Biba's Osso Bucco

Savor the rich, comforting flavors of Biba's Osso Bucco, a classic Italian dish featuring tender, fall-off-the-bone veal shanks braised to perfection in a savory medley of aromatic vegetables, white wine, and tomatoes. This recipe elevates traditional comfort food with its slow-cooked depth, enhanced by the optional gremolata—a zesty blend of lemon zest, garlic, and parsley—that adds a fresh, vibrant finish. Perfect for cozy dinners or special occasions, this melt-in-your-mouth masterpiece pairs beautifully with creamy risotto, buttery polenta, or velvety mashed potatoes. With its simple preparation and irresistible flavor, Biba's Osso Bucco is a show-stopping centerpiece for any meal.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

Ingredients

• 4 pieces (about 1.5 inches thick) Veal shanks
• 0.5 cups All-purpose flour
• 2 teaspoons Salt
• 1 teaspoon Freshly ground black pepper
• 3 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 large Yellow onion, finely chopped
• 2 medium Carrot, diced
• 2 Celery stalks, diced
• 3 Garlic cloves, minced
• 1 cup Dry white wine
• 1 28-ounce can Canned diced tomatoes
• 2 cups Beef or chicken stock
• 1 Bay leaf
• 3 Fresh thyme sprigs
• 1 tablespoon Gremolata (optional): Lemon zest
• 1 clove Gremolata (optional): Garlic, finely minced
• 2 tablespoons Gremolata (optional): Fresh parsley, chopped

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Pat the veal shanks dry with paper towels, then season them with 1 teaspoon of salt and 1 teaspoon of black pepper.

Step 3

Dredge the veal shanks in flour, shaking off any excess.

Step 4

In a large, heavy-bottomed oven-safe pot or Dutch oven, heat the olive oil and butter over medium-high heat.

Step 5

Sear the veal shanks in the pot for about 3-4 minutes per side, until they are golden brown. Remove the veal shanks and set them aside.

Step 6

Reduce the heat to medium and add the chopped onion, diced carrots, and diced celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until softened.

Step 7

Add the minced garlic and cook for 1 minute, until fragrant.

Step 8

Deglaze the pot by adding the white wine. Scrape up any browned bits from the bottom of the pot with a wooden spoon.

Step 9

Stir in the diced tomatoes and stock, then add the bay leaf and thyme sprigs.

Step 10

Return the veal shanks to the pot, ensuring they are partially submerged in the liquid.

Step 11

Cover the pot with a lid and transfer it to the preheated oven. Braise for 1.5 to 2 hours, or until the meat is tender and falling off the bone.

Step 12

Prepare the gremolata (optional) by mixing the lemon zest, minced garlic, and chopped parsley.

Step 13

Serve the osso bucco over risotto, polenta, or mashed potatoes, and top with the gremolata for added freshness, if desired.

Nutrition Facts

Serving size	(2726.3g)

Amount per serving	% Daily Value*
Calories	2594.5

Total Fat 142.7g	0%
Saturated Fat 46.1g	0%
Polyunsaturated Fat 10.8g
Cholesterol 681.9mg	0%
Sodium 8158.5mg	0%
Total Carbohydrate 121.2g	0%
Dietary Fiber 26.6g	0%
Total Sugars 41.3g
Protein 173.4g	0%

Vitamin D 0IU	0%
Calcium 538.1mg	0%
Iron 18.5mg	0%
Potassium 5136.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.2%

Protein: 28.2%

Carbs: 19.7%