Osso Buco

  • serves 8

A classic Italian dish featuring a sauce with diced celery, carrots and onion, and tender veal shanks for an incredible medley of flavour.

Courtesy of Aggie Decina of Black Skirt

28 Ratings
Directions for: Osso Buco


Osso Buco Sauce

4 Tbsp olive oil

2 cup carrots, diced

1 cup celery, diced

1 cup onion, diced

1 bottle (25-oz) red wine

1 cup tomato paste

3 cup mushroom stock

3 cup beef stock

Osso Buco

8 veal shanks, 1-inch to 1 1/4-inches thick

1 cup flour

4 Tbsp olive oil

salt and pepper to taste


Osso Buco Sauce

1. Add olive oil to a large stock pot. Warm on stove over medium-heat. Add carrots, celery, and onions; cook and stir until soft and transparent.

2. Add wine.

3. Bring to boil, reduce to medium heat and cook until liquid reduces by half.

4. Add tomato paste, mushroom stock, and beef stock. Continue to cook over medium heat for 1 hour; stir regularly to prevent burning on bottom.

Osso Buco

1. Pre-heat oven to 300 degrees Fahrenheit.

2. With a paper towel, pat veal shanks dry. Salt and pepper both sides.

3. Dredge each veal shank in flour and set aside.

4. Heat oil in large frying pan. Fry each veal shank on both sides until golden brown.

5. Place all veal shanks in a deep baking dish.

6. Add cooked osso buco sauce to baking dish.

7. Cover with tin foil and place on the middle rack of oven for 4 hours.

See more: Italian, Vegetables, Lamb, Main, Dinner, Moderate, Comfort Food



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