2 hrs 30 mins
If you love food with flavor then this one is for you, you can also make this same recipe using short ribs in place of the veal shanks! This takes about 2-1/2 hours to cook in the oven so make this on a day when you have some time, cooking time is only estimated, it will depend on the size of the shanks. This can also be made in a large electic fypan with a lid instead of the oven, and can easily be doubled. Try not to omit the olives they are what makes this Osso Buco!
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Units: US | Metric
- 8 -10 veal shanks (use meaty cross-cut, tied with cotton kitchen string)
- 3/4 cup flour
- 1 tablespoon seasoning salt or 2 teaspoons white salt
- 1 teaspoon black pepper
- 3 tablespoons butter
- 3 tablespoons olive oil
- 3 medium onions, chopped
- 2 small carrots, peeled and finely diced
- 1 large celery rib, diced
- 3 tablespoons fresh minced garlic
- 3 teaspoons dried thyme (rubbed between fingers to release the flavor)
- 2 -4 teaspoons dryed chili flakes (optional or to taste)
- 1 cup red wine (or use white wine)
- 1 cup chicken broth
- 2 (28 ounce) cans diced tomatoes (undrained)
- 1 cup kalamata olive (pitted and halved)
- 2 bay leaves
- salt and black pepper
- 1 tablespoon finely chopped fresh parsley (can use more)
- cooked spaghetti
- parmesan cheese
- 1Pat the shanks dry using paper towels.
- 2In a shallow dish mix flour with seasoned salt (or white salt) and black pepper).
- 3Coat the shanks in the flour (shaking off any excess flour).
- 4Heat butter with oil over medium heat in a large Dutch oven.
- 5Add in shanks and brown on all sides (about 10-12 minutes) remove browned shanks to a bowl.
- 6Add in onions, carrots, celery, chili flakes and thyme; cook stirring with a wooden spoon for about 6 minutes (adding in the garlic the last 2 minutes of cooking).
- 7Add in the wine, broth undrained tomatoes, olives and bay leaves; bring to a boil stirring.
- 8Season with a little salt an black pepper.
- 9Arrange the shanks in the pot in one layer; bring to a boil on top of the stove.
- 10Set oven to 325 degrees.
- 11Transfer the pot to oven and cook covered until tender (about 2-1/2 hours).
- 12Serve with cooked pasta and pass the grated parmesan cheese at the table.
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Nutritional Facts for Osso Buco With Tomatoes and Kalamata Olives
Serving Size: 1 (365 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 258.8
- Calories from Fat 108
- Total Fat 12.0 g
- Saturated Fat 3.8 g
- Cholesterol 11.4 mg
- Sodium 728.5 mg
- Total Carbohydrate 30.9 g
- Dietary Fiber 5.2 g
- Sugars 10.2 g
- Protein 4.5 g
The following items or measurements are not included: