Osso Buco Stew
A hearty Italian stew made with veal shanks, vegetables, and a rich broth.
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Equipment
- Dutch Oven
- Knife
- Cutting board
- Wooden Spoon
Ingredients:
Main Ingredients
- 4 pieces Veal shanks about 1.5 inches thick
- 1 cup Onion chopped
- 1 cup Carrot chopped
- 1 cup Celery chopped
- 3 cloves Garlic minced
- 1 cup Dry white wine
- 2 cups Beef broth
- 1 can Diced tomatoes 14.5 oz
- 1 tsp Dried thyme
- 1 tsp Dried rosemary
- 1 tsp Salt to taste
- 0.5 tsp Black pepper to taste
- 2 tbsp Olive oil
- 2 tbsp Butter
- 0.25 cup Fresh parsley chopped, for garnish
- 1 tbsp Lemon zest for garnish
Instructions:
- 1. Preheat your oven to 325°F (165°C).
- 2. Heat olive oil and butter in a Dutch oven over medium-high heat.
- 3. Season the veal shanks with salt and pepper, then brown them in the Dutch oven. Remove and set aside.
- 4. In the same pot, add the onion, carrot, and celery. Cook until softened.
- 5. Add the garlic and cook for another minute.
- 6. Pour in the white wine and let it reduce by half.
- 7. Add the beef broth, diced tomatoes, thyme, and rosemary. Stir well.
- 8. Return the veal shanks to the pot. Cover and transfer to the oven.
- 9. Cook for about 2 hours, or until the meat is tender and falling off the bone.
- 10. Garnish with fresh parsley and lemon zest before serving.
Notes:
Serve with risotto or mashed potatoes for a complete meal.
Nutrition value:
Calories: 450kcalCarbohydrates: 20gProtein: 35gFat: 25gSaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 5mg
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