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veal ossobuco

ClubFoody avatar
Recipe by
Francine Lizotte
@ClubFoody
Surrey South, BC

Beautiful, elegant with amazing flavor, this Veal Ossobuco is the perfect dish to serve at your next formal dinner party! It's a great meal your guests will rave about...

yield 4 servings
prep time 15 Min
cook time 2 Hr
method Bake

Ingredients For veal ossobuco

  • 4 lg
    veal shanks
  • freshly ground black pepper, to taste (i always use mixed peppercorns)
  • ground himalayan sea salt, to taste
  • 2 Tbsp
    unbleached all-purpose flour, or as needed
  • 2 Tbsp
    olive oil
  • 4 Tbsp
    clarified butter, divided
  • 2 c
    white onions, lyonnaise cut
  • 1/2 c
    dry white wine, divided
  • 1 c
    carrots, peeled and diced
  • 1 c
    celery, diced
  • 5 lg
    cloves garlic, pressed
  • 1/2 c
    marsala wine
  • 2 c
    veal stock
  • 1 c
    low-sodium chicken broth
  • 1 can
    (19 oz. / 540 ml) diced tomatoes
  • 1 sprig
    fresh thyme
  • 1 sprig
    fresh rosemary
  • 2 lg
    bay leaves
  • 2 Tbsp
    fresh chopped parsley, for garnish
  • 2 Tbsp
    lemon zest, for garnish

How To Make veal ossobuco

  • 1
    Take shanks out of the refrigerator about 30 minutes before cooking to. Season meat well on both sides with freshly ground black pepper and sea salt. Using a fine sieve, dredge shanks with flour on both sides. Preheat oven to 350ºF.
  • 2
    In a large ovenproof skillet over medium-high heat, add oil and clarified butter. When hot, working in batches, place veal shanks in pan and brown on all sides; transfer on a plate. Reduce heat to medium and add 2 tbsp. clarified butter.
  • 3
    Add onion and sauté until soft, about 5 minutes. Three minutes later, add ¼ cup white wine, stir and cook for another 2 minutes. Transfer onions in a bowl; set aside. Add carrots and celery to the skillet and cook for 8 to 10 minutes or until soft. Add garlic and sauté for 1 minute. Pour in the remaining white wine and also add Marsala. Scrape the bottom of the pan to dislodge any brown bits; cook for 2 minutes.
  • 4
    Add veal stock, chicken broth, diced tomatoes, thyme, rosemary and bay leaves. Gently stir the ingredients before returning onions back to the skillet; stir again. Carefully place veal shanks back to the pan with its juice and press gently to submerge the meat. Bring to a simmer, cover and transfer to preheated oven. Cook for 1 ½ hours and until meat is fork tender and falls off the bones Remove from the heat and serve immediately.
  • 5
    To serve; Spoon Orzo alla Milanese in each bowl, place an ossobuco on top, ladle braising juices and vegetable over meat and then finalize by sprinkling parsley and lemon zest.
  • 6
    To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=-npkEU8wJ7w
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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