Osso Buco

To quote Bob Wiley in “What About Bob?”: “It’s so simple, yet so brilliant!”  I had this dish on my mind for a long time, and Valentine’s Day seemed like a great time to enjoy it once again.  Once upon a time a Valentine dinner was a grownup affair, but now the girls are old enough to be invited as well.  Their palates have matured, and this Osso Buco was met with a rousing chorus of “Yum!”.  As a Dad, I can’t imagine a better compliment.  We enjoyed it with a bottle of wine purchased for a special occasion, a bottle of 2006 Chateauneuf-du-Pape from Le Vieux Donjon. The meal, the wine and the evening were equally incredible.


  • 2 tbsp all purpose flour
  • 1/2 tsp freshly ground pepper
  • 1/4 tsp kosher salt
  • 4 (10 oz.) veal shanks (1-1/2 inches thick)
  • 1 tbsp extra virgin olive oil
  • 1 cup minced carrot
  • 1 cup minced celery
  • 1 cup minced onion
  • 1 cup dry white wine
  • 1 large garlic clove, minced
  • 1 (14-1/2 oz.) can plum tomatoes, undrained and chopped
  • 1/2 cup beef broth
  • 2 tsp chopped fresh rosemary
  • 1 bay leaf
  • Fresh rosemary (optional)


Combine first  3 ingredients in a shallow dish; stir well.  Dredge veal in flour mixture.

Heat oil in a large ovenproof Dutch oven over medium-high heat.  Add veal, and cook 2-1/2 minutes on each side or until browned.  Remove from pan; set aside.

Reduce heat to medium; add carrot and next 4 ingredients, cook for five minutes, stirring frequently to deglaze pan.  Return veal to pan; add tomatoes and next three ingredients.

Cover and bake at 350 degrees for two hours or until veal is tender; discard bay leaf.  Garnish with rosemary if desired.  Serve sauce with veal.