Becky Luigart-Stayner
Yield
6 servings (serving size: 1 veal shank)

Osso buco is a dish made with slow-braised shanks. Gremolata, a combination of parsley, lemon rind, and garlic, is a traditional finishing touch. Serve with polenta or mashed potatoes.

How to Make It

Step 1

Sprinkle veal with 1/4 teaspoon salt and pepper; dredge in flour.

Step 2

Melt 1 1/2 teaspoons butter in a large Dutch oven over medium-high heat. Add 3 veal shanks, and cook for 8 minutes, browning on all sides. Remove to a plate. Repeat procedure with remaining 1 1/2 teaspoons butter and veal.

Step 3

Add onion, carrot, celery, and bacon to pan; sauté 5 minutes or until vegetables are tender. Add wine; cook 5 minutes or until liquid almost evaporates. Add remaining 1/2 teaspoon salt, broth, and tomatoes. Return veal to pan; bring to a boil. Cover, reduce heat, and simmer 2 hours or until veal is tender.

Step 4

Combine parsley, rind, and garlic in a small bowl. Stir into osso buco; cook 10 minutes.

Ratings & Reviews

pmarie's Review

whthair12
April 23, 2012
One of my favorite recipes ever from CL! Rich, hearty & tons of flavor. I would rate this equal to the best restaurant Osso Buco I have had. The gremolata is the crowning touch. I have also made with veal shoulder, when shanks were not readily available. Often sold at the grocery store, cut up as for stew. Same beautiful veal flavor.

burk9044's Review

pmarie
September 05, 2011
I have made this several times and it turns out wonderful every time. Great winter recipe!! Very hearty.

whthair12's Review

burk9044
January 29, 2009
This is SO delicious. I fixed this for a celebration dinner for my husband and me. I had to go out for a little while and since I cook on gas, I decided to put it in the oven at 275 while I was gone, about an hour. It worked perfectly. I added a little orange rind also, as I had read Julia Child's recipe and she had both, so why not! Also the dressing on the spinach salad I fixed had both in it. I will definitely fix this again.