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Osso Buco

Ingredients

4 Servings
8veal shanks, 1 inch thick
1 cupall-purpose flour
3 tbspPastene Italian Extra Virgin Olive Oil
1onion, chopped
1carrot, finely chopped
1celery stalk
2 tbspPastene Minced Garlic
1/2 tspdried basil
1/4 tspdried thyme
2bay leaves
2 1/2 tbspchopped fresh parsley
1 cupdry white wine
1 canPastene Diced Ready Spiced Tomatoes
1 2/3 cupsPastene "Kitchen Ready" Ground Tomatoes
1 cupveal or chicken stock, heated
salt and pepper

Directions

  • Preheat oven to 350. 
  • Season veal shanks with salt and pepper and coat lightly with flour. 
  • In a large casserole, heat olive oil over medium heat. Add half the veal and brown 5 minutes on each side. Remove and repeat for the remaining veal. Remove from the casserole and set aside.  
  • Add onion, carrot, celery, garlic, basil, thyme, bay leaves, and parsley to the casserole. Cook 2 minutes at medium-high heat. Pour in wine and continue cooking for 4 minutes. 
  • Return veal shanks to the casserole and add remaining ingredients. Cook in the oven at least 1 ½ hours, covered, or until the veal is very tender. 
  • Serve immediately, garnished with Basil Gremolata.

Basil Gremolata 

  • In a large bowl, combine the grate zest of 1 orange and 1 lemon with ¼ cup chopped fresh basil. Sprinkle over cooked Osso Buco.

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