This veal osso bucco by Alex Guarnaschelli is comfort food personified. Veal shanks, onions, carrots, garlic, white wine, beef stock, and tomatoes are braised for more than 2 hours until falling-apart tender.
Practically effortless to make, yet impressive as heck, this braised veal shank dish is perfect for weekend entertaining. Slide it in the oven, gather some friends, and prepare yourself for an endless stream of compliments.–Angie Zoobkoff
Veal Osso Bucco
- Quick Glance
- Quick Glance
- 1 H
- 3 H
- Serves 6 to 8
IngredientsEmail Grocery List
Recipe Testers Reviews
This veal osso bucco recipe makes a simple, classic dish. While it doesn't have a huge list of ingredients, it does take a long time to cook, so this is a lovely recipe for a Sunday night dinner. It's simple to make and does its magic in the oven while you do other things. And it has a real wow factor for presentation and taste. Definitely something I plan to make again.
The only veal I was able to get was between 1 and 1 1/4 inches in thickness. Not quite the thickness asked for but would have to do. After 1 hour in the oven the veal was tender and I added about 1/4 cup more beef stock before cooking for the other 30 minutes. Reducing the liquid in the pan took about 10 minutes further after taking the pan out of the oven. The sauce was nicely thickened and complex in taste. The veal was very tender and very tasty. We served this with a salad and garlic mashed potatoes.
This veal osso bucco was very tender and the sauce was nice. The meat was done perfectly in 2 hours. I used Chardonnay.
For vegetables on the side, I put 2 cups cabbage, 2 cups cauliflower, and 2 cups carrots into a covered casserole dish, poured 1/2 cup condensed broth over the veggies, and sprinkled it with 1 teaspoon garlic salt and pepper before baking, covered, at 350°F for 1 hour.