OSSO BUCO: EAT LIKE A KING COOKING ONCE AND EATING TWICE

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.

Add olive oil, salt, and black pepper to the veal shanks and let them marinate for 1-2 hours.

Heat a pan with olive oil and sear the veal shanks on one side, then the other, without moving them.

Make 2-3 cuts in the membrane on the outside of the veal shanks to prevent them from curling during cooking.

Transfer the veal shanks to a larger pan to continue cooking in the oven.

Use the smaller pan to deglaze with a little water and scrape up the flavorful bits from the bottom.

Add chopped garlic, onion, and any other spices to the smaller pan and stir-fry briefly.

Add more water and tomato paste to the pan, adjusting the amount based on the size of the veal shanks.

Cover the pan and place it in the oven at 150-160°C for 1.5 hours, checking periodically to ensure it doesn't dry out.

After the first 1.5 hours, check the meat and add bay leaves if forgotten earlier.

Cook for an additional 1.5 hours, then remove from the oven and let rest for about 30 minutes.

Blend the sauce from the pan until smooth, then return it to a pot with a little butter to thicken.

Serve the veal shanks with the sauce poured over them, alongside potatoes for today's meal and pasta for tomorrow.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary