Osso Buco


  • 2 veal shanks, bone in
  • 1-1/2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 cup all-purpose flour
  • 3 tablespoons Rouses Sicilian Olive Oil
  • 1 tablespoon butter, unsalted
  • 1 medium onion, diced
  • 1 cup celery, diced
  • 1 cup carrot, peeled and diced
  • 3 cloves garlic, peeled and crushed
  • 1 sprig rosemary
  • 1 bay leaf
  • 2 tablespoons red wine vinegar
  • 1 can (14 ounces) diced tomatoes
  • 32 ounces chicken stock
  • 2 tablespoons Italian parsley, chopped
  • 1 tablespoon lemon zest


  • 1 cup yellow cornmeal
  • 5 cups chicken stock (or water)
  • 2 tablespoons butter, unsalted
  • 1/2 cup Parmigiano-Reggiano, grated (or Parmesan, grated)
  • Salt and pepper, to taste


  1. Season the veal shanks with the salt and pepper, and dredge in the flour. Shake off excess.
  2. In a heavy-bottomed pan, heat the olive oil and butter over medium-high heat, and brown the veal shanks.
  3. Remove veal shanks from the pan after browning, and set aside. Add the onion, celery, carrot and garlic, and cook until translucent, brown and caramelized.
  4. Add the rosemary sprig and bay leaf, then deglaze the pan with the red wine vinegar.
  5. Scrape up the browned bits and add the tomatoes and chicken stock.
  6. Place the veal shanks back in the pan, and submerge in the cooking liquid.
  7. Simmer for 30 minutes, or until the veal is tender and pulls easily from the bone.
  8. While the Osso Buco is simmering, chop the parsley and lemon zest, and combine.
  9. Before serving, add the lemon and parsley to the pot and stir.
  10. Serve over the Polenta (see recipe).


  1. Bring the chicken stock (or water) to a boil, then slowly add the cornmeal. Make sure to mix with a whisk while adding the cornmeal so no clumps form.
  2. Bring mixture back to a boil until it begins to thicken, about 5 minutes, then reduce to a simmer for about 20 minutes.
  3. When the polenta pulls away from the side of the pan, add the butter and Parmigiano-Reggiano (or Parmesan) cheese and mix. Add salt and pepper to taste.
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Ingredients used in this recipe