Osso Buco – Braised Veal Shanks in White Wine
A rich and hearty Milanese dish, slow-cooked until the veal melts off the bone in a deeply savory tomato and white wine sauce.
Ingredients (Serves 4):
* 4 veal shanks (approx. 350g each)
* 2 tbsp olive oil
* 1 onion, chopped
* 2 carrots, diced
* 2 celery stalks, diced
* 4 garlic cloves, minced
* 1 cup dry white wine
* 1 cup beef broth
* 1 can diced tomatoes (400g)
* 2 tbsp tomato paste
* 1 bay leaf, 1 tsp thyme
* Salt, pepper
* Zest of 1 lemon + 2 tbsp chopped parsley (for gremolata)
Instructions:
1. Sear veal in hot oil until browned. Remove and set aside.
2. Sauté onion, carrot, celery, and garlic in the same pot.
3. Add tomato paste, wine, broth, tomatoes, and herbs. Return veal to pot.
4. Cover and simmer for 2 hours until meat is tender.
5. Top with gremolata. Serve with risotto or mashed potatoes.
Italian Tip:
Add marrow bones or a splash of balsamic vinegar in the final 10 minutes to boost umami depth and richness.
A rich and hearty Milanese dish, slow-cooked until the veal melts off the bone in a deeply savory tomato and white wine sauce.
Ingredients (Serves 4):
* 4 veal shanks (approx. 350g each)
* 2 tbsp olive oil
* 1 onion, chopped
* 2 carrots, diced
* 2 celery stalks, diced
* 4 garlic cloves, minced
* 1 cup dry white wine
* 1 cup beef broth
* 1 can diced tomatoes (400g)
* 2 tbsp tomato paste
* 1 bay leaf, 1 tsp thyme
* Salt, pepper
* Zest of 1 lemon + 2 tbsp chopped parsley (for gremolata)
Instructions:
1. Sear veal in hot oil until browned. Remove and set aside.
2. Sauté onion, carrot, celery, and garlic in the same pot.
3. Add tomato paste, wine, broth, tomatoes, and herbs. Return veal to pot.
4. Cover and simmer for 2 hours until meat is tender.
5. Top with gremolata. Serve with risotto or mashed potatoes.
Italian Tip:
Add marrow bones or a splash of balsamic vinegar in the final 10 minutes to boost umami depth and richness.
Osso Buco – Braised Veal Shanks in White Wine
A rich and hearty Milanese dish, slow-cooked until the veal melts off the bone in a deeply savory tomato and white wine sauce.
Ingredients (Serves 4):
* 4 veal shanks (approx. 350g each)
* 2 tbsp olive oil
* 1 onion, chopped
* 2 carrots, diced
* 2 celery stalks, diced
* 4 garlic cloves, minced
* 1 cup dry white wine
* 1 cup beef broth
* 1 can diced tomatoes (400g)
* 2 tbsp tomato paste
* 1 bay leaf, 1 tsp thyme
* Salt, pepper
* Zest of 1 lemon + 2 tbsp chopped parsley (for gremolata)
Instructions:
1. Sear veal in hot oil until browned. Remove and set aside.
2. Sauté onion, carrot, celery, and garlic in the same pot.
3. Add tomato paste, wine, broth, tomatoes, and herbs. Return veal to pot.
4. Cover and simmer for 2 hours until meat is tender.
5. Top with gremolata. Serve with risotto or mashed potatoes.
Italian Tip:
Add marrow bones or a splash of balsamic vinegar in the final 10 minutes to boost umami depth and richness.
