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RECIPE
21 INGREDIENTS13 STEPS3hr

Simple Rustic Osso Buco

4.0
2 Ratings
Savory Braised Veal Osso Buco. I don’t think I need to say anything more. I mean, it’s osso buco, right? Just pour a glass of wine, pick up a fork and go to town. No preamble, just eat!
Simple Rustic Osso Buco Recipe | SideChef
Savory Braised Veal Osso Buco. I don’t think I need to say anything more. I mean, it’s osso buco, right? Just pour a glass of wine, pick up a fork and go to town. No preamble, just eat!
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
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Estimated Total: Estimated Total:
Fulfilled by
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
3hr
Total Time
$7.93
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
2.5 lb
Crosscut Veal Shanks
1 Tbsp
1
Medium  Onion
1
Leek
2 stalks
3
Medium  Carrots
8 oz
Mushrooms
4 cloves
Garlic , minced
1 Tbsp
Tomato Paste
1 Tbsp
Mushroom Powder
2
Whole Cloves
1 tsp
Fennel Seeds
4 sprigs
1 1/2 cups
Dry White Wine
2 1/2 cups
Low Sodium Veal Stock
or Chicken Broth
1 tsp
Lemons , zested
1 Tbsp
Fresh Parsley , chopped
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Nutrition Per Serving

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CALORIES
497
FAT
13.6 g
PROTEIN
59.4 g
CARBS
21.2 g

Cooking Instructions

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Step 1
Preheat oven to 325 degrees F (160 degrees C). Place Whole Cloves (2) , Bay Leaves (2) and Fennel Seeds (1 tsp) on a piece of cheese cloth. Tie into a little pouch with a piece of kitchen string. Tie Fresh Thyme (4 sprigs) and fresh Fresh Rosemary (1 sprig) with a piece of kitchen string too. Set aside.
Step 2
With a paper towel, pat dry the Crosscut Veal Shanks (2.5 lb) . In a small bowl, mix Ground Black Pepper (1/2 tsp) and Kosher Salt (1/2 tsp) Sprinkle both sides of the veal with salt and pepper.
Step 3
In a large dutch oven, heat the Olive Oil (1 Tbsp) medium to medium-high heat. Place the veal in the dutch oven and brown on each side. Transfer the veal to a plate and set aside.
Step 4
Slice the Mushrooms (8 oz) .
Step 5
Chop the Celery (2 stalks) and Carrots (3) into half-inch dice. Clean Leek (1) of any grit, slice in half lengthwise and cut into half-inch Onion (1) into half moon slices.
Step 6
Add the mushrooms, onions, celery, leeks and Garlic (3 cloves) Sprinkle with the remaining Kosher Salt (1/2 tsp) Over medium high heat, sweat the vegetables until they begin to soften, about 5 minutes.
Step 7
Stir in Tomato Paste (1 Tbsp) , Mushroom Powder (1 Tbsp) . Cook for another minute.
Step 8
Add the dry Dry White Wine (1 1/2 cups) ring to a boil and cook for 2 to 3 minutes then add the Low Sodium Veal Stock (2 1/2 cups) and bring to a boil.
Step 9
Reduce heat and simmer with the lid off the pan for 5 to 8 minutes or until the liquid is reduced by about a quarter.
Step 10
Place the bouquet garni and the herb bundle into the vegetable mix and push down into the liquid. Add the veal shanks back to the dutch oven along with any juices accumulated on the plate.
Step 11
Cover the pot with the lid and place in the oven for 2 1/2 hours or until meat is tender and falling off the bone.
Step 12
Meanwhile, assemble the gremolata in a small bowl. Combine the Garlic (1 clove) , Lemons (1 tsp) , Fresh Parsley (1 Tbsp) and toss with your fingers. When Osso Bucco is finished, sprinkle each serving with a bit of the gremolata.
Step 13
Serve and enjoy!
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Nutrition Per Serving
Calories
497
% Daily Value*
Fat
13.6 g
17%
Saturated Fat
4.0 g
20%
Trans Fat
0.4 g
--
Cholesterol
178.7 mg
60%
Carbohydrates
21.2 g
8%
Fiber
4.3 g
15%
Sugars
7.7 g
--
Protein
59.4 g
119%
Sodium
1889.8 mg
82%
Vitamin D
2.4 µg
12%
Calcium
112.0 mg
9%
Iron
4.9 mg
27%
Potassium
1077.2 mg
23%
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