Osso Bucco for a Crowd

Osso Bucco for a Crowd

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A great and elegant dish for a dinner party, osso bucco needs little attention while it cooks. It is served with parsley, garlic, lemon zest and parmesan.


Serves: 6 

  • 6 slices veal shank
  • 2 tablespoons flour
  • salt and pepper, to taste
  • 4 tablespoons olive oil
  • 2 onions, diced
  • 2 carrots, sliced
  • 1 cup (250ml) white wine
  • dried thyme, to taste
  • 1 bay leaf
  • 1 tin (420g) diced tomatoes
  • 70g tomato paste
  • 30g fresh parsley, chopped
  • 1 clove garlic, minced
  • zest of 2 lemons
  • grated parmesan, to serve

Preparation:10min  ›  Cook:1hour  ›  Ready in:1hour10min 

  1. Dust the veal shanks with flour, salt and pepper.
  2. Heat 3 tablespoons olive oil in a casserole and brown the meat on all sides, about 5 minutes. Set aside.
  3. Add the remaining tablespoon oil and fry the onions and carrots for 5 minutes. Add wine, thyme, bay leaf, tomatoes and tomato paste. Simmer a few minutes and return meat to the casserole. Simmer 45 minutes, stirring occasionally.
  4. When ready to serve, place the meat on a serving dish, sprinkle with fresh parsley, garlic and lemon zest, then sprinkle with parmesan.

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