Veal Osso Buco with Gnocchi

Veal Osso Buco with Gnocchi



2 Cedar Springs veal shanks
Flour for dredging
Olive oil
1/2 red onion, diced
2 celery stalks, peeled & thinly sliced
2 garlic cloves, crushed
4 anchovies, rinsed
1 cup red wine
1/2 cup chicken stock
1/2 lb gnocchi


Handful of parsley
1 garlic clove, peeled
Zest of 2 lemons



  1. Preheat oven to 275.  Dredge the shanks with flour, shaking off any excess. Choose a large oven safe pot with a lid and set over moderately high heat.  When hot add some olive oil to coat the bottom of the pan.  Add the shanks and brown on both sides.  Remove from the pot and season with salt and pepper.  Set aside.
  2. Add more olive oil to the pan.  Add your celery and onion and cook over medium heat until soft, about 10 minutes. Add the garlic and anchovies and stir 1 minute.  Add the red wine and bring to a boil, scraping up any browned bits from the bottom. Finally stir in your stock.
  3. Return the veal to the pot and bring to a gentle simmer.  Cover with parchment paper then the pot lid.  Bake in the over for about 3 hours, or until the meat is fall off the bone tender.  Periodically check to make sure the liquid is simmering gently.
  4. Serve with gnocchi and top with gremolata.

Recipe and photo courtesy of Theresa Greco of the Food Hunter’s Guide to Cuisine

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