Traditional Osso Bucco

    (183)
    2 hours 20 minutes

    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.


    257 people made this

    Ingredients
    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

    Directions
    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 and Ratings
    Global Ratings:
    (183)

    Reviews in English (137)

    Trace223
    2

    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

    by
    279

    I tried this recipe as written the first time and I have to admit it was very good, however when I mentioned it to a friend of Italian ancestry he suggested instead of butter, I brown the shanks in pancetta fat. I chopped up about a 1/4 lb. of pancetta, fried it, removed it from the pan, drained off all but about 2 tbls of the fat and browned the shanks. I removed the shanks and used the same fat to saute the onions, added the wine and deglazed the pan. I added the previously fried pancetta with the other ingredients. I know it's not as healthy but it was absolutely delicious. The one thing he told me was, do not subsitute bacon, it has to be pancetta.  -  20 Oct 2008  (Review from Allrecipes USA and Canada)

    by
    219

    This has to be one of the best osso i have eaten, even better than some that I have had at Italian restaurants. I made it exactly as the recipe describes for a family dinner and everyone wanted the recipe. I have tried others out there but none as delicious as this. Hmmm I have to admit the meat basically melts in your mouth. This definitly will become a family favourite.  -  07 Jul 2005  (Review from Allrecipes USA and Canada)

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