Easy Osso Buco

Serve This Hearty Veal Shank Stew With Warm Crusty Bread

    • 2 Tbs Olive Oil
    • 3 lbs, 1-1/2" Thick Veal Shanks
    • All Purpose Flour
    • 1 Very Large Onion - Chopped
    • 4 Large Garlic Cloves -Chopped
    • 1 28-oz Can Peeled Italian Plum Tomatoes - Crushed
    • 1 14-1/2 oz Can Low-Salt Chicken Broth
    • 1 Cup Dry White Wine
    • 6 Fresh Basil Leaves
    • 1/2 Tsp Grated Lemon Peel


    • Combine all ingredients in small bowl.
    • Heat oil in heavy extra-large deep skillet or flameproof casserole over medium-high heat. Dredge shanks in flour; shake off excess. Add to skillet and cook until brown, turning occasionally, about 12 minutes. Transfer shanks to bowl.
    • Reduce heat to medium-low. Add onion and garlic and sauté until tender, about 4 minutes. Return shanks and any liquid in bowl to skillet. Season shanks with salt and pepper. Add tomatoes, broth, wine, basil and lemon peel to skillet.
    • Cover partially and simmer until veal is very tender and begins to fall off bones, about 2 hours. (Can be prepared 3 days ahead. Cover and refrigerate. Simmer 10 minutes over medium heat before continuing.)
    • Ladle into bowls and serve with Gremolata.

For Gremolata - (A Traditional Topping for Osso Buco)

    • 2 Tbs Minced Fresh Parsley
    • 2 Garlic Cloves - Minced
    • 1/2 Tsp Grated Lemon Peel

Serves: 4

Bon Appetit, Too Busy to Cook