Veal Osso Buco

Veal Osso Buco
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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