Osso Bucco

Osso bucco is such a wonderful dish. Meat that is seared, then braised. What could be better? The problem is, the cut of meat (the shank) can be tough, and not very flavorful.  So, it is cooked for a long time, and lots of things are added to give it a nice sauce.

You will need the following ingedients:

  • Veal (or beef) shanks, patted dry with paper towels
  • Salt and pepper
  • Flour for dusting the meat, and a couple of tablespoons to thicken the sauce
  • Canola oil
  • olive oil
  • 2 celery ribs, green part only, diced
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 1 garlic clove, chopped and smashed with a bit of salt
  • 1 or 2 large spoonfuls of tomato paste
  • 1 head of garlic, top of which should be sliced off
  • 2 heads of garlic, roasted in the oven (make an hour before starting the recipe)
  • 1 large splash of cognac, or other brown liqour for deglazing
  • 1 large splash of port (that adds a touch of sweetness)
  • 1/2 bottle of a light white wine
  • 6 cups good beef broth
  • 3 fresh bay leaves
  • 1 bouquet garni


Generously salt and pepper the shanks, and dust with flour. This will help seal them and give a good flavor to the meat.

osso bucco 1

osso bucco 2

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