Easy Osso Bucco

    35 minutes

    Some osso bucco recipes can get quite complex but this one is very simple. It takes a while but that's mostly just simmering time.

    172 people made this

    Serves: 4 

    • 30g flour
    • 2 teaspoons salt
    • pinch pepper
    • 1 kg veal shanks
    • 45g butter
    • 45ml olive oil
    • 160g onion, diced
    • 120g carrot, diced
    • 60g celery, diced
    • 2 cloves garlic, diced
    • 250ml tomato passata
    • 1 teaspoon dried basil
    • 1 teaspoon dried thyme
    • 3 sprigs fresh parsley
    • 1 bay leaf
    • 1 cup (250ml) water

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. In a bowl, combine flour, salt and pepper. Use to coat the shanks.
    2. In a large frypan with a lid, heat the butter and olive oil. Brown the shanks on all sides and set aside.
    3. To the frypan add the onion, carrot, celery and garlic and saute 5 minutes, stirring.
    4. Add passata, basil, thyme, parsley and bay leaf. Return the shanks to the frypan, bring to a boil, reduce heat to low, cover and simmer 2 1/2 hours.

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    Reviews and Ratings
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    Reviews in English (100)


    Excellent flavor. I used beef broth for the water though and also about a half cup of wine. This is fantastic over polenta!  -  05 Aug 2006  (Review from Allrecipes USA and Canada)


    I am a private chef and a vegetarian. I have meat eating clients and have to make them certain things that I cannot taste. A few weeks ago one client suggest that I make her and her husband Osso Buco for dinner. I said "no problem" Having no idea how to make this I figured I would check on here for some suggestions. This recipe for Osso Buco turned out to be one of their favorite meals. They asked me if I had been making this my entire life!! I was thrilled!! Thank you for the recipe! It was a hit!!  -  19 May 2006  (Review from Allrecipes USA and Canada)


    I love this recipe. I have made it many times. It isn't all that time consuming. If you do your brasing in a crockpot it requires little attention. You'll want to make risotto Milanese to go along with it, and add a robust red wine. Yummy!  -  07 Oct 2002  (Review from Allrecipes USA and Canada)