Osso Buco (Veal)

Osso Buco (Veal)

Hello Everyone!

TGIF!! Been looking forward to the weekend from like Monday, this week was a hassle right from the very first day; and I could not wait for it to be over already. Today’s recipe is one of those special dishes I enjoy, but I only get to cook once in awhile or on special occasions. Osso Buco is an Italian dish made commonly with veal shank in a rich tomato based sauce. I had this dish at a restaurant downtown Toronto about a year ago, and I just had to learn how to make it. I have been preparing this in my home for a while now trying out different recipes and I have come to love this one; it hits the spot for me every time.

Osso Buco usually takes in total over 3 hours to prepare because it is cooked on low heat, so that the ingredients marry together in the tomato sauce and the veal, so you can achieve a beautiful rich flavor, and the meat cooks so soft until it literally falls off the bone. It’s a bit pricey to prepare and time consuming, that is why I do not make it often. However, it is a thousand percent worth your time, I promise you😋. This is definitely a dish you can prepare if you want to leave an impression on someone special😉 or if you want to properly dine your friends and family; give them a taste of luxury in your own home. To learn how to prepare this, continue reading.

PS: You can use Pork Shank, if you are not able to find veal or if it is too expensive for you. Pork will also do the job.

Now let’s get to it.


Osso Buco (Veal)

July 23, 2017
: 3
: 20 min
: 3 hr 10 min
: 3 hr 30 min
: Medium


  • 3 Veal Shanks
  • 1 Medium Carrot (diced)
  • 2 Stalks of Celery (diced)
  • 1 Large Onion (chopped)
  • 4-5 Strips of Bacon (diced)
  • 1 Large Can of Whole Peeled Tomatoes
  • 1 Cup of Dry White Wine
  • 1 Cup of Veal/Beef Broth
  • 1 tsp of Thyme
  • ½ tsp of Oregano
  • 1 tsp of Rosemary
  • ½ tsp of dry crushed Bay Leaves
  • 1 tsp of Cinnamon (recommended but optional)
  • 4-5 Tbsp of Butter
  • ½ Cup of Flour
  • ½ tbsp of Black Pepper
  • 1 Cup of Parsley
  • 1 Lemon
  • 3-4 Garlic (minced)
  • ⅓ of a Olive Oil
  • Salt
  • Kitchen twine
  • Step 1 Tie your veal shanks with kitchen twine to prevent it from breaking off, as the sauce will be cooking for a long time.
  • Step 2 In a small bowl, add your flour and season with black pepper and salt. Before coating your veal shank, season both sides lightly with salt and black pepper. Add salt and pepper according to preference. After seasoning veal, coat both sides with your seasoned flour and set aside.
  • Step 3 In your dutch pot or cast iron, add olive oil and butter on medium heat. Add veal when oil is hot and cook both sides until brown or rather caramelized. Take out your veal shanks and set aside. Add onion and let it cook down for 2-3 minutes, add bacon, stir for about 2-3 minutes until caramelized and then add your garlic. I added Bacon because of the extra flavor it brings plus bacon has a lot of fat in it which will flavor the sauce beautifully, hey everything’s better with bacon😋.
  • Step 4 Add your wine to deglaze, stirring frequently for about 1-2 minutes. Now add your dry herbs, cinnamon, carrots and celery. Cover and allow to cook down for 4-5 minutes. Now add your veal shanks, broth and tomatoes. Before putting tomatoes, crush tomatoes a little bit with your fingers before adding to your pot. Stir carefully, cover and cook on low heat. Do not cover pot completely, leave the pot cover slightly open, when I say slightly, like it is almost closed but not completely. I do this so that some steam can escape while cooking.
  • Step 5 Leave to simmer for about 3 hours, check within the hour and carefully stir.. Do this until sauce has completely reduced in size and you have a lovely thick tomato sauce.
  • Step 6 In a blender or food processor, blend your parsley, 2-3 cloves of garlic and lemon juice to make your gremolata. Top your veal with gremolata during your last 10 mins of cooking time, cover and leave to simmer for 10 minutes.
  • Step 7 Your food is ready!!!
  • Step 8 Serve with Polenta, Pasta or Baguette


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