
10. Cover the pot and transfer it to the oven. Bake for 2-3 hours, until the meat is tender and falls off the bone.
11. Remove the pot from the oven and let it cool for a few minutes.
12. Using tongs, remove the veal shanks from the pot and set them aside on a plate.
13. Using a spoon or ladle, skim the fat off the top of the sauce in the pot.
14. Discard the bay leaf and thyme sprigs.
15. Using an immersion blender or a regular blender, puree the sauce until smooth.
16. Return the veal shanks to the pot and spoon the sauce over them.
17. Garnish with chopped parsley and serve hot.

Nutrition

• Calories: 407
• Total Fat: 16g
• Saturated Fat: 5g
• Cholesterol: 139mg
• Sodium: 382mg
• Total Carbohydrate: 10g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 47g

Conclusion