Osso Buco


  • 2 and 1/2 lbs veal shanks, cut into 2 and 1/2 inch pieces
  • 2 tbs flour
  • 2 tbs olive oil
  • 1 14 oz can diced tomatoes
  • 1 cup onions, minced
  • 1/2 cup celery, chopped
  • 1/2 cup carrot, chopped
  • 1/2 cup beef stock
  • 1/4 cup dry white wine
  • 2 tsp Italian seasoning
  • 2 cloves garlic minced
  • kosher salt and fresh cracked black pepper to taste
  • Trim fat from meat and season all over with salt and pepper.
  • Dip the shanks into the flour and cover well. Shake off excess.
  • In an oven proof saute pan brown the veal shanks all over. Drain off fat.
  • Pour the tomatoes, onions, celery, carrot, beef stock, white wine, Italian seasoning and garlic into the pan and bring to boil.
  • Reduce heat and simmer for 1 and 1/2 hours.
  • Add the meat to a platter, increase heat to medium heat and reduce the liquid by half.
  • Pour the sauce over the meat and garnish with parsley.

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