Veal Osso Buco

Veal Osso Buco

Prep Time 20 minutes
Cook Time 2 hours 28 minutes
Servings 4 Servings
Calories 620 kcal

Ingredients
  

  • 4 veal shanks each about 1.5 inches thick
  • 1 teaspoon kosher salt
  • 3 tablespoons lard
  • 1 cup dry white wine
  • 1 cup beef broth

Instructions
 

Prepare the Veal Shanks:

  • Pat the veal shanks dry with paper towels.
  • Season both sides with kosher salt.

Sear the Shanks:

  • In a large, heavy-bottomed pot or Dutch oven, heat the lard over medium-high heat.
  • Add the veal shanks and sear for about 4 minutes per side, until browned.
  • Remove the shanks and set aside.

Deglaze the Pot:

  • Pour in the dry white wine, scraping up any browned bits from the bottom of the pot.
  • Let it simmer for 2-3 minutes to reduce slightly.

Add Remaining Ingredients:

  • Stir in the beef broth.
  • Return the veal shanks to the pot, nestling them into the sauce.

Braise:

  • Bring the mixture to a gentle simmer.
  • Cover the pot and reduce the heat to low.
  • Let it braise for 2 to 2.5 hours, or until the meat is tender and easily pulls away from the bone.

Serve:

  • Remove the veal shanks from the pot and place on serving plates.
  • Spoon the sauce over the top.
  • Serve.

Nutrition

Calories: 620kcalCarbohydrates: 14gProtein: 50gFat: 32gFiber: 4g
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