How To Make Osso Buco | Get Cookin' | Allrecipes.com

veal shanks

🥗Healthier: chicken thighs

💰Cheaper: pork shanks

Chicken thighs are leaner and pork shanks are less expensive.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: broth

Non-alcoholic wine retains flavor without alcohol.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter and water with seasoning is cost-effective.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is often cheaper.

Start by drying the veal shanks to ensure a good sear.

Dust the veal shanks with flour using a sieve for an even coating.

Melt some butter in a skillet to sear the veal shanks.

Sear the veal shanks on both sides until they have a nice brown crust.

Set the browned shanks aside.

In the same skillet, sauté chopped onion and minced garlic in the leftover juices.

Once the onion is tender, add chopped carrot and diced tomatoes to the skillet.

Pour in white wine to lift the browned bits from the bottom of the skillet.

Add beef stock to the mixture and stir to combine.

Return the veal shanks to the skillet, ensuring they are submerged in the liquid.

Reduce the heat to a simmer, cover, and let cook for about 1.5 hours, basting occasionally to keep the tops moist.

Prepare the gremolata by smashing and mincing garlic, then finely chopping parsley and lemon zest together.

Serve the osso buco topped with gremolata.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary