Osso Buco

An original, easy recipe from Shop by Aisle.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 4 cross-cut veal shanks about 1.5 inches thick
• 1/2 cup all-purpose flour for dredging
• 3 tbsp olive oil
• 1 medium onion diced
• 2 medium carrots diced
• 2 celery stalks diced
• 3 garlic cloves minced
• 1 cup dry white wine
• 1 cup chicken broth
• 1 can (14 oz) crushed tomatoes

Directions

1. Pat the veal shanks dry, season generously with salt and pepper, then dredge each one in flour and shake off the excess.
2. Heat olive oil in a large heavy pot over medium-high heat and brown the shanks about 3 minutes per side until deep golden, then set them aside.
3. In the same pot reduce the heat to medium and cook the onion, carrots, celery, and garlic until softened about 5 minutes.
4. Pour in the white wine and scrape up any browned bits from the bottom, letting it simmer for 2 minutes.
5. Stir in the broth and crushed tomatoes, nestle the shanks back in, cover, and cook on low heat for 1.5 to 2 hours until the meat is fall-off-the-bone tender.
6. Serve over risotto or polenta and spoon the braising sauce generously over each shank.

More recipes to try

Thai-Style Peanut Noodle Stir-Fry Chicken Souvlaki Calzone Beef Stroganoff Lemon Herb Farro Bowl with Roasted Chickpeas and Tzatziki Drizzle Rice Pilaf