• Cooking Time:
  • Servings: 4
  • Preparation Time:



  • 4 veal shank
  • salt and pepper to taste
  • 1 cup flour
  • 4 ounces pancetta (chopped)
  • 1 onion (chopped)
  • 1 carrot (chopped)
  • 1 stalk celery (chopped)
  • 2 cloves garlic (chopped)
  • 1 lemon (zest only)
  • 2 cups white wine
  • 2 cups beef stock
  • 1 (28 ounce) can crushed tomatoes
  • 2 bay leaves
  • 1 sprig thyme
  • 1 sprig rosemary


  • 1. Season the veal with salt and pepper and dredge in the flour shaking off any excess.
  • 2. Cook the pancetta in a large oven proof pan and set aside reserving the grease in the pan.
  • 3. Brown the veal on all sides on med/high heat one at a time and set aside.
  • 4. Add some more oil to the pan if needed and saute the onions, carrots, celery, garlic and lemon zest on medium heat until tender, about 7-9 minutes.
  • 5. Add the wine, stock and tomatoes and deglaze the pan and bring to a simmer.
  • 6. Add the pancetta, veal, bay leaves, thyme and rosemary and bring to a simmer.
  • 7. Cover and transfer to a preheated 350F oven and cook until the veal is fall off the bone tender, about 1 to 2.5 hours, turning the veal over in the middle. (Check the liquid every once in a while and top it off with some more beef broth if it falls to half way up the veal.)

Website Credit: http://www.closetcooking.com/2009/03/osso-buco.html

© 2006-2017 BakeSpace, Inc. All Rights Reserved