Osso Buco

Author: Canadian Living

Osso buco is a traditional Italian dish that is a great winter comfort food. The marrow of the osso buco is an extra special treat, and very nutritious. We like to serve osso buco with mushroom risotto, and rapini with black calamata olives and sundried tomatoes.

  • Portion size 6 servings
  • Credits : eloisegiancola


  • 6 12 oz veal hind shank
  • 3 tablespoons olive oil
  • 2 celery stalks shredded coarsely
  • 2 carrots shredded coarsely
  • 1 teaspoon dried basil
  • 3 cloves of garlic minced
  • 1 can Italian style diced tomatoes
  • 1 veal stewing cubes
  • 3 shallots finely chopped
  • 2 large portobello mushrooms sliced
  • 1 onion chopped
  • 1 dash salt to taste
  • 1 dash pepper to taste
  • 1 cup dry white wine
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons grated lemon peel
  • 1/2 teaspoon minced garlic


In a large, non-stick frying pan, heat the oil over medium heat and add shanks and brown evenly, turning occasionally. When done, remove shanks, place in roasting pan, and season with salt and pepper. Put onion, shallots, carrots, celery and garlic together in the pan, and fry over medium heat about 8 minutes, or until tender. Glaze frying pan (on high heat) with wine, then add veal stock and mushrooms and cook for 5 minutes. Remove and place evenly on top of the veal shanks. Saute the diced tomatoes and basil on high heat for about 10 minutes, salt to taste. Place on top of shanks. Cover pan and cook for up to 2 hours at 375 F. Remove foil 1/2 hour before serving if there is too much liquid, otherwise, remain covered. Sprinkle with gremolata (parsley, lemon peel and minced garlic) just before serving.
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Osso Buco