Osso Bucco

Osso Bucco is a classic Italian dish originating in Milan. It consists of cross-cut veal shanks braised in a flavorful tomato sauce. A traditional Osso Bucco requires long, slow cooking, which helps to ensure that the veal is succulent and tender. It can be served with mashed potatoes, polenta, or pasta for a comforting and hearty meal.


-4 veal shanks
-4 tablespoons olive oil
-2 carrots, chopped
-1 onion, chopped
-2 celery stalks, chopped
-4 garlic cloves, minced
-1 cup white wine
-2 cups beef or vegetable broth
-1 can diced tomatoes
-2 bay leaves
-2 tablespoons fresh thyme
-2 tablespoons fresh rosemary
-Salt and pepper, to taste


1. Preheat the oven to 325 degrees F.

2. In a large Dutch oven or oven proof pot, heat the olive oil over medium-high heat.

3. Add the veal shanks and season with salt and pepper. Cook until each side is browned, about 3 minutes per side. Transfer to a plate.

4. Add the carrots, onion, celery, and garlic and cook until softened, about 7 minutes.

5. Pour in the white wine and cook for 2 minutes, stirring to scrape up any browned bits on the bottom of the pan.

6. Add the beef or vegetable broth, tomatoes, bay leaves, thyme, and rosemary and stir to combine.

7. Return the veal shanks to the pot and bring to a boil.

8. Lower the heat, cover the pot, and transfer to the oven. Bake for 2 1/2 to 3 hours, until the meat is fork tender.

9. Serve over mashed potatoes or polenta. Enjoy!