Chef It Up: Osso Buco added to My Recipes successfully.
Category
Mains
Servings
6
Prep Time
30 minutes
Cook Time
2 hours 5 minutes
After we got married, we were two young beginner chefs trying to
expand our culinary knowledge. The result being, almost every Shabbat and Yom Tov meal took us to a different time or country. One thing we
discovered is that many classic dishes are perfect for Shabbos or Yom
Tov meals as they could be put together and left to braise, ensuring
delicious soft meat. We made things like beef bourguignon, coq au vin,
and this osso buco recipe we’re about to share.
By the time the men got home from shul everything was so juicy and tender because it just braised for a number of hours! All it takes is some tough cuts of meat, fresh herbs, good leftover wine, and some time. You don't need experience to cook this dish...just a little patience to let the flavors develop. Take a trip to Italy! We promise, you won't be disappointed.
Author:Sara and Yossi Goldstein @tomatoes_tomahtoes
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Ingredients
3 veal shanks
Gefen Table Salt
pepper
Gefen Potato Starch, for dredging
3 tablespoons Bartenura Olive Oil
1 small onion, diced
1 carrot, sliced
1 celery stalk, sliced
3 cloves garlic, sliced
1 cup white wine
3 and 1/2 cups Manischewitz Chicken Broth or other chicken stock
1 (15-ounce) can diced tomatoes
1 tablespoon Tuscanini Tomato Paste
2–3 fresh sprigs of thyme and/or rosemary
1 bay leaf
chopped parsley for garnish
Osso Buco
Directions
Preheat oven to 350 degrees Fahrenheit.
Pat the veal shanks dry with a paper towel.
With cooking twine, wrap each veal shank once around the circumference so that it holds the bone and meat together in the center. Tie the twine with a good knot. Season the veal shanks with salt and pepper. Dredge in the potato starch.
Heat a large Dutch oven over medium-high heat. Pour in two tablespoons of the olive oil. Brown veal shanks on each side for five to six minutes. Transfer to a plate.
Add the remaining tablespoon olive oil to the pot. Add onions, carrots, celery, and garlic and sauté for a few minutes, until the vegetables start to get some color.
Add white wine and cook down for three to five minutes.
Add stock, canned tomatoes, herbs and bay leaf to the pan. Return the veal shanks to the pot. Transfer to oven for two to two and a half hours, until the meat is tender.
To serve, cut the twine and discard it.
Recipe Note
If you want to leave this to braise for a few hours, just lower the temperature to 250 degrees Fahrenheit after one hour.
Note: This recipe provided with permission from kosher.com
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