Traditional Osso Buco

Name: Traditional Osso Buco
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 158 milliliters beef stock; 59 milliliters Butter; 411 grams diced tomatoes; 1 large carrot, chopped; 158 milliliters dry white wine; 59 milliliters all-purpose flour; 118 milliliters chopped fresh flat leaf parsley; 1 clove garlic, minced; 2 teaspoons grated lemon zest; 1 large onion, chopped; 4 servings salt and pepper to taste; 907 grams veal shanks, cut into short lengths

Traditional Osso Buco might be a good recipe to expand your main course recipe box. One serving contains 479 calories, 48g of protein, and 20g of fat. This recipe serves 4. If you have flat leaf parsley, carrot, wine, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes about 1 hour and 50 minutes.

Instructions

Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat.

Ingredients you will need

Veal Shank

Butter

All Purpose Flour

Equipment you will use

Frying Pan

Add the veal, and cook until browned on the outside.

Ingredients you will need

Veal

Remove to a bowl, and keep warm.

Equipment you will use

Bowl

Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.

Ingredients you will need

Carrot

Clove

Garlic

Onion

Veal

Wine

Equipment you will use

Frying Pan

Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.

Ingredients you will need

Salt And Pepper

Beef Stock

Tomato

Bone

Meat

Veal

In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest.

Ingredients you will need

Lemon Zest

Parsley

Garlic

Clove

Equipment you will use

Bowl

Sprinkle the gremolata over the veal just before serving.

Ingredients you will need

Veal

Equipment

Frying Pan

Bowl

Ingredients

Servings:

158milliliters

beef stock 59milliliters

Butter 411grams

diced tomatoes 1large

carrot, chopped 158milliliters

dry white wine 59milliliters

all-purpose flour 118milliliters

chopped fresh flat leaf parsley 1clove

garlic, minced 2teaspoons

grated lemon zest 1large

onion, chopped 4servings

salt and pepper to taste 907grams

veal shanks, cut into short lengths

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian on the menu? Try pairing with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Ricasoli Castello di Brolio Chianti Classico. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 20 dollars per bottle.

Ricasoli Castello di Brolio Chianti Classico

Dark ruby color, with lots of chocolate, berry and vanilla aromas, this is full-bodied and velvety, with lots of fruit and a long, succulent finish. A beauty from a great vintage.