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Osso Bucco

Jamie from Eureka, Missouri is looking for big flavors from his osso bucco...


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  • 1 Cup Flour
  • 2 Veal Shanks
  • 1/4 Cup Olive Oil
  • 1/2 Cup Marsala Wine
  • 1/2 Cup  Celery
  • 1/2 Cup Carrots
  • 1/2 Cup Yellow Onions
  • 1 14 Ounce Can Whole Peeled Tomatoes
  • 4 Cups Chicken Stock
  • Rind From 2 Lemons
  • Rind From 2 Limes
  • Rind  From 2 Oranges
  • 4 Slivered Garlic Cloves
  • 1 TBS Parsley
  • Salt & Pepper To Taste

Procedure:  In a bowl place 1 cup of flour and season with salt and pepper to taste.  Dredge the veal shanks in the flour mixture, but don't forget to season them with salt and pepper also.   In a hot skillet add in olive oil and sear the veal shanks to golden brown on all sides.  After veal is sauteed, place in a baking dish or tin and set aside.  In the same saute pan deglaze with marsala wine, reduce by half on high heat and pour it right into the cooking tin over the veal shanks. Next place in all ingredients and cover with tin foil. Put it in the over on 300 degrees for 3-4 hours. Enjoy!

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