Description
A classic Italian dish featuring tender veal shanks slowly cooked with vegetables and broth.
Ingredients
Scale
- 4 pieces veal shanks (osso bucco)
- 1 tablespoon olive oil
- Salt and pepper (to taste)
- 2 large onions (finely diced)
- 1 red bell pepper (finely diced)
- 3 carrots (finely diced)
- 5 cloves garlic (sliced)
- 2 tablespoons tomato paste
- 5 cups unsalted vegetable broth
- 1 large yellow potato (peeled and diced)
- 1/2 head cabbage (chopped)
- Fresh dill for serving
Instructions
- Sear the meat. Heat olive oil in a large wide pan or dutch oven over medium-high heat. Season veal pieces with salt and pepper. Sear for 2-3 minutes per side until browned. Remove and set aside on a plate.
- In the same pan over medium heat, add the diced onion, bell peppers, and carrots. Cook for 5-7 minutes, stirring often, until softened.
- Add the sliced garlic and cook for 1 minute until fragrant.
- Add tomato paste and cook it off. Add in the shredded cabbage and stir.
- Nestle the seared osso bucco pieces on top and in between the vegetables.
- Add unsalted vegetable broth (enough to cover the top), bring to a boil, then reduce heat to low and simmer for 1 hour, stirring occasionally.
- After 1 hour, add peeled and diced potatoes. Cook another 30 minutes or until the meat is tender and potatoes are cooked.
- Take off heat, garnish with fresh dill and enjoy with hot pepper on top or anything you like. Spoon into bowls and top with plenty of fresh dill. Best served with crusty bread or over rice.
Notes
- For best results, allow the osso bucco to rest for a few minutes before serving.
- This dish pairs well with a nice red wine.
- Feel free to add more vegetables based on your preference.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece