Hearty Osso Buco Stew Recipe

[fluffyiyoyo]

Hey, co-foodies!! Let's cozy up with a bowl of hearty and delicious Osso Buco Stew So grab your apron and let's get cooking!

Ingredients:

• 4 veal shanks, about 1 1/2 inches thick
• Salt and pepper to taste
• All-purpose flour, for dredging
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 1 cup dry white wine
• 2 cups beef or chicken broth
• 1 can (14.5 oz) diced tomatoes
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• Zest of 1 lemon
• Fresh parsley, chopped, for garnish

Instructions:

1. Season the veal shanks generously with salt and pepper, then dredge them in flour, shaking off any excess.
2. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the veal shanks and cook until browned on all sides, about 5 minutes per side. Remove the shanks from the pot and set aside.
3. In the same pot, add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and lightly browned, about 5-7 minutes.
4. Add the minced garlic to the pot and cook for an additional 1-2 minutes, until fragrant.
5. Deglaze the pot with the dry white wine, scraping up any browned bits from the bottom of the pot.
6. Return the veal shanks to the pot, along with any accumulated juices. Add the beef or chicken broth, diced tomatoes (with their juices), bay leaves, dried thyme, dried rosemary, and dried oregano. Stir to combine.
7. Bring the stew to a simmer, then reduce the heat to low. Cover the pot and let it simmer gently for 2-3 hours, or until the veal is fork-tender and the flavors have melded together.
8. During the last 30 minutes of cooking, stir in the lemon zest to brighten up the flavors of the stew.
9. Once the veal is tender and the stew is thickened to your liking, remove the bay leaves and discard.
10. Serve the Osso Buco Stew hot, garnished with freshly chopped parsley for a pop of color and freshness.

Enjoy this comforting and flavorful dish with crusty bread or creamy mashed potatoes for a truly satisfying meal! Now, go ahead, dig in, and savor every comforting bite!

 

[Kardel]

Hey, co-foodies!! Let's cozy up with a bowl of hearty and delicious Osso Buco Stew So grab your apron and let's get cooking!

View attachment 2745

Ingredients:

• 4 veal shanks, about 1 1/2 inches thick
• Salt and pepper to taste
• All-purpose flour, for dredging
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 1 cup dry white wine
• 2 cups beef or chicken broth
• 1 can (14.5 oz) diced tomatoes
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• Zest of 1 lemon
• Fresh parsley, chopped, for garnish

Instructions:

1. Season the veal shanks generously with salt and pepper, then dredge them in flour, shaking off any excess.
2. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the veal shanks and cook until browned on all sides, about 5 minutes per side. Remove the shanks from the pot and set aside.
3. In the same pot, add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and lightly browned, about 5-7 minutes.
4. Add the minced garlic to the pot and cook for an additional 1-2 minutes, until fragrant.
5. Deglaze the pot with the dry white wine, scraping up any browned bits from the bottom of the pot.
6. Return the veal shanks to the pot, along with any accumulated juices. Add the beef or chicken broth, diced tomatoes (with their juices), bay leaves, dried thyme, dried rosemary, and dried oregano. Stir to combine.
7. Bring the stew to a simmer, then reduce the heat to low. Cover the pot and let it simmer gently for 2-3 hours, or until the veal is fork-tender and the flavors have melded together.
8. During the last 30 minutes of cooking, stir in the lemon zest to brighten up the flavors of the stew.
9. Once the veal is tender and the stew is thickened to your liking, remove the bay leaves and discard.
10. Serve the Osso Buco Stew hot, garnished with freshly chopped parsley for a pop of color and freshness.

Enjoy this comforting and flavorful dish with crusty bread or creamy mashed potatoes for a truly satisfying meal! Now, go ahead, dig in, and savor every comforting bite!

Thanks for sharing this Osso Buco Stew recipe! It looks absolutely hearty and comforting. I can imagine the flavors melding together beautifully as it simmers. Definitely adding this to my list of must-try recipes for the weekend.

 

[stephaniesooenjoyer]

Wow, this Osso Buco stew recipe looks amazing! I love how hearty and comforting it sounds, perfect for colder days. I can't wait to give this recipe a try and impress my family with a delicious, home-cooked meal. Thanks for sharing!

 

[Kitty]

Wow, the Hearty Osso Buco Stew recipe is absolutely incredible! The flavors are just bursting in every bite, and the tender meat melts in your mouth. It's a true culinary masterpiece!