ReVEALing Excellent Osso Buco

ReVEALing Excellent Osso Buco


2 pounds Cedar Springs Veal Osso Buco, thick cut

Kosher salt

Freshly ground pepper

1 cup flour

1/4 cup extra-virgin olive oil

2 medium onions, chopped

4 medium carrots, diced

3 celery stalks, diced

2 tablespoons fresh oregano, chopped

2 cups dry white wine

1 Tablespoon tomato paste

2 cups chicken stock

Fresh parsley for garnish

Saffron rice (cooked), for serving


  1. Preheat the oven to 400°F. Rinse veal and pat dry with paper towels before seasoning with salt and pepper. In a large enameled cast-iron casserole or Dutch oven, heat the oil until shimmering.
  2. Lightly coat each shank with flour and add the veal cooking over moderately high heat, turning, until browned on all sides, about 12 minutes. Transfer the veal to a plate.
  3. Drain the fat from the casserole leaving 2 tablespoons in the bottom. Add the onion, carrot, celery and oregano and cook over moderate heat, stirring, until softened. Add the white wine and bring to a boil, scraping any browned bits.
  4. Simmer until the wine is reduced by half, about 4 minutes. Add the tomato paste and chicken stock and bring back to a boil. Return the shanks to the casserole, cover and braise in the oven for 2 hours. The meat should be perfectly tender. Let stand covered for 10 minutes to allow the juices to retreat.
  5. Serve the osso buco with saffron rice and garnish with freshly chopped parsley. Enjoy!

Recipe and image provided by Denise Romeo of We Like to Cook!

Print Friendly, PDF & Email