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Osso Bucco


Rate this recipe 4.1/5 (89 Votes)


  • 1 lb. veal shank (boneless)
  • 1 or 2 bouillon cube
  • 3 carrots
  • 3 onions
  • 2 stalks celery
  • 2 cloves of garlic
  • some orange zest
  • basil
  • bouquet garni
  • olive oil
  • 3 chopped tomatoes
  • scant 1/2 cup dry white wine
  • parmesan
  • salt and pepper


Servings 4
Level of difficulty Easy
Preparation time 20mins
Cooking time 60mins
Cost Average budget


Step 1

Cut the veal into pieces and dredge in flour. Fry in skillet. Reserve.

Step 2

Fry in skillet, grated carrots, diced celery and chopped onions in olive oil. Deglaze with white wine and let it reduce by half.

Step 3

Add tomatoes, zest, bouquet garni, basil, (sage if you have it) and the broth and store Ossi. Add water to 2/3 of the height and simmer.

Step 4

Simmer over low heat forty minutes. Serve with rice or pasta.

Step 5


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