🍖 Osso buco

Name: Osso buco
Total time: 150 min
Yield: 4
Cuisine: Italy · Lombardy
Ingredients: 4 veal shank slices, about 300 g each; 1 onion, 1 carrot and 1 celery stalk, finely diced; 400 g chopped tomatoes; 150 ml dry white wine; 300 ml water; 2 tbsp olive oil, salt, pepper; Gremolata: zest of 1 lemon, 1 garlic clove, a handful of parsley, finely chopped

Origin: Italy · Lombardy

800kcal

per serving · 400 g

200kcal

per 100 g

80 gProtein20 g / 100 g

40 gFat10 g / 100 g

16 gCarbs4 g / 100 g

Osso buco is a cross-cut veal shank braised slowly with white wine, tomato, carrot and celery until the meat falls from the bone. The marrow in the centre of the bone melts into the sauce and makes it rich and glossy. Just before serving it is sprinkled with gremolata, a fresh mix of lemon zest, garlic and parsley that lifts the deep, meaty flavour.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly4 g carbs per 100 g

✓

High protein20 g protein per 100 g — 40% of the calories

Not vegetarianbecause of: veal shank

Not veganbecause of: veal shank

Allergens

Contains (in a typical recipe):

⚠ Celery

What it is made of

veal shanktomatocarrotcelerywhite winegremolata

Recipe

4 servings150 min

Ingredients

4 veal shank slices, about 300 g each
1 onion, 1 carrot and 1 celery stalk, finely diced
400 g chopped tomatoes
150 ml dry white wine
300 ml water
2 tbsp olive oil, salt, pepper
Gremolata: zest of 1 lemon, 1 garlic clove, a handful of parsley, finely chopped

Method

Tie each shank around the edge with kitchen string so it keeps its shape, then season with salt and pepper.
Brown the shanks in oil in a wide heavy pot, about 4 minutes per side, and set aside.
Soften the onion, carrot and celery in the same pot for 8 minutes, pour in the wine and let it bubble for 2 minutes.
Add the tomatoes and water, return the shanks, cover and simmer gently for 2 hours, turning once, until very tender.
Mix the gremolata ingredients and sprinkle over the shanks just before serving.

How to make it lighter

Choose lean shanks and skim the fat off the sauce before serving.
Brown the meat in 1 tbsp of oil instead of 2 — 1 tbsp oil ≈ 120 kcal.
Serve with steamed greens or a small portion of rice instead of a large starchy side.

History

Osso buco comes from Milan, and its name means “bone with a hole”, after the marrow-filled shank bone. The older Milanese version was made without tomato; tomato-based versions became common later and are now widespread. Gremolata as a finishing touch is a classic part of the Lombard tradition.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →