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.




20 min


1 min


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