Italian Osso Buco – Braised Veal Shanks
A classic Italian dish where veal shanks are slow-braised with vegetables, white wine, and broth until tender, typically served with gremolata and risotto.
Ingredients (Serves 4):
* 4 veal shanks (about 300g each)
* 2 carrots, diced
* 2 celery stalks, diced
* 1 onion, diced
* 3 cloves garlic, minced
* 400ml white wine
* 500ml beef or veal broth
* 2 tbsp tomato paste
* Olive oil, salt, pepper
* Fresh parsley, lemon zest, and garlic (for gremolata)
Instructions:
1. Season veal shanks with salt and pepper, dredge in flour.
2. Brown shanks in olive oil, then remove.
3. Sauté carrots, celery, onion, and garlic in the same pot. Add tomato paste.
4. Deglaze with white wine, add broth and return shanks to pot.
5. Cover and braise in oven at 160°C (320°F) for 2–3 hours until tender.
6. Prepare gremolata by mixing chopped parsley, lemon zest, and minced garlic. Sprinkle on top before serving.
Italian Tip:
Serve with saffron risotto or creamy polenta for a complete meal.
A classic Italian dish where veal shanks are slow-braised with vegetables, white wine, and broth until tender, typically served with gremolata and risotto.
Ingredients (Serves 4):
* 4 veal shanks (about 300g each)
* 2 carrots, diced
* 2 celery stalks, diced
* 1 onion, diced
* 3 cloves garlic, minced
* 400ml white wine
* 500ml beef or veal broth
* 2 tbsp tomato paste
* Olive oil, salt, pepper
* Fresh parsley, lemon zest, and garlic (for gremolata)
Instructions:
1. Season veal shanks with salt and pepper, dredge in flour.
2. Brown shanks in olive oil, then remove.
3. Sauté carrots, celery, onion, and garlic in the same pot. Add tomato paste.
4. Deglaze with white wine, add broth and return shanks to pot.
5. Cover and braise in oven at 160°C (320°F) for 2–3 hours until tender.
6. Prepare gremolata by mixing chopped parsley, lemon zest, and minced garlic. Sprinkle on top before serving.
Italian Tip:
Serve with saffron risotto or creamy polenta for a complete meal.
Italian Osso Buco – Braised Veal Shanks
A classic Italian dish where veal shanks are slow-braised with vegetables, white wine, and broth until tender, typically served with gremolata and risotto.
Ingredients (Serves 4):
* 4 veal shanks (about 300g each)
* 2 carrots, diced
* 2 celery stalks, diced
* 1 onion, diced
* 3 cloves garlic, minced
* 400ml white wine
* 500ml beef or veal broth
* 2 tbsp tomato paste
* Olive oil, salt, pepper
* Fresh parsley, lemon zest, and garlic (for gremolata)
Instructions:
1. Season veal shanks with salt and pepper, dredge in flour.
2. Brown shanks in olive oil, then remove.
3. Sauté carrots, celery, onion, and garlic in the same pot. Add tomato paste.
4. Deglaze with white wine, add broth and return shanks to pot.
5. Cover and braise in oven at 160°C (320°F) for 2–3 hours until tender.
6. Prepare gremolata by mixing chopped parsley, lemon zest, and minced garlic. Sprinkle on top before serving.
Italian Tip:
Serve with saffron risotto or creamy polenta for a complete meal.
