Our Famous Italian OSSO BUCO Recipe

veal shanks

🥗Healthier: pork shanks

💰Cheaper: beef shanks

Pork is often more affordable and adds a different flavor.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine provides flavor without alcohol.

Start by tying up the veal shanks with kitchen twine to prevent them from falling apart during cooking.

Season the veal shanks generously with kosher salt and black pepper on both sides.

Heat olive oil in a pan over medium heat until hot.

Sear the veal shanks in the hot oil for about 3-4 minutes on each side until browned.

Remove the shanks from the pan and set them aside.

Chop onions, celery, and carrots into small pieces.

Smash the garlic instead of chopping it.

Add the chopped onions, celery, and smashed garlic to the pan and sauté for about 3-4 minutes until softened.

Add a cup of white wine to the pan and let it reduce down for about 5 minutes.

Transfer some of the sauce into another pot to make space in the pan.

Add about 2 cups of chicken stock to the sauce and season with salt and pepper to taste.

Preheat the oven to 350 degrees Fahrenheit.

Pour the sauce over the veal shanks in the Dutch oven, ensuring the sauce gets under the shanks.

Cover the Dutch oven and place it in the preheated oven to cook for 2 hours until the meat is tender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary