Skip to content
Menu
Osso Buco Sandwich
Main

Osso Buco Sandwich

3 hServes 4Nutri-Score C€€€
from @sanbuk.days1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • veal shanks (tied, patted dry)Meat4 pieces
  • saltSpices10 g
  • black pepper (freshly ground)Spices3 g
  • flour (for dredging)Pantry60 g
  • olive oilPantry45 ml
  • butterDairy30 g
  • onion (finely chopped)Produce1 piece
  • carrots (finely chopped)Produce2 pieces
  • celery stalks (finely chopped)Produce2 pieces
  • garlic (minced)Produce3 pieces
  • tomato pastePantry30 g
  • dry white wineBeverages200 ml
  • beef stockPantry500 ml
  • bay leafSpices2 pieces
  • thyme (fresh sprigs)Spices3 g
  • lemon zest (grated)Produce1 piece
  • parsley (chopped)Produce15 g
  • ciabatta bread (halved lengthwise)Bakery4 pieces
  • provolone cheese (sliced)Dairy120 g
  • arugula (washed)Produce40 g

per serving

Nutrition

655kcal

Carbs
53 g
Proteins
44 g
Fat
30 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Frying pan
  • Tongs
  • cutting board

step by step

Method

  1. Season and dredge the veal

    • Pat the veal shanks dry and tie them so they hold their shape.
    • Season generously with salt and pepper, then dredge in the flour, shaking off the excess.
    Step 1

  2. Brown the shanks

    • Heat the olive oil in a Dutch oven over high heat.
    • Sear the veal shanks on all sides until deeply golden, then set aside.
    Step 2

  3. Build the base

    • Lower the heat, add the butter and soften the onion, carrots and celery.
    • Stir in the garlic and tomato paste and cook until darkened.
    Step 3

  4. Deglaze and braise

    • Pour in the white wine and scrape up the browned bits.
    • Return the shanks to the pot, add the stock, bay leaves and thyme.
    • Cover and braise gently until the meat falls off the bone.
    Step 4

  5. Make the gremolata

    • Combine the lemon zest, parsley and a little minced garlic.
    Step 5

  6. Shred the meat

    • Lift out the shanks, discard the bones and ties, and pull the meat apart.
    • Reduce the braising juices until glossy and spoon them over the meat.
    Step 6

  7. Assemble the sandwiches

    • Toast the ciabatta halves cut side down in a pan.
    • Pile on the shredded osso buco, top with provolone and let it melt.
    • Finish with arugula and gremolata, close the sandwiches and serve.
    Step 7
Get Mezze