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My review
Traditional Osso Buco
4
PICKLEDPOSSUM
"This recipe is a traditional but simple way of cooking Osso Buco (veal shanks). The white wine is a must in this dish."
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Ingredients
1 h 50 m servings 478Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
- Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
- In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle the gremolata over the veal just before serving.
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Footnotes
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Nutrition Facts
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Reviews
Read all reviews 167220 Ratings
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Most helpful positive review
10/20/2008
I tried this recipe as written the first time and I have to admit it was very good, however when I mentioned it to a friend of Italian ancestry he suggested instead of butter, I brown the shanks...
Most helpful critical review
1/6/2013
I must be in the minority after looking at the ratings for this dish.... I usually love Osso Bucco, but after making this 2x, it has a very different flavor that I just didn't care for.
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10/20/2008
I tried this recipe as written the first time and I have to admit it was very good, however when I mentioned it to a friend of Italian ancestry he suggested instead of butter, I brown the shanks...
7/7/2005
This has to be one of the best osso i have eaten, even better than some that I have had at Italian restaurants. I made it exactly as the recipe describes for a family dinner and everyone wanted ...
9/11/2006
An excellent recipe by itself. Like others, I doctored a bit with some herbs like bay leaf and herbs d'province. The best advice I can offer to really enhance the flavors is to prepare this a da...
1/1/2006
This recipe is so good and so easy, you are crazy not to make this! I had to substitute red wine, but still excellent. I have made this dish several ways, but this recipe is a combination of all...
1/6/2013
I must be in the minority after looking at the ratings for this dish.... I usually love Osso Bucco, but after making this 2x, it has a very different flavor that I just didn't care for.
11/16/2006
I loved this recipe, but I browned the shanks on both sides in a skillet then transferred them to a crockpot and cooked them for @ 8 hrs. it was so tender!!
1/14/2007
What a tasty dish!!! The white wine is definately key and as advised I added (3 tbs) Italian herbs. I also decided to add (for 6) half a small can of tomatoe paste for the tomatoe sauce effect...
3/7/2008
This is a very good recipe. The only problem is that it isn't actually a "Traditional" ossobuco. The Italians weren't introduced to tomatoes until after this recipe had been invented.
1/26/2007
AMAZING recipe that any Italian will be proud to serve! I even used the wrong cut of meat (could only find boneless veal meant for stew) but it did not affect how fast this meal was devoured. J...