Osso Buco Recipe

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One of the specialties of Italy, specifically Milan, this version of the braised veal dish is extremely tender and flavorful.
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  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 2 whole cloves
  • 2 cups flour for dredging
  • 4 pounds veal shanks
  • 1/2 cup olive oil
  • 1 small red onion
  • 3 carrots - peeled and diced
  • 2 stalks of celery - diced
  • 2 tablespoons tomato paste
  • 1 cup dry white wine
  • 2 cups chicken broth - more if necessary
Container:dutch oven
15 mins
2 hrs
2 hrs
  • Place rosemary, thyme, bay leaf and cloves into a cheesecloth and tie shut with kitchen twine. This is called a bouquet garni.
  • Pat veal shanks dry with paper towels.
  • Use kitchen twine to secure the meat to the bone.
  • Season each shank with salt and pepper.
  • Dredge each in flour and shake off any excess.
  • In a large dutch oven, heat oil.
  • Add shanks and brown on each side for approximately 3 minutes per side.
  • Remove shanks and set aside.
  • In the same pot, add the onions, carrots and celery.
  • Saute until soft, approximately 10 minutes.
  • Add tomato paste and mix well.
  • Return the shanks to the pan and add wine.
  • Simmer until the liquid is reduced to half.
  • Add the bouquet garni and 2 cups of chicken broth.
  • Bring to a boil, reduce to low and cover the pan with a tight fitting lid.
  • Simmer for 1 1/2 hours or until the meat is falling off of the bone.
  • Check every 15 minutes, turning the shanks. Add more chicken stock if necessary.
  • Remove shanks from the pot, being careful so they do not fall apart.
  • Place on a serving platter.
  • Remove the kitchen twine from each.
  • Throw away the bouquet garni.
  • Pour the liquid from the pot over the shanks and serve.
Note: If veal shanks are not available you can substitute lamb or beef shanks.
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