Recipe courtesy of The Venetian Las Vegas

Osso Buco

  • Yield: 14 servings
  • Total: 3 hr 25 min
  • Prep: 10 min
  • Cook: 3 hr 15 min


14 veal shanks

1 liter red wine (Merlot preferably)

8 onions, chopped

12 carrots, chopped

2 stalks celery, chopped

1/4 cup garlic, chopped

1/2 cup beef base (1/2 cup demi-glace may be substituted)

6 gallons water

1/4 cup basil

1 quart marinara sauce

3/4 pound butter

1 tablespoon thyme

4 bay leaves

Salt and pepper to taste


  1. Preheat oven to 350 degrees F. In a large heavy pan, sear the shanks until they are a rich dark brown. Remove from pan and add onions, carrots, celery, garlic, basil, thyme, bay leaves and salt and pepper. Saute on medium high heat until all water was evaporated and mixture begins to turn a rich brown. Add wine, beef base, water, marinara and butter. Place pan in oven for approximately 3 hours, keeping shanks completely covered. Check every 45 minutes for doneness.
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