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braised osso bucco

Osso Bucco

Events with Taste
Cook Time 1 hour 45 minutes
Course Main Course
Cuisine Italian


  • Large Dutch oven


  • 3 whole veal shanks
  • salt and pepper
  • flour for dredging
  • ¼ cup butter
  • ¼ cup oil
  • 1 medium onion, chopped medium
  • 1 medium carrot, cubed
  • 2 stalks celery, chopped medium
  • 1 (15 oz.) can plum tomatoes
  • 1 cup white wine
  • 2 cups chicken or beef stock
  • 1 sprig rosemary
  • 1 sprig thyme
  • 2 bay leaves

For the gremolata:

  • ½ cup Italian parsley, chopped
  • 1 garlic clove, minced
  • 2 tsp lemon zest


  • Pat the veal shanks dry, season with salt and pepper, and dredge in flour, shaking off excess.
  • In a large Dutch oven (enameled cast iron preferable), heat butter and oil together and add veal shanks; brown on all sides. Remove from pan and reserve on a plate.
  • Add onion, carrot, and celery; season with salt and pepper and sauté until translucent but not soft. Add the canned tomatoes, white wine, and browned shanks to the pan and reduce liquid by half (about 5 minutes). Add 2 cups of the stock and herbs and bring to a boil. Reduce heat to low, cover and simmer for 1 1/2 hours or until the meat is falling off the bone. Check every 20 minutes and turn the veal, adding more stock if necessary (liquid should always be 3/4 of the way up the shank).
  • Remove the shanks from the pot and plate. Reduce sauce and season as needed. Pour over cooked shanks.
  • For the gremolata, combine the chopped parsley, minced garlic, and lemon zest by either stirring in a bowl or pulsing in a food processor.
  • Serve shanks with polenta and garnish with gremolata.


“My husband says the biggest reason I braise on Sundays is to make the house smell good.  He is not wrong!” Michelle Huffman, Chef
Keyword braised osso bucco, braised veal, osso bucco, osso bucco recipe, veal