How to make it

  • Dredge veal shanks in flour with salt and pepper.
  • In a large pot fry the veal until brown on all sides.
  • Remove shanks from pot and set aside.
  • Saute carrots, onions and celery for about 5 minutes.
  • Add garlic ad thyme for about another 2 minutes.
  • Stir in tomato paste for about 1 minute.
  • Add red wine and broth.
  • Turn burner on high and reduce sauce for 5 minutes uncovered.
  • Turn burner down and add veal shanks back into the pot and cover.
  • Simmer for about 2 hours.
  • Be careful when taking the shanks out of the pot so they don't fall apart and you don't lose the bone marrow.
  • Place on a plate and spoon sauce over veal.
  • Serve with risotto recipe below.
  • Optional Gremolata to sprinkle over dish
  • 2 Tbls of minced garlic
  • 2 Tbls of chopped parsley
  • 1 Tbls of grated lemon zest

Reviews & Comments 2

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  • artist92543 10 years ago
    Very nice my friend!
    Was this review helpful? Yes Flag
    " It was excellent "
    louiselapierre ate it and said...
    You rock missy. It's a good idea to put tomato paste instead of diced tomatoes. I have to put them in a mini-chopper so I don't get pieces of tomatoes. Osso bucco is such a hearthy cold weather meal. Too bad that we have a hard time finding veal shanks at the supermarket in Daytona Beach. You have to go to butcher and there are only two of them. Well... I substitute them for blade roast or shoulder roast. It is cooked for so long that in the end you have the same result except for the bone marrow that you spread on your bread.
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