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Veal Osso Buco

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This homemade veal osso buco is the perfect holiday meal. Made with tomatoes, fresh herbs, a touch of white wine and a sprinkling of lemon zest. 

Disclosure: This recipe is sponsored by Anolon. I received financial compensation and free cookware to create this recipe. As always, all opinions and ramblings are my own.

Veal osso buco is a dish I have always wanted to make at home but often thought it would be too complicated.

I was so wrong. The most complicated part about this recipe is the waiting. I think the part that intimidated me what I had only used ground veal in meatloaf but had never used the fancy osso buco cut of veal. Speaking of fancy, I’m going to just come right out and say it – veal is not cheap.

Not. At. All.

BUT it’s delicious and totally worth it if you feel like splurging.

When I was trying to figure out the best way to make this dish I did a lot of research on osso buco. Some people said you should use white wine and others said red wine. I opted for white wine because I didn’t want to over power the delicate flavor of the veal. If I were making this with beef shanks I might use red wine.

I also decided to throw in tomatoes because I’m still obsessed with tomatoes. My love affair this summer was strong and it still seems to be sticking around for winter.

Too bad winter = gross tomatoes.

Looking for more delicious recipes? Try my Veal and Sage Meatloaf with Gorgonzola Cream SauceGarlic Rosemary Roast Leg of Lamb or my Citrus Herb Crusted Pork Roast.

Veal Osso Buco

This homemade veal osso buco is the perfect holiday meal. Made with tomatoes, fresh herbs, a touch of white wine and a sprinkling of lemon zest.

Yield: 4 servings

Prep Time: 30 minutes

Cook Time: 2 hours 30 minutes

Total Time: 3 hours



  • 4 veal shanks, 3-4 pounds total
  • Kosher salt and pepper, to taste
  • Flour, for dusting
  • 4 tablespoons olive oil
  • 2 carrots, small dice
  • 2 celery stalks, small dice
  • 2 shallots, minced
  • 3 cloves garlic, minced
  • 1 cup dry white wine
  • 1 tablespoon tomato paste
  • 1 (28-ounce) can diced tomatoes
  • 1 cup chicken stock
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon lemon zest



Preheat oven to 350° F.

Lay out veal shanks and season with kosher salt and pepper. Lightly dust with flour and set aside.

In a cast iron Dutch oven, add olive oil over medium heat. Once the oil is hot, brown all sides of the veal shanks. Once browned, remove from the pan.

Add in carrots, celery and shallots. Cook for about 15 minutes, just until the mixture starts to soften.

Add in garlic until fragrant, about 30 seconds.

Add wine to the pan and cook down until there’s about ¼ cup remaining.

Stir in tomato paste, diced tomatoes, ½ cup chicken stock, fresh thyme, rosemary and bay leaf.

Add in veal shanks, cover and braise for about 2 hours. Add in more chicken stock if necessary.

The shanks are fully cooked when the meat feels tender but not mushy. Start checking doneness around the 1-1/2 hour mark.