Osso Bucco is definitely a comfort dish, but with a hint of sophistication. It certainly is not an everyday dish, but fits right in for a Sunday family get together or dinner with friends. I have served it with pasta, even ricotta filled ravioli, and a friend has served it with mash.

Osso Buco

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Course: Dinner
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 2 hours
Passive Time: 10 minutes
Total Time: 2 hours 25 minutes
Degree of Difficulty : Moderately difficult
Servings: 6 people


  • 3 veal shanks
  • 2 tbsp olive oil divided
  • 1/2 cup white wine
  • kosher salt and freshly ground black pepper
  • 3 tbsp all-purpose-flour for dredging veal shanks
  • 2 cloves garlic chopped
  • 1 medium onion chopped
  • 2 small carrots peeled and chopped
  • 2 stalks celery chopped
  • 1 - 2 bay leaves
  • 1/2 can tomato paste (or 2 lg tablespoons)
  • 1/2 cup beef stock
  • 1 can chopped canned tomatoes
  • 3 tbsp tomato paste
  • 2 tbsp chopped parsley
  • 1 grated lemon rind


  • Gather all ingredients before starting recipe.
  • Heat 1 tbsp olive oil over high heat in a medium deep sided sauce pan with a tight fitting lid large enough to allow the 3 shanks to fit in a single layer.
  • Spoon 3 tbsp all-purpose-flour on parchment paper; season both sides of 3 veal shanks with kosher salt and freshly ground black pepper then dredge the veal shanks in flour.
  • Add floured veal shanks to saucepan when the oil is hot.
  • Sear each side over high heat for 3-4 minutes per side, or until nicely browned.
  • When both sides have been seared, remove to a platter and reserve.
  • Reduce heat to medium high and 1 medium onion chopped2 stalks celery chopped and 2 small carrots to saucepan and stir to coat the vegetables evenly with the remaining 1 tablespoonful of oil; cook until the vegetables begin to color and become soft, about 5-7 minutes.
  • Chop 2 cloves garlic and add to vegetables; add 1/2 cup white wine and cook to reduce by a third, maybe 4 or 5 minutes.
  • Return seared veal shanks to saucepan.
  • Add 1 can chopped canned tomatoes, 1/2 can tomato paste (or 2 lg tablespoons) and 1/2 cup beef stock. Stir to combine.
  • Cover with a lid propped open with a spoon and simmer on low heat for 1 1/2 to 2 hours..

Rustic Presentation

  • Once the shanks are tender, serve with pasta or ravioli on the side.

Finer Presentation

  • Remove shanks from sauce and set aside.
  • Pour sauce into a blender and pure.
  • Pass pure through a fine sieve.
  • And return the sauce to the sauce pan to reheat before serving.
  • Remove bones and unwanted fat from the shanks.
  • And return the meat to the fine sauce.


  • Serve in a rim soup bowl using a base of 5-6 cheese ravioli, topped with veal shank and sauce. Top the dish with chopped parsley and grated lemon rind.

Author Notes

When I first started cooking this dish, I was very influenced by French cooking techniques, including putting most sauces through a fine sieve or a chinois. This is a method used to produce velvety smooth sauces. I show the procedure for this finishing method at the end of this recipe but honestly, I have not done this in quite some time. Recently, I have been serving this wonderful dish in a more rustic style, the taste is just as good, it looks delicious, and it saves about 10 minutes overall.

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