Osso Bucco Recipe

Name: Osso Bucco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil, plus more if needed; 6 cross cut veal shanks (osso bucco); sea salt and freshly ground pepper; 3 celery stalks, chopped; 1 yellow onion, chopped; 1 tablespoon fresh thyme leaves; 1 1/2 cups dry white wine; 1-14 oz. can diced plum tomatoes; 1 1/2 cups chicken stock; 2 to 3 carrots, peeled and roughly chopped; 1 bunch Italian parsley; zest from one lemon

Servings: persons

2 tablespoons olive oil, plus more if needed
6 cross cut veal shanks (osso bucco)
sea salt and freshly ground pepper
3 celery stalks, chopped
1 yellow onion, chopped
1 tablespoon fresh thyme leaves
1 1/2 cups dry white wine
1-14 oz. can diced plum tomatoes
1 1/2 cups chicken stock
2 to 3 carrots, peeled and roughly chopped
1 bunch Italian parsley
zest from one lemon

1
In a heavy sauce pan, heat olive oil and brown shanks on all sides. Take the time to really brown the shanks well so your left with all those flavorful brown bits in the pan. Remove shanks from the pan and season well with salt and ground pepper.
2
Add celery and onion to the pan and cook until soft. Add the thyme and cook a few more minutes. Turn the heat to high and add the white wine. tomatoes and stock, and bring to a boil. Make sure you scrap up all the brown bits at the bottom of the pan with a wooden spoon. Lower the heat to a simmer and return veal shanks to pan. Cover the pan and cook at a slow simmer for approximately 2 hours or until the meat is falling away from the bone.
3
About 20 minutes before the veal shanks are done, add the carrots.
4
Mix the chopped parsley and lemon zest and set aside. This is referred to as gremolata, but I do not care for raw garlic so I have omitted it. But please feel free to add some if you like.
5
Serve veal shanks with pan juices and vegetables and sprinkle with gremolata. Don't forget to serve with a spoon to get all that yummy marrow!

275

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 12 ingredients. The key ingredients include: 2 tablespoons olive oil, plus more if needed, 6 cross cut veal shanks (osso bucco), sea salt and freshly ground pepper, 3 celery stalks, chopped, 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.

That's it — enjoy your meal!

Osso Bucco

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions