Oven Braised Osso Buco Recipe
Coooking Temperature: 325°F/ 165°C/ Gas Mark 3
Calories: 28
Adjust Servings Here: 4 servings
Description
This Osso Buco is a fork-tender veal shank slow-cooked in the oven with red wine and a few other ingredients. A simple recipe that needs only 20 minutes to prep and about 2 hours to bake. Served over mashed potato and sides for an inviting meal.
Ingredients
- 4 lbs (1.81 kg) Veal Shanks (1 lb each)
- 1 tsp Kosher salt
- 1 tsp Black pepper
- 4 tbsp (30 g) Flour
- 2 tbsp Cooking oil
- 2 tbsp Butter
- 2 tbsp Garlic minced
- 2 tbsp Sugar
- 2 tbsp Honey
- 2 tbsp Balsamic vinegar
- 2 tbsp Tomato paste
- 1 tbsp Sriacha (upto 2 tbsp or Chilly paste)
- 2 Bay leaves
- 4 sprigs Thyme
- 4 sprigs Rosemary
- 2 cup (473 ml) Red wine
- 1½ cup (355 ml) Chicken broth or beef stock
- 1 tbsp Parsley for garnish
Instructions
- Oven & Prep: Preheat the oven to 325°F (165°C) or Gas Mark 3. Thaw the shanks for at least an hour before cooking. Place them on clean paper hand towels and pat them dry.
- Season: Generously season the shanks with kosher salt and black pepper on both sides. Then, coat each one in flour and dust off the excess flour. And set aside.4 lbs Veal Shanks, 1 tsp Kosher salt, 1 tsp Black pepper, 4 tbsp Flour
- Sear: Use a large oven-safe pan such as a Dutch oven, that will accommodate all the shanks. Add one tablespoon of oil and one tablespoon of butter. Sear the shanks on each side for at least 2-3 minutes. Remove the item from the pan and set it aside. There is no need to add more oil or unsalted butter for the next batch.2 tbsp Cooking oil , 2 tbsp Butter
- Gravy: In the same pan, add the remaining oil and butter along with the garlic. Followed by brown sugar and honey. Saute for just about 30 seconds. Then, add the tomato paste, Sriracha, and balsamic vinegar. Next, add the red wine and season with salt and pepper. Bring it to a boil and let it boil for two minutes. Add the bay leaves, thyme, rosemary, and chicken broth. Return the shanks to the pan and bring to a gentle boil.2 tbsp Garlic, 2 tbsp Sugar, 2 tbsp Honey, 2 tbsp Balsamic vinegar, 2 tbsp Tomato paste, 1 tbsp Sriacha , 2 Bay leaves, 4 sprigs Thyme, 4 sprigs Rosemary, 2 cup Red wine, 1½ cup Chicken broth
- Braise: Cover the pan with aluminum foil and transfer to the oven on the middle rack. Cook covered for 1 1/2 to 2 hours or until fork-tender.
- Finish: Remove the thyme and rosemary sprigs and discard them. Garnish with chopped parsley.1 tbsp Parsley
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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