Osso Buco

Osso Buco

Discover the flavors of classic Italian cuisine with our Osso Buco recipe featuring tender veal shank, aromatic vegetables, and a savory wine-based sauce. Lightly floured and browned in a pan with olive oil, the veal shanks are then baked to perfection in the oven with a fragrant mixture of sautéed onions, garlic, chopped tomatoes, and herbs like rosemary, sage, and oregano.

Course: SidesCuisine: ItalianDifficulty: Medium
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  • 3 Veal Shank

  • Flour(enough to lightly coat your Shank pieces)

  • pinch Salt

  • pinch Pepper

  • 1 cup (approx) Olive Oil

  • 1 tbsp Butter

  • 2 cups White Wine

  • 1 large Onion

  • 3 Garlic Cloves

  • 1 Lemon

  • 3 medium Tomatoes

  • 1 large Carrot or a large handful Baby Carrots

  • 1 stock Celery

  • 1 sprig Sage

  • 1 sprig Rosemary

  • 1 sprig Oregano


  • Lightly flour 3 Veal Shanks with salt and pepper seasoning. Fry the shanks in a pan with Olive oil over high heat until browned on all sides.
  • In a small pot, sauté an onion and a few cloves of garlic in Olive oil and butter (this will be poured over the Osso Buco before it goes in the oven, so make sure you use a good glug of Olive oil here). Add 2 glasses of wine to the pot and bring to a light boil for a few minutes until the alcohol is evaporated.
  • In a baking dish, place the browned veal shanks in, and pour the wine & onion mixture over top of the meat. Include all the liquid.
  • Top with a few chopped tomatoes, chopped celery, baby carrots (or chopped carrots), and the slices of half of a lemon. Include rosemary, sage, and oregano for aromatics. (It might be easier to tie the herbs together with string for easy removal after the Osso Buco is cooked.)
  • Cover with tin foil and bake in the oven at 365°F for 90 minutes. Enjoy!

Recipe Video