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Osso Buco Italian Style!

Yields4 Servings

For the meat
 6 veal shank pieces, depending on size
 flour to dust the meat
 120 g ghee/olive oil/beef tallow to brown meat
 2 garlic cloves, whole
 1 cup dry white wine
 ½ cup beef broth
 1 large bay leaf
 allspice and cinnamon
For the gremolata
 2 tsp grated lemon and/or lime zest
 ½ cup finely chopped parsley (loosely measured)
 2 garlic cloves, finely chopped
Cooking the beef shanks

Dust the meat lightly with the flour


Heat the oil in a large heavy based pan


Brown the shank pieces on both sides, cooking for 10-15 minutes until well browned


Add the wine, bay leaf and spices


Cover the pan and cook on low simmer for further 15 minutes


Add ½ cup of warm beef broth and continue cooking, for an hour or longer, as required, until the meat easily pulls away from the bone. (Check liquid and add warm water as needed. Shanks from an older animal will take longer to tenderise)


Remove the meat to a warming plate to make the gremolata

Adding the gremolata

Mix all gremolata ingredients, then add to the sauce


Gradually increase the heat and stir until the sauce thickens, also scraping bits from the sides and bottom as you stir.


Season with salt and pepper, then return the meat to the sauce.


Heat through again before serving on a bed of rice, or with mashed sweet potato.

Nutrition Facts

Servings 4