Vaya Tyffyn

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Traditional Osso Buco

  • Non Veg
  • 1 hr 50 mins
  • Serves 4
  • Medium



Although the Osso Buco is a very traditional dish, it is easy to prepare. It has gained popularity worldwide because of those thick slices from the veal shank, the marrow bone of which a crucial ingredient to the osso buco. This ensures that the meat remains moist and tender enough to easily fall from the bone. There is a reason why the Oss buco is the most venerated of recipes in Italian culinary tradition because of its rich and filling qualities that deserve appreciation.

Health benefits

Both veal and beef have about the same amount of protein in 3 ounce pieces, with the former having about 30.7 grams and beef about 30.3 grams.

Veal shank contains about vitamin B12 which is crucial to the duplication of DNA. It also contains vitamin B6 which decreases our risk of getting heart disease and cancer. So if you are struggling with cardiovascular issues, it is important to incorporate veal into your diet.

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How to Make Traditional Osso Buco

  • Preheat the oven to about 350 degree F.
  • Coat the veal shanks with flout.
  • Melt butter in a large skillet. Heat it to medium high heat.
  • Add veal to the skillet and cook until it looks brown on the outside.
  • Remove to a bowl and keep it warm.
  • Add some cloves of crushed garlic and onion to the skillet. Heat and stir until the onion is just about tender.
  • Return the veal to a pan. Mix carrot and wine. Simmer this for about 10 minutes.
  • Pour the tomatoes and beef stock, season them with salt and pepper. Simmer this over low heat for about 1 ½ hours, pouring juices over the veal every 15 minutes. It is important to ensure that the meat should be cooked until tender, and should not slide off the bone.
  • In a separate bowl, mix parsley, garlic and lemon together. Sprinkle the mixture over the mixture before serving. Enjoy!


  • Did you know that veal is one of the best sources of high quality zinc which is essential for our immune systems and the development of our brain function?

The reason why veal is lighter in color is because of the age of the calf and the level of iron content in its muscle.


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