How To Cook Osso Bucco - Veal Shank Recipe | Dads That Cook

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.

Welcome to Dads That Cook, I'm Jason Glover, introducing Scotty Bastable.

Scotty mentions he is going to make osso bucco and serve it with risotto and wilted spinach.

Scotty shows the ingredients laid out, including veal shanks, canned tomatoes, garlic, chicken broth, thyme, rosemary, and white wine.

Scotty crushes the canned tomatoes by hand, stating to squeeze them out.

He adds olive oil and butter to a pan, heating it up before adding the veal shanks.

Scotty seasons the veal shanks with salt and black pepper before placing them in the pan.

He browns the veal shanks, stating to let them cook until they are browned.

After browning, he removes the shanks from the pan and sets them aside.

Next, he adds chopped onion and garlic to the pan, sautéing them until softened.

Scotty adds the crushed tomatoes into the pan, mixing them with the onions and garlic.

He adds the veal shanks back into the pan, along with chicken broth, thyme, and rosemary, stating to ensure the shanks are submerged.

Scotty covers the pan and lets it simmer, mentioning that it will take a while to cook down.

While the osso bucco simmers, he prepares the risotto, stating he will add chicken broth gradually.

He adds Parmesan cheese to the risotto at the end, mixing it in until creamy.

Scotty wilts spinach in a separate pan, stating it only needs a moment to cook.

Cooking Techniques

Equipment Needed

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Dietary

Allergens