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Veal Osso Buco

Prep Time:
15 mins.
Cook Time:
3 hrs.


  • 4 to 6 veal shanks
  • 1/4 cup flour
  • 2 teaspoons olive oil
  • 1 onion, cut into 1/4" cubes
  • 1 garlic clove, minced
  • 1 medium carrot, grated
  • 1 celery stalk, cut into 1/4" cubes
  • 3/4 cup veal stock
  • 3/4 cup demi-glaze sauce
  • 1/4 cup lively, fruit-flavored white wine
  • 1/8 cup tomato paste
  • Salt and pepper to taste
  • Zest from 1/2 lemon


  1. Preheat the oven to 200°.
  2. Gently pat veal shanks dry with a paper towel. Dredge shanks in flour and shake off any excess flour.
  3. In a large saucepan, heat oil over high heat. Brown milk-fed veal shanks for 5 minutes or until golden on all sides. Add onion, garlic, carrot, and celery. Cook while stirring for 2 minutes.
  4. Add veal stock, demi-glaze sauce, white wine, and tomato paste. Season with salt and pepper to taste. Mix well.
  5. Bring to a boil, cover and cook in the oven at 200° for about 3 hours or until internal temperature reaches 160 to 165° depending on the thickness of the shanks.
  6. Garnish with the lemon zest and serve with rice and snow peas.

Source: MilkFedVeal.com and Alain Fortier, chef and consultant, Quebec Milk-fed Veal