Osso Bucco

by on February 20, 2012
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  • 2 Veal Shanks (8-10 oz, bone about size of Susan B dollar)
  • Mirpois (2 CU onion, 1 CU celery, 1 CU carrot – all diced)
  • 3/4 CU white wine to deglaze
  • 1/2 CU white wine for broth
  • 6 cloves of garlic
  • 2 CU chicken stock
  • 16 OZ diced tomatoes
  • 2 bay leaves
  • 2 TBL gremoulade as a garnish


  1. Tie butcher string around shank to hold it intact as it becomes tender
  2. Season (rub) with salt/pepper mixture
  3. Sear shanks in 2 TBL HOT oil in Dutch Oven – 5 minutes per side without moving while it sears
  4. Set meat aside in glass mixing bowl
  5. Deglaze pan with 3/4 CU white wine – then dump wine into the glass mixing bowl
  6. Put 2 TBL oil into Dutch Oven and wait while it gets hot
  7. Add Mirpois veggies and cook for 9 minutes
  8. Add 6 cloves of garlic and cook 1 more minute
  9. Add 1/2 CU white wine and chicken stock and turn heat to high
  10. At near boil, add diced tomatoes and bay leaves and return to simmer
  11. Place shanks flat in the liquid. Hold any juices that might remain in glass bowl
  12. Cover and place centered in oven for 2 hours @ 350 degrees. Halfway through cooking time, pour liquid (Step 11) over top basting the meat.
  13. At end of cooking time, add gremoulade into liquid, and let meat rest 5 minutes
  14. Remove string and serve atop polenta (see recipe)
  15. Top with remaining gremoulade

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