Recipes from the Grapevine Cottage

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Veal Osso Buco

Serves 4


olive oil
salt and pepper
4 veal shanks - we found great ones at Moody's Meats in Zionsville
Mirepoix (onion, carrot, and celery)
about a 1/4 inch chop:
    1 large yellow onion
    1 cup celery
    1 cup carrots
2 cloves garlic, chopped
2 anchovy fillets
2 tablespoons tomato paste
1 cup red wine
4 cups brown veal stock (beef broth works too)
1 14-ounce can of petite diced tomatoes


First, season the meat with salt and fresh ground black pepper, then dredge in the flour. Add some olive oil to a large skillet and sear both sides of the shank over high heat. Remove the veal and set aside. Reduce the heat to medium-high, add a little more olive oil and then add the garlic, onion, carrots, celery, anchovy and tomato paste and sauté until the onions are almost caramelized. Add the wine, veal stock and diced tomatoes to the pan and reduce by 1/4. When reduced, pour the simmering liquid over the 4 veal shanks in a roasting pan. Cover with aluminum foil, place in a 325 degree oven for about 3 hours. Check for fork tenderness.

For the Sauce: Skim any fat from the remaining braising liquid and purée to incorporate the solids, season and pour over shanks.