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Tuscan TipsLearn Italian

Osso Buco


  • ½ cup unbleached, all-purpose flour
  • Salt and freshly ground black pepper for seasoning
  • 4 ½ pounds of veal shank (approximately 4 shanks) cut into thirds
  • 1 cube sweet butter
  • ¼ c. olive oil
  • 1 large yellow onion, coarsely chopped
  • 10-12 garlic cloves, peeled and chopped
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • 1 can of Italian plum tomatoes, drained (about 14 ounces)
  • 2 cups dry white wine
  • 1-½ cups beef broth ( 1 can of condensed beef broth and 1 can regular beef broth)
Cooking Instructions
  •  Season the flour with salt and pepper and dredge the pieces of veal shank well. Heat oil
  • and butter together in a large casserole or Dutch oven and sear the veal, browning well on all sides. Transfer veal to paper towels to drain.
  • Add onions, garlic, basil and oregano to casserole and cook, stirring occasionally, for 10 minutes.
  • Add tomatoes, and salt and pepper to taste, and cook for another 10 minutes. Skim excess fat.
  • Add wine and bring to a boil. Reduce heat and simmer uncovered for 15 minutes.
  • Preheat oven to 350 degrees.
  • Return veal shanks to the casserole and add beef stock just to cover. Cover casserole and bake 45 minutes to 1 hour. Uncover and bake for 60 to 75 minutes.

*Note: if the gravy is too thin, take 1 tablespoon of cornstarch and mix with several tablespoons of gravy. Add to the casserole.
*Note: Serve with egg noodles or polenta.
*Note: 3 hours prep/cook.

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From Tuscany with love