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Osso Buco
This traditional Italian stew is hearty and packed with flavor. It can be made with beef, veal, or lamb and served with rice, risotto, polenta, or potatoes so its versatility is sure to please just about anyone.
5
from 1 vote
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Course:
Main Course, Main Dish
Cuisine:
Italian
Prep Time:
20
minutes
minutes
Cook Time:
2
hours
hours
30
minutes
minutes
Total Time:
2
hours
hours
50
minutes
minutes
Servings:
4
Calories:
459
kcal
Author:
Candy
Equipment
Deep skillet or Dutch oven
Ingredients
4
cross-cut beef or veal shanks
at least 1 to 1 ½ inches thick
1
bulb garlic
sliced
1
medium onion
chopped
3-4
ribs celery
chopped
2
carrots
chopped
Sprig Rosemary
1
cup
red wine
800
g
tinned
stewed, tomatoes (2 cans)
2
Tbs
tomato paste
1.5
cups
beef stock
½
cup
AP Flour
1
Tbs
balsamic vinegar
Salt & Pepper
Olive oil
Rice/Risotto, polenta, or mashed potatoes for serving
Instructions
Salt and Pepper the meat on both sides then coat lightly in flour
Heat olive oil on med-high heat in a large/deep skillet and sear the meat, then remove from pan and set aside
Add more oil to the pan and sauté vegetables, about 6 minutes, adding the garlic during the last 30 seconds
Add red wine to the pan to deglaze, scraping the bottom to loosen any stuck pieces, and cook for 1 to 2 minutes
Add in rosemary, tomatoes, tomato paste, vinegar and stock – stir well
Add shanks back into the pot and cover with sauce
Reduce heat and simmer for at least 2 hours if not more until meat is fall off the bone tender
Serve with rice/risotto/potatoes and garnish with parsley if desired
Nutrition
Calories:
459
kcal
|
Carbohydrates:
51
g
|
Protein:
38
g
|
Fat:
7
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
40
mg
|
Sodium:
1443
mg
|
Potassium:
1401
mg
|
Fiber:
10
g
|
Sugar:
6
g
|
Vitamin A:
5253
IU
|
Vitamin C:
10
mg
|
Calcium:
139
mg
|
Iron:
6
mg