Osso Bucco Recipe

Servings: 4

This classical Italian dish is the perfect example of a standard braise. It is delicious when matched with creamy risotto.


  • 4 lbs veal shanks, cut into 2-inch thick slices
  • 1/3 cup flour
  • Salt & pepper
  • 3 tablespoons oil
  • 2 yellow onions, chopped
  • 3 carrots, chopped
  • 1 celery stalk, chopped
  • 3 cloves garlic, smashed
  • 1 1/2 cups dry white wine
  • 1 cup peeled and chopped canned tomatoes
  • Grated zest of 2 oranges
  • 2 cups chicken or veal stock, more if needed


  1. Preheat the oven to 350°F degrees.
  2. Mix the flour with generous amounts of salt and pepper and coat the veal with it, patting to remove the excess.
  3. Heat the oil in a large, deep sided saute pan until very hot. The pan should be large enough to hold all of the shanks in a single layer.
  4. Add the shanks so that they fit with space between and brown over high heat for 2 to 3 minutes. You will probably need to do this part in batches.
  5. Turn the shanks over, brown the other side, and then remove from pan.
  6. Repeat with the remaining veal.
  7. Lower the heat on the pan to medium and add the onion, carrot, and celery. Cook until golden brown.
  8. Add the garlic and cook for another moment.
  9. Pour in the wine and simmer until reduced by half, using a wooden spoon to gently remove any bits stuck to the bottom of the pan.
  10. Stir in the tomatoes, orange zest, stock, and a good sized pinch of salt and pepper.
  11. Place the veal slices into the pan--the liquid should come at least halfway up the sides. Cover the pan and bring it to a boil.
  12. Place the covered pan into the oven and braise until the meat is tender and falling off the bone, about 1 1/2 to 2 hours.
  13. Check the veal periodically throughout the cooking process and turn the shanks over at least once as they cook. Add more stock if the liquid level becomes too low.
  14. When finished cooking, taste and adjust seasoning of the sauce.

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