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I have just returned from a Las Vegas vacation with my girlfriends. We had a blast on our vacation. One thing I can talk about my trip is the Osso Bucco I had at Wolfgang Puck restaurant at Mandalay Bay! It was one of the best meals I had during my stay in Vegas.

As soon as I returned from my trip, I looked for an Osso Bucco recipe, and this is the recipe I used for my Osso Bucco(with some adjustments). The veal shank turned out so tender that it literally fell of the bone as soon as I put my fork into it. This recipe is definitely a keeper!


  • 3 to 4 lbs veal shanks(one shank/person)
  • 1/3 Cup all-purpose flour
  • 2 Tbs olive oil
  • ¼ Cup butter, melted
  • ½ lb onions, diced
  • 2 cloves of garlic, mashed
  • 1 tsp dried rosemary
  • 1 tsp salt
  • 1 tsp fresh ground pepper
  • 2 bay leaves
  • ¾ Cup dry white wine
  • 2 Tbs carrot, finely chopped
  • ½ stalk celery, minced
  • 6-8 sprigs fresh parsley, finely chopped
  • 1 Cup canned chopped tomatoes
  • 1 Tbs tomato paste
  • ½ Cup warm water


  • 1. Coat the veal in flour and shake off any excess.
  • 2. Heat olive oil and butter in a large skillet.
  • 3. Add the onion and brown.
  • When the onions are browned add the veal and garlic.
  • Brown on all sides for about 8-10 minutes.
  • 4. Add, rosemary, salt and pepper. Stir and brown for another 10 minutes.
  • 5. Add bay leaves, wine, carrots, celery, parsley, and tomatoes.
  • Stir tomato paste with the warm water until well blended and then add that to the mixture.
  • Stir and simmer covered for about 40 minutes or longer if you prefer the meat to be more tender. I simmered for about an hour.
  • 6. Remove the bay leaf before serving.
  • 7. Serve immediately with rice.

Categories: European  Misc. One Dish 
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