Osso Buco

Osso Buco

for 12 veal shanks (about 7.5 pounds)

Printable Recipe Here

1/4 cup extra virgin olive oil

1/2 cup chopped onions

1/2 cup chopped celery

1 c. chopped carrots

8 cloves garlic

1 cup dried porcini mushrooms (@40 grams)

flour, salt and pepper to dredge meat

more olive oil to saute meat, as required

1 1/2 c. white wine

liquid from the porcini mushrooms

1 cup beef  broth, and more if needed

1 T. tomato paste

4 bay leaves

1 sprig of rosemary

a few sprigs of thyme

rind from one lemon, grated finely

Soak the porcini mushrooms in room temperature water for at least 15 minutes.

Saute the onions, celery and carrots in the olive oil until limp. Add the garlic and saute until softened, then remove the vegetables and set aside. Pour more olive oil into the pan and dredge the meat with flour and season with salt and pepper. Brown the meat in the skillet on both sides, using more olive oil as needed. Then add the wine and the sauteed vegetables that have been set aside. Strain the liquid from the porcini mushrooms to remove any bits of sediment, and add it to the pan, along with the broth, the tomato paste, bay leaves, rosemary, thyme and lemon peel. With the lid on the pan slightly ajar, cook the meat at a simmer for about two hours or until the meat is fork tender and liquid has thickened a bit. If the liquid starts to evaporate too much, add more broth as needed.

Optional, serve with a spoonful of gremolata (sometimes spelled gremolada).


This is all very loose and you can add more garlic or parsley or lemon peel, depending on your taste.

handful of parsley (about 1/2 cup)

3 garlic cloves, smashed with a broad knife

rind from 1 lemon

Place the parsley, garlic and lemon rind on a cutting board. Using a chef’s knife, chop everything together until it becomes a fine mince. Sprinkle a little over the osso buco, if desired.