Osso Bucco Recipe

Name: Osso Bucco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1/4 c. olive oil; 4 lb. veal shank cross cuts, 2-inches thick; 1 large onion, diced; 2 celery stalks, diced; 2 medium carrots, diced; 1 garlic clove, minced; 1 (14 1/2 to 16 oz.) can tomatoes; 1/2 c. dry white wine; 2 tsp. salt; 1/2 tsp. basil; 1/4 tsp. pepper; 1 bay leaf; 2 Tbsp. minced parsley; 2 tsp. grated lemon peel

Servings: persons

1/4 c. olive oil
4 lb. veal shank cross cuts, 2-inches thick
1 large onion, diced
2 celery stalks, diced
2 medium carrots, diced
1 garlic clove, minced
1 (14 1/2 to 16 oz.) can tomatoes
1/2 c. dry white wine
2 tsp. salt
1/2 tsp. basil
1/4 tsp. pepper
1 bay leaf
2 Tbsp. minced parsley
2 tsp. grated lemon peel

1
In 8-quart Dutch oven over medium heat, pour in olive oil. Cook veal, a few pieces at a time, until well browned on all sides.
2
In drippings over medium heat, cook onion, celery, carrots and garlic until browned and tender.
3
Return veal to Dutch oven. Add tomatoes and next 5 ingredients over high heat to boiling. Reduce heat to low, cover and simmer 1 1/2 to 2 hours, until veal is pork tender, stirring occasionally.
4
When veal is done, skim off fat.
5
Stir in parsley and lemon peel.
6
Serve with rice and green beans.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1/4 c. olive oil, 4 lb. veal shank cross cuts, 2-inches thick, 1 large onion, diced, 2 celery stalks, diced, and more.

Yes, Osso Bucco falls under the Meat & Poultry 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.

Osso Bucco

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