Greek-Inspired Osso Buco with Cinnamon and Lemon
A Mediterranean twist using warm spices, lemon zest, and Kalamata olives.
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Ingredients
- 4 pieces Veal shanks (Osso Buco cut)
- 1/2 cup All-purpose flour for dredging
- 3 tablespoons Extra virgin olive oil
- 1 large Yellow onion, finely diced
- 4 cloves Garlic cloves, minced
- 1 cup Dry white wine (Assyrtiko or Pinot Grigio)
- 2 cups Beef or veal stock
- 1 whole Cinnamon stick
- 1 tablespoon Lemon zest
- 1/2 cup Kalamata olives, pitted and halved
- 1 tablespoon Fresh oregano, chopped
- 14 ounces Canned crushed tomatoes
Instructions
- 1
Preheat your oven to 325°F (160°C). Season the veal shanks generously with salt and pepper, then dredge them in flour, shaking off the excess.
- 2
In a large Dutch oven, heat the olive oil over medium-high heat and sear the shanks until deeply browned on all sides, then remove and set aside.
- 3
In the same pot, sauté the diced onion until translucent, then add the minced garlic and cook for another minute until fragrant.
- 4
Deglaze the pot with the white wine, scraping the bottom to release the browned bits, and simmer until the liquid is reduced by half.
- 5
Stir in the crushed tomatoes, stock, cinnamon stick, and half of the lemon zest, then return the veal shanks to the pot, ensuring they are mostly submerged.
- 6
Cover the pot and transfer to the oven to braise for 2 to 2.5 hours, or until the meat is fork-tender and falling off the bone.
- 7
Remove from the oven and stir in the Kalamata olives and the remaining lemon zest to brighten the flavors.
- 8
Garnish with fresh oregano and serve over orzo or creamy polenta, spooning the rich sauce over the meat.
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