Osso Buco with White Wine, Tomatoes, and Tender Braised Veal
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Osso buco is a slow-braised veal shank dish cooked until the meat turns fork-tender and the marrow softens inside the bone. This version is built around white wine, lightly crushed tomatoes, veal stock, and aromatic vegetables, then finished in a way that feels elegant enough for a dinner party but still practical for a Sunday family meal.
Ingredients
Instructions
Pat the veal shanks dry, score the outer membrane in a few places, season with salt and pepper, and dust lightly with flour.
Heat the olive oil in a Dutch oven and brown the veal shanks well on both sides. Remove and reserve.
In the same pot, cook the onion, carrots, and celery until softened. Add the garlic and cook briefly.
Deglaze with the white wine and reduce slightly, scraping the bottom of the pot.
Add the crushed tomatoes and veal stock. Return the veal shanks to the pot and add the thyme and bay leaf.
Bring to a gentle simmer, cover, and cook on low heat or in a 325°F oven for 1 hour 45 minutes to 2 hours, until fork-tender.
Remove the veal, discard the herbs, and reduce the sauce slightly if needed. Adjust seasoning.
Mix the parsley, lemon zest, and optional garlic. Spoon the sauce over the veal and finish with the garnish before serving.
Nutrition
- Calories
- 450 kcal
- Serving Size
- 1 serving
