Osso Buco

PREPARATION: 30 minutes
COOKING: 2 Hours


  • 4 veal shank slices, each about 2 inches (5 cm) thick
  • Flour, for dusting
  • 2 tbsp (30 ml) olive oil
  • 2 onions, chopped
  • 1 1/2 cups (375 ml) dry white wine
  • 1 can (19 oz/540 ml) tomatoes
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 4 garlic cloves, finely chopped
  • 2 tbsp (30 ml) tomato paste
  • 1 cup (250 ml) beef broth
  • 1 bay leaf
  • 1 tsp dried thyme


  • 2 lemons, zest finely grated
  • 1/4 cup (10 g) parsley, finely chopped
  • 1 garlic clove, finely chopped


  1. Preheat the oven to 350°F (180°C).
  2. Dust the veal slices with flour. In a large pot, brown the meat on both sides in the olive oil. Season with salt and pepper. Remove from the pan and set aside on a plate. In the same pot, soften the onions. Add more oil as needed. Deglaze with the white wine. Add the meat and remaining ingredients. Lightly season with salt and pepper.
  3. Bring to a boil, cover and transfer to the oven. Bake for 45 minutes. Reduce the oven to 325°F (165 °C) and bake for 1 hour. Adjust the seasoning.


  1. In a bowl, combine all of the ingredients. Spread over the meat. Serve with orzo and zucchini ribbons, if desired.

SOURCE: https://www.ricardocuisine.com/en/recipes/2149-osso-buco


This was a nice and simple dish to prepare. I would think you should add the meat after the remaining ingredients. And you don’t need that much wine to deglaze the pan.

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