3 ratings

Veal Osso Bucco

This recipe is a simple and delicious take on the classic dish
Osso Bucco

"Osso Bucco means bones with holes or hollow bones. One of my favorite parts of this recipe is the bone marrow. Anyone who leaves them without exploring and trying their interior has missed out the best part. I love cooking this at home because it is a great dish and not as difficult to cook as it looks. It can be served with any starch or veggies of your choice."

- Fine & Rare’s Chef David Arias

Ready in
4 h
Calories Per Serving


  • 4 pieces 2" cut veal Osso Bucco (aprox. 6 pounds)
  • kosher salt
  • extra virgin olive oil
  • 1 large Spanish onion, cut into 1/2 inch pieces
  • 2 ribs celery cut into 1/2 inch pieces
  • 2 carrots peeled, cut into 1/2 inch pieces
  • 3 cloves garlic, smashed
  • 1 1/2 Cup tomato paste
  • 2 -3 cups chicken stock
  • 1 bunch fresh thyme, tied with kitchen string
  • 2 bay leaves
  • 1/2 Cup red wine


Season each osso bucco generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the veal osso bucco to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.

Preheat the oven to 375ºF.

When the osso bucco are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.

Return the osso bucco to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more stock or water, if needed. Turn the osso bucco over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart.

Place the sauce with vegetables in a blender and quickly run it for 30 seconds. You can also leave the vegetables whole if you prefer.

Strain the sauce, season with salt pepper and add butter if needed, serve osso bucco with braising liquid.

Serve with polenta or rice.