I use 1/2 stick of butter instead of whole stick. I added the chopped carrots,not in original recipe. I serve with mashed Yukon Gold potatoes and either fresh roasted beets or steamed brussel sprouts or just a nice salad. I always serve for New Years Eve and it is a very popular dish.


  • 1 cup unbleached all purpose flour salt & pepper to taste
  • 16 sections veal shank, 12-14 pounds, 2 inches thick
  • 1/2 cup olive oil
  • 1 stick sweet butter
  • 2 medium yellow onions chopped
  • 4 carrots peeled & chopped
  • 6 large garlic cloves peeeled & chopped
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 28 ounces canned Italian plum tomatoes drained
  • 2 cups dry white wine
  • 2 cups beef stock (canned)
  • 3/4 cup chopped italian parsley
  • grated zest of 2 lemons


Season the flour with salt & pepper & dredge the pieces of veal shank well.Heat oil & butter together in a large casserole or dutch oven & sear the veal, brown well on all sides. Transfer veal to paper towels to drain. Chop onions, carrots, garlic in processor add basil & orgeano and add to dutch oven/casserole pan stir occassionally cook for 10 minutes. Add tomatoes, salt & pepper to taste and cook another 10 minutes. Skim excess fat. Add wine & bring to boil, reduce heat & simmer uncovered for 15 minutes. Preheat oven to 350 F. Return veal shanks to the casserole & add beef stock just to cover. Cover casserole & bake for 1 1/2 hours. Remove lid & bake uncovered for 30 minutes until veal is tender. Sprinkle with parley & lemon zest serve.

6-8 portions.

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Submitted 6/13/05.
Source: The Silver Palate Cook Book
Submitted By: Doreen Pierson
Osso Buco