Osso Bucco

Osso Bucco
Serves: 6
Prep time: 
Cook time: 
Total time: 
  • 3 or 4 veal shanks
  • 3 onions
  • 2 carrots
  • 2 sticks celery
  • ½ cup oil
  • salt, pepper
  • 1 bay leaf
  • 2 cloves garlic
  • pinch thyme
  • ½ teaspoon basil
  • 1 tablespoon grated lemon rind
  • ½ cup tomato paste
  • 1 cup water
  • 1 beef Stock cube
  • 1 slick celery, extra
  • 1 tablespoon grated lemon rind, extra
  1. Have veal shanks cut into 3cm pieces
  2. Peel and chop onions, Scrape carrots and slice, and chop celery.
  3. Heat oil in a large pan and saute onions until tender and golden brown.
  4. Remove and place in a large ovenproof dish.
  5. Saute carrots and celery until pale golden, Remove from pan and add to onions.
  6. Roll shanks in flour seasoned with salt and pepper.
  7. Brown well in hot oil.
  8. Arrange shanks on top of vegetables, standing them upright so that marrow will not fall out during cooking.
  9. Add bay loaf, crushed garlic, thyme, basil and lemon rind.
  10. Mix tomato paste and water
  11. Add crumbled stock cube and salt and pepper. Pour over shanks.
  12. Cover and bake in a moderate oven for 4 hours or until meat is almost falling off the bones.
  13. Ten minutes before serving add extra celery and grated lemon rind.
  14. Serve with hot rice or mashed potato.


Author: Guest Submitter

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