Osso Buco

Try this recipe o­n a cold winter’s night. It’s delicious, it is so down to earth and oozes comfort.

Although it tastes good right after you’ve cooked it when the meat almost falls off the bone, this dish tastes even better the next day and can easily be reheated in the microwave!


  • 3 large veal shanks, with marrow bone (each weighing about 1 ¼ pounds)
  • Kosher salt and freshly ground black pepper to taste
  • 1/3-cup extra virgin olive oil
  • 1 yellow o­nion, cut into ¼ inch dice
  • 12 baby carrots sliced into ¼ inch pieces
  • 1 stalk celery, cut in half lengthwise and then ¼ inch dice
  • 1-½ teaspoons dried thyme
  • 2 cups tomato sauce from recipe below or mild purchased marinara sauce
  • 2 cups chicken stock or water with 1 ½ Telma Chicken Bouillon cubes
  • 2 cups dry white wine
  • 8 ounces broad noodles
  • 3 Tablespoons finely chopped flat leaf parsley
  • Zest of o­ne medium lemon
  • 2 cloves garlic finely minced

Preparation Instructions

  1. Preheat the oven to 350°F.
  2. Season the meat o­n both sides with the salt and pepper. Seat aside.
  3. Heat a 4-6 quart Dutch oven (the large, two-handled pot that probably came with your set of pots and pans!) for 20 seconds. Add the olive oil and heat for another 15 seconds. With the heat still o­n high, add the meat and brown it o­n all sides. You may reduce the heat to medium high if the oil begins to smoke. Remove the meat to a plate.
  4. Add the o­nion to the Dutch oven and sauté for 3 minutes. Reduce the heat to medium and add the carrots, celery, and thyme. Sauté for 5 minutes or until the vegetables are lightly golden.
  5. Add the tomato sauce, stock and wine to the Dutch oven and bring to a boil.
  6. Return the meat to the Dutch oven and baste with some of the sauce. Cover and place in the oven for 3 to 3 ½ hours or until meat is very tender. Remove from oven. Let Dutch oven rest while you prepare the noodles according to package directions.
  7. To serve, Place noodles o­n a large platter. Arrange veal shanks o­n top of the noodles and then spoon some of the sauce over all.
  8. Lightly toss the parsley, lemon zest and garlic together with a fork in a small bowl. Sprinkle this mixture—Gremolata—over the meat and serve.


  • 1 small yellow o­nion, diced
  • 2 cloves of garlic, sliced
  • 3 Tablespoons extra virgin olive oil
  • 2 Tablespoons fresh lemon thyme leaves
  • ½ small carrot, grated
  • 1 28-ounce can recipe ready crushed tomatoes
  • Kosher salt and freshly ground pepper to taste
  1. Heat a 3-quart saucepan for 20 seconds. Add the olive oil and heat for 15 seconds more. Sauté the o­nion and garlic over medium heat until lightly golden. Do not let the garlic brown or it will become bitter.
  2. Add the thyme and the shredded carrot and cook for 3 minutes.
  3. Add the tomatoes and bring to a boil. Reduce the heat and simmer for an half hour. Stir the pot periodically to prevent scorching. Add salt and pepper if needed.

Additional Notes This recipe makes enough for 2 recipes of Osso Buco. Freeze the remaining sauce for another time.

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