SIMPLE and EASY Veal Osso Buco. How to make a fine dining restaurant gourmet meal on a budget

veal shanks

🥗Healthier: chicken thighs

💰Cheaper: pork shanks

Chicken thighs are lower in cost and calories while still providing a tender texture.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine maintains acidity, while chicken broth can add flavor at a lower cost.

Dice 1/2 cup of onions and place them in a bowl.

Dice 1 carrot and 1 celery stalk, adding them to the bowl.

Finely chop some parsley and set it aside.

Take 1 pound of veal shank and tie it with butcher's twine, if desired, cutting slits in the meat to secure it tightly.

Season both sides of the veal with salt and black pepper, then coat both sides with flour.

Heat 1-2 tablespoons of olive oil in a sauté pan or braiser pan.

Brown the veal on the top and bottom, optionally browning all sides.

Add the diced onions, carrots, and celery (mirepoix) to the pan, pushing them underneath the veal.

Add a sprig of thyme to the pan.

Pour in 1 cup of dry white wine and 1-1.5 cups of white beef stock, bringing it to a simmer.

Cover the pan and place it in the oven at 300°F for 3-4 hours.

While cooking, prepare additional carrots, celery, and mushrooms as a vegetable garnish.

After 3-4 hours, check the veal and remove the butcher's twine.

Use a spatula to scoop the veal out of the pan.

Strain the cooking stock into a pot and bring it to a boil.

In a frying pan, heat 1 tablespoon of olive oil and add the vegetable garnish (mushrooms, carrots, celery).

Brown the vegetables, then season with salt and pepper.

Add a little of the strained stock to the vegetables.

Make a slurry with cornstarch and water, then add it to the cooking liquid to thicken.

Taste and adjust seasoning with salt and pepper as needed.

Plate the dish by placing mashed potatoes in the center of the bowl, then adding the veal shanks on top.

Trim off any excess fat from the veal before placing it on the mashed potatoes.

Spoon the vegetable garnish over the veal and drizzle with sauce, then garnish with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens