Ossobuco (Braised Shin of Veal)


Ossobuco (Braised Shin of Veal)

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Servings: 4
Calories: 478


  • 1 onion
  • 1 clove garlic
  • 1 tablespoon flour
  • salt and freshly milled white pepper
  • pinch of dried marjoram
  • 1 large or 2 small shins of veal sawn into 4 - 8 pieces 2 lb total weight
  • 2 oz butter
  • 4 tablespoons dry white wine
  • 1 small piece orange and lemon peel
  • 6 tablespoons hot meat stock
  • pinch of grated nutmeg


  • Cut the onion into rings and finely chop the garlic.
  • Season the flour with salt, pepper and marjoram.
  • Dip the veal in the seasoned flour, melt half the butter in a large frying pan, then fry the veal until golden brown on both sides, together with the onion and garlic. Add the wine and orange and lemon peel.
  • Cover the pan and braise over a low heat for about 1 hour, adding a few spoons of the hot stock as and when required. Turn the veal once.
  • When cooked, remove the veal from the pan and keep it hot.
  • Strain the sauce, stir in the remaining butter and season the sauce with the nutmeg and salt to taste.
  • Serve with: pasta shapes and mixed salad.
Calories: 478 kcal
Carbohydrates: 9 g
Protein: 45 g
Fat: 27g
Saturated Fat: 14 g
Trans Fat: 1 g
Cholesterol: 216 mg
Sodium: 333 mg
Potassium: 878 mg
Fiber: 1 g
Sugar: 5 g
Vitamin A: 449 IU
Vitamin C: 20 mg
Calcium: 67 mg
Iron: 2 mg
Ingredients Veal
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