Veal Osso Buco

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 3 דקה זמן קריאה

This classic veal osso buco is the ultimate high-protein comfort food, offering deeply savoury flavours and a meltingly tender texture. Traditionally slow-cooked in a rich base of red wine, veal stock, and plum tomatoes, the meat gently braises until it reaches a succulent, fork-tender consistency. The addition of aromatic herbs like rosemary and thyme ensures a sophisticated depth that fills the kitchen with a wonderful scent as it simmers in the oven.

Perfect for a weekend dinner party or a restorative family meal, this dish is finished with a bright, zesty garnish of lemon zest, fresh parsley, and a hint of horseradish. This vibrant topping cuts through the richness of the braised meat perfectly. Serve these impressive shanks in wide shallow bowls, perhaps alongside a portion of creamy polenta or a traditional saffron-infused risotto to soak up every drop of the delicious sauce.

Ingredients for Veal Osso Buco

Four 350g veal shanks
מלח כשר
פלפל שחור טחון טרי
240ml vegetable oil
240 מ"ל קמח רגיל
2 carrots, peeled and diced
2 celery ribs, diced
1 yellow onion, diced
6 garlic cloves, sliced
240ml dry red wine
950ml veal stock or chicken stock
725ml chicken stock
725ml canned plum tomatoes, drained and crushed
2 ענפי טימין טריים
1 sprig fresh rosemary
1 עלה דפנה
1 tablespoon grated fresh horseradish 2 tablespoons grated lemon zest
2 tablespoons chopped fresh flat-leaf parsley

How to make Veal Osso Buco

Lay the veal shanks in a shallow baking pan and sprinkle liberally on both sides with salt. Refrigerate for 2 hours.
Rinse the veal shanks of their salt and pat dry with paper towels. Wrap each veal shank once around the circumference so that it holds the bone and meat together in the centre. Tie the twine with a good knot. Season the veal shanks with pepper.
חמם את התנור ל-177°C.
Heat a large, ovenproof casserole over high heat. Put the oil into the casserole and let it heat.
Meanwhile, put the flour in a shallow bowl, dredge the veal shanks in it, and pat off the excess. Brown the veal shanks in the hot oil for about 5 minutes on each side, or until browned on all sides. Remove from the pan and set aside. If the oil turns dark during the process, discard it and heat a fresh cup of oil.
Add the carrots, celery, onion, and garlic to the pan and cook over medium-high heat for 2 to 3 minutes, stirring constantly. Add the wine, bring to a boil, and cook for about 2 minutes, or until reduced by half.
Add the stocks, tomatoes, thyme, rosemary, and bay leaf to the pan. Return the veal shanks to the pan and bring to a boil over high heat. Once the liquid boils, cover, transfer to the oven, and cook for 2 1/2 hours, until the meat is fork tender and falling off the bones.
Remove the herbs from the braising liquid and discard. Let the veal shanks come to room temperature in the braising liquid. Remove the veal shanks and set aside. Strain the liquid through a fine-mesh sieve or chinois into a large saucepan. Bring to a boil over medium-high heat, reduce the heat, and simmer for 10 to 15 minutes, or until reduced by a quarter. Using a skimmer or large spoon, skim off any grease or foam that rises to the surface. Return the strained vegetables to the liquid and taste for seasoning.
To serve, cut and discard the twine, put a single osso buco (veal shank) in a bowl, and ladle about 180ml the sauce and vegetables over it. (If the sauce and the meat are not still warm, heat them together very gently over low heat for 8 to 10 minutes.)
Garnish each osso buco with the fresh horseradish, lemon zest, and chopped parsley and season with pepper.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.