Osso Buco Recipe – Eats Now

Name: Osso Buco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 veal shanks; salt and pepper, to taste; 3 tablespoons olive oil; 1 ½ cups parsnips, peeled, and roughly chopped; 1 ½ cups turnips, peeled, and roughly chopped; 4 garlic cloves, chopped; 2 tablespoons tomato paste; 1 cup red wine, not cooking wine; 1 cup beef stock or 1 cup veal stock; 2 tablespoons fresh parsley, chopped; 1 tablespoon fresh rosemary, chopped; 1 tablespoon fresh thyme, chopped

Servings: persons

4 veal shanks
salt and pepper, to taste
3 tablespoons olive oil
1 ½ cups parsnips, peeled, and roughly chopped
1 ½ cups turnips, peeled, and roughly chopped
4 garlic cloves, chopped
2 tablespoons tomato paste
1 cup red wine, not cooking wine
1 cup beef stock or 1 cup veal stock
2 tablespoons fresh parsley, chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped

1
Season the shanks with salt and pepper, and brown them in a lg.
2
skillet with the olive oil, for about 5 minutes on each side.
3
Place the shanks in a lg.
4
ovenproof casserole dish with a tight fitting lid.
5
In the same skillet you browned the shanks, saute the vegetables for about 3-4 mins., adding more olive oil, if necessary.
6
Add the garlic and tomato paste, and saute for a few minutes more, being careful not to burn the paste or the garlic.
7
Add the stock, wine, and herbs, and bring to a boil.
8
Pour everything over the shanks, and place the casserole dish in a preheated 350 oven for 1 hours 45 minutes.
9
Add salt and pepper, to taste, at the end.

265

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: 4 veal shanks, salt and pepper, to taste, 3 tablespoons olive oil, 1 ½ cups parsnips, peeled, and roughly chopped, and more.

Yes, Osso Buco 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 Buco

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions