Makes dinner for two, with leftovers for lunch.
Approximate cooking time: 2-1/2 hours
Ingredients
- 1-1/2 lb veal shanks or roast
- 3 Tbs olive oil
- juice of 1 lemon
- 1/2 tsp freshly ground black pepper
- 1 yellow onion, diced
- 1 celery stalk, diced
- 1 medium carrot, diced
- 1 (14.5oz) can diced tomatoes
- 1/4 cup hot water
Instructions
- Preheat oven to 350℉.
- Place veal in a single layer in a heavy roasting pan.
- Sprinkle with oil, lemon juice, and pepper. Cover with onion, celery, carrot and tomatoes.
- Cover and roast for 1-1/2 hours or until meat falls off the bone.
- Uncover and brown for 30 minutes longer, adding water if necessary.
5 Comments
bberonda08
I subed short-ribs and put it in the crock pot on low. It is still cooking, but I will update to let you know how it came out.
tjw6150
What can you substitute for veal? I don’t eat veal but I would consider beef or pork. Do these meats change anything in the recipe?
Neely
@tjw6150 – I’m sure either beef or pork would work fine. Just get a cut that’s similar in thickness to the veal cut in the recipe. Good luck!
joe
One of the keys to osso buco is that veal contains high amounts of collagen, and the shanks an even higher proportion than other cuts. the collagen breaks down into gelatin during cooking, giving the stew a rich, silky texture. If you don’t use veal, try adding 1/2 to 1 packet of powdered gelatin before you begin the slow cooking.
Lucy
My husband will be in heaven if i make this !! No noodles though,