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Osso Buco

Osso Buco

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 13 reviews
  • Author: Roz | La Bella Vita Cucina
  • Prep Time: 20 minutes
  • Additional Time: 5 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 25 minutes
  • Yield: 4 - 6 servings 1x
  • Category: Entrees / i Primi
  • Cuisine: Italian



Bouquet Garni:

  • 2 cloves of fresh garlic, minced
  • 1 sprig fresh thyme or 1/2 tsp. dried thyme
  • 1 sprig of fresh rosemary
  • 1 dry bay leaf (optional, I don’t use it since the flavor doesn’t sit well with my family)

For the Osso Buco:

  • 1/2 cup olive oil
  • 2 garlic cloves, minced
  • 46 whole veal shanks (about 1 pound per shank), trimmed
  • Sea salt and freshly ground black pepper
  • Flour, (for coating the veal shanks)
  • 1 cup of chopped onions (chopped into 1/4 or 1/2 inch pieces)
  • 34 large carrots, chopped into 1/4 or 1/2 inch pieces
  • 4 stalks of celery, including all of the leaves, chopped into 1/4 or 1/2 inch pieces
  • 1/2 cup chopped Italian parsley
  • 1 cup white wine
  • 2 cups tomato sauce (passata), have more on hand if necessary (which we do)
  • Chicken Stock – 1 tall container, using 2 cups at first and then adding more when necessary
  • 1 Tbsp, Beef bouillon mixed in the chicken stock


  • 12 tablespoons lemon zest
  • 3 tablespoons fresh flat-leaf Italian parsley, chopped


Prepare the Bouquet Garni

  • Place the thyme, bay leaf, and garlic cloves into cheesecloth and secure with twine (this is the bouquet garni). Optional: Add rosemary if you like. It’s strong so go lightly.  Add this in Step #14.

Prepare the Osso Buco:

  1. Pat dry the veal shanks with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry.
  2. Secure the meat to the bone with the kitchen twine (only if necessary).
  3. Sprinkle veal with salt and freshly ground pepper.
  4. Dredge the shanks in flour, shaking off excess. Dredge a second time.
  5. In a large, deep heavy pot, heat the olive oil; do not burn. Use a pot with a fitted lid.
  6. Add the garlic.
  7. Add veal shanks to the hot pan and brown all sides, about 3 minutes per side.
  8. Do not burn the garlic while browning the veal; if this happens, remove the garlic immediately.
  9. Remove browned shanks and set aside.
  10. In the same pot of olive oil and garlic, add the onion, carrot, celery, and parsley.
  11. Season with salt at this point to help draw out the moisture from the vegetables.
  12. Saute until soft and translucent, about 8 minutes.
  13. Return browned shanks to the pan and add the wine and reduce liquid by half, about 5 minutes. Add the chicken broth and the bouquet garni.
  14. Add the tomato sauce/passata and mix well.
  15. Reduce heat to low, cover pan, and simmer for about 2 hours or until the meat is falling off the bone.
  16. Check every 15 minutes, turning shanks and adding more chicken stock and/or tomato sauce/passata if necessary.
  17. The level of cooking liquid should always be about 3/4 the way up the shank.
  18. Carefully remove the cooked shanks from the pot and place them on a serving platter.
  19. If you used kitchen twine, cut it off and discard it.
  20. Remove and discard the bouquet garni from the pot.
  21. Pour all the juices and sauce from the pot over the shanks.
  22. Garnish with chopped parsley and lemon zest gremolata.

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