Rating: 4.5 stars
226 Ratings
  • 5 star values: 169
  • 4 star values: 42
  • 3 star values: 11
  • 2 star values: 0
  • 1 star values: 4

Osso buco is a hearty Italian dish made by braising veal shanks in a rich stock with white wine and tomatoes; garnish with a zesty gremolata made with fresh parsley, lemon zest, and garlic for a memorable meal.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.

  • Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.

  • In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle the gremolata over the veal just before serving.

Nutrition Facts

478 calories; protein 46.9g; carbohydrates 17.6g; fat 19.8g; cholesterol 200.6mg; sodium 467mg. Full Nutrition