Osso Buco - Milanese Braised Veal Shanks

Recipe Introduction: Let's Get This Show on the Road!

Fancy a taste of italy, but can't quite stretch to a roman holiday? well, gather 'round, my friend. let's dive into the world of osso bucco , which, at its heart, features the humble yet glorious veal shank .

Honestly, don't let the fancy name put you off. it's proper comfort food, italian style!

What's This Osso Bucco Recipe All About?

Osso bucco translates to "bone with a hole" and that pretty much sums it up! it's basically braised veal shanks that become melt-in-your-mouth tender.

This italian classic sees the veal shank simmered in a rich sauce. this sauce has white wine, veggies, and herbs.

We’re talking flavour city!

Veal Shank Recipe 101: Origin & Quick Stats

Hailing from milan, this dish is steeped in tradition. it's easier than you think to nail. give yourself about 3 hours, tops! this recipe serves 4.

That is perfect for a cozy dinner party.

What's So Great About Braised Veal Shanks Anyway?

Apart from tasting incredible, veal shank delivers a protein punch. it is also packed with collagen for healthy joints. plus, it's a guaranteed crowd-pleaser! especially when served with a classic risotto alla milanese .

This dish is perfect for a special occasion. like, say, impressing the in-laws. or treating yourself after a long week.

What makes this veal shank recipe special? the depth of flavour you get from slow braising! oh, and that magical marrow bone recipes filling inside? chef's kiss! i was always worried about the marrow, and thought, what to do with it? i was so wrong.

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Now, enough chit-chat! Let’s peek at what's in the cupboard, shall we?

Alright, let's talk ingredients and gear for banging Osso Bucco Recipe . Sounds fancy, right? Don't sweat it, we'll break it down. Think proper comfort food!

Osso Buco - Milanese Braised Veal Shanks Recipe Card

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Preparation time:30 Mins

Cooking time:02 Hrs 30 Mins

Servings:4 servings

Ingredients:

• 4 veal shanks (osso buco), about 1.5 inches thick (approximately 800g total)
• 2 tablespoons all-purpose flour (30g)
• 1 teaspoon kosher salt (6g)
• 1/2 teaspoon freshly ground black pepper (3g)
• 3 tablespoons olive oil (45ml)
• 2 tablespoons unsalted butter (30g)
• 1 large yellow onion, finely chopped (about 1 cup / 150g)
• 2 carrots, peeled and finely chopped (about 1 cup / 130g)
• 2 celery stalks, finely chopped (about 1 cup / 120g)
• 3 cloves garlic, minced (about 1 tablespoon / 9g)
• 1 cup dry white wine (e.g., Pinot Grigio, Sauvignon Blanc) (240ml)
• 1 (14.5 ounce) can crushed tomatoes (400g)
• 2 cups beef broth (480ml)
• 1 sprig fresh rosemary
• 2 fresh bay leaves
• 1 strip lemon zest (about 2 inches long), removed with a vegetable peeler
• 1/4 cup fresh flat-leaf parsley, finely chopped (15g)
• 2 cloves garlic, minced (6g)
• 1 lemon, zest only (about 1 tablespoon)
• Fresh parsley, chopped

Instructions:

• Pat the veal shanks dry with paper towels. Season generously with salt and pepper. Dredge them lightly in flour, shaking off any excess.
• Heat olive oil and butter in the Dutch oven over medium-high heat. Sear the veal shanks on all sides until golden brown, about 3-4 minutes per side. Remove the shanks from the pot and set aside.
• Add onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
• Pour in the white wine and scrape the bottom of the pot to loosen any browned bits (fond). Let the wine reduce by half, about 5 minutes.
• Stir in the crushed tomatoes, beef broth, rosemary, bay leaves, and lemon zest. Bring to a simmer.
• Return the seared veal shanks to the pot, ensuring they are mostly submerged in the liquid. Cover the pot and transfer it to a preheated oven at 325°F (160°C). Braise for 2.5 - 3 hours, or until the veal is fork-tender and falling off the bone.
• While the veal is braising, combine parsley, garlic, and lemon zest in a small bowl (for gremolata).
• Remove the pot from the oven. The meat should be very tender. If the sauce is too thin, remove the shanks and simmer the sauce on the stovetop until it thickens slightly.
• Spoon the braising sauce over creamy polenta or risotto. Top with a veal shank and sprinkle with gremolata (if using) and fresh parsley.

Nutrition Facts

Calories:650 calories

Fat:35g

Fiber:5g

Recipe Info

Category:Main Course

Cuisine:Italian

Ingredients & Equipment

Main Ingredients - Building Blocks of Awesome!

Here's the shopping list for Braised Veal Shanks that'll knock your socks off.

• Veal Shank: 4 pieces, about 1.5 inches thick ( 800g total roughly). You are looking for that nice marrow-filled bone, you know? Get the Veal shank from a decent butcher, not that sad pack from the supermarket. Fresher is always better with Italian veal recipes .
• Flour: 2 tablespoons ( 30g ), all-purpose works fine. This is just for dusting the veal shank and giving it that nice crust.
• Salt & Pepper: 1 teaspoon ( 6g ) salt, 1/2 teaspoon ( 3g ) pepper. Get fresh ground pepper, trust me!
• Olive Oil: 3 tablespoons ( 45ml ). Extra virgin's best but don't go broke over it.
• Butter: 2 tablespoons ( 30g ), unsalted. Because we're in charge of the salt.
• Onion: 1 large, chopped ( 1 cup / 150g ). Yellow or white is all good.
• Carrots: 2, chopped ( 1 cup / 130g ). Get colourful ones if you're feeling posh!
• Celery: 2 stalks, chopped ( 1 cup / 120g ). Don't skimp on this, it adds so much flavour to the sauce.
• Garlic: 3 cloves, minced ( 1 tablespoon / 9g ). I love garlic, so I usually add a bit more. Go wild!
• White Wine: 1 cup ( 240ml ), dry like Pinot Grigio. Don't use that dodgy stuff that's been in the cupboard for ages!
• Crushed Tomatoes: 1 can ( 14.5 ounces / 400g ). San Marzano if you're feeling fancy.
• Beef Broth: 2 cups ( 480ml ). Go for low sodium if you can.
• Rosemary & Bay Leaves: 1 sprig rosemary, 2 bay leaves. Fresh is always better, but dried will do in a pinch.
• Lemon Zest: 1 strip (about 2 inches ). Adds a lovely zing!

Seasoning Notes – Spice Up Your Life!

Let's talk flavour!

• Essential Spice Combo: Salt, pepper, garlic – the holy trinity.
• Flavor Enhancers: Bay leaves and rosemary add that earthy, comforting vibe. The lemon zest cuts through the richness.
• Quick Subs: No fresh rosemary? Dried works! No white wine? Try chicken broth or apple cider vinegar.

Equipment Needed - Keep it Simple!

You don't need a fancy kitchen to make Osso Bucco with polenta .

• Dutch Oven (or heavy pot with a lid): This is key for even braising of the veal shank .
• Meat Mallet: Optional, but good for tenderizing.
• Tongs: For flipping and transferring.
• Chopping Board & Knife: Obvs.
• Veg Peeler: For that lemon zest.
• Small Bowl: For the Gremolata (we'll get to that later).

Seriously, that's it! if you've got this lot, you're golden. don't worry about having the fanciest gadgets. it is all about the slow braised veal ! just good ingredients and a bit of love is the secret to making a really good beef osso bucco recipe oven .

Enjoy your creation. serve this marrow bone recipes delicacy over risotto alla milanese

Alright, let's get this show on the road! veal shank , eh? sounds posh, but we can make it accessible to everyone, even if their culinary skills are more "bake-off disaster" than "masterchef marvel.

" we're tackling osso buco , and trust me, it's easier than it looks. this osso bucco recipe is a guaranteed crowd-pleaser, perfect served with risotto alla milanese , but that's a story for another day.

Prep Like a Pro: Getting Your Ducks in a Row

Essential mise en place is key. chop your veg – onion, carrots, celery – before you even think about the veal shank .

It's all about setting yourself up for success. honestly, it's like preparing for a war but with veggies instead of weaponry.

Think of it as culinary feng shui.

• Time-Saving Tip: Chop extra veggies. You can use them for tomorrow’s soup! Waste not, want not, as my Nan used to say.

From Zero to Hero: Braising that Veal Shank

Alright, let's get to the nitty-gritty. We are making Braised veal shanks . Remember, this isn't a race, it’s a marathon, so Slow braised veal is the way to go.

1. Pat your veal shank dry. Season generously with salt and pepper.
2. Lightly flour each veal shank . Shake off the excess.
3. Sear those bad boys in olive oil and butter 'til golden brown (around 3- 4 minutes per side ). Don't overcrowd the pan!
4. Sauté your onions, carrots, and celery. About 5- 7 minutes , until softened. Add garlic for the last minute.
5. Deglaze with a cup of dry white wine. Reduce for 5 minutes .
6. Add crushed tomatoes and beef broth. Then, chuck in the rosemary, bay leaves and lemon zest. Simmer!
7. Nestle the veal shanks in the sauce. Cover and bake at 325° F ( 160° C) for 2.5- 3 hours .
8. Serve over polenta and gremolata for a truly memorable Osso Bucco with Polenta meal.

Pro Tips: Nailing the Perfect Veal Shank Recipe

• Expert Tip: Don't be scared of a good sear. It adds depth of flavour. Think of it like tanning your meat.
• Common Mistake: Rushing the braising. Patience, my friend! This is not a beef osso bucco recipe oven shortcut friendly!
• If you are stuck for ideas, you could try other Italian veal recipes , but stick with this one first!. This is a great marrow bone recipes
• Make Ahead: Braise a day in advance. The flavours intensify overnight. Trust me on this one.

So there you have it. Your very own veal shank recipe . Now go forth and cook up a storm!.

Alright, darlings, let's talk recipe notes for our oh-my-god-good osso buco recipe . it’s not just throwing stuff in a pot, you know? it's about flavour profiles , optimal serving temperatures , and making sure aunt mildred doesn't choke on a bay leaf.

Serving Suggestions: It's All About the Presentation, Darlings!

Okay, so you've slaved away, and now it's time to show off. first, plating is key. think rustic-chic. we want to look effortless but still fancy! serve your braised veal shanks over a bed of creamy osso bucco with polenta .

Presentation-wise, a sprig of fresh parsley adds a pop of colour, and a sprinkle of that vibrant gremolata just screams "i know what i’m doing!".

As for the complementary sides , don't sleep on a crisp green salad with a lemon vinaigrette. the acidity cuts through the richness like a hot knife through butter.

And a nice, dry italian white wine? mwah! chef's kiss. trust me. you could also make yourself a lovely risotto alla milanese .

Storage Tips: Ain't Nobody Got Time for Food Poisoning!

Seriously, folks, safety first . once cooled, get those veal shank remnants into an airtight container and into the fridge within two hours.

Refrigeration is your friend here. they’ll happily keep for 3-4 days. for freezing , portion it out. nobody needs to defrost a giant lump of meat for one! it is possible to freeze it for 2-3 months.

When reheating , gently does it. low and slow in a pot with a little water or broth is the way to go, you don't want to nuke it to rubber.

If the sauce is thick, add some water or stock when reheating.

Variations: Let's Get Crazy (But Not Too Crazy)!

Fancy a little twist? for a dietary adaptation , how about a vegetarian osso bucco ? use hearty portobello mushrooms to mimic the texture of the veal shank recipe .

For seasonal ingredient swaps , in the summer, add some fresh zucchini and yellow squash to the braise for a lighter, brighter italian veal recipes .

This slow braised veal is also a great dish for the winter months.

Nutrition Basics: Guilt-Free Indulgence (Almost)!

Alright, let's be real. this isn't a salad. but it has redeeming qualities! veal shank is a good source of protein.

Plus, all those veggies in the braise? vitamins galore! also, with these marrow bone recipes , you are getting essential fats which are great for you.

Just remember, portion control is your friend, and enjoy it in moderation. eating with love is the most important thing.

So there you have it! our beef osso bucco recipe oven version – with all the insider tips. this beef osso bucco recipe oven is sure to knock the socks off! now go forth and conquer your kitchen.

You've got this! remember, even if you mess up a little, it's all part of the fun. happy cooking!