Osso Bucco

Osso Bucco
  • 4 servings
  • 0:30 Preparation
  • 2:15 Cooking
  • 2:45 Total Time


Add all
  • 8

    veal shanks sliced 2 in. (5 cm) thick

  • 3 Tbsp.
    (45 mL)


  • 3 Tbsp.
    (45 mL)

    olive oil extra virgin

  • 2

    diced carrots

  • 2

    onions, chopped

  • 2

    stalks celery diced

  • 1

    clove garlic, chopped

  • 4

    seeded, chopped coarsely tomatoes

  • 1 tsp.
    (5 mL)

    fresh basil, chopped

  • 3/4 cup
    (190 mL)

    white wine

  • 4 cups
    (1 L)

    veal stock or chicken broth

  • salt and ground pepper to taste

  • 1 Tbsp.
    (15 mL)

    fresh parsley, chopped

  • 1 tsp.
    (5 mL)

    lemon zest


Flour veal shanks. In a pan, sauté knuckles in oil on each side.

Add carrots, onions, celery stalks and clove garlic. Continue cooking 3 minutes. Add tomatoes and basil; continue cooking 2 minutes.

Add wine and veal stock or broth. Season and mix. Bring to a boil. Reduce heat and simmer approximately 2 h15, partly covered.

Mix the topping ingredients and sprinkle over shanks. Serve on a bed of rice.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007