Outstanding 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.

Liberally salt and pepper the veal shanks on both sides.

Dredge the veal shanks in 1 cup of flour, ensuring all sides are coated.

Heat olive oil in a brazing pot (Dutch oven) until smoking hot.

Sear the dredged veal shanks in the hot oil, two at a time, until caramelized on all sides.

Remove the browned veal shanks and set aside.

Add diced celery, carrots, and onions to the pot; cook for about 4 minutes until softened.

Stir in 1 tablespoon of tomato paste and mix it into the bottom of the pot.

Add 2 whole garlic cloves and a bay leaf to the pot.

Deglaze the pot with 1 cup of cognac, scraping the browned bits from the bottom.

Pour in 1 cup of white wine and let it cook for a few minutes.

Add a can of diced tomatoes with juice to the pot.

Return the veal shanks to the pot along with any bones from the shank.

Pour in 4 cups of beef stock and bring to a boil.

Cover the pot and transfer it to the oven at 350°F for 1.5 to 2 hours, checking once during cooking.

Remove the pot from the oven and take out the veal shanks, setting them aside.

Prepare gremolata by mixing the zest of 1 lemon, 1/2 cup of fresh minced parsley, and several minced garlic cloves.

Plate the veal shanks with a ladle of sauce and sprinkle with gremolata.

Cooking Techniques

Equipment Needed

Spice Level: