Transport yourself to the heart of Italy with this traditional Osso Buco recipe. Tender veal shanks are slow-cooked to perfection in a rich tomato and wine sauce, infused with aromatic herbs and vegetables. Serve it atop creamy risotto or with crusty bread to soak up every delicious drop.

Here's a classic recipe for Italian Osso Buco:

Ingredients:

 - 4 veal shanks, about 2 inches thick

 - Salt and pepper to taste

 - All-purpose flour, for dredging

 - 4 tablespoons olive oil

 - 1 onion, chopped

 - 1 carrot, chopped

 - 1 celery stalk, chopped

 - 3 cloves garlic, minced

 - 1 cup dry white wine

 - 1 can (14 ounces) crushed tomatoes

 - 1 cup chicken or beef broth

 - 1 bay leaf

 - 1 teaspoon dried thyme

 - 1 teaspoon dried rosemary

 - Gremolata (optional, for garnish):2 tablespoons chopped fresh parsley

 - 1 garlic clove, minced

 - Zest of 1 lemon

Instructions:

1- Preheat the oven to 350°F (175°C).

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

3- In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Brown the veal shanks on all sides, about 5 minutes per side. Remove the shanks and set aside.

4- In the same pot, add the onion, carrot, celery, and garlic. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.

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

6- Stir in the crushed tomatoes, broth, bay leaf, thyme, and rosemary. Return the veal shanks to the pot, nestling them into the sauce.

7- Cover the pot and transfer it to the preheated oven. Cook for about 2 hours, or until the meat is tender and falling off the bone.

8- In a small bowl, combine the parsley, minced garlic, and lemon zest to make the gremolata.

9- Serve the Osso Buco hot, garnished with the gremolata. This dish pairs well with risotto, polenta, or mashed potatoes.

Enjoy your Italian Osso Buco!

Nutritional Values :

Here are approximate nutritional values for the main ingredients in the Osso Buco recipe per serving:

Veal Shanks (4 shanks, about 2 inches thick)

  - Calories (per 100g, raw): 120

  - Fat (per 100g, raw): 6 g

  - Carbohydrates (per 100g, raw): 0 g

  - Protein (per 100g, raw): 20 g

Benefits: High in protein and essential nutrients like B vitamins and zinc. Veal is tender and flavorful, making it ideal for braising.

Salt and Pepper (to taste):

  - Calories: 0

  - Fat: 0 g

  - Carbohydrates: 0 g

  - Protein: 0 g

Benefits: Enhances flavor without adding significant calories or fat.

All-Purpose Flour (for dredging, ~1/2 cup):

  - Calories (per 1/4 cup): ~110

  - Fat (per 1/4 cup): ~0.5 g

  - Carbohydrates (per 1/4 cup): ~23 g

  - Protein (per 1/4 cup): ~3 g

Benefits: Helps create a flavorful crust and thickens the sauce.

Olive Oil (4 tablespoons):

  - Calories (per tablespoon): 120

  - Fat (per tablespoon): 14 g

  - Carbohydrates (per tablespoon): 0 g

  - Protein (per tablespoon): 0 g

Benefits: Provides healthy fats and adds richness to the dish.

Onion (1, chopped):

  - Calories (per medium onion): 45

  - Fat (per medium onion): 0 g

  - Carbohydrates (per medium onion): 11 g

  - Protein (per medium onion): 1 g

Benefits: Adds sweetness and depth of flavor.

Carrot (1, chopped):

  - Calories (per medium carrot): 25

  - Fat (per medium carrot): 0 g

  - Carbohydrates (per medium carrot): 6 g

  - Protein (per medium carrot): 0.5 g

Benefits: Adds natural sweetness and is a source of vitamins A and C.

Celery (1 stalk, chopped):

  - Calories (per stalk): 10

  - Fat (per stalk): 0 g

  - Carbohydrates (per stalk): 2 g

  - Protein (per stalk): 0.5 g

Benefits: Adds a crisp texture and mild flavor.

Garlic (3 cloves, minced):

  - Calories (per clove): 5

  - Fat (per clove): 0 g

  - Carbohydrates (per clove): 1 g

  - Protein (per clove): 0.2 g

Benefits: Adds strong flavor and has potential health benefits like supporting immune function.

Dry White Wine (1 cup):

  - Calories (per cup): 120

  - Fat (per cup): 0 g

  - Carbohydrates (per cup): 3 g

  - Protein (per cup): 0 g

Benefits: Adds acidity and depth of flavor to the sauce.

Crushed Tomatoes (1 can, 14 ounces):

  - Calories (per can): 80

  - Fat (per can): 0 g

  - Carbohydrates (per can): 16 g

  - Protein (per can): 4 g

Benefits: Provides a base for the sauce, rich in vitamins C and A.

Chicken or Beef Broth (1 cup):

  - Calories (per cup, chicken broth): 15-30

  - Fat (per cup): 0-2 g (depends on broth)

  - Carbohydrates (per cup): 1 g

  - Protein (per cup): 1-2 g

Benefits: Adds flavor and some nutrients with minimal calories.

Bay Leaf (1)

  - Calories: 0

  - Fat: 0 g

  - Carbohydrates: 0 g

  - Protein: 0 g

Benefits: Adds aromatic flavor to the dish.

Dried Thyme (1 teaspoon)

  - Calories (per teaspoon): 3

  - Fat (per teaspoon): 0 g

  - Carbohydrates (per teaspoon): 1 g

  - Protein (per teaspoon): 0.1 g

Benefits: Adds flavor and has potential antioxidant properties.

Dried Rosemary (1 teaspoon):

  - Calories (per teaspoon): 5

  - Fat (per teaspoon): 0 g

  - Carbohydrates (per teaspoon): 1 g

  - Protein (per teaspoon): 0.1 g

Benefits: Adds flavor and has potential antioxidant properties.

Gremolata (optional, for garnish):

Chopped Fresh Parsley (2 tablespoons):

   - Calories: 5

   - Fat: 0 g

   - Carbohydrates: 1 g

   - Protein: 0.5 g

Benefits:is rich in vitamins A, C, and K, supports immune health, and aids in digestion.

Zest of 1 Lemon:

   - Calories: 5

   - Fat: 0 g

   - Carbohydrates: 1 g

   - Protein: 0 g

Benefits: Adds fresh, zesty flavor and aroma.

Keep in mind that these values are approximate and can vary based on factors like specific brands and preparation methods.