Veal osso buco

Osso buco: veal shanks slowly braised in a tomato sauce flavoured with white wine and citrus. A tender Italian dish where the meat falls apart with a spoon.

Preparation: 20 min  |  Cooking: 120 min  |  Servings: 4  |  Difficulty: Medium

Calculated per portion from the Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 296 kcal · 38 g protein · 9 g carbohydrate · 9 g fat

Ingredients

• 4 slices of veal shank
• 400 g chopped tomatoes
• 2 carrots
• 1 onion
• 15 cl white wine
• 1 lemon (zest)
• 1 sprig of thyme

Method

1. Brown the veal slices and set aside.
2. Soften the onion and carrots.
3. Deglaze with the white wine, add the tomatoes and thyme.
4. Return the meat to the pan, cover and simmer for 2 hours. Sprinkle with lemon zest (gremolata).

Nutritional benefits

Veal is a lean meat, rich in high-quality protein and iron. The long cooking in tomato sauce makes it tender without any added fat, and brings the antioxidants of the vegetables. Served with rice or polenta, it is a complete, balanced dish.

Variations and substitutions

• Milanese style (with a lemon, parsley and garlic gremolata).
• With olives.
• Made with turkey (cheaper).
• With mushrooms.

Storage and making ahead

Improves with resting: best the next day. Keeps for 4 days and can be frozen. Ideal for batch cooking.

💡 Good to know

Do not remove the thin membrane around the shank before cooking: it holds the slice together and melts to enrich the sauce.

Read more

Discover more high-protein recipes · healthy & balanced recipes.

The foods in this recipe: veal · tomatoes · carrots · onion · white wine.

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