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Classic Osso Buco

Prep Time:
30 mins.
Cook Time:
1 hr. 45 mins.


¼ cup flour

2 teaspoons dried thyme

2 teaspoons dried oregano

1 veal shank, about 2 pounds

3 tablespoons olive oil

1 onion, chopped

3 large carrots, coined

1 cup white wine

1 ½ cups concentrated veal stock or beef bouillon

1 can (14 ounces) tomato sauce

2 teaspoons fennel seeds

2 Italian tomatoes, diced

½ cup fresh parsley, chopped

1 garlic clove, chopped

Zest of one lemon and one orange

Salt and pepper to taste


  1. In a shallow dish, mix flour, thyme and oregano. Gently pat veal shanks dry with a paper towel. Dredge shanks in seasoned flour mixture and shake off any excess flour.
  2. In a large saucepan, heat oil over high heat. Brown veal shanks for 5 minutes or until golden on all sides. Add onion and carrots. Cook while stirring for 2 minutes. Add wine, veal stock or beef bouillon, tomato sauce and fennel seeds. Mix well. Bring to a boil and reduce heat to low. Let simmer uncovered for 5 minutes. Cover and let simmer for 1 hour 30 minutes or until meat is tender. Add tomatoes, parsley, garlic, lemon and orange zest. Salt and pepper to taste. Stir gently.

Source: MilkFedVeal.com