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Veal Osso Buco

AllysonAllyson Williams
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Makes 6-8 servings

Makes 6-8 servings
Makes 6-8 servings


  • 1 cup all-purpose flour
  • Salt and pepper to taste
  • 16 sections veal shank, 2 inches thick
  • 1/4 cup olive oil
  • 4 tablespoons butter
  • 2 onions, coarsley chopped
  • 6 large cloves garlic, chopped
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 can (28 ounces) Italian plum tomatoes, drained
  • 2 cups dry white wine
  • 2 cups beef stock
  • 3/4 cup chopped fresh Italian parsley
  • Grated zest of 2 lemons
  • Risotto Milanese
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  • 1

    Season the flour with salt and pepper, and dredge the pieces of veal shank in it.

  • 2

    Heat the oil and butter in a large dutch oven, and quickly sear the veal over medium-high heat, browning it well on all sides. Transfer the veal to paper towels to drain.

  • 3

    Add the onions, garlic, basil, and oregano to the casserole and cook over medium heat for another 10 minutes. Skim off any excess fat.

  • 4

    Add the tomatoes, and salt and pepper to taste, and cook over meduim-low heat for another 10 minutes. Skim off any excess fat.

  • 5

    Add the wine, raise the heat, and bring to a boil. Reduce the heat and simmer, uncovered, for 15 minutes.

  • 6

    Preheat the oven to 350 degrees.

  • 7

    Return the veal shanks to the casserole and add enough stock to just cover the meat. Cover the casserole, transfer it to the oven, and bake for 1 1/2 hours. Then remove the lid and bake until the veal is very tender, another 30 minutes.

  • 8

    Just before serving, sprinkle with the chopped parsley and grated lemon zest. Serve with Risotto Milanese.

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