Cloud Zoom small image
Prep Time
Cook Time

  • 4 Veal Shanks for Osso Buco
  • Flour as needed
  • 1 Tbsp. olive oil
  • 1 Tbsp. butter
  • 1 1/4 cup finely chopped onions
  • 1/3 cup finely chopped carrots
  • 1/3 cup finely chopped celery
  • 1/2 tsp. dried marjoram
  • 1/2 cup dry white wine
  • 1 can (14 oz.) diced tomatoes
  • Zest from 1 lemon
  • 3/4 cup veal stock or chicken broth
  • Salt and pepper to taste
  • 2 cloves garlic, minced
  • Gremolata:
  • 1 Tbsp. minced fresh parsley
  • 1 tsp. lemon zest
  • 2 minced garlic cloves
  • Source Chef Graham Submission


  1. Thaw veal shanks on a plate in the refrigerator overnight. Preheat oven to 350°F.
  2. Tie each piece of veal around the perimeter to hold the meat to the bone. Lightly dust with flour. Heat large oven-proof pan over medium-high heat. Add oil and butter. Brown the veal on all sides and then remove from pan and reserve in a warm place. Add the onions, carrots, celery, garlic and marjoram to the pan and cook until soft. Add wine, deglaze the pan, and reduce by half. Add tomatoes and stock; simmer 10 minutes. Season with salt and pepper. Return browned veal shanks to the mixture, add lemon peel. Cover and place in oven for 1 to 1ΒΌ hours or until fork tender.
  3. Remove veal; keep warm. Puree the sauce in the pan, taste, adjust seasoning, and return meat to the sauce. For the gremolata, combine the parsley, lemon zest, and garlic.
  4. To serve, remove the string from the shanks, serve with sauce. Sprinkle with gremolata.