Osso Buco Recipe LaTavolaMarche

Name: Osso Buco Recipe LaTavolaMarche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pieces of osso buco (veal shank); a nice size carrot, chopped finely; couple cloves of garlic, smashed & remove the skin; onion, chopped finely; bay leaf; any aromatics you like - rosemary, we used juniper berries because we have them in the woods; a little flour for dusting; salt & pepper; a good handful (about 5 oz.) of canned tomatoes, skins removed or fresh tomatotes with skins & seeds removed; olive oil; butter; white wine (couple of glugs); half a cup of water or stock

Servings: persons

4 pieces of osso buco (veal shank)
a nice size carrot, chopped finely
couple cloves of garlic, smashed & remove the skin
onion, chopped finely
bay leaf
any aromatics you like - rosemary, we used juniper berries because we have them in the woods
a little flour for dusting
salt & pepper
a good handful (about 5 oz.) of canned tomatoes, skins removed or fresh tomatotes with skins & seeds removed
olive oil
butter
white wine (couple of glugs)
half a cup of water or stock

1
Salt & pepper the osso buco & then dredge in the flour
2
In a good size casserole or roasting pan, on med-high heat, add a glug or 2 of olive oil & a pad of butter.
3
Saute the osso buco for 2 minutes on each side.
4
Then add the vegetables & continue cooking the osso buco, turning frequently until it is nice & colored
5
Add the white wine cook until the wine is reduced by 2/3
6
Add the tomatoes, aromatics, crack of pepper & salt, water or stock & bring up to a simmer.
7
Remove from stove & place in a 350 degree oven, uncovered for about an hour & half or until the centers of the bone have melted away & the meat is falling away from the bone
8
If you need to add a little more water or stock towards the end, do so
9
Serve over polenta, potatoes or rice to soak up the juices.

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

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: 4 pieces of osso buco (veal shank), a nice size carrot, chopped finely, couple cloves of garlic, smashed & remove the skin, onion, chopped finely, and more.

Yes, Osso Buco Recipe LaTavolaMarche 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.

That's it — enjoy your meal!