Photo: TBoroczk

Osso buco (AW-soh BOO-koh) Italian stew with tender meat chunks covered in a thick vegetable-gravy. This is a complex recipe that takes time but it worth it in the end!

Yield: 1 serving ( Serving Size: servings )
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  • 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
  • 3 fresh parsley sprigs
  • 1 fresh thyme sprig
  • 1 bay leaf
  • 4 cups hot water
  • 4 teaspoons beef bouillon
  • 1 tablespoon all-purpose flour
  • 1 tablespoon butter, soft


  1. 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 remaining veal and 1-1/2 T oil.

  2. 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)

  3. Tie herbs together with string. Add herb bundle, 4 cups hot water and bouillon granules to skillet; Cover and bring to a boil. Pour over veal. Cover bake at 375° for 1 hour and 45 minutes or until veal is tender. Remove veal; keep warm.

  4. Pour drippings through a wire-mesh strainer into a skillet, discarding solids. Bring to a boil; boil until reduced by half (about 40 minutes). Whisk flour and butter until smooth; whisk into drippings.
  5. Cook, whisking constantly 1 minute. Serve with veal.

  6. Yield: 8 servings

  7. Great over noodles or mashed potatoes
May 2013

This recipe is a personal recipe added by TBoroczk and has not been tested or endorsed by MyRecipes.

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