Veal Osso Buco

DifficultyIntermediateYields6 Servings
Prep Time30 minsCook Time3 hrsTotal Time3 hrs 30 mins
 2 lbs veal shanks (also called osso buco), cut to 1 to 1½" thick
 2 tbsp all-purpose flour
 1 tsp vegetable oil, divided
 1 cup onions, finely chopped
 ½ cup carrot, finely chopped
 ½ cup celery, finely chopped
 1 cup dry white wine
 14.50 oz can diced tomatoes
 kosher salt & freshly ground black pepper, to taste
1

Lightly coat veal shanks with flour. Heat 1½ teaspoons oil in stockpot over medium heat until hot. Brown half of veal shanks on all sides; remove from stockpot. Repeat with remaining 1-1/2 teaspoons oil and shanks. Pour off drippings. Season with salt and pepper, as desired.

2

Add onion, carrot and celery to stockpot; cook and stir 3 to 5 minutes or until vegetables are crisp-tender. Add wine; cook and stir 2 to 3 minutes or until browned bits attached to stockpot are dissolved. Cook an additional 5 to 8 minutes or until most of the liquid has evaporated, stirring occasionally. Stir in tomatoes.

3

Return veal to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2 to 3 hours or until veal is fork-tender.

4

Meanwhile, prepare gremolata. Place parsley, orange peel and garlic in food processor or blender container. Cover; process until finely chopped, stopping and scraping side of container as needed. Cover and refrigerate until ready to use.

5

Remove cross cuts. Cut meat from bones; set aside. Skim fat from cooking liquid. Bring cooking liquid to a boil and cook 5 to 10 minutes or until reduced to 2 cups. Season with salt, as desired. Return veal to cooking liquid. Serve with creamy polenta; garnish with gremolata.

Ingredients

 2 lbs veal shanks (also called osso buco), cut to 1 to 1½" thick
 2 tbsp all-purpose flour
 1 tsp vegetable oil, divided
 1 cup onions, finely chopped
 ½ cup carrot, finely chopped
 ½ cup celery, finely chopped
 1 cup dry white wine
 14.50 oz can diced tomatoes
 kosher salt & freshly ground black pepper, to taste

Directions

1

Lightly coat veal shanks with flour. Heat 1½ teaspoons oil in stockpot over medium heat until hot. Brown half of veal shanks on all sides; remove from stockpot. Repeat with remaining 1-1/2 teaspoons oil and shanks. Pour off drippings. Season with salt and pepper, as desired.

2

Add onion, carrot and celery to stockpot; cook and stir 3 to 5 minutes or until vegetables are crisp-tender. Add wine; cook and stir 2 to 3 minutes or until browned bits attached to stockpot are dissolved. Cook an additional 5 to 8 minutes or until most of the liquid has evaporated, stirring occasionally. Stir in tomatoes.

3

Return veal to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2 to 3 hours or until veal is fork-tender.

4

Meanwhile, prepare gremolata. Place parsley, orange peel and garlic in food processor or blender container. Cover; process until finely chopped, stopping and scraping side of container as needed. Cover and refrigerate until ready to use.

5

Remove cross cuts. Cut meat from bones; set aside. Skim fat from cooking liquid. Bring cooking liquid to a boil and cook 5 to 10 minutes or until reduced to 2 cups. Season with salt, as desired. Return veal to cooking liquid. Serve with creamy polenta; garnish with gremolata.

Veal Osso Buco

Recipe and photography courtesy of National Cattlemen’s Beef Association.