Recipe courtesy of Timothy Hallama

Veal Osso Buco

  • Yield: 4 servings
  • Total: 4 hr 10 min
  • Prep: 10 min
  • Cook: 4 hr


Olive oil

Salt and pepper

4 veal shanks (14 ounces each)

1 pound mirepoix (onion, carrot, and celery), diced 1/4-inch

2 cloves garlic, chopped

2 anchovy fillets

2 tablespoons tomato paste

1 cup Barolo wine

2 quarts brown veal stock

4 Roma tomatoes, seeded and chopped 1/4-inch

1 bunch Italian parsley, washed and chopped fine

Gremolata, recipe follows


  1. First season the meat with olive oil, salt and fresh ground black pepper, then in a smoking hot cast iron pan sear both sides of the shank. Remove the veal and set aside. Add in the mirepoix, garlic, anchovy and tomato paste, caramelize all the ingredients together, add the Barolo to the pan to deglaze. Add the veal stock to the pan and reduce by 1/4. When reduced, pour the simmering liquid over the 4 veal shanks in a roasting pan, add the diced tomato and parsley. Cover first with plastic wrap then with aluminum foil, place in a 325 degree oven for 3 1/2 hours. Check for fork tenderness. Garnish with the gremolata and shaved, roasted parsnips and carrots. Gremolata: Chopped parsley, lemon zest, bread crumbs, anchovy
  2. For the Sauce: Reduce braising liquid by 1/4, season and pour over shanks.
Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.


Be the first to review