• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Budget: Osso Buco

  • Recipe Submitted by on

Category: Italian, Main Dish

 Ingredients List

  • 1/4 c All-purpose flour
  • Salt
  • Pepper
  • 4 lb Veal shanks,
  • -cut into 2-inch pieces
  • 1/4 c Olive oil
  • 4 Celery stalks, chopped
  • 3 Carrots, chopped
  • 2 Onions, chopped
  • 3 Garlic cloves, minced
  • 1 1/2 c White wine
  • 1 1/2 c Chicken stock
  • 1 ts Dried sage
  • 1 ts Dried rosemary
  • 1 Bay leaf
  • 1/4 c Tomato paste


1/2 c Fresh parsley, chopped
2 tb Grated lemon rind
4 Garlic cloves, minced

Braising transforms the fibrous toughness of less expensive veal shanks to
melting tenderness while dissolving their gelatin to a luxurious sauce. As
a bonus, the centre of the bone is filled with delicious marrow, which can
be scooped out with a small spoon.

In plastic bag, combine flour, 1 ts salt and 1/2 ts pepper. Add a few
pieces of veal and shake; repeat with remaining veal. In Dutch oven, heat
oil over medium-high heat; brown shanks in batches. Remove shanks and set

Add celery, carrots, onions and garlic; cover and cook over low heat for
about 8 minutes or until onions are softened. Return veal to pan. Stir in
wine, chicken stock, sage, rosemary, 1/4 ts salt and bay leaf; bring to
boil. Reduce heat; cover and simmer, stirring occasionally, for 60-70
minutes or until veal is tender. Stir tomato paste into pan; cook,
uncovered, for about 15 minutes or until sauce is thickened. Season with
salt and pepper to taste. Discard bay leaf.

Gremolata: Meanwhile, in small bowl, combine chopped parsley, lemon rind
and garlic. Sprinkle Gremolata over individual servings.

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