Osso Bucco

Delicious Osso Bucco on a Platter

I’ve become a bit of an Osso Bucco junkie, ordering it at just about every restaurant if it’s on the menu.  I’m on a search for an Osso Bucco that’s better than my recipe and believe it or not, I’ve yet to find one.  This may seem a bit egotistical, but I assure you it’s not meant to be…it’s just that everyone I serve this to thinks it’s amazing. If you live in an area where you have meat options, ask the butcher for 2” thick veal shanks and I’ve noticed some butcher counters simply call the cut “osso bucco”.  Otherwise, buy the thinner cut because it will still be terrific. And like a lot of slow cooked dishes, this is even better the next day. To print a PDF of this recipe, click here.


¾ c. flour
6 pieces of veal shank -preferably 2” thick
½ c. canola oil
1 T. chopped garlic
1 c. chopped onion
1 c. chopped carrots
1 c. chopped celery
2 strips of lemon zest
½ tsp. dried thyme
1 c. white wine
1 -17 oz. can of chopped tomatoes
½ tsp. salt to start and then to taste depending on salt content of broth and         tomatoes
2 bay leaves
freshly ground pepper – a few twists of the mill
1 ½-2 c. beef broth

Preheat oven to 350°.  Put the flour in a plastic bag. In a large Dutch oven or a deep, ovenproof skillet with a lid – heat the canola oil. While the oil is heating, put each shank in the bag with the flour and give it a gentle shake until lightly covered.  Place shanks gently in hot oil and brown on all sides about 4-5 minutes on each side.  Using tongs, remove veal from oil and place on a platter. Leave a couple of tablespoons of oil in the pan and sauté garlic in remaining oil for 30 seconds.  Add celery, onion and carrots and cook over medium high heat about 8-9 minutes until slightly soft scraping up the brown bits on the bottom of the pot.  Add the lemon peel and thyme and cook for another minute. Add the wine and cook for 3 minutes until some of the wine has evaporated, scraping up the remaining brown bits.  Add the chopped tomatoes, ½ tsp. salt, bay leaves and pepper and cook for 2 minutes. Nestle veal shanks in the sauce, spoon sauce over, add enough broth to almost cover the veal. Bring to a simmer. Cover, place in oven and cook 1 ½ - 2 hours, spooning sauce over veal and basting every 20-30 minutes. Add more broth if needed. Osso Bucco is done when it is very tender and the sauce should be thick and rich. Serve with risotto, mashed potatoes or creamy polenta. Enjoy!