Osso buco
Veal shank braised with white wine, tomatoes and lemon gremolata.
Active time30 min
Cooking2 h 30 min
Total3 h
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Ingredients
- 1 clove of garlic
- 150 g carrots
- 100 g celery stalks
- 1 lemon
- 15 g flat-leaf parsley
- 800 g veal shank cut into cross-sections
- 20 ml olive oil
- 300 g tinned chopped tomatoes
- 300 ml dry white wine
Preparation
Peel and dice the carrots. Wash and dice the celery. Peel the garlic, rinse the parsley and wash the lemon.
1 clove of garlic150 g carrots100 g celery stalks1 lemon15 g flat-leaf parsley- knife
- chopping board
Preheat the oven to 160 degrees Celsius. Heat the oil in an ovenproof casserole dish and brown the pieces of veal shank for 10 minutes.
800 g veal shank cut into cross-sections20 ml olive oil- oven
- ovenproof casserole dish
- spatula
Add the carrots and celery to the casserole. Cook for 5 minutes.
- ovenproof casserole dish
- spatula
Add the tomatoes and wine. Cover and braise in the oven for 2 hours, until the meat is tender. Add a little water if the pan dries out.
300 g tinned chopped tomatoes300 ml dry white wine- ovenproof casserole dish
- ovenproof lid
During the last few minutes of cooking, finely grate the lemon zest and chop the garlic and parsley. Mix together and sprinkle over the veal just before serving.
- grater
- knife
- bowl
Allergens
- Celery
- Sulphites
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration