How to make Ossobucco - Italian Veal Shank Recipe | Our Video Cookbook #102

veal shanks

🥗Healthier: chicken thighs

💰Cheaper: pork shanks

Chicken thighs are lower in cost and still provide rich flavor.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine maintains acidity without alcohol.

beef broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water with seasoning

Water with seasoning can reduce costs while adding flavor.

Prepare veal shanks, tied to keep them whole during cooking.

Rub a little meat rub on one side of the veal shank, then turn it over and rub the other side.

Heat a touch of olive oil in a pan to cover the bottom.

Seal the veal shanks in the hot pan for about 2-3 minutes on each side until browned.

Remove the veal shanks from the pan and set aside.

Add diced onion, carrot, celery, minced garlic, fennel seed, and a small bay leaf to the pan; cook to bring out flavors.

Add sliced portabella mushrooms and diced tomatoes to the pan.

Pour in 1/4 cup of red wine and 1/4 cup of beef stock; sink the ingredients into the liquid for flavor.

Cover the pan and transfer it to a preheated oven at 350°F (175°C) for about 2 hours.

Check the veal shanks for tenderness; they should be tender and falling apart.

Adjust seasoning with a pinch of salt and a touch of black pepper.

Thicken the sauce with a cornstarch slurry, adding 1 tablespoon at a time until desired thickness is reached.

Cook spaghetti and mix with a little sauce and extra virgin olive oil for flavor.

Plate the spaghetti in the center, add sauce, and garnish with thyme.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens