Cooking Guide

Veal Shanks for Osso Buco

Veal Shanks for Osso Buco


Thaw* product on a dish in the refrigerator.



  • 4 1 lb veal shanks, thawed*
  • 1 cup flour
  • 4 cups beef stock or consommé
  • 1½ cups dry white or red wine
  • 1 cup plum tomatoes, drained and chopped
  • 1 cup onion, finely chopped
  • 1 cup celery, finely chopped
  • ½ teaspoon thyme
  • 1 bay leaf
  • 4 cloves garlic, minced
  • salt and pepper, to taste


  1. Preheat oven to 350°F.
  2. Season shanks with salt and pepper. Place flour in a bowl and dredge shanks. Shake off excess.
  3. In a skillet with high sides or Dutch oven, brown both sides.
  4. Pour stock or consommé and wine over meat so that it is immersed. Cover and bring to a simmer.
  5. Add vegetables. Continue simmering 3-5 minutes.
  6. Add thyme, bay leaf, garlic, salt and pepper. Cover and place skillet in the oven. After 1 hour, check the tenderness of the meat. Continue cooking about 1 hour more. The meat is finished when it is fork-tender.**
  7. Transfer to an ovenproof serving dish and keep warm. Boil remaining juices to reduce, about 15 minutes. Baste shanks with reduced juices and bake 10-15 minutes more, basting 3-4 more times.



*See Delivery Storage and Thawing for thawing details.

Remove thawed product from the refrigerator 15-20 minutes before cooking.

**Meat is fork-tender when it gives when a fork is inserted and twisted.