My Osso Buco Recipe

Name: My Osso Buco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 veal shanks (1 1/2 inch thick,center bone); 1 cup flour (seasoned with ground black pepper and seasoning salt); 3 tablespoons vegetable oil; 3 tablespoons butter; 1 large onion (Chopped); 5 fresh garlic cloves (Minced); 1 cup carrot (Diced); ½ cup celery (Diced); 1 cup dry white wine; 28 ounces whole tomatoes (roughly chopped); 2 tablespoons tomato paste; 15 ounces brown sauce (Gravy); ½ cup beef broth; ½ teaspoon oregano; ¼ teaspoon thyme; 2 bay leaves; 1 teaspoon Worcestershire sauce; 3 drops Tabasco sauce; ½ teaspoon sugar

Servings: persons

8 veal shanks (1 1/2 inch thick,center bone)
1 cup flour (seasoned with ground black pepper and seasoning salt)
3 tablespoons vegetable oil
3 tablespoons butter
1 large onion (Chopped)
5 fresh garlic cloves (Minced)
1 cup carrot (Diced)
½ cup celery (Diced)
1 cup dry white wine
28 ounces whole tomatoes (roughly chopped)
2 tablespoons tomato paste
15 ounces brown sauce (Gravy)
½ cup beef broth
½ teaspoon oregano
¼ teaspoon thyme
2 bay leaves
1 teaspoon Worcestershire sauce
3 drops Tabasco sauce
½ teaspoon sugar

1
Heat oil and butter in ovenproof casserole.
2
Dredge veal in well seasoned flour and brown in heated oil & butter on both sides.
3
Do this in two batches.
4
You may have to add a bit more oil.
5
About 4 minutes on each side.
6
Remove veal and put aside.
7
Add onion,garlic,carrots and celery to casserole.
8
Cook over medium heat for about 4 minutes.
9
Pour in wine and cook another 4 minutes over medium high heat.
10
Add in tomatoes, tomato paste, brown sauce,beef broth,Worcestershire,Tabasco and sugar.
11
Sprinkle in herbs.
12
Bring to a boil.
13
Gently put back in veal shanks.
14
Cover and put in preheated oven at 350F Cook 2 hours in oven.
15
Veal should be fork tender.
16
Remove veal from casserole.
17
Cook sauce over high heat for about 4 minutes, adjust seasonings.
18
Pour sauce over veal and enjoy.
19
I serve this over wide egg noodles and some veggies or a delicious salad on the side.

554

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 8 veal shanks (1 1/2 inch thick,center bone), 1 cup flour (seasoned with ground black pepper and seasoning salt), 3 tablespoons vegetable oil, 3 tablespoons butter, and more.

Yes, My Osso Buco falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

My Osso Buco

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions