Veal Osso Bucco

by Stefan Kolsch

Serve the Osso Buco on warmed plates, sprinkle with the gremolata and pour over the sauce
1½ -2 HOURS


1.5kg Veal Shin (sliced)
Salt and Pepper
4 tbsp Plain Flour
5 tbsp Olive Oil
40g Butter
2 Onions (chopped)
2 Garlic Cloves (chopped)
2 Carrots (chopped)
1 stick of Celery (chopped)
2 sprigs Thyme
1 Bay Leaf
1 slice unwaxed Lemon Peel
200ml Dry White Wine
200ml Chicken Stock
3 Tomatoes (skinned, de-seeded and chopped)
1 tbsp Tomato Puree

Veal Osso Bucco


Preheat the oven to 180°C/350°F/Gas 4, season the meat on all sides with salt and pepper and coat with flour. Heat the oil and butter in a flameproof casserole dish, add the veal and brown on both sides until coloured, then remove and keep warm. Add the onion, garlic, carrot and celery, and sauté until lightly coloured. Add the thyme, bay leaf and lemon peel, then add the wine and stock; finally add the tomatoes and tomato puree and stir well.

Return the meat to the pan, then cover and braise in the lowest part of the oven for 1½ hours until the meat begins to move away from the bone. Remove the meat and reduce the liquid, seasoning with salt and pepper if necessary.

For the Gremolata:
4 Garlic Cloves (finely chopped)
2 tbsp Parsley (chopped)
Zest of 1 unwaxed Lemon (grated)


To make the Gremolata:
Mix the chopped garlic with the parsley and lemon peel. Serve the Osso Bucco on warmed plates, sprinkle with the gremolata and pour over the sauce.

Serve with Risotto Milanese, plain rice or pasta.

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