Braised Veal Osso Buco In Tomato Sauce
Fork tender and delicious braised veal Osso Buco in tomato sauce with red wine.
Servings: 3 people
Calories: 630kcal
Equipment
- kitchen string
Ingredients
- 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
Instructions
- 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.
- Heat olive oil in a Dutch oven or oven-safe saute pan with a lid.
- 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.
Nutrition
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