Recipe: Osso Bucco

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A few people have asked me for this recipe so I figured this was the easiest way to post it.  Try to buy the veal shanks when they’re on sale otherwise they’re realllllllly expensive.  If you have some farfalle noodles (or rice) and a green salad, this recipe can feed 4-6 people.


Regular Pantry items: salt, pepper, olive oil, a few tbls flour, thyme (1 1/2 tsp chopped fresh OR 1/4 tsp crumbled dried),  and  rosemary (1 1/2 tsp chopped fresh OR 1/4 tsp crumbled dried)

Meat: 3 lb veal shanks (4-6 shanks depending on size)

Aromatics: 2 medium carrots, 1 large onion, 1 medium stalk celery, 2-4 large clove garlic, 2 large shallots – all diced in small pieces


2 medium tomatoes, seeded and diced   OR   one 15 oz. can diced tomatoes, drained (I use one of the flavored canned by Hunts – depending on my mood)

1 small can tomato paste

1 cup apple cider

1 cup low-sodium beef broth

Optional Garnish items: chopped cherry tomatoes and chopped parsley

1.  Turn 5-quart (or larger) crockpot to low and allow to heat up for a few minutes.

2.  Sprinkle veal shanks with salt and pepper and dredge in flour, shaking off excess.  Heat oil in a large skillet and brown the veal shanks 5 minutes per side on medium-high heat (don’t crowd pan – you may need to do this in batches).

3.  Transfer browned veal to warmed crockpot.

4.  To browning skillet add all of the chopped Aromatic veggies.  Cook over medium-high heat, stirring occasionally until veggies are soft (about 5 minutes).  Add Tomatoes, Tomato Paste, Rosemary, Thyme, Cider and Broth and bring to a boil, stirring frequently.  Pour mixture over shanks in crockpot but Do Not Stir!

5.  Cover crockpot and cook 8-10 hours on Low heat until shanks are tender.  Remove shanks from crockpot and keep warm.  Turn crockpot to High and cook, uncovered, until sauce is thick (about 10-15 minutes).

6.  Serve veal over rice or noodles.  Spoon veggie mixture over top.  Garnish with parsley and fresh tomatoes.

This is really foolproof.  Just don’t remove the lid during the 8 hours!  It sets the cooking time back 15-30 minute when you do.  Warm apple cider and some apple pie for dessert really make this a meal good enough for company.


Oct 29th, 2009

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