Veal Osso Buco Recipe

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Alex Coomb Modified: August 17, 2021
Veal Osso Buco Recipe


How To Make Veal Osso Buco

Bring life to veal shanks by simmering them in a savory sauce made of canned tomatoes, beef stock, and dry white wine for a flavorful Italian osso buco.

Prep: 20 mins
Cook: 1 hr 30 mins
Total: 1 hr 50 mins


  • 2 lbs veal shanks, cut into short lengths
  • ¼ cup all-purpose flour
  • ¼ cup butter
  • 2 cloves garlic, crushed
  • 1 large onion, chopped
  • 1 large carrot, chopped
  • cup dry white wine
  • cup beef stock
  • 14½ oz diced tomatoes, (1 can)
  • salt and pepper, to taste

For Gremolata:

  • ½ cup fresh flat leaf parsley, chopped
  • 1 clove garlic, minced
  • 2 tsp lemon zest, grated


  1. Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside.

  2. Remove to a bowl, and keep warm. Add crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.

  3. Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1½ hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.


  1. In a small bowl, mix together the parsley, garlic, and lemon zest. Sprinkle the gremolata over the veal just before serving.

  2. Serve and enjoy.


  • Sugar: 6g
  • :
  • Calcium: 120mg
  • Calories: 471kcal
  • Carbohydrates: 18g
  • Cholesterol: 170mg
  • Fat: 20g
  • Fiber: 3g
  • Iron: 4mg
  • Potassium: 1187mg
  • Protein: 47g
  • Saturated Fat: 5g
  • Sodium: 571mg
  • Vitamin A: 4268IU
  • Vitamin C: 25mg
Nutrition Disclaimer
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