Braised Veal Osso Buco In Tomato Sauce
Fork tender and delicious braised veal Osso Buco in tomato sauce with red wine.
Prep Time10 minutes mins
Cook Time1 hour hr 50 minutes mins
Servings: 3 people
Calories: 630kcal
- 1 kilogram (2.2 pounds) Osso buco (veal shanks)
- 4 tablespoons olive oil
- 1 medium-sized onion minced
- 2 teaspoons tomato paste
- ⅔ cup semi-sweet red wine
- 2 whole garlic cloves no need to peel
- 1 bay leaf
- 2-3 sprigs rosemary
- 1 teaspoon fresh or dried thyme minced
- 1 cup (250 ml) vegetable or chicken stock
- 250 grams (8.8 ounces) tomato sauce (Passata)
- 1 teaspoon sweet paprika
Prepare the meat. Tie the veal shanks with kitchen string to help them keep their shape and not fall apart while they cook. Season with salt and pepper.
Preheat oven to 180°C / 350°F.
Sear the meat until nicely browned on both sides. Remove the meat and set it aside. Turn the heat to low.
Add the onion and saute until softened and translucent.
Stir in the tomato paste and cook for a minute.
Pour the wine and add the meat back into the pan. Let the wine cook down into a thick sauce.
Pour in the tomato sauce and the stock.
Add all the seasonings (bay leaf, thyme, rosemary, garlic cloves, paprika). Season with a little bit of salt as well.
Bring to a gentle simmer and put the lid on.
Transfer to the oven and cook for 40 minutes.
Drop the oven's temperature to 160°C / 320°F and cook for 1 hour more.
Calories: 630kcal | Carbohydrates: 11g | Protein: 66g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 250mg | Sodium: 711mg | Potassium: 1480mg | Fiber: 2g | Sugar: 5g | Vitamin A: 754IU | Vitamin C: 10mg | Calcium: 98mg | Iron: 4mg