Gently braise
Too much cooking makes meat dry. Silently braising dissolves collagen and makes the sauce strong.
Italian Recipe
Osso Buco
For Osso Buco, slices of veal are sautéed and slowly braised with soffritto, white wine, broth and tomatoes, topped with a fresh gremolata of parsley, lemon and garlic, to lighten the dish.
Total time
2 hr 25 min
Calories
650 kcal
Servings
4 servings
Difficulty
Advanced
Why this recipe works
Osso Buco with veal, white wine and gremolata
Osso Buco takes time and a gentle heat. It is not necessary to cook the meat like soup, but to braise covered until it comes off the bone. At the end, the sauce is seasoned, the gremolata is added only when serving.
Mediterranean Cuisine
Lunch
Dinner
Meat
Recipe
Osso Buco
Osso Buco is braised in the classic way with slices of veal. White wine, broth, tomatoes, vegetables and gremolata make an aromatic, delicate braised dish.
Ingredients
4 servings
Method
-
1
Preparing meat
Pat the slices of veal legs dry, season with salt and pepper and dust with flour.
-
2
Sauté
Brown meat in olive oil on both sides and remove from the roasting pan.
-
3
Roast Soffritto
Sauté onion, carrots, celery and a clove of garlic in a roasting pan.
-
4
Stew
Deglaze with white wine, add tomatoes and stock. Reserve meat and simmer covered for 100 to 120 minutes gently.
-
5
Serve gremolata
Finely chop parsley, lemon grate and garlic. Season to taste and serve Osso Buco with gremolata.
Kitchen know-how
Tips for Osso Buco
Roasted aromas
Roast the meat and tomato paste tidily before adding the liquid.
Keep gremolata fresh
Do not cook the parsley, lemon and garlic together. Add fresh.
Variations
How to adapt this recipe
Risotto alla Milanese is the classic side dish and absorbs the stew well.
For a lighter version, reduce the tomatoes and use more stock. Gremolata remains important.
Nutrition per serving
650kcal
20.0 gCarbohydrates
48.0 gProtein
38.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Osso Buco
Slices of veal bone are classic. They contain bone and connective tissue, which gives flavour and bonding when braised.
Depending on the thickness, about 100 to 120 minutes. The meat should be tender and easily detached from the bone.
Gremolata is a fresh mixture of parsley, lemon grated and garlic. It is added only when serving.
Milanese risotto, polenta, mashed potatoes or bread go well with the stew sauce.
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