Osso Buco Melt in your Mouth


3-4 Veal Shanks 

Rosemary (Fresh if you have it)


Kitchen String 

Fleur de Sel and Fresh Cracked Pepper

4 Tablespoons GF AP Flour (or AP Flour depending upon diet)

4 Tablespoons Avocado Oil or High Heat Oil for Browning 

1 Medium Yellow Onion, Diced

2 Small Carrots, Diced

2 Stalks Celery, Diced

2 Tablespoons Organic Tomato Paste

1 Cup Good Dry White Wine

3 Cups Good Chicken Stock 


First, use paper towels to dry all excess liquid from veal shanks. 

While not completely essential-it does make a difference to secure the meat of the shanks to the bone with kitchen string if you have it. 

Next, crack fresh black pepper onto all sides of the shanks and follow with salt. Really press the salt and pepper into the meat. 

Pour the white flour onto a small plate and individually dredge the shanks remembering to shake off all excess. 

In a large casserole such as Le Creuset, heat the avocado oil over medium high heat. 

Add the seasoned and dredged veal shanks to the hot oil and brown both sides. Depending upon size this will take 2-3 minutes per side. 

Remove the browned shanks from the casserole and place them to the side. 

To the hot oil add the onion, carrot, and celery. Season liberally with the same salt used to season the shanks and cook, stirring frequently for 6-8. minutes. Onions should be translucent. 

Add the tomato paste and mix around the pot with vegetables. 

Add the wine to the pan and return the shanks. 

Reduce the liquid by half-approximately 5 minutes. 

Add 1 Tablespoon Dried or 1 Sprig of Fresh Rosemary along with 1 Tablespoon Dried or 1 Sprig Fresh Thyme. 

Add 1 Dried Bay Leaf. 

Add Chicken Stock. 

Bring to a boil and reduce the heat to low.

Turn the shanks. 

Cover the casserole for an hour as it all simmers for 1 hour. 

After 1 hour, remove the lid and again turn the shanks over. 

Remove Bay Leaf. 

Liquid Should be 3/4 up the shanks. 

Allow to simmer with the lid off for 10-15 minutes. 

Remove the shanks, untie the string if you used this, and plate. 

Pour all sauce and vegetables over the shanks. Garnish with parsley or lemon zest if you would like. 


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