Veal Osso Buco

Veal Osso Buco

Osso buco comes from the shank and are popular in rich, flavorful slow cooked or braised dishes such as Traditional Osso Buco.

Veal Osso Buco

Choose Your Cooking Technique




  • 4 pieces of Osso Buco
  • 2 carrots
  • 1stick of celery
  • 1 leek
  • 2 cloves of garlic
  • 2 onions
  • 4 beef tomatoes
  • 5 oz olive oil
  • 4.5  oz white wine
  • 20.5 oz veal or beef stock
  • 1 sprig of flat-leafed parsley
  • 1 tsp grated lemon rind



  • Remove the veal from the fridge half an hour before starting to prepare it and bring it to room temperature.
  • Snip the edges of the veal slices.
  • Peel the carrots and slice into strips.
  • Wash and trim the celery and leek and cut into pieces.
  • Peel the garlic and the onions and dice.
  • Skin the tomatoes, remove the stalks and seeds, and dice.
  • Wash the parsley, remove the leaves and chop finely


  • Preheat the oven to 356°F.
  • Heat 3.5 oz oil in a casserole pan. Season the osso buco with salt and fry the Osso Buco on high heat until brown on both sides.
  • Add the onions, carrots, celery, and leek to the casserole dish and braise for a few minutes.
  • Add the wine.
  • Pour the stock over the Osso Buco and add the tomatoes.
  • Place the casserole dish in the lower third of the preheated oven and braise the Osso Buco for about 90 minutes.
  • Make the gremolata by mixing the parsley, garlic, and grated lemon rind.
  • Prepare the ribbon pasta according to the instructions and stir in 1.5 oz of olive oil.
  • Place one slice of Osso Buco on some ribbon pasta on each plate, spoon some of the vegetable mixture on top and garnish with the gremolata.

Take your Meal to the Next Level

Veal Osso Buco

Veal Osso Buco