Italian Osso Bucco Veal Recipe (Braised Veal Shanks)

Osso Bucco Veal 


2 tbsp vegetable oil 25 mL

2 lbs centre-cut veal shanks 900 g

1 tbsp butter 15 mL

2 carrots, finely chopped 2

2 celery stalks, finely chopped 2

1 onion, finely chopped 1

1 can (28 oz/796 mL) PRIMO Tomatoes, drained 1

1 1/2 cups chicken stock 375 mL

1 bay leaf 1

1/2 tsp each salt, pepper, dried basil and thyme 2 mL

1/3 cup finely chopped fresh parsley 75 mL

2 garlic cloves, minced 2

4 cups Gnocchi 1 L

zest of 1 lemon, minced


1• In large, heavy saucepan, heat oil over medium-high heat. Brown shanks in batches, approximately 1 minute per side. Remove from pan and set aside.

2• Add butter to pan and reduce heat to medium. Add carrots, celery and onion; cook 15 minutes, or until softened and lightly browned, stirring occasionally.

3• Stir in tomatoes, chicken stock, bay leaf, salt, pepper, basil, thyme and browned veal shanks; bring to a boil. Reduce heat to low, cover and cook 2 hours, or until meat is very tender.

4• Combine parsley, garlic and lemon zest; set aside.

5• Meanwhile, in a large pot of boiling, salted water, cook gnocchi 8-10 minutes, or until tender but firm; drain.

6• Serve osso buco over gnocchi sprinkled with the parsley mixture.

Preparation Time: 10 minutes

Cooking Time: 2 hours, 20 minutes

Makes 4 servings


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