Veal Osso Bucco

  • Prep Time

    10 minutes

  • Cook Time

    2 minutes

  • Serves

    4 servings

Add to Favorites



  • 4 Veal Shanks 2–2 1/2 inches thick
  • Salt and freshly ground pepper
  • 4 cups flour
  • 4 tablespoon butter
  • 2 tablespoon olive oil
  • 1 clove garlic crushed
  • 1 large onion chopped
  • 2 celery stalks chopped
  • 2 medium carrots chopped
  • 1/2 cup dry white wine
  • 1 16-oz. can peeled plum tomatoes drained
  • 1 teaspoon marjoram
  • 1 teaspoon lemon zest grated
  • 1 teaspoon grated orange zest
  • 1 - 2 tablespoon Parsley chopped
  • 1 tablespoon butter optional


  1. Sprinkle the shank pieces with salt and pepper and dredge in flour.
  2. In a casserole large enough to hold all the meat in one layer, heat the butter and oil. When hot, add the garlic cloves until it is just brown, discard.
  3. Add the veal pieces to the hot fat and brown them on all sides. Add onion, celery, and carrots and cook for about 20 minutes. Add wine, let it reduce a bit, add tomatoes and marjoram.
  4. Cover and simmer for about 1 1/2 hours, or until meat is tender. Do not overcook, or the veal will fall off the bones.
  5. Remove meat to a serving dish and keep warm. Put sauce through a food mill. Add lemon and orange zests and parsley; enrich with a little butter if desired.
  6. Pour some of the sauce over veal; serve the rest of it separately