Osso Buco or "hole of bone" is a traditional Italian dish of braised veal shanks and chopped carrots, onion and celery. The marrow in the bone gives rich flavor to the sauce. Sprinkle with gremolata, a mixture of parsley, lemon peel and garlic, to add bright citrus flavor to the dish.
20m
PREP TIME
2hr
COOK TIME
215
CALORIES
17
INGREDIENTS
Osso Buco or "hole of bone" is a traditional Italian dish of braised veal shanks and chopped carrots, onion and celery. The marrow in the bone gives rich flavor to the sauce. Sprinkle with gremolata, a mixture of parsley, lemon peel and garlic, to add bright citrus flavor to the dish.
20m
PREP TIME
2hr
COOK TIME
215
CALORIES
17
INGREDIENTS
Ingredients 10 Servings
- Veal Shanks
- 1/4 cup flour
- 1 tablespoon McCormick Gourmet™ Organic Garlic Powder
- 1/2 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 2 1/2 to 3 pounds cross-cut veal shanks
- 2 ounces chopped pancetta, about 1/4 cup
- 1 tablespoon vegetable oil
- 2 carrots, coarsely chopped
- 1 medium onion, coarsely chopped
- 1 rib celery, coarsely chopped
- 2 teaspoons McCormick Gourmet™ Organic Thyme Leaves
- 1 teaspoon McCormick Gourmet™ All Natural Ground Jamaican Allspice
- 1 cup dry red wine
- 2 cups Kitchen Basics Original Veal Stock
- 1 tablespoon tomato paste
- Gremolata
- 1/4 cup chopped fresh Italian parsley
- 2 teaspoons grated lemon peel
- 1 clove garlic, finely chopped
INSTRUCTIONS
- 1 Heat oven to 325°F. For the Veal Shanks, mix flour, garlic powder and pepper in shallow dish. Reserve 2 teaspoons. Coat veal shanks evenly with remaining flour mixture. Set aside.
- 2 Heat Dutch oven on medium heat. Add pancetta; cook and stir 3 minutes or until crisp. Remove from pan. Drain pancetta on paper towels. Set aside. Add oil to fat in pan. Brown veal shanks on all sides on medium-high heat. Remove from pan. Add carrots, onion and celery; cook and stir 5 minutes. Add thyme and allspice; cook and stir 5 minutes or until vegetables are lightly browned. Add red wine; stir to loosen browned bits in bottom of pan. Return veal shanks and pancetta to pan. Stir in stock and tomato paste. Bring to simmer. Cover.
- 3 Braise in oven 1 ½ hours or until veal shanks are tender. Carefully place pan on stovetop. Remove veal shanks to platter; keep warm. Stir reserved flour mixture into pan. Bring to boil on medium heat. Cook 2 minutes or until thickened, stirring occasionally.
- 4 For the Gremolata, mix all ingredients in small bowl. Serve veal shank meat and sauce over pasta or polenta, if desired. Sprinkle with Gremolata.
NUTRITION INFORMATION
(per Serving)
SIGN-UP FOR OUR
FREE MEAL PLANNER
It’s your way to plan meals, save recipes and spices, get inspired — and receive special offers and discounts.
