Osso Bucco Milanese

Serves 4
Prep Time: 20 Minutes; Cook Time: 2½ - 3 hours


  • 4 pieces 3" thick, bone-in veal shanks
  • ½ cup all-purpose flour for dredging
  • kosher salt for seasoning
  • ground black pepper for seasoning
  • extra-virgin olive oil
  • 4 tbsp unsalted butter
  • 1 onion, diced
  • 1 cup celery, diced
  • 1 cup carrots, diced
  • 2 tbsp tomato paste
  • 2 cups dry red wine
  • 4 cups veal, beef or chicken stock
  • 3 herb sprigs (1 each rosemary, thyme & sage)
  • 3 bay leaves, dried or fresh


  1. Preheat oven to 350º
  2. Pat veal shanks dry with paper towels to remove moisture. Season the shanks with salt and pepper. Dredge them in flour, shaking off excess
  3. In a heavy skillet or large dutch oven pot, heat oil and butter over medium-high heat. Sear shanks on all sides (about 5 minutes per side)
  4. Remove the browned veal shanks and set aside. Raise heat to high, add onions, carrots and celery. Sauté until soft and translucent, about 10 minutes. Add tomato paste and mix well
  5. Add wine to deglaze, reduce by half. Return the shanks to the pot and add stock, bay leaves and herbs. Bring to a boil
  6. Cover pan and place in oven for 2½ - 3 hours or until meat is tender. Baste the shanks a few times during cooking
  7. Remove cover and simmer for 10 minutes to reduce sauce. Serve shanks atop rice, pasta, risotto, or polenta, and spoon sauce over top