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Veal Osso Bucco


Red wine
2 medium to large veal shanks
Mira Poix(chopped celery, carrots and onions)
Fresh Herbs wrapped in cheesecloth
Salt and Pepper
flour to dust
5 large cloves of garlic
Large can stewed whole tomatoes


  • Salt and Pepper the veal, dust with flour and brown in oil in a dutch oven.
  • Add mira poix and garlic. Deglaze with red wine and cover with canned tomatoes. Top with herbs.
  • Cook for 2 1/2 hours on low heat.
  • If sauce is dry, add stock(beef, veal, chicken). If loose, add cornstarch dissolved in stock or water.