Veal Osso Buco

By Brandy O'Neill
Veal Osso Buco is the perfect cold weather dish. It’s rich and hearty and filled with tomatoes, vegetables and a splash of dry white wine. Perfect when served next to buttery mashed potatoes.
  • Course: Dinner


  • Bay Leaf
  • can diced tomatoes
  • carrots
  • celery stalks
  • Chicken Stock
  • Chopped fresh parsley
  • Cloves garlic
  • Dry White Wine
  • flour
  • kosher salt and pepper
  • lemon zest
  • olive oil
  • Shallots
  • sprig fresh rosemary
  • sprigs fresh thyme
  • tomato paste
  • veal shanks


  1. Preheat oven to 350°F.
  2. Lay out veal shanks and season with kosher salt and pepper. Lightly dust with flour and set aside.
  3. In a cast iron Dutch oven, add olive oil over medium heat. Once the oil is hot, brown all sides of the veal shanks. Once browned, remove from the pan.
  4. Add in carrots, celery and shallots. Cook for about 15 minutes, just until the mixture starts to soften.
  5. Add in garlic until fragrant, about 30 seconds.
  6. Add wine to the pan and cook down until there’s about ¼ cup remaining.
  7. Stir in tomato paste, diced tomatoes, ½ cup chicken stock, fresh thyme, rosemary and bay leaf. Add in veal shanks, cover and braise for about 2 hours. Add in more chicken stock if necessary.
  8. The shanks are fully cooked when the meat feels tender but not mushy. Start checking doneness around the 1-1/2 hour mark.