Veal Osso Buco

This dish’s primary ingredient, veal shank, is used in the classic osso buco. This traditional recipe is full of flavor and so tender. Typically prepared by braising, the meat will fall off the bone and melt in your mouth.


  • 60 ml (1/4 cup) flour or as needed
  • 10 ml (2 tsp.) dried thyme
  • 10 ml (2 tsp.) dried oregano
  • 4 veal shanks (approx. 1 kg/2 lbs.) 
  • 45 ml (3 tbsp.) olive oil
  • 1 onion, chopped
  • 3 large carrots, coined
  • 250 ml (1 cup) white wine
  • 375 ml (1 1/2 cup) beef bouillon or veal stock
  • 1 can (398 ml/14 oz.) tomato sauce
  • 10 ml (2 tsp.) fennel seeds
  • 2 Italian tomatoes, diced
  • 125 ml (1/2 cup) fresh parsley, chopped
  • 1 garlic clove, chopped
  • Zest of one lemon and one orange
  • Salt and pepper to taste 


  1. In a shallow dish, mix flour, thyme and oregano.

  2. Gently pat veal shanks dry with a paper towel. Dredge shanks in seasoned flour mixture and shake off any excess flour.

  3. In a large saucepan, heat oil over high heat. Brown veal shanks for 5 minutes or until golden on all sides. Add onion and carrots. Cook while stirring for 2 minutes. Add wine, beef bouillon or veal stock, tomato sauce and fennel seeds. Mix well. Bring to a boil and reduce heat to low. Let simmer uncovered for 5 minutes. Cover and let simmer for 2.5 to 3 hours or until meat is tender.

  4. Add tomatoes, parsley, and garlic, lemon and orange zest. Salt and pepper to taste. Stir gently.

  5. Serve with linguini and broccoli florets.