Low Sodium Classic Osso Buco

Total time2 hr 30 min

Prep time25 min

Cook time2 hr 5 min

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Ingredients

4 servings

4 veal shanks (about 1 ½ inches thick, 12–14 oz each), tied with kitchen twine
1 tsp kosher salt
Morton Salt Substitute - 3.125 Oz MySALT The Original Salt Substitute
See all
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper, freshly ground
½ cup all-purpose flour
3 tbsp olive oil, divided
1 medium yellow onion, finely diced
2 medium carrots, finely diced
2 stalks celery, finely diced
4 cloves garlic, minced
2 tbsp tomato paste
1 cup dry white wine (such as pinot grigio or sauvignon blanc)
1 can (14 oz) diced tomatoes
1 ½ cups low-sodium chicken broth
2 sprigs fresh thyme
1 bay leaf

For the gremolata

2 tsp lemon zest (from about 1 lemon)
¼ cup fresh flat-leaf parsley, finely chopped
1 clove garlic, minced

Instructions

1
Pat the veal shanks thoroughly dry with paper towels, then season all over with the salt and pepper. Spread the flour in a shallow dish and dredge each shank, pressing to coat all sides, then shake off any excess.
2
Heat 2 tbsp of the olive oil in a 6-quart Dutch oven over medium-high heat until shimmering. Add the shanks in a single layer and sear, undisturbed, for 4–5 minutes per side until deeply browned on both flat faces. Transfer to a plate and set aside.

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