Veal Osso Buco is one of those seemingly intimidating but really very easy recipes. It is a classic Italian dish that is hearty but at the same time relatively light. My first introduction to it was actually aboard a Disney Cruise!! They have an upscale, adult-only restaurant and Osso Buco is one of the signature dishes. Seriously, if you go on a Disney Cruise (which I highly recommend by the way), eat at Palo and get the Osso Buco.
I honestly think the hardest part about it is finding the veal shanks that are traditionally used. Outside of our local specialty butcher (who doesn’t even have it all the time), I have only seen it in grocery stores a few times. That being said, I highly recommend that if you find it, buy it and make this recipe.
The last thing that is great about Osso Buco is that it doesn’t take long at all. Normally when someone says to braise meat other than chicken, the recipe is reserved for days off or weekends. Not true for this one! You can easily make it on a weeknight since it only needs about an hour and a half. Perfect for a mid-week date night in.
I paired mine with a simple lemon-parmesan risotto (simple flavor-wise, as I have said before I don’t do cheat with my risotto), but you could easily go with potatoes or something like polenta.
Veal Osso Buco
- 2-4 Veal Shanks Bone in and about 2 inches thick
- 2 Carrots Diced
- 1/2 Yellow Onion Diced
- 1/2 Fennel Bulb Diced
- 4 Garlic Cloves crushed
- 1/2 Cup White Wine
- 12 oz Canned Tomatoes
- 1/2 Cup Chicken Stock
- 3 Sprigs Thyme
- 3 Sprigs Rosemary
- Olive Oil
- Salt and Pepper to Taste
- Preheat the oven to 350F.
- Dust the veal shanks in flour, salting and peppering. Heat some oil over medium-high heat in a dutch oven. Sere the shanks on each side for about two minutes and remove.
- Add more oil if needed and reduce heat to medium. Add the carrots, fennel, and onion and cook until the fennel and onion is translucent, about 3-4 minutes. Add the garlic for the last minute.
- Add the wine and allow to reduce for about a minute. Add the tomato, chicken stock, and herbs. Bring to a simmer.
- Cover, remove from heat, and cook in the oven for about 1.5 hours.
- The meat should readily fall off the bone and be fork tender.