Veal Osso Buco

veal shanks

🥗Healthier: chicken thighs

💰Cheaper: pork shanks

Chicken thighs are lower in cost and calories while still providing a tender texture.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine maintains acidity, while chicken broth can add flavor at a lower cost.

Start by tying the veal shanks with butcher's twine to hold their shape during cooking.

On a plate, mix together 1/4 cup of flour, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

Dredge the veal shanks in the flour mixture.

In a large Dutch oven over medium-high heat, add 1 tablespoon of olive oil and 1 tablespoon of butter until melted and hot.

Add the veal shanks to the pot and brown them for about 10 to 12 minutes total, turning to brown on all sides. If they are not browning, remove some and do them in batches.

Transfer the browned shanks to a plate.

Chop 2 medium onions, 3 carrots, and 2 ribs of celery, and mince 5 cloves of garlic, separating 3/4 of the garlic for the stew and 1/4 for the gremolata.

Lower the heat to medium and add the chopped onions, carrots, and celery to the pot, seasoning with 1/2 teaspoon of salt. Cook and stir until softened and starting to brown, about 5 minutes.

Add the 3/4 of the minced garlic and 1 tablespoon of tomato paste to the pot, stirring for about 30 seconds.

Add 1 can (14 oz) of diced tomatoes directly into the pot, then drain the liquid from a second can of diced tomatoes and add the drained tomatoes to the pot.

Pour in 1 cup of chicken broth and 1 cup of dry white wine, stirring to combine.

Return the veal shanks to the pot, ensuring they are mostly submerged. Discard any loose strings from the twine.

Increase the heat to high and bring to a boil, then reduce to a low simmer and cover.

Cook for about 1.5 hours, stirring occasionally and discarding any strings that come off the shanks.

Alternatively, after bringing to a boil, you can transfer the pot to a preheated oven at 300°F, cooking for the same time and stirring once halfway through.

While the osso buco is cooking, prepare the gremolata by mixing the remaining 1/4 of minced garlic with chopped parsley and lemon zest.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens