Osso Bucco

Veal Shanks


Osso Bucco is definitely one of the most popular Northern Italian dishes in any great Italian restaurant.

Due to the time it takes to prepare this dish, it's rarely seen on a restaurant menu. Usually, it's featured as a special.

It's rich and delicious and served with a delicious sauce which is made from braised vegetables, broth and wine. Traditionally Osso Bucco is served on a bed of creamy Parmesan risotto.

Don't forget to suck out the bone marrow. it's the best part of the dish.


  • 4 veal shanks around 3 inches thick.
  • 1 cup of flour
  • 1 tsp salt
  • 1 tsp fresh ground black pepper
  • 1 yellow onion chopped
  • 1 carrots peeled and chopped
  • 1 stalks of celery chopped
  • 4 clove of crushed garlic
  • 1 sprig of fresh thyme chopped
  • 1/2 cup of red wine
  • 1 cup of beef or veal stock
  • 4oz. of tomato paste
  • 1/4 cup of olive oil


  • Dredge veal shanks in flour with salt and pepper.
  • In a large pot fry the veal until brown on all sides.
  • Remove shanks from pot and set aside.
  • Saute carrots, onions and celery for about 5 minutes.
  • Add garlic ad thyme for about another 2 minutes.
  • Stir in tomato paste for about 1 minute.
  • Add red wine and broth.
  • Turn burner on high and reduce sauce for 5 minutes uncovered.
  • Turn burner down and add veal shanks back into the pot and cover.
  • Simmer for about 2 hours.
  • Be careful when taking the shanks out of the pot so they don't fall apart and you don't lose the bone marrow.
  • Place on a plate and spoon sauce over veal.
  • Serve with risotto recipe below.

    Optional Gremolata to sprinkle over dish

  • 2 Tbls of minced garlic
  • 2 Tbls of chopped parsley
  • 1 Tbls of grated lemon zest



  • 1 bunch of long green onions chopped
  • 2 shallots chopped
  • 1/4 cup of olive oil
  • 2 cups of Aborio rice
  • 1/2 cup of dry white wine
  • 5 cups of chicken broth heated
  • 2 Tbls butter
  • 1/2 cup of freshly grated parmesan cheese
  • Freshly ground black pepper


  • Saute shallots and onions in oil until brown.
  • Add rice and stir.
  • Add white wine.
  • Add 1 cup of broth and stir until liquid is absorbed.
  • Add the remaining broth 1 cup at a time stirring every time until broth is absorbed and rice is creamy in texture.
  • Remove from heat and stir in butter and cheese.

    Your ready to serve with the Osso Bucco.

    Don't forget to click on the logo below and subscribe to my


    That's a discovery! That's Italian! That's
    Great Chicago Italian Recipes.com

    Leave Osso Bucco and Return to Italian Recipes
    Leave Osso Bucco and Return to Italian Veal Dishes


    Home | The Italian Grocer | Italian Heritage | Italian Chefs | New Contest | What‘s New | Restaurant Reviews | Your Reviews | Appetizer Recipes | Soup Recipes | Salad Recipes | Bread Recipes | Vegetable Recipes | Pasta Recipes | Poultry Recipes | Beef Recipes | Pork Recipes | Veal Recipes | Lamb Recipes | Seafood Recipes | Pizza Recipes | Cooking for Kids | Italian Cheese | Italian Wine | Dessert Recipes | Coffee and Espresso| Italian Dinner Music | Food Glossary | About the Cook | Sitemap | Share This Site | Contact | Privacy Policy | Disclaimer | Submit Your Recipes | Your Italian Recipes | Archived Menus

  • Print Friendly and PDF

    32 Great Italian Sauces


    Downloadable E-book

    Mia Cucina Pazzo


    <Downloadable E-book



    Downloadable E-book

    Italian Christmas Cookies


    Downloadable E-book