Osso Buco Osso Buco

Osso Buco Image by: Osso Buco Author: Canadian Living

Down-to-earth and delicious, this comforting Italian dish braises away to tenderness while you sit back and enjoy the company of guests. Serve with polenta.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: March 2009


  • 6 veal hind shank (about 3-1/2 lb/1.75 kg)
  • 2 tablespoons all purpose flour
  • 1/2 teaspoon each of salt and pepper
  • 2 tablespoons olive oil (approx)
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 2/3 cups chopped celery
  • 2 cloves garlic minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried rosemary
  • 3/4 cups dry white wine
  • 1 1/2 cup canned tomatoes coarsely chopped
  • 1/2 cup beef broth
  • 2 bay leaves
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon grated lemon rind
  • 1 clove of garlic


1-   Cut six 24-inch (60 cm) lengths of kitchen string; wrap each twice around each shank and tie firmly. On plate, combine flour and half each of the salt and pepper; press in shanks, turning to coat. Reserve any remaining flour mixture.

2-   In large Dutch oven, heat oil over medium-high heat; brown shanks, in batches if necessary and adding up to 1 tbsp (15 mL) more oil if necessary. Transfer to plate. Drain fat from pan.

3-   Add onion, carrot, celery, garlic, thyme, sage and rosemary to pan; cook over medium heat, stirring often, for 10 minutes. Sprinkle with any reserved flour mixture; cook, stirring, for 1 minute. Add wine, stirring and scraping up brown bits. Bring to boil; boil until reduced by half, about 2 minutes.

4-   Stir in tomatoes, broth, bay leaves and remaining salt and pepper. Nestle in shanks; bring to boil. Cover and cook in 350°F (180°C) oven, basting every 30 minutes, for 1-1/2 hours. Turn shanks and cook, uncovered and basting twice, until tender, about 30 minutes.

5-   Transfer shanks to serving platter; cut off string and keep warm. Place pan over medium-high heat; boil gently, stirring, until desired thickness, about 5 minutes. Discard bay leaves. Pour over shanks.

6-   Gremolada: Meanwhile, in small bowl, stir together parsley, lemon rind and garlic; sprinkle over shanks.

Nutritional facts Per serving: about

  • Sodium 576 mg
  • Protein 42 g
  • Calories 364.0
  • Total fat 16 g
  • Cholesterol 171 mg
  • Saturated fat 5 g
  • Total carbohydrate 11 g


  • Iron 25.0
  • Folate 21.0
  • Calcium 9.0
  • Vitamin A 36.0
  • Vitamin C 25.0
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Osso Buco