Veal Osso Bucco in Balsamic Sauce

by Stefan Kolsch

Serve with polenta or mashed potatoes.


4 slices Veal Shin (bone in)
½ tsp Salt
¼ tsp Pepper
¼ tsp Paprika
1 tbsp Flour
Olive Oil
1 Carrot (cut in small cubes)
1 Onion (chopped)
500ml Veal or Chicken stock
4 whole Cloves
2-3 tbsp Balsamic Vinegar
100ml Double Cream

Veal Osso Bucco in Balsamic Sauce


Rinse the Veal Shins under cold running water and pat dry with kitchen paper. Place the Shins, with all the ingredients up to and including the flour, in a plastic bag and shake well to coat. Heat a large pan to medium, add oil and sear the meat on both sides until golden brown. Take out and set to the side to keep warm.

To the same pot add the carrots and onions and braise for 2-3 minutes until slightly brown. Add the stock, cloves and Veal Shins, cover and cook for 50-60 minutes on the hob.

When this time is up, or the Veal is tender, take the meat out and add the cream and balsamic vinegar. Cook this for 8-10 minutes and blend with a hand whisk, if necessary reduce the sauce to a smooth consistency.

Serve with polenta or mashed potatoes.

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