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Osso Buco, braised veal shank recipe

Osso Buco (Braised Veal Shanks)

An easy and elegant braised meat recipe for your favorite special occasion.
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 26 minutes
Total Time 1 hour 56 minutes
Servings 2
Calories 1085kcal


  • 1 large leek white part only
  • 2 medium carrots peeled and sliced
  • 2 ribs celery siced
  • 1/2 preserved lemon chopped
  • 1/2 cup extra virgin olive oil
  • 2 sprigs fresh rosemary
  • 2 leaves fresh sage or 1 teaspoon dried
  • 1/2 can tomato paste
  • 1 tablespoon white balsamic vinegar
  • 1/2 can tomato juice small can
  • 1 tablespoon ketchup
  • 1 cup beef stock
  • 1 cup flour
  • 2 large veal shank
  • salt and pepper to taste


  • Preheat oven to 350 degrees
    Heat 1/4 cup of the oil in a large heavy pot with cover over medium heat. 
    Add leeks, carrots, celery, rosemary and sage and cook, stirring until vegetables are golden brown, about 10 minutes. 
    Stir in preserved lemon, tomato paste, broth, ketchup, vinegar.Remove from heat and set aside.
  • Meanwhile, generousy season veal shanks with salt and pepper, then dredge in flour until lightly coated. Shake off excess flour. 
    Heat remaining 1/4 cup oil in a large skillet over medium-high heat. Add veal shanks and sear, turning once, until well browned on both sides, about 5 minutes per side. 
    Place veal shanks in pot with vegetables, cover and transfer to oven. Cook until meat is fork tender and falling off bone, about 2 1/2 hours. Serve with risotto or plain steamed white rice or mashed potatoes.


Calories: 1085kcal | Carbohydrates: 74g | Protein: 56g | Fat: 63g | Saturated Fat: 10g | Cholesterol: 170mg | Sodium: 918mg | Potassium: 1832mg | Fiber: 7g | Sugar: 14g | Vitamin A: 11799IU | Vitamin C: 19mg | Calcium: 142mg | Iron: 8mg