Categories: Meat, Posted by Sandy Bergsten

(adapted from Marcella Hazan's recipe) 


1 cup finely chopped onion

2/3 cup finely diced peeled carrot

2/3 cup finely chopped celery

1/4 cup butter

1 garlic clove, finely chopped

2 strips lemon peel

6 center cut veal shanks, cut into 2" pieces and tied in the center with kitchen twine

1 cup flour in a shallow bowl or pie plate

1 cup dry white wine

1 1/2 cups beef stock or broth

1 14 ounce can diced Italian tomatoes with their juice

1/4 tsp dried thyme

2 bay leaves

3 sprigs parsley

6 twists of the pepper mill

salt if needed



Preheat oven to 350 degrees. Make sure that your heavy casserole or dutch oven with a tight fitting lid can hold your shanks in a single layer (if absolutely necessary two smaller ones can be used- divide vegetable mixture between both and continue). Heat the butter over medium in the casserole. Add the onion, carrot, celery and saute for 8-10 minutes until vegetables begin to wilt. Add the garlic and lemon peel and remove from the heat.

Have your tied shanks and flour in a shallow dish ready to go. In a separate skillet heat the oil over medium-high heat, when the oil shimmers quickly turn the shanks in the flour one at a time, shake off the excess flour and add the meat to the skillet taking care not to crowd it. The meat should cook at a moderate sizzle. Brown all sides of the shanks (top, bottom and sides) until golden.

Place the browned shanks on top of the vegetables in the casserole.

Spoon off almost all the fat from the skillet. Add the wine and boil, scrapping up the browned bits from the bottom and sides with a wooden spoon, about three minutes.

Pour the wine over the veal in the casserole,

In the same skillet bring the broth to a boil, then pour over the veal.

Add the chopped tomatoes with their juice along with the thyme, bay leaves, parsley and pepper. Hold off on adding additional salt at this point. The broth should come up to the tops of the veal pieces. If not add more beef stock or broth.

Bring the contents of the casserole to a simmer on top of the stove. Cover tightly and place the casserole in the lower third of the preheated 350 degree oven.

Cook for approximately two hours, carefully turning and basting the veal every twenty minutes. (When cooking if there seems not to be enough liquid, add up to 1/3 cup of water)

When the veal is done it should be very tender when pricked with a fork. The sauce should be dense and creamy. (If the sauce seems thin, remove the veal and reduce the sauce over medium heat on top of the stove and reduce to the desired consistency.) Taste the broth and season with salt and pepper if necessary.

To serve transfer the veal to a warm platter, carefully remove the twine, pour the hot sauce over the veal and serve while piping hot.

Note- The ossobuco can be made earlier in the day and up to two days in advance. Allow to completely cool to room temperature uncovered. Cover and refrigerate. Before serving preheat oven to 350 degrees. Gently reheat on top of stove until sauce is warm. Cover and place in oven for at least twenty minutes until completely heated through.


Serves 6


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