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Osso Bucco

About this recipe

Osso Bucco is widely regarded as fancy food, and most Italians only make it with real chicken stock. Ask the butcher for veal shank and tell him what you’re making.


First off, dredge:

In a frying pan, brown both sides of each shank in:

Then add:

Simmer until wine has evaporated, and then add:

Cover and simmer for 1 hour, adding chicken stock 1 ladle at a time to always keep liquid at the bottom of the pan. It’s ready when it looks really good.

Serve over rice.