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nameVeal Osso Buco
descriptionA delightfully rich and tasty version of the rustic Italian stew, cooked in the Dutch Oven.
urlhttps://12tomatoes.com/veal-osso-buco
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Ingredients
  • 4 veal shanks (Approx 2lb)
  • 2-3 tablespoons all purpose flour, for dredging
  • 1-2 tablespoons olive oil
  • 2 tablespoons minced garlic
  • 1 large red onion, chopped
  • 2 medium carrots, chopped
  • 2 stalks celery, chopped
  • 1 x 14 oz canned crushed tomatoes
  • 2 tablespoons tomato paste
  • 2-3 cups chicken stock
  • 1 tablespoon fresh thyme, chopped
  • 2 tablespoons fresh rosemary, stripped from stem
  • 1 tablespoon fresh oregano, roughly chopped
  • 1 cup dry white wine (chardonnay or pinot grigio)
  • Garnish: Zest of 1 lemon
  • Kosher salt and black pepper, to taste
Preparation
  1. Pat veal shanks dry with paper towels to remove any excess moisture. Season each shank with salt and freshly ground pepper, dredge the shanks in flour, shaking off any excess.
  2. Heat the oil and garlic in a deep dish Dutch oven at medium-high temperature. Add the shanks, and cook for five minutes on each side. Remove shanks from the Dutch oven, and set aside.
  3. Add the onion, carrot, and celery to the Dutch oven. Season with salt and pepper, then saute for 8-10 minutes, or until veggies are soft and translucent. Add the tomatoes, tomato paste, fresh herbs, and 2 cups of chicken stock, and mix together thoroughly.
  4. Return the shanks to the Dutch oven. Add the white wine, then cook on medium-high for 5-7 minutes to reduce liquid. Turn the heat to low, then place the lid on the Dutch oven and simmer the osso buco for about 90 minutes, stirring occasionally. Replenish liquid levels with remaining chicken stock periodically.
  5. Carefully remove the cooked shanks from the pot and place in a serving bowl. Pour the sauce and vegetables from the Dutch oven over the shanks. Sprinkle generously with salt and pepper, and garnish with lemon zest. Serve the veal osso buco with gremolata or mashed potatoes.
A delightfully rich and tasty version of the rustic Italian stew, cooked in the Dutch Oven.
Course: Dinner
Allergen(s): Wine, Wine

Recipe adapted from Taste

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Veal Osso Buco

A delightfully rich and tasty version of the rustic Italian stew, cooked in the Dutch Oven.

Veal Osso Buco

Cuisine: Italian
Servings: Serves 4
Author: Jono Elderton
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 4 veal shanks (Approx 2lb)
  • 2-3 tablespoons all purpose flour, for dredging
  • 1-2 tablespoons olive oil
  • 2 tablespoons minced garlic
  • 1 large red onion, chopped
  • 2 medium carrots, chopped
  • 2 stalks celery, chopped
  • 1 x 14 oz canned crushed tomatoes
  • 2 tablespoons tomato paste
  • 2-3 cups chicken stock
  • 1 tablespoon fresh thyme, chopped
  • 2 tablespoons fresh rosemary, stripped from stem
  • 1 tablespoon fresh oregano, roughly chopped
  • 1 cup dry white wine (chardonnay or pinot grigio)
  • Garnish: Zest of 1 lemon
  • Kosher salt and black pepper, to taste

Preparation

  1. Pat veal shanks dry with paper towels to remove any excess moisture. Season each shank with salt and freshly ground pepper, dredge the shanks in flour, shaking off any excess.
  2. Heat the oil and garlic in a deep dish Dutch oven at medium-high temperature. Add the shanks, and cook for five minutes on each side. Remove shanks from the Dutch oven, and set aside.
  3. Add the onion, carrot, and celery to the Dutch oven. Season with salt and pepper, then saute for 8-10 minutes, or until veggies are soft and translucent. Add the tomatoes, tomato paste, fresh herbs, and 2 cups of chicken stock, and mix together thoroughly.
  4. Return the shanks to the Dutch oven. Add the white wine, then cook on medium-high for 5-7 minutes to reduce liquid. Turn the heat to low, then place the lid on the Dutch oven and simmer the osso buco for about 90 minutes, stirring occasionally. Replenish liquid levels with remaining chicken stock periodically.
  5. Carefully remove the cooked shanks from the pot and place in a serving bowl. Pour the sauce and vegetables from the Dutch oven over the shanks. Sprinkle generously with salt and pepper, and garnish with lemon zest. Serve the veal osso buco with gremolata or mashed potatoes.