Osso Bucco




4 Veal Shanks 1 1/2 Inches Thick – Your Butcher Can Cut To The Thickness

Salt and Pepper

2 Tablespoons Olive Oil

1 Cup Chopped Onions

1 Cup Chopped Carrots

1/2 Cup Chopped Celery

1-2 Cloves of Garlic, Minced

1 Cup Dry White Wine

1 1/2 Cups Canned Tomatoes, Chopped With Juice

2 Cups Chicken Or Veal Stock

1 Bay Leaf

1 1/4 Cup Chopped Celery


Preheat oven to 325 degrees Fahrenheit

Heat oil in a deep, heavy oven-proof pan

Season shanks with salt and pepper

Add shanks and brown well on each side, about 2 minutes

Remove shanks from pan-set aside and reduce heat to medium

Add onions, carrots, celery and garlic and saute until softened, about 2 minutes

Pour in wine and bring to a boil, scraping any brown bits up from the bottom of the pan

Stir in remaining ingredients and bring to a boil

Return shanks to the pan in a single layer

The liquid should come 3/4 up the sides of the pot, add more stock if needed

Cover and bake the pot for 1 1/2- 2 hours, until the shanks are fork-tender

Remove shanks from the liquid with a slotted spoon

If sauce is too thin, bring it to a boil, reducing until it is slightly thickened

Place shanks into a serving bowl

Combine all ingredients – add the gremolata topping as desired


1 Clove Minced Garlic

1/4 Cup Finely Chopped Fresh Parsley

1 Teaspoon Finely Chopped Lemon Zest

1/2 Teaspoon Finely Chopped Fresh Rosemary
This is a delicious dish to be served with risotto or mashed potatoes.

Depending on the size of the veal shanks, this dish will serve 4-6 portions.

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