Osso bucco | Classic Meal Recipes | Just Cooking

veal shanks

🥗Healthier: chicken thighs

💰Cheaper: pork shanks

Chicken thighs are lower in fat and cost less than veal.

white wine

🥗Healthier: white grape juice

💰Cheaper: chicken broth

White grape juice adds sweetness without alcohol.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth reduces calories and is often cheaper.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can replace butter in cooking.

Lightly flour the veal shanks and season with salt and black pepper.

Heat olive oil in a pan and brown the veal shanks in batches to avoid crowding the pan.

Remove the browned veal shanks and set aside.

Chop onion, carrot, and celery for the mirepoix and add them to the pan; sauté until softened.

Add garlic to the pan and sauté briefly.

Return the browned veal shanks to the pan.

Add canned tomatoes, tomato paste, bay leaves, thyme, and rosemary to the pan.

Add a pinch of sugar to balance the acidity of the tomatoes.

Pour in the beef stock and dry white wine, then stir to combine.

Bring the mixture to a boil, then reduce the heat, cover, and simmer until the meat is tender.

Prepare polenta by whisking it into boiling chicken stock or salted water, then cover and cook on low heat.

Make gremolata by grating garlic and lemon zest, and chopping parsley; mix together.

Check on the polenta, adding butter and Parmesan cheese to taste, and stir until creamy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens