Osobuco (Veal Shank)

Ossobuco is one of the great dishes of Milan, Italy; Stewed Veal Knuckle or Shank

Serves: 6


  • 1kg Veal Knuckle or Shank sawn into 7.5 cm pieces
  • 75g Seasoned Flour (ie with Pepper & Salt if desired added)
  • 125g Butter
  • 1 Large Onion, thinly sliced
  • 425g can Tomatoes
  • 4 tbsp Tomato Puree
  • 175ml Dry White Wine
  • 1 tsp Sugar


  • 1 tbsp Lemon Rind, finely grated
  • 2 Garlic Cloves
  • 1 1/2 tbsp Parsley, finely chopped


  1. Dip the veal pieces in the seasoned flour
  2. Melt the butter in a very large, flameproof casserole
  3. Add the veal and fry until they are lightly and evenly browned. Transfer to a plate
  4. Add the onion to the casserole and fry unti it is soft
  5. Stir in the tin of tomatoes, including juice, as well as the puree and cook for a further 3 mins
  6. Pour over the wine and sugar and bring to the boil
  7. Return the veal to the casserole and stir well
  8. Reduce the heat to low, cover and simmer for 2 - 2.5 hours until the meat is almost falling off the bone
  9. Meanwhile make the gremolada by combining all the ingredients
  10. Stir into the veal and cook for one more minute
  11. Serve at once