Traditional Osso Bucco

Traditional Osso Bucco


173 people made this

Osso bucco is a delectable Italian dish of veal shanks simmered in a tomato sauce. It is usually topped with gremolata, which is parsley, lemon zest and garlic.


Serves: 4 

  • 900g veal shanks
  • 30g flour
  • 50g butter
  • 2 cloves garlic, crushed
  • 1 onion, diced
  • 1 carrot, diced
  • 160ml dry white wine
  • 1 (400g) tin diced tomatoes
  • 160ml beef stock
  • salt and pepper, to taste
  • 30g fresh parsley, chopped
  • 2 teaspoons lemon zest
  • 1 clove garlic, diced

Preparation:20min  ›  Cook:2hours  ›  Ready in:2hours20min 

  1. Lightly flour the shanks. Melt the butter in a deep frypan over medium high heat. Add the shanks and cook until browned on all sides. Set aside and keep warm.
  2. Add crush garlic and onion then cook until onion is soft. Return the shanks to the frypan with the carrots and wine and simmer 10 minutes.
  3. Add tomatoes, stock and salt and pepper to taste. Cover and simmer over low heat 1 1/2 hours, basting every 15 minutes. The meat should be not quite falling off the bone.
  4. In a small bowl, combine parsley, lemon zest and garlic. Mix into the osso bucco just before serving.

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Reviews (1)


I have had a hard copy of this recipe in my book with all the conversions written against them for quite some time. Couldn't believe it was in here and I've used this recipe many times over and can't fault it. Absolutely delicious. Did not change or add anything. - 01 Dec 2014

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