Anything cooked for hours is pretty much wonderful. Adding wine, fresh herbs and stock layers on the flavor and deliciousness.

One of our best friends came to town last week and his favorite meal in the world is osso bucco. We went from four to eight people three hours before dinner and other than running to the store it was about the same amount of prep. And the taste, oh my goodness, they are all moving in with us. 

Cut the carrots in half, then in batonnet or little sticks. From the batonnet, it’s easy to cut them into a quick dice.

Saute all the vegetables in a large Dutch oven.

The veal shanks can be tied with twine to hold them together before dredging with flour. This time I omitted this step and I don’t think I will add it back unless my pan is to large to hold the shanks side by side snugly.
Adding fresh herbs to the pan is the last step before covering and placing in the oven.

The Osso Bucco after two hours in the oven.

Osso Bucco

1 large onion diced (1-1/2 cups)
2 stalks celery diced (2/3 cup)
2 carrots, diced (2/3 cup)
2 cloves garlic minced
6 – 8 veal shanks, 2-12” thick
salt and fresh ground pepper
flour for dredging
1 Tablespoons butter
olive oil
1 cup dry white wine
3 cups diced tomatoes or 28 oz can tomatoes, drained
4 or 5 fresh thyme sprigs
4 parsley sprigs
3 cups beef or chicken stock, fresh or canned
2 bay leaves
Gremolata (optional)
½ cup flat leaf Italian parsley, finely chopped
1 teaspoon minced garlic, green germ removed
1 tablespoon grated lemon zest

Prep time 20 minutes
Cooking time 2 hours
Preheat oven to 350 degrees

Choose a heavy Dutch oven that will hold your pieces of veal (a 12” wide x 4” high holds 8 pieces perfectly) side by side. Melt 1 tablespoon butter with 1 tablespoon olive oil over medium heat. Add the chopped vegetables and garlic and cook for 10 to 15 minutes, stirring occasionally, until the vegetables are just starting to color. Remove from the heat.

While the vegetables are sautéing, salt and pepper the veal shanks, then dredge in flour, shaking off the excess. Heat a cast iron or heavy pan over medium high and pour 3 tablespoons olive oil in the pan adding more if needed. Brown the shanks on all sides and place in the casserole, arranging them in one layer. Pour off the excess oil and deglaze the pan with the wine, stirring well. Cook for a few minutes and add the stock to the pan and bring it to the boil. Put the drained diced tomatoes, the fresh thyme and parsley on the shanks and pour the hot liquid over the top. Put in the oven and cook for 2 hours at 350 degrees.

Mix together parsley, garlic and lemon zest and place in a small bowl to be passed.
Before serving take each individual piece out with a spatula and remove that fatty section around the outside, then place on platter or plate.