Osso Buco
A quick take on the classic braised veal shank, with tender meat and a rich tomato-vegetable sauce. Ready in about 20 minutes, this version is perfect for a weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 450
- Protein
- 35g
Ingredients
- 2 pieces veal shank
- 2 tbsp olive oil
- 1 medium, chopped onion
- 1 medium, chopped carrot
- 2 medium, chopped tomatoes
- 1 cup chicken broth
Instructions
- 1
Season the 2 veal shanks with salt and pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the shanks and sear until browned on both sides, about 4 minutes per side. Remove and set aside.
- 2
In the same skillet, add 1 chopped onion and 1 chopped carrot. Cook over medium heat until softened, about 5 minutes, stirring occasionally.
- 3
Add 2 chopped tomatoes and 1 cup chicken broth. Stir, scraping up any browned bits. Return the shanks to the skillet, nestling them into the sauce.
- 4
Cover and simmer over low heat until the meat is tender and the sauce has thickened, about 10 minutes. The meat should pull easily from the bone.
- 5
Serve the osso buco with the sauce spooned over the top. Garnish with chopped parsley and rosemary if you have them.
Tools you’ll need
- Large skillet with lid
- Cutting board
- Knife
- Measuring spoons
- Measuring cup
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