Osso Buco - So Tender Veal Shanks

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.

Prepare the tomatoes by placing them in boiling water for 10 seconds, then peel and chop them, removing seeds and juice.

Boil the julienne zest from the orange and lemon in water for 5 minutes, then drain and pat dry.

Preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit).

In a pan, heat about 2 tablespoons of olive oil and add the chopped carrots and onions; cover and cook for about 5 minutes, stirring occasionally.

Dredge each veal shank in flour and shake off the excess.

Sear the veal shanks in the pan until browned on all sides, about 5-6 minutes, adding more oil if necessary.

Pour in the dry vermouth to deglaze the pan, scraping up any browned bits.

Add the cooked carrots and onions back into the pan, then add the chopped tomatoes, garlic, basil, and the seared veal shanks.

Pour in the stock, bring to a simmer, and then cover the pan and transfer it to the oven for 1 hour and 15 minutes.

After 1 hour and 15 minutes, remove the pan from the oven, take out the veal shanks, and place the pan back on the stove to reduce the sauce until about 2 cups remain.

Cooking Techniques

Equipment Needed

Spice Level: