Veal Osso Buco

By: Brandy O'Neill

  • Yield: 4 Servings
  • Cuisine: Italian
  • Course: Entrée



  • 4 veal shanks, (3-4 pounds total)
  • Kosher salt and pepper, to taste
  • Flour, for dusting
  • 4 tablespoons olive oil
  • 2 carrots, small dice
  • 2 celery stalks, small dice
  • 2 shallots, minced
  • 3 cloves garlic, minced
  • 1 cup dry white wine
  • 1 tablespoon tomato paste
  • 1 (28-ounce) can diced tomatoes
  • 1 cup chicken stock
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon lemon zest



  1. Preheat oven to 350° F.
  2. Lay out veal shanks and season with kosher salt and pepper. Lightly dust with flour and set aside.
  3. In a cast iron Dutch oven, add olive oil over medium heat. Once the oil is hot, brown all sides of the veal shanks. Once browned, remove from the pan.
  4. Add in carrots, celery and shallots. Cook for about 15 minutes, just until the mixture starts to soften.
  5. Add in garlic until fragrant, about 30 seconds.
  6. Add wine to the pan and cook down until there’s about ¼ cup remaining.
  7. Stir in tomato paste, diced tomatoes, ½ cup chicken stock, fresh thyme, rosemary and bay leaf. Add in veal shanks, cover and braise for about 2 hours. Add in more chicken stock if necessary.
  8. The shanks are fully cooked when the meat feels tender but not mushy. Start checking doneness around the 1-1/2 hour mark.