How to Make OSSO BUCO like an Italian | The Ultimate OSSOBUCO Recipe

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 incisions on the veal shanks to prevent them from curling during cooking.

Crush the peeled tomatoes by hand or with a tomato crusher.

Melt butter and add extra virgin olive oil in a Dutch oven.

Add chopped onion, carrot, and celery to the pot and cook for about 10 minutes to make the sofrito.

Coat the veal shanks in flour to seal in juices and create a creamy texture during cooking.

Add the veal shanks to the pot to caramelize them.

Pour in the white wine and allow it to evaporate, creating a creamy sauce.

Add 1 tablespoon of tomato paste and the crushed peeled tomatoes to the pot and stir to combine.

Return the veal shanks to the pot and season with salt and pepper.

Pour in the hot beef broth and cover the pot.

Cook on low heat for about 1.5 hours, turning the meat every half hour to ensure even cooking.

Prepare the gremolada by blending parsley and lemon zest with extra virgin olive oil.

After 1.5 hours, remove the lid to reduce the sauce and check the tenderness of the meat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens