Osso Buco alla Gino Recipe

Name: Osso Buco alla Gino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion, finely chopped; 1/2 cup butter; 4 veal shanks (approximately 2 1/2 inches thick); Flour, for dusting; 3/4 cup fresh sliced mushrooms; 3 to 4 dry porcini mushrooms; 1 carrot, thinly sliced; 1 celery stalk, thinly sliced; Salt and pepper; 1/4 cup fresh sage, chopped; 1/2 cup red wine; 3 cups tomatoes, peeled; 3 cups veal stock or beef stock

Servings: persons

1 onion, finely chopped
1/2 cup butter
4 veal shanks (approximately 2 1/2 inches thick)
Flour, for dusting
3/4 cup fresh sliced mushrooms
3 to 4 dry porcini mushrooms
1 carrot, thinly sliced
1 celery stalk, thinly sliced
Salt and pepper
1/4 cup fresh sage, chopped
1/2 cup red wine
3 cups tomatoes, peeled
3 cups veal stock or beef stock

1
Saute onion in half of the butter in a wide shallow skillet until soft and golden.
2
Dust the veal shanks with flour, and then fry them in the same skillet, turning several times until they are golden on all sides.
3
Stand them on their side to prevent the marrow in the bones from slipping out during cooking.
4
Add the fresh mushrooms, carrots, celery and season with salt and pepper.
5
Add sage and simmer for 4 minutes.
6
Add the wine and let evaporate.
7
Add the tomatoes and veal stock and simmer gently for about 1 hour, or until cooked and tender.
8
Add more wine if sauce reduces too quickly.

297

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.
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 13 ingredients. The key ingredients include: 1 onion, finely chopped, 1/2 cup butter, 4 veal shanks (approximately 2 1/2 inches thick), Flour, for dusting, and more.

Yes, Osso Buco alla Gino 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 alla Gino

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions