Osso Buco with Balsamic Onions

Randy Mayor; Lydia DeGaris-Pursell

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 653
  • Calories from fat: 19%
  • Fat: 14g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 1.7g
  • Protein: 77.7g
  • Carbohydrate: 49.2g
  • Fiber: 7.3g
  • Cholesterol: 264mg
  • Iron: 7.2mg
  • Sodium: 1196mg
  • Calcium: 216mg


  • 4 cups vertically sliced onion
  • 1 1/2 cups dry white wine, divided
  • 1 tablespoon sugar
  • 2 teaspoons dried thyme, divided
  • 1/2 teaspoon black pepper, divided
  • 3 tablespoons balsamic vinegar
  • 4 (10-ounce) veal shanks (1 1/2 inches thick)
  • 3 cups fat-free, less-sodium chicken broth
  • 1/2 teaspoon crushed red pepper
  • 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
  • 4 garlic cloves, minced
  • 1/2 cup tubetti (small, tube-shaped pasta)
  • 1 (19-ounce) can cannellini or other white beans, rinsed and drained
  • 1/4 cup sliced fresh basil
  • 2 teaspoons lemon zest


  1. Combine onion, 1/2 cup wine, sugar, 1 teaspoon thyme, and 1/4 teaspoon black pepper in a large Dutch oven. Cover and cook over medium heat 20 minutes or until onion is soft, stirring occasionally. Add vinegar; cook, uncovered, 15 minutes or until liquid almost evaporates and onions are caramelized. Remove 3/4 cup onion mixture; set aside.
  2. Sprinkle the veal with 1/4 teaspoon black pepper. Add 1 cup wine, 1 teaspoon thyme, veal, broth, red pepper, tomatoes, and garlic to pan; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes, turning veal occasionally. Uncover and cook for 30 minutes. Stir in pasta and beans; simmer 15 minutes or until pasta is tender. Serve with the reserved onion mixture, basil, and lemon zest.
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