Osso Buco.
Prep time
Cook time
Total time
Veal shanks braised in a mixture of white wine, onions and garlic then topped with gremolata make an elegant meal served over polenta.
Recipe type: Main
Cuisine: Italian
Serves: 4
  • 4 veal shanks (2½-3 lbs)
  • Salt & Pepper
  • ¼ cup olive oil
  • 1 small red onion, diced
  • 3 cloves garlic, minced
  • 1 cup white wine
  • 1 carrot, diced
  • 1 rib celery, diced
  • 1½ cups crushed tomatoes
  • 1 cup chicken broth
  • 2 tsp minced fresh oregano
  • 2 tsp minced fresh thyme
  1. Generously season shanks with salt and pepper. Heat oil in a frying pan over medium high heat and add the shanks. Brown on all sides and remove from pan (about 10 minutes).
  2. Add the onion and garlic to the pan, and saute until the onion softens. Pour in the wine to deglaze the pan. Next add the carrot, celery, tomatoes, broth, oregano, and thyme, and bring to a boil.
  3. Transfer the shanks to a slow cooker, then pour the broth/vegetable mixture over the top. Cover and cook until veal shanks are tender--about 3 hours on high or 6 hours on low.
  4. Serve with gremolata.
Recipe by Webicurean at http://blog.webicurean.com/2013/05/19/osso-buco-for-sundaysupper/