Osso Buco
Prep time
Cook time
Total time
Serves: 4
  • 3 pounds veal or beef shanks
  • 3-4 tbsp of butter, tallow or your favorite cooking oil
  • 1 cup diced carrot
  • 1 cup diced celery
  • 1 medium onion
  • 1 tbsp chopped garlic
  • 4-5 sprigs fresh thyme (or 1 tbsp. dried)
  • 1 dry bay leave
  • 1 cup white wine
  • 1-2 cups of broth ( I used bone broth)
  • 2 tbsp of tomato paste
  • ⅛ tsp of ground nutmeg
  • ">Arrowroot powder for dusting the meat before browning
  • Salt and Pepper to taste
  1. Pat meat dry with paper towels to remove any excess moisture.
  2. Secure the meat to the bone with the kitchen twine (optional).
  3. Season each shank with salt and freshly ground pepper.
  4. Dredge the shanks in ">arrowroot, shaking off excess.
  5. In a large Dutch oven pot, heat the oil on high heat.
  6. Place the shanks in the hot oil and brown all sides, about 3 minutes per side.
  7. Remove browned shanks and set aside.
  8. In the same pot, add the onion, carrot and celery and saute until soft and translucent, about 8 minutes.
  9. Add the tomato paste and mix well.
  10. Return browned shanks to the pan, add the wine and reduce liquid by half.
  11. Add the rest of the ingredients and bring to a boil.
  12. Reduce heat to low, cover pan and simmer for about 2-3 hours or until the meat is falling off the bone.
  13. Check every 20 minutes, turning shanks and adding more broth as necessary. The level of cooking liquid should always be about ¾ the way up the shank.
  14. Remove the cooked shanks from the pot and place in a plate.
  15. Cut off the kitchen twine and discard.
  16. Pour all the juices and sauce from the pot over the shanks and enjoy
  17. Slow cooker variation:
  18. Follow the first 10 steps (until reducing wine by half)
  19. Transfer everything to a slow cooker and add the rest of the ingredients, but only use ½ to 1 cup of broth and cook for 8 hours on low.
Recipe by Edible Harmony at https://www.edibleharmony.com/osso-buco/