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Osso Buco

Braised veal shanks with tomatoes, wine, and vegetables.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Carrot and pepper match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 14,555 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Osso Buco

Ingredients

Directions

Brown the veal

  1. Trim fat from shanks and dredge in flour.

  2. Coat a Dutch oven or large saucepan with cooking spray and heat to medium-high heat.

  3. Add shanks and cook until browned on all sides.

  4. Remove shanks and set aside.

  5. Pour off excess drippings from Dutch oven, re-spray with cooking spray and raise heat to medium-high.

Make the sauce

  1. Sauté onion and carrot until tender.

  2. Stir in tomatoes, wine, broth, salt and pepper, then add shanks.

  3. Cover then bring to a boil.

  4. Reduce heat to low and let simmer for 20 minutes.

  5. Uncover and let simmer for an additional 30 minutes, stirring occasionally, until shanks are tender.

Serve

  1. Serve shanks with vegetable mixture and sprinkle with chopped parsley.

Nutrition, whole recipe (rough)

828Calories
42 gProtein
17 gFat
118 gCarbs

Counts 9 of 11 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Beef100g cooked250
Onion1 medium (110g)44
Carrot1 medium (61g)25
Wine2 tbsp cooking wine (30ml)25
Tomato1 medium (123g)22
Black Pepper1 tsp ground (2.3g)6
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Vealnot in our table0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Carrot + tomatotop 6% of all pairs
    Smell alikestrong
    Cooked together3,606 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Onion + beeftop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Veal shanks
Lean cut that becomes fork-tender after long, slow simmering in liquid.
All-purpose flour
Dry coating that helps the shanks brown and thickens the cooking liquid slightly.
Diced tomatoes
Provide the liquid base and acidity that build the sauce's flavor.
Dry white wine
Adds acidity and aromatic depth to the sauce as it simmers.
Beef broth
Supplies savory, meaty flavor and moisture for the braising liquid.
Carrot
Adds natural sweetness that softens and rounds out the sauce.

The step that matters

Browning the shanks. Searing flour-dusted veal over medium-high heat creates browned flavor through the Maillard reaction. Crowding the pan or skipping the browning leaves the sauce flatter and paler.

Swap the tomato

How well each one fits the dish's main ingredients (veal, flour, onion, carrot, white wine, beef, pepper):

  1. Leekfits better
  2. Turnipfits about as well
  3. Capsicumfits about as well
  4. Tomatothe original

Fit is the average pairing score against veal, flour, onion, carrot, white wine, beef, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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