Osso Bucco


This is also a recipe from my previous school. We served it with the Risotto a la Milanese, a recipe I shared a few days ago. I am sure you will enjoy this dish. It is a very good and tasty dish, especially with the risotto.


8 pcs Veal Shanks –2” thick
Flour for dusting
Salt & Pepper to taste
4 oz Olive Oil
Mirepoix 4 OZ (1/2 diced onion, 1/4 diced carrot, 1/4 celery)
2–3 Cloves garlic, minced
4 oz White wine
2 0z tomato puree
1 Pt. veal stock
bouquet garni 1 EA ( fresh thyme, parsley, bay leaf and any other herbs you like, bundled together with butcher’s twine)
2 Tbs parsley
1oz Lemon Juice


1 Tbsp Parsley,  Chopped
1 Clove garlic, minced
1 Lemon zest of one lemon


  1. Season and flour shanks. Sauté in hot oil. Remove from pan.
  2. Add mirepoix, sauté 2-3 minutes. Add garlic and sauté lightly.
  3. Add wine and reduce au sec. (reduce until almost dry)
  4. Add tomato puree and stir. Add veal stock and bring to a boil. Put veal shanks back into the pan. (Liquid should come at least halfway up the product.)
  5. Add bouquet garni and cover. Simmer veal shanks for 30 minutes.
  6. Add the lemon, and parsley. Continue to simmer until the shanks are very tender.
  7. Remove bouquet garni and veal shaniks. Strain the sauce over the shanks and garnish with the gremolata.

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