Chef John Folse's Braised Veal Osso Buco

Prep Time: 3 Hours

Yields: 6 Servings


Osso buco or "long bone" is the shank portion of the leg in beef, veal and lamb. This bone is surrounded by a large portion of meat that is perfect for slow braising. Though inexpensive, when cooked properly, osso buco becomes a very elegant meal.


12 (1-inch thick) veal osso buco

½ cup olive oil

1 cup seasoned flour

2 cups diced onions

1 cup diced celery

½ cup diced bell peppers

¼ cup minced garlic

1 tbsp chopped thyme

1 tbsp chopped basil

1 tbsp chopped oregano

½ cup red wine

1 (28-ounce) can petite diced tomatoes, drained

2 cups beef stock

1 cup sliced mushrooms

1 cup pearl onions

salt and cracked black pepper to taste

granulated garlic to taste


Preheat oven to 375°F. In a heavy-bottomed Dutch oven, heat oil over medium-high heat. Dust shanks in seasoned flour, shaking off excess. Place meat in pan and brown on both sides. Remove and set aside. Add onions, celery, bell peppers, minced garlic, thyme, basil and oregano. Sauté 3–5 minutes or until vegetables are wilted. Deglaze with red wine then add tomatoes and beef stock. Bring to a rolling boil and reduce to simmer. Stir in mushrooms and pearl onions. Season with salt, pepper and granulated garlic. Return shanks to sauce, cover and bake 2½ hours or until tender. Serve hot over pasta or polenta.