My Osso Buco Recipe

Step by Step Method

Step 1

Heat oil and butter in a large dutch oven. For the veal I like to use butchers twine to wrap around the outside of each veal so it keeps it to the bone. Dredge veal in well seasoned flour and brown on both sides in batches in hot pan about 4 minutes each side. You may have to add additional oil for frying second batch. Remove veal and put on plate and put aside.

Step 2

Next add the onions, garlic, carrots and celery into the pan and brown for 4 minutes over medium heat.

Step 3

Pour in wine and cook another 4 minutes over medium high heat, scraping up any bits in the bottom.

Step 4

Add in the rest of the ingredients and bring to a boil. When adding in the oregano and thyme make sure you pinch and squish them to release the oils in the herbs.

Step 5

Gently put back in veal shanks. Cover and put in preheated oven at 350°F Cook 2 hours in oven. Veal should be fork tender.

Step 6

Remove veal from casserole and keep warm. Cook sauce over high heat for about 4 minutes, adjust seasonings. Pour sauce over veal and enjoy.

Step 7

This can be served over wide egg noodles and some veggies or a delicious salad. Or even with a great risotto and a side salad. Both are excellent with this dish

Tips & Variations

No special items needed.

JostLori

This was a delicious osso buco! I must admit right off that I don't have access to some of the ingredients, but even so, it was very, very good. Made this with beef (can't get veal) and didn't add the brown gravy. I made this totally on the stovetop in a Le Creuset DO. Osso buco is such a comfort food, and this recipe will definitely go into my Osso repertoire! Thanks for posting!

ArleneG

This is a little time consuming but it is so worth the wait! My family loves it when I make this after having it the first time in the winter. Your right, it's not cheap to make but it is so delicious that you don't mind spending a little extra to have a sensational meal in the end. A great company entree for special occasions!