Osso Bucco (Veal Shank)

featuring Chef Muse



  • 400g veal shanks, cut into short lengths

  • 1/4 cup all-purpose flour

  • 1/4 cup Butter

  • 2 cloves garlic, crushed

  • 1 large onion, chopped

  • 1 large carrot, chopped

  • 2/3 cup dry white wine

  • 2/3 cup beef stock

  • 250g can diced tomatoes

  • Salt and pepper to taste

  • Chef Stone's Secret Spice™️

  1. Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat.

  2. Add the veal, and cook on both sides until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender.

  3. Return the veal to the pan and mix in the carrot and wine. Simmer for about 10 minutes.

  4. Pour in the tomatoes and beef stock, and season with salt, pepper and secret spice.

  5. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.

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©2018 by Chef Stone