Osso Buco

Southern Living
8 servings


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3 fresh parsley sprigs
1 fresh thyme sprig
1 bay leaf
8 (2-inch-thick) veal shanks
1/2 teaspoon salt
1 teaspoon pepper
1/4 cup olive oil, divided
2 large onions, chopped
3 large carrots, cut into 1/2-inch cubes
3 celery ribs, cut into 1/2-inch cubes
2 cups dry white wine
4 cups hot water
4 teaspoons beef bouillon granules
1 tablespoon all-purpose flour
1 tablespoon butter, softened


Tie together first 3 ingredients with kitchen string; set aside.

Rub veal with salt and pepper.

Brown half of veal in 1 1/2 tablespoons hot oil in a large skillet over medium-high heat, turning often, 5 minutes. Remove to a roasting pan; keep warm. Repeat with 1 1/2 tablespoons oil and remaining veal.

Saute onion, carrot, and celery in remaining 1 tablespoon hot oil in skillet until tender. Add wine; bring to a boil, and boil, stirring occasionally, until reduced by two-thirds (about 15 minutes). Add 4 cups hot water, bouillon, and herb bundle; cover and bring to a boil. Pour over veal.

Bake, covered, at 375° for 1 hour and 45 minutes or until veal is tender. Remove veal from pan; keep warm. Pour drippings through a wire-mesh strainer into a skillet, discarding solids. Bring to a boil, and boil until reduced by half (about 40 minutes).

Whisk together flour and butter until smooth; whisk into drippings. Cook, whisking constantly, 1 minute or until thickened. Serve with veal.

Created date

October 2003