Osso buco

Ingredients

• veal shank slice (about 250g)1 piece
• olive oil1 tbsp
• onion, chopped30g
• carrot, chopped20g
• celery, chopped20g
• garlic clove, minced1 piece
• dry white wine60ml
• canned diced tomatoes100g
• beef broth150ml
• lemon zest1 tsp
• thyme1 sprig
• bay leaf1 piece
• fresh parsley, chopped1 tbsp
• SaltTo taste
• Black pepperTo taste

Instructions

1. 1

   Step 1

   Season the veal shank with salt and pepper on both sides.

2. 2

   Step 2

   Heat olive oil in a heavy-bottomed pot over medium-high heat and brown the veal shank on all sides, then remove and set aside.

3. 3

   Step 3

   Add chopped onions, carrots, celery, and garlic to the pot and sauté until softened.

4. 4

   Step 4

   Deglaze the pot with white wine, scraping up any browned bits from the bottom.

5. 5

   Step 5

   Return the veal shank to the pot and add diced tomatoes, beef broth, lemon zest, and fresh herbs (thyme, bay leaf).

6. 6

   Step 6

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

7. 7

   Step 7

   In the last 10 minutes, prepare gremolata by mixing chopped parsley, lemon zest, and minced garlic.

8. 8

   Step 8

   Serve the osso buco topped with gremolata alongside risotto or polenta.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Osso buco can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.