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How to Make Osso Buco: Recipe and HD Video

Osso Buco is a delicious, rich, hearty, and comforting food made from veal shanks slowly braised with vegetables, chicken stock, and white wine broth.   Served with risotto or pasta.

Cooking time: 3 hours

Serves: 4


  • 2 tablespoons of vegetable oil
  • 4 Veal Shanks (1 large piece, or two small pieces per person)
  • 1 large yellow onion
  • 4 medium-sized carrots
  • 4 stalks of celery
  • 3 -4 cloves of garlic
  • 1/2 bottle of dry white wine
  • 2-3 cups of chicken stock
  • 1 can of diced tomatoes (28 oz)
  • 2 bay leaves
  • 4-5 sprigs of fresh rosemary
  • 4-5 sprigs of fresh thyme
  • 1 teaspoon of ground cloves
  • 2 cups of pitted kalamata olives
  • Sea salt and freshly ground black pepper
  1. Make a bouquet garni by tying rosemary, thyme with butcher’s twine into one inseparable  bundle.
  2. Preheat oven to 300 degrees F.
  3. In a large frying pan, or stock pot, heat oil until hot.  Pat-dry veal shanks and apply salt and pepper to both sides.  Place veal shanks into oil and fry on both sides until they are seared and brown on the outside.  Remove shanks from oil and set aside.
  4. In same pot as above, add all vegetables and cook until tender, and onion is translucent.   When vegetables are almost done, add garlic and cook for an additional minute or two, taking care not to burn the garlic, as it can burn easily.
  5. Once vegetables are cooked, add white wine and bring to a boil, simmer down so that wine is reduced by half.  Once wine is reduced, add bouquet garni, ground cloves, chicken stock and diced tomatoes, and again bring to a simmer.  This is your braising liquid.
  6. Reintroduce veal shanks to braising liquid and submerge all veal shanks at least 3/4 of the way into the liquid
  7. Place braising pot into your pre-heated oven for 2-3 hours, checking on it every hour, and then every 1/2 hour during the last hour of cooking.  when veal falls off the bone, and is fork-tender, it’s ready to serve.
  8. Remove veal shanks from braising liquid, and set aside to rest under tin-foil covered serving plate.
  9. Add olives, and bring remaining braising liquid up to a boil to reduce and thicken.  This will be the sauce for pouring over the veal shanks, and any side dishes like pasta or risotto.  Remember, kalamata olives are salty.  Don’t add salt to the braising liquid until after this step, or your sauce may be too salty.  Add Pepper to taste.
  10. Once braising liquid has reduced and thickened, serve immediately poured over veal shanks.  Enjoy!
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