Osso Buco

Osso buco is a dish of tender veal shanks that's perfect for any special occasion.

Osso Buco


  • 1⁄3 cup (50 g) plain flour
  • 1⁄4 teaspoon salt
  • 1⁄4 teaspoon pepper
  • 3 kg veal shanks, cut into 5-cm-thick slices
  • 1⁄3 cup (80 ml) canola oil
  • 1 medium onion, chopped
  • 1 small carrot, chopped
  • 1 celery stick, chopped
  • 1 garlic clove, minced
  • 2 tablespoons butter
  • 410 g can diced tomatoes, undrained
  • 1 3/4 cups (435 ml) chicken broth
  • 1⁄2 teaspoon dried basil
  • 1⁄2 teaspoon dried thyme
  • 2 bay leaves
  • 1 tablespoon minced fresh parsley, to garnish
  • 1 tablespoon grated lemon peel, to garnish


  1. In a large resealable plastic bag, combine the flour, salt and pepper.
  2. Add the veal, a few pieces at a time, and shake to coat. In an oven-proof Dutch oven, brown meat in oil in batches on all sides, then drain.
  3. In a large frying pan, saute the onion, carrot, celery and garlic in butter until tender. Return veal to the Dutch oven; top with vegetable mixture. Add the tomatoes, broth, basil, thyme and bay leaves.
  4. Cover and bake at 160°C for 2 to 2 1/4 hours or until the meat and vegetables are tender. Remove and discard the bay leaves. Just before serving, combine the parsley and lemon peel, and sprinkle over the veal.

Serves: 10
Preparation: 35 minutes
Cooking: 2–2 1/4 hours
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