Osso Buco With Lemon and Sage
- Total Time
- 2 hours 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1onion, sliced
- 4tablespoons of vegetable oil
- 2cloves garlic, minced
- 2strips lemon peel
- 2veal shanks, sawed into eight pieces 1½ inches thick
- Flour for dredging
- 1cup dry white wine
- 2cups beef stock
- 2cups canned Italian plum tomatoes, with their juice, chopped
- 1tablespoon fresh sage leaves (or 1 teaspoon dried)
- Coarse salt and freshly ground pepper to taste
- 1tablespoon parsley, minced
Nutritional analysis per serving (6 servings)
352 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 35 grams protein; 872 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a heavy casserole, soften the onion in two tablespoons of vegetable oil. Add the garlic and lemon peel and cook for two to three minutes.
- Step 2
Meanwhile, dredge the veal shanks in flour, heat the remaining oil in a frying pan and saute the shanks a few at a time until they are lightly browned on all sides. Add them to the casserole.
- Step 3
Pour the fat from the skillet. Add the white wine and scrape up the coagulated cooking juices. Add the stock, tomatoes, sage, salt and pepper. The liquid should cover the veal. If it does not, add more stock.
- Step 4
Cover the casserole and simmer over low heat for two hours, or until the veal is very tender. If there is too little liquid during cooking time, add more. If there is too much, when the shanks are done remove them to a heated serving dish. Bring the liquid to boil over high heat until it has reduced and thickened. Pour it over the shanks. Sprinkle with parsley.
- This is good with risotto or noodles.
Private Notes
Comments
This was an excellent and simple recipe for osso buco. I would definitely use it again. I used chicken stock in lieu of beef as that is what I had and a bit more lemon peel than was called for. Otherwise I followed the recipe as written.
Wonderful easy recipe. I added about half a stick of butter to mine and ate it with white beans. Lovely.
Simple and scrumptious! Halved recipe easily in a Dutch oven and finished in the oven rather than the stovetop.
Hi Henry! What temperature?
Quite tasty and easy to prepare. I cooked it in an Instant Pot. First I browned the meat and reserved, then sautéed the onions, garlic and lemon zest, deglazed with wine and added the tomatoes, chicken stock, sage and veal. 40 minutes high pressure followed by a natural pressure release. Removed the veal to a plate and kept warm while I reduced the sauce.
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