OSSO BUCO
Prep
15m
Cook
1h 30m
Total
1h 45m
This Osso Buco recipe features tender veal or beef shanks braised in a rich tomato and wine sauce, infused with aromatic herbs and vegetables. Serve with a zesty gremolata and your choice of creamy risotto, mashed potatoes, or pasta for a comforting and satisfying meal.
Ingredients
5 servingsGremolata
For Serving
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
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Calories 796kcal 39%
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Fat 33g 50%
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Saturated Fat 11g 55%
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Carbohydrates 35g 11%
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Fiber 5g 20%
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Sugar 17g 34%
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Protein 48g 96%
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Cholesterol 175mg 58%
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Sodium 593mg 24%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Osso Buco are thick steaks cut from veal shanks. The thicker, the better, as if they are too thin, they will cook to “fall apart” too quickly without developing enough flavour. This recipe can also be made with beef but note that beef flavour is stronger than veal. Veal has the some red colour as beef but it has a more delicate flavour.
2. Osso Buco is traditionally served with saffron rissoto, Risotto Milanese. Here’s how to make it: If using saffron threads (expensive!), place 2 pinches in a bowl and add 2 tbsp hot water, set aside for 15 minutes. Or, use ¼ tsp Saffron powder. Add the Saffron when you add the broth following this Chicken and Mushroom Risotto recipe, but skip the chicken and mushrooms.
3. Nutrition per serving, Osso Buco only. I was unable to find a reliable nutrition information for veal shanks (because of the bone, I think) so I used 1 kg / 2 lb of beef chuck which I think is a fair substitution, possibly even more conservative from a fat perspective.
2. Osso Buco is traditionally served with saffron rissoto, Risotto Milanese. Here’s how to make it: If using saffron threads (expensive!), place 2 pinches in a bowl and add 2 tbsp hot water, set aside for 15 minutes. Or, use ¼ tsp Saffron powder. Add the Saffron when you add the broth following this Chicken and Mushroom Risotto recipe, but skip the chicken and mushrooms.
3. Nutrition per serving, Osso Buco only. I was unable to find a reliable nutrition information for veal shanks (because of the bone, I think) so I used 1 kg / 2 lb of beef chuck which I think is a fair substitution, possibly even more conservative from a fat perspective.
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