Vegetarian Osso Buco

Bring the hearty flavors of Italian cuisine to your table with this vibrant and comforting Vegetarian Osso Buco. Crafted as a plant-based twist on the traditional Milanese classic, this recipe swaps veal shanks for tender rounds of butternut squash, simmered to perfection in a rich medley of tomato paste, dry white wine, and vegetable broth. Aromatic herbs like rosemary and thyme elevate the dish, while a zesty gremolata of fresh parsley and lemon zest delivers a burst of freshness. Ready in just over an hour, this one-pot wonder is perfect for cozy family dinners or elegant entertaining. Serve alongside creamy polenta or crusty bread for a warming, nutritious meal packed with bold flavors.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:70 mins

Total Time:90 mins

Servings: 4

Ingredients

• 2 pounds butternut squash
• 2 tablespoons olive oil
• 1 large onion
• 2 carrots
• 2 celery stalks
• 4 garlic cloves
• 2 tablespoons tomato paste
• 3 cups vegetable broth
• 1 cup dry white wine
• 1 bay leaf
• 1 teaspoon fresh rosemary
• 1 teaspoon fresh thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon lemon zest
• 2 tablespoons fresh parsley

Directions

Step 1

Peel and slice the butternut squash into 1-inch thick rounds. Remove the seeds and set aside.

Step 2

Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat.

Step 3

Finely chop the onion, carrots, and celery, then add them to the pot. Sauté until the onion is translucent, about 5 minutes.

Step 4

Mince the garlic cloves and add them to the vegetables, cooking for another 1-2 minutes.

Step 5

Stir in the tomato paste, mixing until the vegetables are well coated.

Step 6

Pour in the white wine and bring to a simmer, allowing it to reduce by half.

Step 7

Add the butternut squash slices, vegetable broth, bay leaf, rosemary, thyme, salt, and pepper to the pot.

Step 8

Bring the mixture to a boil, then reduce to a low simmer. Cover and let it cook for 45-50 minutes, until the squash is tender.

Step 9

Meanwhile, prepare the gremolata by mixing lemon zest and chopped parsley in a small bowl.

Step 10

Once the squash is cooked through, remove the bay leaf, and adjust seasoning to taste.

Step 11

Serve the vegetarian osso buco hot, topped with the fresh gremolata.

Nutrition Facts

Serving size	(2327.1g)

Amount per serving	% Daily Value*
Calories	1266.9

Total Fat 36.0g	0%
Saturated Fat 5.9g	0%
Polyunsaturated Fat 5.0g
Cholesterol 0mg	0%
Sodium 4293.0mg	0%
Total Carbohydrate 189.0g	0%
Dietary Fiber 48.8g	0%
Total Sugars 50.5g
Protein 27.3g	0%

Vitamin D 0IU	0%
Calcium 663.4mg	0%
Iron 12.4mg	0%
Potassium 5433.5mg	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: 27.2%

Protein: 9.2%

Carbs: 63.6%