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Have your butcher tie the pieces of veal shank around the middle with cotton kitchen string like a belt; this will help the meat keep its shape as it cooks. You can also tie the veal yourself. Serve the osso buco with small spoons so guests can scoop out the luscious marrow.More Veal Recipes

Michele Scicolone
December 1999

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325°. Heat the olive oil in a large enameled cast-iron casserole. Season the veal shanks with salt and pepper and cook over moderate heat until browned, about 8 minutes per side. Transfer the shanks to a plate.

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  • Add the carrots, onion, celery and garlic to the casserole. Reduce the heat to moderately low and cook, stirring, until tender, about 7 minutes. Add the wine and cook, scraping up any browned bits, until slightly reduced, about 5 minutes. Add the tomatoes and chicken stock and bring to a simmer over high heat.

  • Return the shanks to the casserole, nestling them into the vegetables; add any accumulated juices. Cover the casserole and braise the shanks in the oven for 1 hour. Turn the shanks, cover and cook for about 1 hour longer, until the meat is very tender. Transfer the shanks to a rimmed platter and cover loosely with foil. Measure the sauce; you should have 2 cups. If necessary, reduce the sauce over high heat. Season with salt and pepper.

  • Cut the strings off the shanks. Spoon the sauce on top and serve.

Make Ahead

The osso buco can be refrigerated overnight and reheated, covered, in a 325° oven.

Suggested Pairing

Serve a red that echoes the wine in the osso buco. A good choice would be a Barbera d'Asti.

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