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A traditional dish from the Lombardy region in Italy. This is my grandmother’s recipe. Enjoy with a Barolo, Amarone, or Barbaresco.

Osso Bucco
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 4 veal shanks (2 pounds)
  • salt, pepper
  • flour for coating
  • 4 tablespoon butter
  • 1 large onion, chopped
  • bouquet garni (thyme, bay leaf, and parsley tied together)
  • 1 large carrot, chopped
  • ½ cup dry white wine
  • ½ cup chicken broth
  • 4 large tomatoes, peeled, seeded and chopped
  • 1 garlic clove, crushed
  • gremolata for serving: squeeze of lemon juice, finely chopped parsley, 1 chopped garlic clove, finely chopped peel of ½ lemon
  1. Coat the pieces of veal with flour seasoned with salt and pepper.
  2. In a large heavy pan melt the butter and brown the veal.
  3. Remove the veal and in the same pan sauté the carrot and onion until light brown.
  4. Add the rest of the ingredients, cover with a lid and cook, preferably in the oven for 1½ hour.
  5. Arrange the veal on a serving platter and cover it with the sauce. Squeeze ½ lemon over it. Sprinkle with the gremolata. Serve with risotto Milanese on a separate dish.