Osso Bucco

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    Bertolli® Marinara
    Burgundy wine paired with vine-ripened tomatoes.

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  • When buying veal, look for a pinkish color, minimal marbling and neither a dry nor wet appearance. Keep it in the coldest part of your fridge and use within 2 days.

Chef's Table > slow food and braising

Slow roasting for an hour and half allows the flavors of the root vegetables, Marinara Sauce and wine to blend with the veal.
Sarah Page
Bertolli® Kitchens
See all her recipes and Bio
  • Serves 6
  • |
  • prep time: 15 minutes
  • |
  • cook time: 1 hour, 50 minutes
  • 6 (1- to 1½-in.) veal shanks (about 4½ lbs.)
  • 1 cup all-purpose flour
  • 2 tsp. kosher salt
  • 1 tsp. ground black pepper
  • ¼ cup Bertolli® Classico™ Olive Oil
  • 1 medium carrot, finely chopped
  • 1 medium onion, finely chopped
  • 1 stalk celery, finely chopped
  • ½ cup dry white or red wine or water
  • 1 jar Bertolli® Vineyard Premium Marinara
  • 3 Tbsp. finely chopped flat-leaf parsley
  • 1 Tbsp. grated lemon peel
1. Preheat oven to 375°.

2. Tie each veal shank to bone with kitchen twine. Combine flour, salt and pepper in shallow dish. Dip veal in flour mixture, turning to coat.

3. Heat Olive Oil in large, deep, heavy-duty skillet or Dutch oven and brown veal; remove veal from skillet and set aside.

4. Cook carrot, onion and celery in same skillet, stirring occasionally, 5 minutes or until vegetables are tender. Stir in wine and cook 2 minutes. Stir in Sauce. Bring to a boil over high heat. Remove from heat.

5. Arrange veal in 13x9-inch heavy roasting pan. Pour sauce mixture over veal. Cover with aluminum foil and bake 1 hour 30 minutes or until veal is tender. To serve, remove twine from veal. Combine parsley with lemon in small bowl.

Serve, if desired, over hot mashed potatoes with sauce. Sprinkle with parsley mixture.