Osso Buco

This fragrant and rich Italian stew is usually served with rice or polenta (I recommend Portobello Risotto). Have the butcher prepare the 1 1/2 inch pieces of veal shank so that you can enjoy the marrow after eating the delicious, tender meat and rich sauce.


  • 3/4 cup all-purpose flour
  • 5-6 pounds veal shanks cut into 1 1/2 inch pieces, tied with cooking twine
  • 1/2 cup olive oil
  • 1 very large white or yellow onion, finely chopped
  • 6 cloves of garlic, minced
  • 1/2 tsp. basil
  • 1/2 tsp. oregano
  • 28 ounces of canned chopped tomatoes in tomato sauce
  • salt and pepper to taste
  • 2 cups dry red wine
  • chopped fresh parsley to garnish

    Dredge veal with flour seasoned with pepper and salt. Heat oil in a Dutch oven over medium-high heat. Add veal, and brown on all sides - about 8-10 minutes. Drain veal on paper towels. Add onion, garlic, basil,and oregano to pan, and cook until onions are translucent. Add wine, and cook until reduced by 1/2. Stir in tomatoes, salt and pepper to taste. Return veal to pan and spoon sauce to cover veal. Cover tightly, and cook at a bare simmer for about 3 1/2 to 4 hours until very tender. Serve with freshly chopped parsley.

    Serves 8-10.

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