Braised Veal Shanks Osso Buco 
Braised Veal Shanks Osso Buco 
Braised Veal Shanks Osso Buco
Meaty veal shanks is amazing when slow cooked. This dish is very simple, full of flavor and easy to make. It’s also a great make ahead dish – taste even better on day two. Traditional osso buco usually uses white wine; but for this recipe I used red wine which made the sauce and meat taste even better.
Veal shanks are not as fatty as other meats that can be used to make osso buco. For this reason it’s a bit healthier than using lamb shanks for example. One serving of this veal recipe is under five hundred calories if you stick to one piece of this very meaty shanks. I hope you will make this recipe and enjoy it as much as we did. Happy Cooking.
If you love this slow cooked recipe, you may also want to try these suggestions:
Slow Roasted Herbed Turkey Breasts
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Braised Veal Shanks Osso Buco
A beautiful and simple dish.
Ingredients
- 3 1/2 pounds veal shanks (6 pieces)
- 2 teaspoons sea salt adjust to your taste bud
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon sweet paprika
- 2 tablespoons all purpose flour
- 2 tablespoons extra virgin olive oil
- 1 large red onion diced
- 2 large carrots organic. Peeled & Chopped
- 2 small celery stalks chopped
- 4 cloves garlic crushed or minced
- 2 1/2 teaspoons fresh thyme leaves roughly chopped
- 2 teaspoons fresh rosemary roughly chopped
- 1 1/2 tablespoons tomato paste
- 1 1/2 cups chicken bone broth or chicken broth
- 3/4 cup red wine (drinking quality wine preferable)
Instructions
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Preheat over 325 degrees
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Mix together salt, black pepper and paprika. Sprinkle all over the veal shanks
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Sprinkle the flour all over the veal shanks.
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In a 6-quart oven proof saute pan, heat 2 tablespoons extra virgin olive oil over medium to medium/high heat.
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Brown the veal shanks. 2 to 3 minutes per side. Transfer to a plate.
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In the same pan, saute the onions, carrots and celery. Cook for 5 minutes.
Reduce heat to medium if necessary – you don't want to brown the onions.
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Add rosemary, thyme and garlic. Sauté up to 1 minute.
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Add tomato paste. Mix to combine.
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Carefully pour in the red wine. Stir to deglaze. (Scrape up the brown bits at the bottom of the pan.)
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Pour in the chicken bone broth. Stir to combine.
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Add the veal shanks. Cover and bring to a boil.
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Bake 2 hours in the preheated 325 degree oven. 1 hour into the cooking, remove the pan from the oven. Carefully flip the shanks over. Cover the pan and return to the oven for the additional hour. Total oven cook time 2 hours or until meat is fall apart tender.
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Transfer finished veal with sauce to a serving bowl. Garnish with fresh chopped parsley if desired.
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Serve over a bed of mashed potatoes or your favorite side dish. Enjoy.
One of my favorite dishes. Delicious! 🙂
Thanks Ronit.