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Osso Buco (Veal Shank)
Recipe by Simone Lagomarsino
At a Glance
Prep Time: 30 minutes
Cook Time: 2 hours
Serves: 4 Individuals
Yields: 4 Veal Shanks

A Dutch oven and a hand blender is needed to make this wonderful meat dish.


4 pieces of Veal Shank, each of similar size (approximately 6 to 10 oz. each) -- each of them tied with string around the perimeter in order to hold the meat on the bone while cooking
½ cup of Flour
¼ cup Olive Oil
3 cloves of Garlic, pressed
Pinch of Salt
½ to 1 Onion (depending on size), finely chopped
1 cup of Beef Stock
2/3 cup Red Wine
1 Carrot, grated
2 tablespoons Demi-Glace
2 tablespoons Butter


Preheat oven to 325.
Dip veal shanks in flour. Brown the veal shanks in olive oil in a Dutch oven that will allow each of the veal shanks to fit in one layer for about 5 to 10 minutes on each side. Remove the veal shanks once they are brown and add the grated carrot, garlic, onion, and butter and reduce the heat to low and add a pinch of salt.  Simmer until the vegetables are translucent – 5 to 10 minutes.  Add the wine and the beef stock and simmer for 5 more minutes and then use a hand-blender and blend out the lumps – 2 minutes and add the demi-glace.   Add the beef shanks back and cook for 5 minutes longer on low; then put them in the oven for 2 hours.  After 2 hours, serve the Osso Bucco. (Note: if the sauce is too thick add a little stock and simmer for a few minutes.  If the sauce is too thin, take the Osso Buco out of the Dutch oven and simmer the sauce over medium heat for a few minutes until the sauce thickens, then serve.)


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