Veal Osso Buco with Three Citrus

Ingredients

• 4 piece Veal shanks (with marrow bone)
• 100 g Flour (to lightly coat the shanks)
• 30 ml Olive oil (for searing)
• 3 piece Carrots (cut on bias)
• 1 piece Onion (thinly sliced)
• 1 clove Garlic clove (crushed)
• 1 bouquet Bouquet garni (thyme, bay leaf, parsley) (tied)
• 250 ml Dry white wine (to deglaze)
• 500 ml Veal stock (prepared or in cube)
• 400 g Tomato purée (canned)
• 1 piece Lemon (zest and juice)
• 1 piece Orange (zest and juice)
• 1 piece Grapefruit (zest and juice)
• to taste Salt
• to taste Black pepper

Instructions

1. Coat the shanks with flour

   Pat the shanks dry with paper towels, quickly dip them in flour and tap to remove excess.

   Time: PT5M

2. Sear the shanks

   Heat 2 tablespoons of olive oil in the pot and brown the shanks on all sides until a nice caramel color is achieved.

   Time: PT10M

3. Prepare the vegetables

   Slice the onion, cut the carrots on bias, and crush the garlic clove.

   Time: PT10M

4. Sweat the vegetables

   Remove the shanks and set aside. Add the carrots, onion, garlic and bouquet garni to the pot, sweat for 3‑4 minutes over medium heat.

   Time: PT5M

5. Deglaze and add the liquid

   Pour in the white wine, let reduce for 2 minutes, then add the veal stock and tomato purée. Return the shanks to the pot.

   Time: PT5M

6. Simmer gently

   Cover the pot and let simmer over low heat for 1 hour.

   Time: PT1H

7. Prepare citrus zest and juice

   Grate the zest of the lemon, orange and grapefruit, then squeeze each fruit to extract the juice.

   Time: PT5M

8. Incorporate the citrus

   Add the zest and juice of the three citrus fruits to the pot, stir and continue cooking 5‑10 minutes covered.

   Time: PT10M

9. Plating and serving

   Place the shanks on plates, spoon over the citrus sauce and serve with fresh pasta.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

15 g

Fat

30 g

Fiber

4 g

Ingredient Substitutions

• Instead of Veal shanks: Lamb shank
• Instead of Flour: Cornstarch
• Instead of Olive oil: Sunflower oil
• Instead of Carrots: Turnip
• Instead of Onion: Shallot
• Instead of Garlic clove: Garlic powder
• Instead of Bouquet garni (thyme, bay leaf, parsley): Herbes de Provence
• Instead of Dry white wine: Light red wine
• Instead of Veal stock: Chicken broth
• Instead of Tomato purée: Tomato sauce
• Instead of Lemon: Lime
• Instead of Orange: Mandarin
• Instead of Grapefruit: Pink grapefruit

Equipment Needed

• Large Dutch oven
• Cutting board
• Chef's knife
• Wooden spoon
• Zest grater
• Citrus press
• Flour bowl
• Measuring cup (optional)

Critical Steps — Do Not Skip

• Coat the shanks with flour without excess
• Achieve a nice coloration during searing
• Sweat the vegetables before deglazing
• Properly deglaze with white wine
• Simmer for an hour over low heat
• Add citrus zest and juice at the end

Chef Tips from the Video

• Use shanks with marrow bones for extra richness.
• Sauté the vegetables until slightly browned to develop flavor.
• Choose a dry, fruity white wine for better balance with the citrus.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 to 4 days.

Freezer: Can be frozen up to 2 months, well wrapped.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sauce (without citrus) the day before and gently reheat before adding the zest.
• The shanks can be seared in advance, then refrigerated before final cooking.