Osso Buco - Braised Veal Shank

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.

Tie butcher twine around the center of the veal shanks to help them keep their shape while braising.

Dredge the veal shanks in seasoned flour (salt and black pepper).

Heat a Dutch oven over medium-high heat and add a couple tablespoons of olive oil.

Brown the veal shanks in the hot oil for about 3 minutes on each side, working in batches if necessary.

Remove the browned shanks and set aside.

Add diced onion, diced carrot, diced celery, and semi-crushed garlic to the pot; sauté until softened.

Stir in 2 tablespoons of tomato paste and cook for a couple minutes.

Pour in 1 cup of white wine and reduce until it's about half.

Add 8 sprigs of thyme to the pot.

Return the veal shanks to the pot and add chicken stock until the liquid is about 3/4 of the way up the shanks.

Cover and let simmer for about 2 hours until the meat is tender.

Plate the osso buco and prepare gremolata by chopping parsley and zesting lemon; mix with flake salt and sprinkle on top.

Cooking Techniques

Equipment Needed

Spice Level: