Osso Buco in Rich Red Wine Sauce

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  • Prep Time
    20 Mins
  • Cook Time
    2 Hours 30 Mins
  • Serving
    6-8
  • View
    400
Elevate your dining experience with this classic Osso Buco recipe, featuring tender braised veal shanks in a flavorful red wine sauce. A dish that embodies the heartiness and sophistication of Italian cuisine.

Ingredients

Nutrition

Per Serving

  • Daily Value*
  • Calories: 550
  • Carbohydrates: 15g
    5%
  • Protein: 45g
    90%
  • Fat: 30g
    46%
  • Saturated Fat: 8g
    40%
  • Cholesterol: 180mg
  • Sodium: 900mg
    38%

Tips and Recommendations

  • For a richer flavor, let the Osso Buco sit for a while before serving, allowing the flavors to meld.
  • Accompany the dish with a glass of the same red wine used in the recipe.

FAQs

1. Can I use a different meat for this recipe?

While traditionally made with veal, you can substitute beef shanks if preferred.

2. What sides pair well with Osso Buco?

Risotto, mashed potatoes, or polenta are excellent choices to soak up the flavorful sauce.


Picture by cafedelites

Instructions

  • 1. Preheat your oven to 350°F (175°C).
  • 2. Season the veal shanks with salt and pepper, then dredge them in flour, shaking off excess.
  • 3. In a large, oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Brown the veal shanks on all sides. Remove and set aside.
  • 4. In the same pot, add chopped onion, carrots, celery, and garlic. Sauté until the vegetables are softened.
  • 5. Pour in the red wine, scraping the bottom of the pot to release any flavorful bits. Allow the wine to reduce by half.
  • 6. Stir in crushed tomatoes, beef or veal broth, bay leaves, and dried thyme. Bring the mixture to a simmer.
  • 7. Return the browned veal shanks to the pot, ensuring they are partially submerged in the liquid. Cover and transfer the pot to the preheated oven. Braise for 2 to 2.5 hours or until the veal is fork-tender.
  • 8. Meanwhile, prepare the gremolata by combining chopped parsley, minced garlic, and lemon zest.
  • 9. Once done, remove the bay leaves. Serve the Osso Buco over a bed of risotto, mashed potatoes, or polenta. Garnish with gremolata if desired.
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