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IMG_6085Osso Buco  is braised veal shanks. The veal shanks are cooked for a long time, making the meat so tender it literally melts in your mouth and falls off the bone, no knife needed. Definitely a dish to impress.

Serves 6


6 veal shanks, about 1 inch / 2 1/2 cm thick
salt and freshly ground black pepper
1/3 cup / 40 g flour
1/4 cup / 60 ml oil
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
1 garlic clove, minced
1 tablespoon tomato paste
1 can, about 1 cup, tomatoes crushed or diced, drained
1 cup dry white wine
2 -3 cups chicken stock, preferably homemade or low sodium
1 large sprig fresh rosemary
2 sprigs fresh thyme
1 bay leaf
1 tablespoon chopped fresh parsley


Preheat the oven to 19o C / 375 F
Dry the shanks with a paper towel to ensure even browning
Season the meat
Dredge the meat in the flour and shake off excess
In a heavy, large Dutch oven, heat the oil (see note)
Add the veal and cook until brown on all sides, about 8 minutes
Transfer the veal to a plate and reserve
In the same pan, add the onion, garlic, carrot and celery
Sautè about 5 minutes over medium heat
Add the tomato paste and cook for one minute
Stir in the tomatoes
Add the wine and cook for 2 minutes to reduce
Add the veal
Pour enough chicken stock to reach 2/3 of the way up the sides of the meat
Add the herbs and bring to a boil
Cover the pan and transfer to the oven
Cook for about 2 hours minutes, turning the veal every 30 minutes
With a slotted spoon, transfer shanks to a plate and keep warm
Strain the liquid, discarding solids and return to the pan
Bring to the boil and boil, uncovered, until reduced, about 15 minutes
Return shanks to the liquid and warm for about 5 minutes
Serve with gremolata – see below

You want to use a pot large enough to hold all the veal shanks in one layer. If you do not have a pot large enough, you can braise the shanks in a roasting pan. Brown them in a large skillet and transfer to a roasting pan. Reduce the wine in the skillet as in the recipe and transfer to the roasting pan. Cook the vegetables, tomatoes in the skillet and then transfer all to the roasting pan. Cover pan with foil tightly and braise as directed.


1/2 cup minced fresh flat leaf parsley
1 tablespoon finely grated lemon zest
1 1/2 teaspoons minced garlic

Stir the above together in a small bowl and spoon a little on each veal shank before serving