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Osso Buco recipe

Osso Buco recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Slow cooker beef

A beautiful tender and mouthwatering casserole, so full of flavour. My family couldn't get enough of this and were fighting to book the leftover bit for lunch the next day. A real success.

24 people made this

IngredientsServes: 6

  • 4 tablespoons plain flour
  • Salt and pepper
  • 6 thick veal shanks
  • 30g butter
  • 2 onions, roughly chopped
  • 2 big carrots, chopped
  • 2 sticks celery, chopped
  • 2 garlic cloves, finely sliced
  • 300ml chicken stock
  • 1 (400g) tin chopped tomatoes
  • 2 tsp fresh oregano or 1 tsp dried oregano
  • 1 bay leaf

MethodPrep:10min ›Cook:8hr ›Ready in:8hr10min

  1. Measure the flour onto a plate and season with salt and pepper, to taste. Toss the meat in the seasoned flour.
  2. Melt the butter in a frying pan over a medium heat and seal the meat, so it's just brown.
  3. Place the prepared vegetables in the bottom of the slow cooker and put the browned meat on top of the vegetables. Pour the tinned tomatoes over the meat and pour over the stock. Add the bay leaf and fresh oregano. If using dried oregano, wait until 1 hour before the end of cooking time before adding it.
  4. Cook for 8 hours on Low setting or 4 hours on High and a couple more on low.

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Reviews & ratingsAverage global rating:(14)

Reviews in English (18)

Was nice, but seemed to be lacking a bit in flavour… probably needs a few more herbs-20 Sep 2011

I added some red wine to replace half the stock. Used beef stock not chicken. Put in a chopped up sweet potato. The meat was cooked to perfection but still lacking something in taste-13 Jan 2014

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Osso Buco

Chef Ludo Lefevbre uses classic braising technique in his version of Osso Buco: first, browning the veal shank to develop flavor, then sauteing the aromatics, deglazing with wine, and pouring in plenty of deeply flavored veal stock before finishing in the oven. Use your favorite stock here, and feel free to swap in beef stock for veal, as it gives the dish its foundation of flavor. The lemon zest really does add dimension and bright flavor to this slow cooking, rich dish, so don&rsquot skimp on the garnish, either.

Recipe Summary

  • 2 tablespoons extra-virgin olive oil
  • Six 2-inch-thick meaty veal shanks, each tied with string (3/4 to 1 pound each)
  • Salt and freshly ground pepper
  • 2 large carrots, cut into 1/2 -inch dice
  • 1 medium onion, cut into 1/2 -inch dice
  • 1 celery rib, cut into 1/2 -inch dice
  • 2 garlic cloves, minced
  • 1 cup dry red wine, such as Barbera or Chianti
  • 1 cup drained canned Italian tomatoes, coarsely chopped
  • 1 cup chicken stock or canned low-sodium broth

Preheat the oven to 325°. Heat the olive oil in a large enameled cast-iron casserole. Season the veal shanks with salt and pepper and cook over moderate heat until browned, about 8 minutes per side. Transfer the shanks to a plate.

Add the carrots, onion, celery and garlic to the casserole. Reduce the heat to moderately low and cook, stirring, until tender, about 7 minutes. Add the wine and cook, scraping up any browned bits, until slightly reduced, about 5 minutes. Add the tomatoes and chicken stock and bring to a simmer over high heat.

Return the shanks to the casserole, nestling them into the vegetables add any accumulated juices. Cover the casserole and braise the shanks in the oven for 1 hour. Turn the shanks, cover and cook for about 1 hour longer, until the meat is very tender. Transfer the shanks to a rimmed platter and cover loosely with foil. Measure the sauce you should have 2 cups. If necessary, reduce the sauce over high heat. Season with salt and pepper.

Cut the strings off the shanks. Spoon the sauce on top and serve.

  • 6 (1- to 1 1/2-inch-thick) pieces osso buco (veal shanks) (about 4 pounds 1.8kg total)
  • Kosher salt and freshly ground black pepper
  • 1 cup all-purpose flour (5 ounces 140g)
  • 1/4 cup (60ml) extra-virgin olive oil, plus more if needed
  • 1 tablespoon unsalted butter (1/2 ounce 15g)
  • 1 large yellow onion, minced (12 ounces 340g)
  • 2 medium carrots, minced (6 ounces 170g)
  • 1 celery rib, minced (4 ounces 120g)
  • 3 medium cloves garlic, minced
  • 1 cup (235ml) dry white wine
  • 3/4 cup (175ml) homemade or store-bought low-sodium chicken stock
  • 1 (28-ounce 800g) can peeled whole tomatoes, seeded and drained, tomato flesh crushed by hand
  • 3 fresh thyme sprigs
  • 1 bay leaf
  • For the Gremolada:
  • 2 tablespoons (about 20g) finely minced flat-leaf parsley leaves and tender stems
  • Zest of 1 lemon, finely minced
  • 6 medium cloves garlic, finely minced

Preheat oven to 325°F (163°C). Season veal shanks all over with salt and pepper. If you have butcher's twine, you can tie a length of it tightly around the circumference of each shank this can help them hold their shape during cooking, but is not absolutely necessary.

Add flour to a shallow bowl. In a large Dutch oven, heat olive oil over medium-high heat until shimmering. Working in batches, lightly dredge shanks all over in flour, shaking off excess, and add to Dutch oven be careful not to over-crown the shanks. Cook shanks, turning occasionally, until lightly browned on both sides, about 4 minutes per side lower heat as necessary at any point to prevent scorching. Transfer browned shanks to a platter and repeat with remaining shanks add more oil to Dutch oven at any point if it becomes too dry.

Add butter to Dutch oven, along with onion, carrot, celery, and garlic. Cook, stirring, over medium-high heat until vegetables are softened and just starting to turn a light golden color, about 6 minutes.

Add wine, stock, and tomatoes to Dutch oven, along with veal shanks and any accumulated juices. Try to arrange the shanks in as even a layer as possible (a little overlap is okay to make them fit). The liquid should nearly but not totally cover the shanks if it doesn't, add more stock or water until it does. Add thyme and bay leaf. Bring to a simmer.

Prepare a parchment paper lid following these instructions Cover shanks with parchment lid and transfer to oven. Cook for 2 hours.

Meanwhile, for the Gremolada: In a small bowl, stir together parsley, lemon zest, and garlic. Set aside.

Remove parchment paper lid from shanks and continue cooking until they are fork-tender, about 1 hour longer. If the pot becomes too dry, add more stock or water as needed to keep it moist evaporation and reduction are good, but the pot shouldn't go dry. Feel free to move the shanks around so that any that are submerged can be exposed to the oven air. During the last 20 minutes of cooking, stir in 1 to 2 teaspoons (5 to 10ml) gremolada, depending on how strong you want the lemon and garlic flavor to be.

Carefully transfer shanks to a platter. (Using a spatula and tongs together can help prevent them from falling apart.) Using a spoon, carefully scrape off any excess fat on surface of braising juices. The liquid should be saucy and thick you can adjust the consistency by adding either water or stock to thin the sauce, or simmering it on the stovetop until more fully reduced. Discard thyme and bay leaf and season with salt and pepper if necessary.

Remove twine from shanks, if used. Serve shanks on plates, spooning braising sauce on top and passing remaining gremolada at the table for diners to sprinkle as a garnish to their own taste make sure to offer small spoons for scooping out marrow from bones. Osso buco is traditionally served with Risotto alla Milanese.

1. Preheat oven to 160C (140C fan-forced).

2. Heat half the oil in a large frypan and cook the onion and celery for 10 minutes until softened. Add the carrot, garlic and rosemary, tossing well, cooking until they just start to brown. Add the stock and bring to the boil, stirring. Transfer to a large ovenproof, lidded casserole dish.

3. Season the meat with salt and pepper, and toss in the flour until lightly coated. Heat remaining oil in the same frypan and fry the meat, in batches, for 3 minutes on each side until brown and crusty. Arrange the meat in one layer on top of the vegetables in the casserole dish.

4. To deglaze the frypan, add the wine and bring it to the boil for 2 minutes, scraping any bits off the bottom with a wooden spoon (these bits add flavour). Add the tomato paste, anchovy, orange zest and chilli, stirring, then tip the lot into the casserole dish.

5. Place a cartouche of baking paper on top of the meat (see tip), cover tightly and cook in the oven for 2-2½ hours, turning the meat over once halfway through, until it is tender and almost falling from the bone. Allow to cool (refrigerate if you have time).

6. To serve, skim off any excess fat, then reheat. Scatter with parsley and serve with mashed potatoes, pasta or rice, and buttered kale, spinach or green beans.

Tip: A cartouche will reduce evaporation and prevent a skin from forming. To make one, fold a sheet of baking paper in half, pierce it two or three times with the tip of a knife to allow air to escape, and trim it to fit on top of the meat inside the pot.


  • 3 crosscut veal shanks (about 1 pound each)
  • 1/4 cup canola oil (or other vegetable oil)
  • 1/2 large onion, peeled and chopped
  • 1 medium rib celery, chopped
  • 1 large carrot, peeled and chopped
  • 4 garlic cloves, peeled and slightly crushed
  • 3/4 cup canned diced tomatoes (including liquid)
  • 1 cup dry white wine
  • 4 cups beef stock or veal stock
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1 teaspoon whole black peppercorns
  • Kosher salt and freshly ground black pepper, to taste


  • 1) Fresh rosemary - 1 sprig.
  • 2) 1 sprig Fresh thyme – 1 sprig.
  • 3) Dry bay leaf – 1 no.
  • 4) Whole cloves – 2 nos.
  • #For cheesecloth#
  • 1) Kitchen twine - for bouquet Garni and also for tying the veal shanks
  • 2) Whole veal shanks – 3 nos. (They must be trimmed).
  • 3) Black pepper – to taste. (Ground)
  • 4) Sea salt – to taste.
  • 5) All purpose flour - For dredging purposes.
  • 6) Vegetable oil - 1/2 cup.
  • 7) Small onion – 1 no. (It should be diced into 1/2-inch cubes).
  • 8) Small carrot – 1 no. (It should be diced into small cubes).
  • 9) Stalk celery – 1 (It should be diced as small cubes).
  • 10) Tomato paste - 1 tablespoon.
  • 11) Dry white wine - 1 cup.
  • 12) Chicken stock – 3 cups.
  • 13) Fresh flat leaf Italian paisley - 3 tablespoons (It should be chopped).
  • 14) Lemon zest - 1 tablespoon.

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Osso Buco was VERY tender. I followed this to the T, and found the flavor to be lacking. Very disappointed with this and will not make again.

Best Recipe I have tried yet. I am not going to try another. For my taste buds, this one was as if they took all the other recipes and perfected them into one precise recipe on how to make osso buco perfect! It takes some time to do but it is worth it even if you do not have a food processor!!

A couple things, it took a long time with all of the chopping, and then after 2 hours in the oven, I read i need to reduce for 15 more minutes, and then bake another 10. I should have done a better job with the "glazing", and I needed more salt. These things I was disappointed with were MY FAULT not the recipes fault. I thought it was very good though, and may make it again, but instead on a weekend when I have more time. I saved the extra sauce/ Mirpoix mixture, for another day. :)

forgot the rating in my review below.

halved the number of shanks, but left all other amounts the same. Fantastic and flavorful. Prepared this early in the day all the way to the end. Put the shanks in a casserole and covered with the reduced juices. Let cool for an hour, then refrigerated. In the evening, we baked the shanks at 325 for about 40 minutes, basting a few times. Served over orzo pasta. Loved the fresh parsley, garlic and lemon zest added at serving. Fresh tasting and pretty. Make this-you will not be sorry!

Really good!Only note I would make is that unlss you have an enourmous dutch oven you will probably need to use two for this many shanks. I used two and just bumped up the veg, wine and tied thyme and parsely into two bundles. Simple recipe, very satisfying

Having never made Osso Buco before, I was quiet happy with this easy recipe and delicious meal. I had to pair the recipe down to two servings but the recipe is a keeper and well worth sharing.

Wow! Absolutely fabulous, easy to make and soooo delicious. Thank heavens for a little restraint we could have polished off the lot tonight, but we didn't and so have more for another evening. I served it with parsley mash and peas, couldn't have been a more wonderful meal. Another Gourmet hit - well what do I expect after reading Gourmet since 1982!

Outstanding. Used lamb shanks with red wine and beef broth, but otherwise followed the recipe exactly. One of the best meals I've had in quite a while. Served with Risotto Milanese and asperagus. Was very pretty also.

This is an exceptional recipe! I have made it 4 times in the past 4 weeks. (Just remember to do the reduction - it makes all the difference!)

Good- but not great. Followed the directions and ate it the next day to allow the flavours to deepen. Still just okay- 2.5 stars.

I have to say I was seriously under impressed by this recipe. I follow it exactly - used organic ingredients and the best veal osso buco from Grandville Island. There are better osso buco recipes out there.

This is a truly lovely recipe. This last time I made it with adult Buffalo shanks. The connective tissue was more prominent than one would experience with a much younger creature, but it was absolutely no problem, the flavor was phenomenal and the nutritional benefits of grass-fed animal protein made this osso buco even more delicious.

Tested the recipe on my husband and he fell in love again. I made it again for my German family for Christmas 2008 and they loved it too. The second time around I modified the recipe a bit as follows: --Make sure the meat will fit in your baking dish otherwise you will need a second or third baking dish but there will always be enough sauce. --I used 1 cup red wine and 1/2 cup of white wine. Make sure the red wine is not a deep purple color otherwise you sauce may be purple too. --If you serve the same wine you cook with, make sure you have an extra bottle or two for serving with the dinner. --I used four garlic cloves for the Osso Buco. --I used 1 400 ml (1.5 cups) jar of veal broth and 1 400 ml jar of chicken broth. --Don't skimp on the broth, buy a good brand w/o MSG. --I substituted 2 Tbsp tomato paste since good fresh Italian tomatoes were not in season. --Used 2 herb sachets instead of one and included 2 sprigs of fresh rosemary in each sachet. Also doubled the amount of bay leaves. --To save time I mincled all of the ingredients the night before. That way I didn't smell like garlic and onions when my guests arrived -) --I did not strain the pan juices since the veggies were finely chopped. --As a starch I have served this dish with mashed potatoes, polenta, and risotto. We prefer the mashed potatoes which require less time in the kitchen. As a veggie I served it with green beans. --With our leftovers my husband cooked red cabbage and added a bit of cinnamon adn we reheated the remaining green beans. Totally delicious too. Guten Appetit!

My son is home from school for a long weekend and asked if he could have a veal chop, which I couldn't find when I made a quick stop @ Costco. Instead, beautiful veal shank crosscuts (osso buco!) were for sale @ $5.90 a lb! Couldn't pass them up! This recipe is so easy! I had everything available @ home. Vegetables were quickly and finely chopped in my Cuisinart mini-prep (that I've had since I made baby food for my 17 year old!)and were cooked in a dutch oven while I browned the shanks in a skillet alongside(another big time saver!). Once they were brown I transferred them into the dutch oven, added the wine to the skillet and scraped the drippings, and before too long it was ready to be poured over the meat, followed by the broth and the tomatoes, which I strained and also whizzed in the mini-prep. I also made the gremolata in the mini-prep. This could be a commercial for the nini-prep. :-) In any event, very flavorful and easy. I paired it with rice in a pasta bowl, as that was all that was available, but I'll bet polenta or even mashed potatoes would be phenomenal. A great rainy day or winter dish. Next time, I'll try beef or lamb shanks, or, perhaps, even oxtail this way.

I was clearing out my recipe file and came across my favorite osso bucco recipe! I had actually typed it in 1991. I can't wait to make it again eventhough veal shanks at my market are about $8 a pound. I served it with both polenta and rissoto.

I made this for Christmas Eve dinner and it really was a hit. I followed the recipe fairly close but added a little orange zest during braising. It is fairly labor intensive but worth it. Using the leftover sauce and meat over egg noodles.

Wow! Easily one of the best meals I have served my guests. I followed the recipe exactly, except ran out of time to finish with the gremolata (will try it next time). I served this plated (best in a large pasta bowl) with creamy cheese polenta, then the shank and garnished with sugar snap peas. My guests practically licked the bowls clean! Only needed 4 servings, but made the complete sauce recipe and had plenty of the yummy sauce left for another meal. Great "make ahead" meal - and enjoy your guests!

I've made this recipe for two different dinner parties - it was a hit at both. The only modifications I made to the recipe were to add a few tablespoons of tomato paste after removing the veal to give the sauce more body, and I used an immersion blender to break the vegetables down rather than straining the sauce. I served it with parmesan orzo and roasted asparagus - yum. Made the gremolata the first time, but my guests didn't care for it so I left it out the second time. There was enough sauce left to serve with linguini the next night.

This was just Ok. Two veal shanks and $22(!) later it was nothing to rave about. Save your pennies and your efforts by going to the osso recipe with mushroon sauce and use beef shanks instead. Now THAT is a smashing recipe!!

I've prepared this recipe twice, once for Valentine's Day and again on New Year's Eve, albeit with some modifications. I feel I have more control over the heat if cooked on the stovetop versus the oven and I very much prefer if the cooking liquid is pureed and strained to make the dish a little more elegant. I think this is an exceptionnally easy recipe to make and it certainly would benefit from advance preparation. If I had remembered to add anchovies (a discovery from another recipe) to my grocery list they would have been used. It is the essential ingredient to bring it all together.

Great dish! I didn't change a thing. I saved this recipe in my box and have made it time and time again. I serve with wild mushroom risotto.

With some "tweaking," this recipe is good to go. I had no kitchen string, so I used dental floss instead. It works! Added a tspn.( or more!)of sugar to the tomato basting juices, and almost an entire bouillon cube (chicken flavored)to give the final sauce a boost. Used a Pinot Grigio/champagne mix for the wine because that's what I had on hand. Definitely sprinkle the gremolata over the finished product--enhances the taste and looks good. It is NOT a labor intensive dish. While it's stewing in the oven for two hours, do something else--like make a fabulous dessert!

This recipe NEVER fails! The flavors are incredibly delicious. This dish is absolutely perfect for impressing your guests and making them feel at home.

Wonderful recipe. I substituted the veal shank for Lamb and it was perfect. It was hard work, but fun and very good. Red wine is great with this dish

  • Put the flour in a wide, shallow dish. Season the veal shanks all over with salt and pepper and dredge in the flour shake off the excess flour.Heat a 12-inch skillet over medium heat. Add the butter, and when it foams, add the shanks to the skillet. Cook until golden, turning once, about 10 minutes. Transfer the shanks to a slow cooker.

Add the wine to the skillet. Scrape up any browned bits from the bottom of the skillet and pour the contents of the skillet into the slow cooker. Add the tomatoes and their juices, chicken broth, onion, carrot, celery, and thyme. Cover and cook on low heat for 6 to 8 hours—the meat will be very tender and almost falling off the bone.

Transfer the shanks to a platter and cover with foil to keep warm. Pour the sauce from the slow cooker into a large skillet. Simmer over medium heat until reduced to about 2 cups, 10 to 15 minutes. Season to taste with salt and pepper.

Make the entire meal a classic: Serve with Risotto alla Milanese (Risotto with Parmesan & Saffron).

Recipe Notes

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Recipe Summary

  • 3 tablespoons vegetable oil
  • 1/4 cup all-purpose flour
  • 2 tablespoons salt
  • 2 teaspoons freshly ground black pepper
  • 4 veal shanks, tied to secure meat to bone
  • 1 cup dried porcini mushrooms
  • 1 dried bay leaf
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme
  • 3 fresh sage leaves
  • 3 fresh sprigs flat-leaf parsley
  • Zest of half a lemon, cut into long strips, pith removed
  • 10 whole black peppercorns
  • 2 medium carrots, peeled and chopped into 1/4-inch pieces
  • 1 stalk celery, chopped into 1/4-inch pieces
  • 1 medium onion, cut into 1/4-inch pieces
  • 2 canned plum tomatoes, crushed
  • 1 1/4 cups dry white wine
  • 1 1/2 cups Homemade Beef Stock
  • Sauteed Broccoli Rabe
  • Soft Polenta

Heat oven to 275 degrees. In a 7-quart flameproof casserole or Dutch oven over medium to medium-low heat, heat vegetable oil until hot but not smoking. In medium bowl, combine flour, salt, and pepper. Coat each veal shank well with flour tap off excess. Working in batches if necessary to keep veal shanks from touching at all, add shanks (they should sizzle the moment they hit the pan). Cook until well browned on all sides, 10 to 15 minutes do not rush. Remove the veal shanks from the casserole, and set aside.

Meanwhile, in a small saucepan, bring 2 cups water to a boil. Remove from heat, add dried mushrooms, and let stand until softened, about 20 minutes. Strain mushrooms, reserving 1/2 cup soaking liquid.

Prepare bouquet garni: Tie bay leaf, rosemary, thyme, sage, parsley, lemon zest, and peppercorns together in a piece of cheesecloth. Add carrots, celery, and onion to casserole cook until softened and lightly browned, 8 to 10 minutes. Add tomatoes, wine, stock, mushrooms with soaking liquid, and bouquet garni.

Return browned shanks to casserole stir gently to combine. Bring to a simmer, cover, and place in the oven cook until meat is very tender, about 2 1/2 hours. Check occasionally to ensure a gentle simmer adjust heat or height of rack as needed.

Transfer shanks to a platter, and cover with foil to keep warm. Set casserole over medium heat simmer until sauce is thickened, about 15 minutes. Return shanks to casserole just to heat and coat with sauce. Serve hot with broccoli rabe and polenta

Osso Buco

Tie together first 3 ingredients with kitchen string set aside.

Rub veal with salt and pepper.

Brown half of veal in 1 1/2 tablespoons hot oil in a large skillet over medium-high heat, turning often, 5 minutes. Remove to a roasting pan keep warm. Repeat with 1 1/2 tablespoons oil and remaining veal.

Saute onion, carrot, and celery in remaining 1 tablespoon hot oil in skillet until tender. Add wine bring to a boil, and boil, stirring occasionally, until reduced by two-thirds (about 15 minutes). Add 4 cups hot water, bouillon, and herb bundle cover and bring to a boil. Pour over veal.

Bake, covered, at 375° for 1 hour and 45 minutes or until veal is tender. Remove veal from pan keep warm. Pour drippings through a wire-mesh strainer into a skillet, discarding solids. Bring to a boil, and boil until reduced by half (about 40 minutes).

Whisk together flour and butter until smooth whisk into drippings. Cook, whisking constantly, 1 minute or until thickened. Serve with veal.


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