Traditional Osso Buco


110 min

Traditional Osso Buco

Traditional Osso Buco Photo 1


110 min


4 persons




4.00 rating-star (246)

Author: Victoria Bailey
Osso buco is a hearty Italian dish made by braising veal shanks in a rich stock with white wine and tomatoes; garnish with a zesty gremolata made with fresh parsley, lemon zest, and garlic for a memorable meal.


  • veal shanks, cut into short lengths : 2 pound
  • all-purpose flour : 0.25 cup
  • Butter : 0.25 cup
  • garlic, crushed : 2 clove
  • onion, chopped : 1 piece
  • carrot, chopped : 1 piece
  • dry white wine : 0.66667 cup
  • beef stock : 0.66667 cup
  • (14.5 ounce) can diced tomatoes : 1 can
  • salt and pepper to taste : 0 piece
  • chopped fresh flat leaf parsley : 0.5 cup
  • garlic, minced : 1 clove
  • grated lemon zest : 2 tsp

Metric Conversion

Stages of cooking

  1. Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
  2. Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
  3. In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle the gremolata over the veal just before serving.

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