' Al Lago Wines - Osso Buco

Osso Buco (Veal Shank)

Recipe by Simone Lagomarsino

At a Glance

Prep Time: 30 minutes
Cook Time: 2 hours
Serves: 4 Individuals
Yields: 4 Veal Shanks


A Dutch oven and a hand blender is needed to make this wonderful meat dish.


4 pieces of Veal Shank, each of similar size (approximately 6 to 10 oz. each) -- each of them tied with string around the perimeter in order to hold the meat on the bone while cooking
½ cup of Flour
¼ cup Olive Oil
3 cloves of Garlic, pressed
Pinch of Salt and Pepper
½ to 1 Onion (depending on size), finely chopped
1 cup of Beef Stock
2/3 cup Red Wine
1 Carrot, grated
2 tablespoons Demi-Glace
2 tablespoons Butter


Preheat oven to 325.
Dip veal shanks in flour and add salt and pepper to each side. Brown the veal shanks in olive oil in a Dutch oven that will allow each of the veal shanks to fit in one layer for about 5 to 10 minutes on each side. Remove the veal shanks once they are brown and add the grated carrot, garlic, onion, and butter and reduce the heat to low.  Simmer until the vegetables are translucent – 5 to 10 minutes.  Add the wine and the beef stock and simmer for 5 more minutes and then use a hand-blender and blend out the lumps – 2 minutes and add the demi-glace.   Add the beef shanks back and cook for 5 minutes longer on low; then put them in the oven for 2 hours.  After 2 hours, serve the Osso Bucco. (Note: if the sauce is too thick add a little stock and simmer for a few minutes.  If the sauce is too thin, take the Osso Buco out of the Dutch oven and simmer the sauce over medium heat for a few minutes until the sauce thickens, then serve.)


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