Veal Osso Buco Recipe

This Osso Buco Recipe of slow-braised veal shanks with vegetables, tomatoes, wine, and stock is fall-off-the-bone good. 

I’ve been making this recipe for you, and to this day, it is still one of my favorites.


– all-purpose flour – veal shanks – olive oil – yellow onion – carrot – celery stalks

Preheat the oven to 325°. Add the flour to a bowl or a plate and season it very well with salt and pepper, about 1 tablespoon of salt and 1/2 teaspoon of pepper.

Dredge the veal shanks on all sides in the flour and set them aside. Next, heat the olive oil in a Dutch oven over medium-high heat and heat until it begins to smoke lightly.

Add the veal shanks, turn the heat down to medium, and sear them until they are golden brown on all sides, about 4 to 6 minutes per side.

Remove the veal shanks and add the onions, carrots, celery, and garlic to the pot and sauté for 3 to 4 minutes or until lightly browned.

Mix in the tomato paste and cook for two minutes. Add the tomatoes and deglaze with the wine. Cook for 2 minutes. Place in the beef stock, bay leaves, parsley, thyme, salt, and pepper. 

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