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Osso Buco


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Osso Buco


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Osso Buco


  • Prep Time : 15 min
  • Cook Time : 2 hours min
  • Ready Time : 17 min




  • 4 large or 8 small veal shanks, 2" thick
  • 1/4 cup all-purpose flour
  • 3 tablespoons olive oil
  • 1 carrot, finely chopped
  • 1 onion, finely chopped
  • 1 stalk celery, finely chopped
  • 1 large clove garlic, finely chopped
  • 1 strip lemon peel 1-1/2" long
  • 1/2 cup white wine
  • 1/2 cup veal or beef stock
  • 28 ounce can tomatoes, coarsely chopped
  • 2 tablespoons tomato paste
  • 1/2 teaspoon salt or to taste
  • freshly ground black pepper
  • 2 tablespoons chopped fresh basil


Dredge the veal shanks in the flour and shake off excess. Heat the olive oil in a deep sauté pan over medium heat. Brown the meat on both sides, turning the shanks occasionally. Remove the meat from the pan. Add the carrot, onion, celery and garlic and cook the vegetables for 3-4 minutes, stirring them occasionally. Add the lemon peel, wine, stock, tomatoes and tomato paste to the pan and stir them in. Bring the ingredients to a simmer. Return the meat to the pan. Sprinkle the ingredients with the salt, pepper and basil. Cover the pan and simmer over low heat for about 2 hours or until the meat is very tender.

About Ronnie Fein


Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.

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