Osso Buco is a classic Italian dish consisting of braised veal shanks cooked with vegetables, white wine, and broth until tender. The term "Osso Buco" translates to "bone with a hole" in Italian, referring to the marrow-filled bone in the center of the veal shank. This dish originated in Milan, Italy, and has become a beloved staple of Italian cuisine worldwide.

The veal shanks are typically browned and then simmered slowly in a flavorful broth with aromatic vegetables like onions, carrots, and celery. The addition of white wine adds depth to the sauce, while herbs like rosemary and thyme infuse it with a rich, savory flavor. 

One of the signature elements of Osso Buco is the gremolata, a garnish made from finely chopped parsley, garlic, and lemon zest. This bright and zesty topping adds a burst of freshness and complements the richness of the dish perfectly.

Osso Buco is often served with risotto Milanese or polenta, making it a hearty and satisfying meal that's perfect for special occasions or a cozy dinner at home.

Ingredients:

- 4 veal shanks, about 2 inches thick

- Salt and pepper to taste

- All-purpose flour for dredging

- 2 tablespoons olive oil

- 1 onion, finely chopped

- 2 carrots, finely chopped

- 2 celery stalks, finely chopped

- 3 cloves garlic, minced

- 1 cup white wine

- 2 cups beef or veal broth

- 1 can (14 ounces) diced tomatoes

- 2 sprigs fresh rosemary

- 2 sprigs fresh thyme

- Gremolata:

 - 1/4 cup chopped fresh parsley

 - 2 cloves garlic, minced

 - Zest of 1 lemon

Method:

1. Season the veal shanks with salt and pepper, then dredge them in flour, shaking off any excess.

2. Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Brown the veal shanks on all sides, about 5 minutes per side. Remove and set aside.

3. In the same pot, add more olive oil if needed and sauté the onion, carrots, celery, and garlic until softened, about 5 minutes.

4. Deglaze the pot with white wine, scraping up any browned bits from the bottom.

5. Return the veal shanks to the pot and add beef or veal broth, diced tomatoes (with their juices), rosemary, and thyme. Bring to a simmer.

6. Cover the pot and reduce the heat to low. Let the Osso Buco simmer gently for 2 to 2 1/2 hours, or until the veal is very tender and easily pulls away from the bone.

7. In the meantime, prepare the gremolata by combining chopped parsley, minced garlic, and lemon zest in a small bowl.

8. Once the veal is tender, remove the herb sprigs from the pot and discard. Serve the Osso Buco hot, garnished with the gremolata.

Nutrition Value:

1. 4 Veal Shanks (about 2 inches thick):

  - Calories: Approximately 300 calories per 4-ounce serving.

  - Carbohydrates: Negligible.

  - Protein: About 30 grams per 4-ounce serving.

  - Fat: Around 20 grams per 4-ounce serving.

  - Sodium: Varies based on preparation.

  - Cholesterol: Approximately 120 mg per 4-ounce serving.

  - Nutritional Benefit: Rich in protein, iron, zinc, and vitamin B12.

2. Salt and Pepper:

  - Calories: Negligible.

  - Carbohydrates: Negligible.

  - Protein: Negligible.

  - Fat: Negligible.

  - Sodium: Depends on the amount used.

  - Cholesterol: None.

  - Nutritional Benefit: Adds flavor but should be used in moderation due to sodium content.

3. All-purpose Flour (for dredging):

  - Calories: About 110 calories per 1/4 cup.

  - Carbohydrates: Approximately 23 grams per 1/4 cup.

  - Protein: About 3 grams per 1/4 cup.

  - Fat: Negligible.

  - Sodium: Negligible.

  - Cholesterol: None.

  - Nutritional Benefit: Provides a coating for the veal shanks, contributing to the dish's texture.

4. 2 tablespoons Olive Oil:

  - Calories: Around 240 calories per 2 tablespoons.

  - Carbohydrates: Negligible.

  - Protein: Negligible.

  - Fat: About 28 grams per 2 tablespoons.

  - Sodium: Negligible.

  - Cholesterol: None.

  - Nutritional Benefit: Healthy monounsaturated fats, antioxidants, and vitamin E.

5. 1 Onion, finely chopped:

  - Calories: Approximately 40 calories per medium onion.

  - Carbohydrates: About 10 grams per medium onion.

  - Protein: About 1 gram per medium onion.

  - Fat: Negligible.

  - Sodium: Varies based on preparation.

  - Cholesterol: None.

  - Nutritional Benefit: Contains fiber, vitamins C and B6, and antioxidants.

6. 2 Carrots, finely chopped:

  - Calories: Around 25 calories per medium carrot.

  - Carbohydrates: About 6 grams per medium carrot.

  - Protein: About 0.5 grams per medium carrot.

  - Fat: Negligible.

  - Sodium: Varies based on preparation.

  - Cholesterol: None.

  - Nutritional Benefit: High in vitamin A, fiber, and antioxidants.

7. 2 Celery Stalks, finely chopped:

  - Calories: Approximately 10 calories per medium celery stalk.

  - Carbohydrates: About 2 grams per medium celery stalk.

  - Protein: About 0.5 grams per medium celery stalk.

  - Fat: Negligible.

  - Sodium: Varies based on preparation.

  - Cholesterol: None.

  - Nutritional Benefit: Contains vitamin K, folate, potassium, and fiber.

8. 3 Cloves Garlic, minced:

  - Calories: Around 5 calories per clove.

  - Carbohydrates: About 1 gram per clove.

  - Protein: Negligible.

  - Fat: Negligible.

  - Sodium: Negligible.

  - Cholesterol: None.

  - Nutritional Benefit: Contains allicin, an antioxidant compound with potential health benefits.

9. 1 Cup White Wine:

  - Calories: Approximately 120-150 calories per 5-ounce serving.

  - Carbohydrates: About 5-7 grams per 5-ounce serving.

  - Protein: Negligible.

  - Fat: Negligible.

  - Sodium: Negligible.

  - Cholesterol: None.

  - Nutritional Benefit: Adds flavor and acidity to the dish.

10. 2 Cups Beef or Veal Broth:

  - Nutritional information can vary depending on the brand and type of broth used. Typically low in calories but rich in flavor and may contain sodium.

11. 1 Can (14 ounces) Diced Tomatoes:

  - Nutritional information varies based on the brand and any added ingredients. Generally low in calories and fat but high in vitamins A and C, and antioxidants.

12. 2 Sprigs Fresh Rosemary and 2 Sprigs Fresh Thyme:

  - Calories: Negligible.

  - Carbohydrates: Negligible.

  - Protein: Negligible.

  - Fat: Negligible.

  - Sodium: Negligible.

  - Cholesterol: None.

  - Nutritional Benefit: Adds aromatic flavors and may have antioxidant properties.

13. Gremolata (1/4 cup Chopped Fresh Parsley, 2 Cloves Garlic minced, Zest of 1 Lemon):

  - Calories: Varies based on portion size.

  - Carbohydrates: Varies based on portion size.

  - Protein: Varies based on portion size.

  - Fat: Varies based on portion size.

  - Sodium: Varies based on portion size.

  - Cholesterol: None.

  - Nutritional Benefit: Adds freshness, flavor, and vitamin C from the lemon zest. Garlic and parsley may have health benefits like antioxidant and anti-inflammatory properties.