Veal Osso Buco


This braising classic is one of the most popular dishes at Italian restaurants.Once you’ve tried it, you will appreciate having this recipe so you can recreate the magic at home. The luxurious sauce and tender meat pair perfectly with rice or risotto. 

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Veal Osso Buco


  • 2 tbsp (30 mL) olive oil, divided

    4 lb (2 kg) sliced and tied Veal Shank, 1½ inches (4 cm) thick

    1 tsp (5 mL) salt

    1 cup (250 mL) chopped onion

    ½ cup (125 mL) finely chopped carrot

    3 cloves garlic, minced

    1 can (19 oz/540 mL) Italian-seasoned stewed tomatoes

    1 cup (250 mL) dry white wine

    1 tsp (5 mL) dried basil leaves


    1 tbsp (15 mL) chopped fresh parsley

    2 tsp (10 mL) grated lemon zest


1. Heat half of the oil over medium heat in a large Dutch oven or enamelled cast-iron roaster. Pat veal shanks dry with paper towel and season all over with salt. Brown, in batches, turning until browned on both sides. Transfer to a plate. Add more oil to pot between batches, as necessary.

2. Add onion, carrot and garlic to pot; cook, stirring, for 6 to 8 minutes or until tender. Add tomatoes, wine and basil. Return veal and accumulated juices to pot and bring to a boil. Cover, reduce heat to low and cook at a constant simmer for 1½ hours or until veal is fork-tender.

3. Gremolata: Meanwhile, combine parsley and lemon zest in a small bowl; set aside.

4. Remove veal with a slotted spoon and transfer to a warm platter; cover to keep warm. Skim fat from sauce. Bring to a boil over high heat; boil, stirring occasionally, until sauce is slightly thickened.

5. Spoon sauce over veal and sprinkle with Gremolata.

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