Description
A traditional Italian dish of braised beef or veal shanks, tender and flavorful, served with a vibrant gremolata.
Ingredients
Scale
- 4 Beef or veal shanks (thick cut, with marrow bone)
- 1/4 cup All-purpose flour (for dredging)
- 2 tbsp Olive oil
- 2 tbsp Butter
- 1 large Yellow onion (diced)
- 2 Carrots (diced)
- 2 stalks Celery (diced)
- 3 cloves Garlic (minced)
- 1 cup Dry white wine (like Pinot Grigio)
- 1 cup Beef or veal stock
- 1 can (14 oz) Diced tomatoes
- Fresh herbs: Thyme, rosemary, and 2 bay leaves
- Salt and black pepper to taste
- For Garnish (Gremolata): Fresh parsley, lemon zest, minced garlic
Instructions
- Prep the Meat: Tie kitchen string around each shank, season, and dredge in flour.
- Sear: Heat olive oil and butter, brown the shanks, and set aside.
- Sauté Aromatics: Cook onion, carrots, celery until soft, then add garlic.
- Deglaze: Pour in wine, scraping browned bits; reduce by half.
- Braising Time: Add tomatoes, stock, herbs, then shanks; cover and bake for 150 minutes.
- Serve: Remove strings, top with gremolata, and enjoy over risotto or polenta.
Notes
For best flavor, prepare the day before. If using a pressure cooker, time may vary.
- Prep Time: 30 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 500mg
- Fat: 35g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg
Keywords: Osso Buco, Italian cuisine, braised meat, classic recipes, comfort food