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    You are in: Home / Recipes / Osso Bucco for Two Recipe
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    Osso Bucco for Two

    Osso Bucco for Two. Photo by Ingy

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    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 30 mins

    4 hrs

    30 mins

    Dib's's Note:

    This is really good for a romantic dinner for two on a snowy night.

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    Units: US | Metric

    • 4 teaspoons olive oil
    • 2 beef shanks
    • 4 teaspoons French dry rub
    • 2 stalks celery, sliced 1/4 inch thick
    • 4 medium carrots, sliced 1/4 inch thick
    • 1 large onion, sliced into thin wedges
    • 1 (14 ounce) can roma tomatoes, mush them up a bit-or when in season use 6 fresh and chop them (with juice)
    • 1/2 bottle dry red wine, drink the rest
    • 1 can beef broth
    • fresh cracked black pepper
    • 2 sprigs rosemary, stripped and use only the leaves
    • 2 sprigs thyme, stripped and use only the leaves


    1. 1
      4 hours before cooking or the night before rub the French Dry Rub into the shanks, both sides.
    2. 2
      In a large dutch oven over medium high heat add the oil and sear the shanks on both sides.
    3. 3
      Reduce heat to medium and add the carrots, celery, and onions and cook, as is, for 5 minutes.
    4. 4
      Now add the tomatoes, broth, wine and pepper and fresh herbs.
    5. 5
      Bring to a boil, cover and reduce to a simmer for 30 minutes.
    6. 6
      When done remove shanks to individual plates along with the vegetables and over high heat quickly reduce the liquid.
    7. 7
      Pour this over top.
    8. 8
      I serve this with a Cesar Salad, Garlic Bread and roasted potatoes.
    9. 9
      Don't forget the wine!

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    Ratings & Reviews:

    • on July 14, 2002


      The French Dry Rub sets this osso bucco way above other osso bucco recipes I've made. Did make some changes, tho. I used 8 shanks, 2 carrots, only about a cup of red wine and did not add the fresh rosemary/thyme (tho I had them handy) during cooking. I didn't want to risk overpowering the great flavor of the rub. After browning the shanks, I removed them and sauteed the veggies quite a while till caramelized. After all was put together, I very-slow cooked it - several hours - then took out the shanks, defatted the liquid and thickened it with a flour/water mix. Removing the meat for a while tends to firm it up, which I like. Makes lots of gravy and I am plotting to incorporate the leftover as an experimental soup-base. Thanks, Diana!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 06, 2010


      30 minutes simmering is nowhere near enough time for Osso Bucco to cook. The sauce is excellent, but you need a lot more cooking time for this recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 02, 2009


      I've made this recipe (as with everyone else, I tweek it to my preference) several times and have enjoyed it immensely. As a matter of fact, my picky eater is CRAZY about it. And her father's eyes glaze over when I announce we're having Osso Bucco. THANKS!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Osso Bucco for Two

    Serving Size: 1 (856 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 381.2
    Calories from Fat 92
    Total Fat 10.3 g
    Saturated Fat 1.6 g
    Cholesterol 0.0 mg
    Sodium 946.1 mg
    Total Carbohydrate 32.7 g
    Dietary Fiber 7.7 g
    Sugars 16.1 g
    Protein 6.6 g

    The following items or measurements are not included:

    beef shanks

    French dry rub



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