For game meats, this chili recipe works well. Boar or buffalo are also simple alternatives to venison.
| Prep Time: | 20 mins |
| Cook Time: | 2 hrs 30 mins |
| Total Time: | 2 hrs 50 mins |
| Servings: | 7 |
| Yield: | 6 to 8 servings |
Ingredients
- ¼ cup all-purpose flour
- 2 teaspoons salt
- ¼ teaspoon ground black pepper
- 2 pounds veal shank
- 3 tablespoons butter
- 3 tablespoons olive oil
- 1 cup chopped onion
- 1 cup thinly sliced carrots
- ½ cup chopped celery
- 2 cloves garlic, crushed
- 1 (8 ounce) can tomato sauce
- 1 cup water
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 3 sprigs fresh parsley
- 1 bay leaf
Instructions
- In a shallow dish, stir together flour, salt, and black pepper. Dredge meat in seasoned flour. In a large skillet, melt butter with oil over medium heat. Brown meat. Remove meat from pan, and set aside.
- Add onion, carrots, celery, and garlic to drippings in pan. Cook and stir for about 5 minutes.
- Stir in tomato sauce, water, basil, thyme, parsley, and bay leaf. Return meat to pan. Bring to a boil, and reduce heat to simmer. Cover, and cook for 2 1/2 hours.
Nutrition Facts
| Calories | 251 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 83 mg |
| Dietary Fiber | 2 g |
| Protein | 20 g |
| Saturated Fat | 5 g |
| Sodium | 948 mg |
| Sugars | 3 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
This was fantastic! I made this with the veal shanks and followed the recipe to a T and my husband and I loved it. I just had to reach out and let everyone know this is a keeper.
Fantastic! I’ve made this a few times and it’s always perfection. As veal is expensive, I have substituted pork shank a couple of times and it’s also delicious. Have served with mushroom risotto and garlic mashed potatoes both of which pair perfectly with this dish! Perfect dinner!
Would have credited the additional star, but the instructions really should guide as to cooking time for lesser portions. I guessed (accurately) 90 minutes for 14 ounces, and it turned out just about right.
No big changes really. I have to hide the onions and celery because my husband has the palate and pickiness of a child. He doesn’t know what he likes. (As in beef tongue I passed off as veal. Don’t judge me – I get bored w the usual dishes.) ANYWAY, I liked this a lot! I’m not a big fan of meat, but I did have to eat some of this. Excellent served over a good healthy mixed rice dish, french green beans on side. Really good recipe! Thanks.
Used my new-fangled pressure cooker for the last step–set on “meat” for 20 minutes. Served over spaghetti squash. Very tasty!
It was so tender, fall off the bone
This was the best I have tasted in years. Doesn’t even compare to Swiss Steak, made basically the same way. Did not change a thing. Make sure you get the thick shank; bought smaller ones and it wasn’t the same. You can get thicker shanks from a meat market.
Missing wine, could have had more depth
Hubs gave this one two thumbs up (which means a lot)! I used oxtail instead of veal shanks and deglazed the pan with white wine before adding the tomato sauce. I also used fresh herbs, because I happened to have them available. We served it with gnocchi, but this would be great with polenta or tagliatelle as well. A really great dish, and one that I’ll make again.
I’ve never made osso buco before. In fact, I don’t think I’ve ever eaten it. But I had some beef shanks I picked up on sale and used this recipe. My wife and I are hooked!! This is delicious!! And very easy to prepare.
Made this with rumba meat today using the basic recipe. Added some Worcestshire Sauce and assorted dried herbs and a nice splash of Chianti. The meat literally fell off the bone. Everybody enjoyed it and it will definitely be on the rotation.
Great recipe but modified it a little. Who wants to cook something more than 2 hours??? Followed the recipe with the exception of cook time, cooked it for 30 minutes in a pressure cooker. The meat was fork tender, the taste was fantastic. Give it a try…
Made this a few times according to recipe, the only thing that I did different was instead of water I added dry white wine and chicken stock, instead of the onion I used shallots. It came out very good. Another time I substituted Dry Sack sherry 1/2 cup and chicken broth, 1 leek along with shallots….delicious! The addition of the sherry and leek made the sauce richer and more buttery tasting. The 3rd time was the best, I roasted the veggies(shallot,leek,carrot) first till almost caramelized, then added the Dry sherry, some veal broth I made, and the celery. Braised the shanks in that till falling off bone tender. This version was best of all 3, it had all the great taste of the others except just better.
I usually order this at my favorite restaurant. I decided to give it a whirl for dinner. Wow, it was delicious. I served it over saffron risotto with a gremalotta on top.
This is excellent. I did not have veal shanks used beef shanks and it was so tender fell off the bone. Thank you for sharing.
I made it as written except I used beef as veal shank was not available. For the first try, it was pretty good. I will continue to look around for more Osso Buco recipe to try but will definitely keep this one.
Very tasty and filling. We served it over mashed potatoes. Nice change from the usual beef stew.
Made this for my birthday along with the ricotta gnocchi recipe on here. Both were amazing and simple. Prepped the Osso first and set aside to cook for 2 1/2 hours. It needs no watching just simmer and forget about it! Veal fell off the bone, no knife necessary! Gnocchi was far more simple than expected. And ingredients you can add are endless. Best birthday dinner ever!
Cooked this with stew beef because we don’t like veal. It came out wonderful. Instead of a can of tomatoes I chopped 4 plums up and sauteed them with the other veggies and then used a cup of wine and a can of chicken broth to get the liquid. I also used the pancentta when I sauteed since this is how real osso buco is made. I also added a bunch of fresh (instead of dried) thyme, basil, rosemary and a few bay leaves in a cheesecloth while it cooked, it actually made the dish what it was… I used polenta as a base. Everyone gobbled it up and the rest of the gravy we will use on some rice for lunch today.
I tried the recipe and cooked it in the crockpot using beef broth mixed with the herbs and added two sliced sweet potatoes. I covered the sweet potatoes with the remainder of the ingredients and then poured 2 – 8 oz cans of tomato sauce on top. I cooked it in the crockpot on low for 10 hours. It was very good with cous cous.
This is delicious! Savory, rich and full flavored….cant miss with this recipe! Thank you Amy!