Osso Buco Recipe – Eats Now

Name: Osso Buco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 6 None osso buco (veal shanks); 1/3 cup seasoned flour; 2 tbsp olive oil; 1 None onion, chopped; 1 None carrot, chopped; 1 None stalk celery, chopped; 1 clove garlic, chopped; 2 None bay leaves; 2 (14 oz cans) diced tomatoes; 1 cup red wine

Servings: persons

6 None osso buco (veal shanks)
1/3 cup seasoned flour
2 tbsp olive oil
1 None onion, chopped
1 None carrot, chopped
1 None stalk celery, chopped
1 clove garlic, chopped
2 None bay leaves
2 (14 oz cans) diced tomatoes
1 cup red wine

1
Preheat oven to 350u00b0F. Dust osso buco in seasoned flour, shaking off any excess.
2
Heat oil in a Dutch oven on medium. Brown osso buco, in batches, 2-3 minutes each side. Transfer to a plate and keep warm.
3
In same pan, saute onion, carrot, celery, garlic and bay leaves 3-5 minutes, until softened. Stir in the tomatoes and red wine and cook 2-3 minutes. Season to taste.
4
Return osso buco to sauce and coat well. Bake, covered, 1 1/4-1 1/2 hours, turning halfway through cooking, until meat is tender.

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 10 ingredients. The key ingredients include: 6 None osso buco (veal shanks), 1/3 cup seasoned flour, 2 tbsp olive oil, 1 None onion, chopped, and more.

Yes, Osso Buco falls under the General 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 Buco

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