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Avid's Osso Bucco Recipe

Experience the rich, savory flavors of this Toronto-inspired Osso Bucco! David's celebrated veal stew recipe, enjoyed during a memorable visit to Canada, is now yours to recreate. Tender veal shanks simmered to perfection in a fragrant broth, complemented beautifully by a side of rice pilaf and steamed broccoli and cauliflower (recipes not included). This impressive dish is perfect for a special occasion or a cozy night in.

Prep Time 30 mins
Cook Time 300 mins
Calories 434.4 kcal
Protein 51g
Rating 5.0 (2 Reviews)
Avid's Osso Bucco 90

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Avid's Osso Bucco

  • 2 cups veal stock
  • 4 veal shanks (about 1 inch thick)
  • 1 teaspoon salt (plus more to taste)
  • freshly ground black pepper (to taste)
  • 1/2 cup all-purpose flour
  • 2 tablespoons olive oil
  • Butter
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine (or red wine)
  • 1 (28 ounce) can crushed tomatoes (or whole tomatoes, crushed)
  • 1 bay leaf
  • fresh parsley (for garnish, optional)
  • orange zest (for garnish, optional)
  • 2 sprigs fresh rosemary
  • 1 sprig fresh thyme

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How to Make Avid's Osso Bucco

  1. Preheat oven to 350°F (175°C). Position oven rack in the middle.
  2. In a 1-quart saucepan, bring 4 cups veal stock to a gentle simmer over medium heat. Keep warm, partially covered.
  3. Pat 4 (1-inch thick) veal shanks dry with paper towels. Season generously with salt and pepper.
  4. Dredge shanks in 1/2 cup all-purpose flour, shaking off excess.
  5. Heat 2 tablespoons olive oil in a 5-6 quart wide, heavy, ovenproof pot over moderately high heat until shimmering. Brown shanks on all sides, about 2-3 minutes per side.
  6. Pour 2 cups of the warm veal stock into the pot. Bring to a simmer on the stovetop.
  7. Add 1 large chopped onion, 2 chopped carrots, and 2 chopped celery stalks to the pot. Cook until softened, about 5 minutes.
  8. Stir in 1 (28-ounce) can crushed tomatoes, 1/2 cup dry white wine, 4 cloves minced garlic, 2 sprigs fresh rosemary, 1 sprig fresh thyme, 1 bay leaf, and 1 teaspoon salt.
  9. Transfer the pot to the preheated oven and braise, covered, for 2 1/2 hours, or until the veal is very tender.
  10. Remove from oven and let rest for 10 minutes before serving. Discard the bay leaf before serving.

Nutrition Information (Approximate per serving)

Sodium

33 g

Sugar

41g

Fat

37g

Carbs

8g

Recipe Tags (Choose a tag and find related recipes!)

Course Main Ingredient Main Dish Meat