Veal Osso Buco Stew

5 from 6 votes

Tender pieces of veal are braised with chopped vegetables and simmered with white wine and herbs in a Dutch oven. Perfect for a special occasion or make ahead to reheat for an easy weeknight dinner.

Prep Time20

Cook Time1 45

Course: entree

Cuisine: Italian

Servings:

Calories: 298kcal

Cost: $25

Ingredients

2 pounds veal stew meat
1 teaspoon salt
½ teaspoon black pepper
¼ cup all purpose flour
2 tablespoons olive oil
1 cup Rose wine
2 cups beef broth
3 large carrots, chopped
1 small shallot, peeled and minced
3 cloves garlic, minced (divided use)
1 can (14 opunces) diced tomatoes
2 Bay leaves
1 teaspoon dried Italian seasoning
4 tablespoons fresh chopped parsley (divided use)
1 teaspoon lemon zest (from 1 lemon)

Instructions

Preheat oven to 350 degrees. Put the veal cubes in a medium size bowl and season with salt and pepper. Sprinkle on the flour and mix to coat. Shake off any excess flour.
Heat the olive oil in a large Dutch oven on top of the stove. Put heat on medium high and sear the pieces of veal for about 5 minutes or until they start to get golden brown. Remove veal with a slotted spoon and reserve on a plate.
Deglaze the pan by adding the wine and broth on medium heat, scraping the bottom to mix in all the browned bits. Add carrots, shallots, 2 cloves of garlic (reserving one clove for the gremolata) ,tomatoes, Bay leaves, Italian seasoning and 2 tablespoons of the parsley (reserve other 2 tablesoons).
Add the veal to the pot and bring the mixture to a simmer on medium heat. Cover the Dutch oven and put in the oven. Cook for 90 minutes or until veal is fork tender.
While veal is cooking make Gremolata by combining 2 tablespoons fresh chopped parsley, 1 clove minced garlic and the lemon zest in a small bowl. Mix together well. When the veal stew is cooked, transfer to a bowl and sprinkle with the Gremolata. Enjoy!

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