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Osso Buco

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Ingredients

4 Servings
8 veal shanks, 1" thick
1 cup all-purpose flour
salt and pepper to taste
3 Tbsp Pastene Extra Virgin Olive Oil
1 onion, chopped
1 carrot, finely chopped
1 celery stalk chopped
2 Tbsp garlic, minced
½ tsp dried basil
¼ tsp dried thyme
2 bay leaves
2½ Tbsp fresh parsley, chopped
1 cup dry white wine
1 cup chicken stock
1 796 ml can Ground Pastene Kitchen Ready Tomatoes
1 orange, zested
1 lemon, zested
¼ cup fresh basil, chopped

Directions

Prep time: 20 minutes | Cook time: 2 hours

  • Preheat oven to 350°F.
  • Season veal shanks with salt and pepper and dredge lightly in the flour. 
  • In a large Dutch oven, heat olive oil over medium heat. Add half the veal and brown 5 minutes on each side. Remove and repeat for the remaining veal. Remove from the Dutch oven and set aside.  
  • Add onion, carrot, celery, garlic, dried basil, dried thyme, bay leaves, and parsley to the Dutch oven. Cook 2 minutes at medium-high heat. Pour in wine and continue cooking for 4 minutes. 
  • Return veal shanks to the Dutch oven and add tomatoes, and chicken stock. Cook in the oven, covered, at least 1 ½ hours, or until the veal is very tender. 
  • While the veal is in the oven, combine the zest of 1 orange and 1 lemon with ¼ cup chopped fresh basil in a bowl. 
  • When the veal is done, sprinkle the zest/basil gremolata over the veal and serve immediately.