Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Simple Rustic Osso Buco
Recipe

21 INGREDIENTS • 13 STEPS • 3HRS

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!
Add to plan
logo
Simple Rustic Osso Buco
Save
author_avatar
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
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!
3HRS
Total Time
$7.72
Cost Per Serving
Ingredients
Servings
4
US / Metric
Crosscut Veal Shanks
2.5 lb
Crosscut Veal Shanks
Olive Oil
1 Tbsp
Onion
1
Medium Onion
Leek
1
Leek
Celery
2 stalks
Carrot
3
Medium Carrots
Mushroom
2 1/4 cups
Mushrooms
Garlic
4 cloves
Garlic, minced
Tomato Paste
1 Tbsp
Tomato Paste
Mushroom Powder
1 Tbsp
Mushroom Powder
Whole Clove
2
Whole Cloves
Fresh Thyme
4 sprigs
Dry White Wine
1 1/2 cups
Dry White Wine
Low Sodium Veal Stock
2 1/2 cups
Low Sodium Veal Stock
or Chicken Broth
Lemon
1/8
Lemon, zested
1 tsp zest per 4 servings
Fresh Parsley
1 Tbsp
Fresh Parsley, chopped
Nutrition Per Serving
VIEW ALL
Calories
489
Fat
13.4 g
Protein
59.1 g
Carbs
19.6 g
Add to plan
logo
Simple Rustic Osso Buco
Save
author_avatar
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
Cooking InstructionsHide images
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 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 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 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 (2 1/4 cups).
step 4 Slice the Mushrooms (2 1/4 cups).
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 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 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 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 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 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), zest from the Lemon (1/8), Fresh Parsley (1 Tbsp) and toss with your fingers. When Osso Bucco is finished, sprinkle each serving with a bit of the gremolata.
step 12 Meanwhile, assemble the gremolata in a small bowl. Combine the Garlic (1 clove), zest from the Lemon (1/8), 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!
step 13 Serve and enjoy!
Tags
view more tags
Dairy-Free
Gluten-Free
Comfort Food
Shellfish-Free
Dinner
Italian
0 Saved
top