Osso Buco
Servings: 4
Calories: 184kcal
Ingredients
- 500 grams Veal Shanks - Optional, add in veal cubes or use only veal shanks.
- 1 Onion - Medium.
- 7 Garlic cloves - Sliced.
- 10 grams Celery - Sliced.
- 1 liter Water
- 40 grams Tomato paste
Condiments
- 3 tbsp Balsamic vinegar
- 1 tbsp Worcestershire sauce
- 1 Beef stock
- 1/2 tsp Salt
- 2 Bay leaves
Instructions
- Prepare the Ingredients: Slice onions, garlic, celery; chop tomatoes; and wash veal shanks. Dust veal shanks with flour and make small incisions on the sides to prevent curling.
- Sauté the Aromatics: Heat cooking oil in a pot over medium-low heat. Add onions, celery, and garlic; sauté for 8-12 minutes until caramelized. Remove and set aside.
- Brown Veal Shanks: Add more oil to the pot. Place veal shanks in the pot, browning each side for about 4-5 minutes. Once browned, add Worcestershire sauce and balsamic vinegar; sauté for an additional 1-2 minutes.
- Combine Ingredients: Return the sautéed aromatics to the pot. Add chopped tomatoes, a beef stock cube, bay leaves, tomato paste, and 1/2 cup of water. Stir well.
- Simmer: Add the remaining water and simmer for 1 hour and 50 minutes on medium-low heat, stirring every 10-15 minutes to prevent sticking.
- Serve: Once thickened, osso buco is ready to serve. For added brightness, top with gremolata made from chopped parsley, lemon zest, and garlic or simple parsley. Enjoy with mashed potatoes or rice.
Nutrition
Calories: 184kcal | Carbohydrates: 9g | Protein: 25g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 95mg | Sodium: 302mg | Potassium: 619mg | Fiber: 1g | Sugar: 5g | Vitamin A: 172IU | Vitamin C: 7mg | Calcium: 62mg | Iron: 2mg