Veal Osso Buco Recipe

Name: Veal Osso Buco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive oil; Salt and pepper; 4 veal shanks (14 ounces each); 1 pound mirepoix (onion, carrot, and celery), diced 1/4-inch; 2 cloves garlic, chopped; 2 anchovy fillets; 2 tablespoons tomato paste; 1 cup Barolo wine; 2 quarts brown veal stock; 4 Roma tomatoes, seeded and chopped 1/4-inch; 1 bunch Italian parsley, washed and chopped fine; Gremolata, recipe follows

Servings: persons

Olive oil
Salt and pepper
4 veal shanks (14 ounces each)
1 pound mirepoix (onion, carrot, and celery), diced 1/4-inch
2 cloves garlic, chopped
2 anchovy fillets
2 tablespoons tomato paste
1 cup Barolo wine
2 quarts brown veal stock
4 Roma tomatoes, seeded and chopped 1/4-inch
1 bunch Italian parsley, washed and chopped fine
Gremolata, recipe follows

1
First season the meat with olive oil, salt and fresh ground black pepper, then in a smoking hot cast iron pan sear both sides of the shank.
2
Remove the veal and set aside.
3
Add in the mirepoix, garlic, anchovy and tomato paste, caramelize all the ingredients together, add the Barolo to the pan to deglaze.
4
Add the veal stock to the pan and reduce by 1/4.
5
When reduced, pour the simmering liquid over the 4 veal shanks in a roasting pan, add the diced tomato and parsley.
6
Cover first with plastic wrap then with aluminum foil, place in a 325 degree oven for 3 1/2 hours.
7
Check for fork tenderness.
8
Garnish with the gremolata and shaved, roasted parsnips and carrots.
9
Gremolata: Chopped parsley, lemon zest, bread crumbs, anchovy
10
For the Sauce: Reduce braising liquid by 1/4, season and pour over shanks.

kcal

Calories

Carbs

Protein

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: Olive oil, Salt and pepper, 4 veal shanks (14 ounces each), 1 pound mirepoix (onion, carrot, and celery), diced 1/4-inch, and more.

Yes, Veal 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!

Veal Osso Buco

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions