How-to make Osso Buco

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.

Season the lamb shank with salt and pepper.

Dredge the shanks in 1 cup of flour.

Attach a coarse grinding plate to a mixer and grind 2 stalks of celery, 2 carrots, 1 large onion, and 2 cloves of garlic until very finely minced.

Heat a Dutch oven generously with extra virgin olive oil and brown the meat.

Remove the meat and reserve it.

Add 1/4 cup of butter to the Dutch oven.

Add all the shredded vegetables to the pot.

Pour in 1 cup of dry white wine and reduce.

Return the meat to the pot.

Add 2 cans of Italian tomatoes with their juice and mash with your hands or the back of a wooden spoon.

Add 1/2 teaspoon of dried basil, 1/4 teaspoon of dried thyme, 2 bay leaves, and 3 sprigs of parsley.

Bring to a simmer over medium heat.

Bake in a 350°F oven for 2 to 3 hours or until the meat is tender.

Cooking Techniques

Equipment Needed

Spice Level: