Osso buco (with white wine and rosemary) recipe

Share this recipe on Facebook Share this recipe on Facebook
Another recipe for Osso buco, an Italian classic veal recipe. Veal shanks are first browned and then slowly cooked in a stock made of vegetables, herbs (oregano, thyme and rosemary) and white wine.
Preparation time: 10 minutes, Cooking time: 120 minutes, Serves: 4 


4 veal shanks (these should be at least 1 1/2 inches thick)

1/2 cup extra virgin olive oil
1/2 cup chopped onion
3-4 garlic cloves, sliced
1 cup chopped celery
1/2 cup chopped carrots
1/2 cup chopped parsley

1/2 tsp dried thyme (or 1 tsp fresh thyme)
1/2 tsp dried oregano (or 1 tsp fresh oregano)
1 sprig of fresh rosemary
1/2 tsp hot chili pepper flakes or to taste

1 - 1/2 cup white wine

Salt and freshly ground pepper to taste


Heat the olive oil in a heavy pan over medium heat. The pan should be large enough to hold all 4 veal shanks on one layer. Until the oil heats up, dust the veal shanks with flour, making sure that they are covered all around with a thin layer of flour.

Place the veal shanks in the pan and slowly brown them on all sides. When browned, remove them from the pan, put them on a plate and set aside.

Add the chopped vegetables (onions, celery, carrots and parsley) to the pan and saute them until glossy and a little wilted. Add the garlic, chili pepper flakes, thyme, oregano and sprig of rosemary and cook for 1-2 minutes, stirring constantly. Add the white wine and season with salt and pepper to taste. Add the veal shanks to the pan and bring to a boil. Reduce heat, cover and simmer for 1 to 2 hours (actual time depends on the size of the veal shanks), until the meat is tender and falls from the bones.

Serve with a risotto or pasta tossed in butter.
Bookmark this page: DiggIt! Del.icio.us Google Blinklist Yahoo Furl Simpy Spurl

Back to Osso buco (with white wine and rosemary) recipe


Post a comment

Your comment will have to be approved before it will appear on the site. Thank you for posting.


Email address (Optional - If entered, it will not be displayed):



Back to the Osso buco (with white wine and rosemary) recipe