Sunday, January 23, 2011

Ossobuco (Braised Veal Shanks)

Ossobuco ("osso" (bone)  "buco" (hole) ) is tradtionally made with white wine and served with risotto. The recipe that follows is adapted from one of my " ultimate" favourite  chefs, Florence Tyler.  I reduced  the amount of  liquids used, especially the wine. The recipe called for a whole bottle whereas from previous experience, I felt two and one half cups were more than sufficient.  The osso buco was then served with a silky semolina polenta, laced with caramelized onions and button mushrooms; great for sopping up all those heavenly juices created by hours of slow oven braising. This is perfect winter recipe for those lazy week-ends where, once prepped, you can sit back while the oven does the rest. It's great make ahead meal, for receiving guests. Much like any stew, it only gets better the next day...

3 veal shanks
2 tablespoons butter
4 tablespoons extra virgin olive oil
1 onion diced
1 leek (white part), diced
2 garlic cloves finely chopped
1  carrot, diced
1 celery stalk,  diced
zest of one small lemon (large slices of lemon peel )
1/2 cup  fresh Italian parsley, chopped
2 bay leaves
2 1/2 cups red wine
2 cups canned tomatoes 
1 1/2 cup beef broth
salt and pepper


Mise en place

Season your veal shanks with salt and pepper. In a bowl add the flour, and season with salt and pepper

Dredge the the veal shanks in the flour.
Shake off any excess flour from the meat
to prevent it from burning while
searing on high heat.
Heat the oil and butter, Add the veal
shanks and sear the meat


Brown on all sides. Transfer to a plate.
Add the chopped onions to the Dutch oven pot
and  saute until golden brown
about 4-5 minutes.

Toss in leeks and garlic.
 Add the carrots and celery.
Cook 5 minutes until the vegetables are 

Add the parsley, lemon rind and bay leaf.
Return the meat to the Dutch oven and
place on the mirepoix (vegetable mixture).


Pour in the wine and simmer for about 20 minutes to allow the wine to reduce by half.
Add the tomatoes and beef broth.

Cover the Dutch oven pot and braise in a 350º F oven for about 1 1/2 hours. Continue cooking with the cover off for an additional 30 minutes to allow the sauce to reduce further and thicken.

Served with semolina, carmelized onions, and mushroom polenta with a side of green beans amandine.


  1. oh god, one of my favorite !!! and yours is a wonderful adaptation, so creative !!

  2. This is such a perfect winter comforting dish. I love osso buco, and Tyler Florence. He is my ultimate TV chefs of all time too.
    Beautifully prepared, and so delicious!

  3. I love your rendition - it's gorgeous, delicious, warming and perfect.

  4. I've never made Ossobuco. All the pictures are really helpful.

  5. I've always wanted to cook ossobuco, but veal shanks just don't make an appearance near where I live! Yours look wonderfully inviting!!

  6. I love Tyler Florence too...and I like how you cut back the wine in this recipe (it means we can drink the rest of it!) Thank you for sharing this flavorful and hearty meal.

  7. Wonderful adaptation...beautiful meal here :)

  8. This looks comforting. I have never made this before but you made it look simple.

  9. What a great dish and I love your way with making it. It looks sooo delicious! Veal is for hard to find around here but I will really be looking hard for it now. I'm new here and so glad to find your great blog.

  10. This looks fabulous! What an elegant dish to serve. Love it! Thanks for sharing this with us.


  11. I love osso bucco and the way you've made it is great.

    I tried osso bucco stew a while ago with kidney beans: