Classic Osso Buco
Kimberly Killebrew
The classic Italian dish, Osso Buco, featuring beef or veal shanks slow-simmered until fork tender in a deliciously rich gravy.
Prep Time 15 minutes mins
Cook Time 1 hour hr 40 minutes mins
Total Time 1 hour hr 55 minutes mins
Course Entree, Main Dish
Cuisine Italian
Servings 4
Calories 355 kcal
- 4 beef or veal shanks , about 1/2 pound each
- 1/2 cup flour for dredging
- 1 tablespoon cooking oil (I use avocado)
- 1 tablespoon butter
- 1/4 pound pancetta (can substitute thick cut bacon) , diced
- 1 medium yellow onion , finely diced
- 1 carrot , diced
- 1 celery rib , diced
- 2 cloves garlic , minced
- 1 cup dry white wine , e.g. pinot grigio, sauvignon blanc, chardonnay
- 2 cups quality chicken broth (we use and recommend Aneto), can also used veal stock if you have access to it. Beef broth can also be used though chicken broth tastes more "elegant"
- 1 1/2 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon dried thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Gremolata (optional):
- zest of one lemon
- 3 tablespoons finely minced parsley
- 4 cloves garlic , minced
Serving: 1shank | Calories: 355kcal | Carbohydrates: 10g | Protein: 29g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 58mg | Sodium: 933mg | Potassium: 766mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2920IU | Vitamin C: 10mg | Calcium: 62mg | Iron: 4mg
Keyword Osso Buco, Ossobuco