Slow-Roasted OSSO BUCO: The Best Latino Sunday Lunch Delight!

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.

Heat olive oil in a large Dutch oven over medium heat until shimmering.

Season the veal shanks with salt and black pepper.

Sear the veal shanks in the hot oil until browned on all sides, about 8-10 minutes.

Remove the shanks and set aside.

Add chopped onions, carrots, and celery to the pot; sauté until softened, about 5 minutes.

Stir in minced garlic and cook for an additional minute until fragrant.

Pour in white wine, scraping up any browned bits from the bottom of the pot; simmer until reduced by half, about 3-4 minutes.

Add beef broth, tomato paste, bay leaves, and thyme; stir to combine.

Return the veal shanks to the pot, ensuring they are submerged in the liquid.

Cover and simmer on low heat for 1.5 to 2 hours until the meat is tender and falling off the bone.

Remove the shanks and keep warm; strain the sauce to remove solids if desired.

Serve the shanks topped with gremolata made of parsley, lemon zest, and garlic.

Cooking Techniques

Spice Level: