Veal Osso Buco Recipe -Braised Veal

This Veal Osso Buco recipe is Italian braised veal shanks, slow simmered with vegetables in a Rosemary, Thyme, tomato, and wine broth. When cooking at home, this simple recipe is easy to prepare in one pot and is much more affordable than eating out.



23 veal shanks, trimmed
2 TBPS flour for coating
3-4 tablespoons vegetable oil
1 garlic clove
1 small onion, cubed
2 small carrots, diced
1 stalk celery, diced
1 plumb tomato (optional)
1-tablespoon tomato paste
1/4 cup white wine (red wine is good too)
3 cups chicken stock
Rosemary seasoning
Thyme seasoning
1 bay leaf
Salt, pepper, onion powder, and garlic powder


1. Peel and chop garlic and set aside. Chop onion, carrots, and celery and set aside. 

2. Pat veal shanks dry with a paper towel to remove moisture, and season each veal shank with salt and pepper. 

3. Dredge the veal shanks in flour, shaking off excess. 

4. Add 2 tablespoons of vegetable oil to a Dutch Oven pot and heat it on medium-high heat for about a minute.

5. Add veal shanks to the pan and brown on each side for 3 minutes or until they are nicely browned. 

6. Remove browned veal shanks from the pot and set aside.

7. In the same pot, add 2 more tablespoons of oil, garlic cloves, onion, plum tomato, carrots, celery, salt, and pepper, and saute for about 8 minutes, or until soft and translucent.

8. Add thyme, rosemary, and 2 cups of chicken broth, then bring the mixture to a boil. 

9. Reduce heat to medium and add the veal shanks back into the pot along with the wine. Season with salt, pepper, onion powder, and garlic powder.

10. Cover the pot and slow simmer for about 1 1/2 hours or until the meat falls off the bone. 

11. Check the pot every 15 minutes, turning veal shanks and adding more liquid (additional chicken stock or water) as needed.

12. Serve over risotto, mashed potatoes, spinach, kale, or pasta.