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
Instructions
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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)
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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.
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