Osso Buco

Osso Buco

If you have never had Osso Buco then you are truly missing out on one of the yummiest dishes around! Osso Buco is Italian for “bone with a hole” which refers to the marrow hole at the center of the cross cut veal shank. This dish’s primary ingredient, veal shank, is common, relatively cheap and flavorful. Although tough, braising makes it tender. I bought my veal shanks at Costco for dirt cheap. In fact, all in, this dish cost under $15!

I had never made Osso Buco before but once I saw a package of four, I thought I just had to try. I purchased, looked up recipes, then resorted to throwing the shanks in the freezer once I saw how time consuming all the recipes were. A couple weeks later I pulled them out and decided to tackle the recipe. That same day I stumbled across an Osso Buco recipe in one of my nutrition text books that I’ve been studying. It looked easy enough so I tried it and they turned out absolutely incredible! In fact, we are going to make this recipe for East Sunday for the family. It does take a couple hours for the shanks to cook so make sure you time everything correctly.

Bone marrow is a total bonus as part of this dish. It is creamy and rich and cooks up nicely with this recipe. It contains the healthy fats we need as well. So eat the meat, pick up the bone and suck down the marrow…

The Good Stuff:

  • 4 – 1 inch slices of grass fed veal shanks
  • String to tie meat with
  • 2 tablespoons ghee
  • 2 tablespoons olive oil
  • 1 white onion, coarsely chopped
  • 2 carrots, peeled and coarsely chopped
  • 1/2 cup dry white wine or vermouth (I actually used Lillet Blanc & it tasted incredible)
  • 3 – 4 cups beef stock (preferable homemade)
  • 4 medium tomatoes, peeled, seeded & chopped
  • 2 cloves garlic, peeled & mashed
  • Several sprigs of thyme tied together
  • 1/2 teaspoon dried peppercorns, crushed
  • Sea salt
  • Pepper

The How To:

  • Tie the pieces of veal shank around the perimeter with string so that they hold together during cooking. Dry with paper towels.
  • Preheat oven to 300 degrees.
  • In a heavy, flameproof skillet, heat up ghee and olive oil over medium heat then saute the carrots and onions until soft.
  • Remove onions and carrots with slotted spoon and set aside.
  • In the same skillet, brown shanks 2 at a time (about 2 minutes on each side) then transfer to a plate.
  • Pour out browning oil then add wine and stock and bring to a boil. Skim.
  • Add tomatoes, garlic, and the rest of the seasoning. Return veal and sauteed carrots and onions to the dish.
  • Cover and bake for 2 hours or until tender.
  • Remove veal to a platter, remove thyme and reduce the sauce in the skillet by boiling, skimming occasionally.
  • Spoon over the shanks and serve.


I love when Vaughan helps me in the kitchen!


Simmering right before placing in the oven.


Reducing the sauce.

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