• 2 lb Veal Shin bone
  • 1 Cup Olive Oil
  • Flour, Seasoned
  • 1/4 Cup Onion, Chopped
  • 1/2 Cup White Wine
  • 1/2 Cup Tomatoes, Diced
  • Beef Stock, Seasoned
  • Chipolata Sausage
  • Chestnuts, Boiled
  • Gremolata


Preheat the oven to 300° F.

Dip the bones in olive oil and then into the seasoned flour. Brown the bones very slowly for about 15 minutes in olive oil. Place the bones UPRIGHT in a pan JUST BARELY large enough to hold them. Saute the onions until they are golden brown and add them to the bones. Heat the wine, stock and the diced tomatoes (skins and seeds removed) and add to the bones.

Cover and bake 60 to 90 minutes until any meat on the bones is tender. Sprinkle the Gremolata over the top of the bones before removing from the pot. Serve garnished with sausage and/or boiled chestnuts.

Yields 3 Servings

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Submitted 6/13/05.
Source: The Joy of Cooking
Submitted By: Rick Smith
Osso Buco