How to Make Osso Bucco - Impress your friends by making this delicious meal.

veal shanks

🥗Healthier: chicken thighs

💰Cheaper: pork shanks

Chicken thighs are lower in fat and cost less than veal.

white wine

🥗Healthier: white grape juice

💰Cheaper: chicken broth

White grape juice adds sweetness without alcohol.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth reduces calories and is often cheaper.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can replace butter in cooking.

Make a couple of slits in the beef shanks to prevent curling.

Heat a Dutch oven over medium heat until very hot.

Season the beef shanks on both sides with 1 teaspoon of salt and 1 teaspoon of pepper.

Add 2 tablespoons of olive oil to the hot Dutch oven.

Dredge each piece of beef shank in all-purpose flour on all sides.

Sear the beef shanks in the Dutch oven for 5 minutes on each side until nice and toasty.

Remove the seared beef shanks and place them on a plate.

In the same Dutch oven, add 1/2 finely diced onion and 2 garlic cloves, cooking for 2 minutes.

Add 1 cup each of chopped carrots and celery, along with 1/2 teaspoon of bouillon, and cook for another 2 minutes.

Stir in a 14 oz can of drained petite diced tomatoes.

Pour in 1 cup of red wine and 3 cups of beef broth.

Return the beef shanks to the Dutch oven, adding any drippings from the plate.

Add 1 teaspoon of dried rosemary, some parsley, thyme leaves, and 2 bay leaves, ensuring they are submerged in the liquid.

Set the flame to the lowest setting and cover the Dutch oven, simmering for 2 hours.

After 2 hours, remove the bay leaves and thyme leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens