Osso Buco

Osso Buco


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

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Osso Buco

Osso Buco literally means “bone with a hole” and is Milanese specialty of veal shanks braised with vegetables, white wine and broth.  There are two types of osso buco, a modern version that has tomatoes and the original version which does not.  The original version (osso buco in bianco) is flavored with cinnamon, bay leaf and gremolata.  The modern version includes tomatoes, carrots, celery and onions.  Gremolita is optional.  I am giving you the modern version. 


4 (12 Ounce) Veal Osso Buco

3 Tablespoons Butter

2 Tablespoons Olive Oil

1 Medium Minced Carrot

1 Medium Minced Onion

1Celery Stalk

1 Cup Dry White Wine

1 Cup Veal Stock or Chicken Stock

3 Medium Tomatoes (Peeled, Seeded & Chopped)

1 Teaspoon Salt

1 Teaspoon Freshly Ground Pepper


½ Cup Minced Parsley

2 Teaspoons Grated Lemon Zest

3 Minced Garlic Cloves

In a heavy pot (with a lid) combine the butter and the oil in the pot and heat until hot, but NOT smoking.  Add the veal and brown well on all sides over medium heat.  Transfer the veal to a plate and set aside.  Add the vegetables to the pot and cook for 5 minutes until just softened.  Return the veal to the pot and add the white wine, the stock and the tomatoes.  Season with the salt and pepper.  Cover the pot and bring to a boil.  Then turn the heat to low and simmer for 1 ½ hours.  Turn the meat occasionally and add a little additional stock to the pot if necessary.  The osso buco is done with the meat is very tender and the sauce is slightly thickened.  Transfer the osso buco to a platter and keep warm.  Prepare the gremolata by combining the parsley, lemon zest and garlic in a small bowl.  Season with the salt and pepper.  Sprinkle the gremolata over the osso buco and serve on warm dinner plates.  You can serve with saffron risotto, mashed potatoes or a spiral pasta.  Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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