Osso Buco


Osso Buco

Osso Buco is a meat dish that originated in the Lombardy region of Italy
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Main Course
Cuisine Italian
Servings 4 people


  • Dutch Oven, Blender


  • 2-3 each Veal Shank Tied
  • 1 each Yellow Onion 1/2 " diced
  • 1/2 cup Carrot 1/2 " diced
  • 1/2 cup Celery 1/2 " diced
  • 1 each Red Bell Pepper 1/2 " diced
  • 2 cloves Garlic minced
  • 2 TBL Butter
  • 2 cups Chicken or Veal Stock
  • 2 cups Dry Red Wine
  • 6 oz Tomato Paste
  • 1 each Bay Leaf
  • 2 sprigs Fresh Thyme
  • 1 each Fresh Rosemary
  • AN Kosher Salt as needed
  • AN Ground Black Pepper as needed


  • Rinse veal shanks and pat dry. Tie each shank individually with twine. Sprinkle generously each shank with salt and black pepper.
  • In your Dutch oven over medium-high heat, melt butter and brown the veal shanks on both sides. Remove from pan and set aside.
  • In the same pan sauté onions and garlic until softened.  Add carrots, celery and red pepper and sauté 3 minutes. 
  • Stir in stock and wine to deglaze. Stir in Tomato Paste.
  • Add veal shank to liquid, make sure shanks are covered by liquid.
    Add bay leaf, thyme and rosemary to pan.
    Cover the pan and let cook on medium-low heat for 4-6 hours, until meat is tender.
  • Remove veal from sauce, reserving liquid and vegetables. Strain liquid from vegetables and remove herb twigs. Add vegetables back into sauce and blend in a blender until smooth. (If sauce is too runny you can put it on the stove on medium heat to reduce it and thicken)
  • Serve veal shank with sauce.


You can also use a pressure cooker to cook the veal shanks in 30 minutes.  Follow the instructions for your pressure cooker. 
Keyword Italian, Osso Buco, Veal, Veal Shank, Wine

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