Osso Buco Veal Stew
Osso Buco stew in a bowl with a chunk of Italian bread served.

Osso Buco Veal Stew

Osso Buco Veal Stew is a braised veal recipe cooked in a Dutch oven. Pair tender pieces of veal stew meat with vegetables, wine and herbs in this recipe. This stew is perfect comfort food for fall and winter. Or enjoy it any time of year. It is perfect for sharing with friends or family.

Osso Buco Traditionally

Traditional osso buco is a dish of braised veal shanks. Cooked low and slow. While the traditional version is delicious, this recipe is easier. This stew recipe uses veal stew meat instead of veal shanks. It cooks a little faster, but still has all the traditional flavors. Veal Stew meat is also easier to find in grocery stores and tends to be more cost friendly. This stew has all the great flavors of the traditional dish.

Recipe Ingredients and Adjustments

This recipe calls for easy recipes you can find at the grocery store. Most you likely already have in your cupboards or fridge. This stew calls for carrots, shallots, and a can of diced tomatoes. Adjust these vegetables to your preference. Try potatoes, peas, or mushrooms! Use rose wine in this recipe for the delicate flavor because it pairs well with the veal. Substitute white wine if you prefer. Make this delicious osso buco stew recipe your own and enjoy the comforting flavors.

Serving the Stew

Serve this flavor packed stew hot. Make it in advance and reheat and serve. Serve on its own or with a side like rice or potatoes. Of course, this recipe would pair great with a white or rose wine as well! This recipe was developed by Lisa of Jersey Girl Cooks. She recommends her Butternut Squash and Mushroom Risotto as a side to this stew. She also shares her Avocado, Tomato and Arugula Salad recipe! Check out more of Lisa’s veal recipes on her website!

Prep Time:

Cook Time:
1 hour 45 minutes



2 pounds veal stew meat

1 teaspoon salt

½ teaspoon black pepper

¼ cup all purpose flour

2 tablespoons olive oil

1 cup Rose wine

2 cups beef broth

3 large carrots, chopped

1 small shallot, peeled and minced

3 cloves garlic, minced (divided use)

1 can (14 ounces) diced tomatoes

2 Bay leaves

1 teaspoon dried Italian seasoning

4 tablespoons fresh chopped parsley (divided use)

1 teaspoon lemon zest (from 1 lemon)


Preheat oven to 350 degrees. Put the veal cubes in a medium size bowl and season with salt and pepper. Sprinkle on the flour and mix to coat. Shake off any excess flour.

Heat the olive oil in a large Dutch oven on top of the stove. Put heat on medium high and sear the pieces of veal for about 5 minutes or until they start to get golden brown. Remove veal with a slotted spoon and reserve on a plate.

Deglaze the pan by adding the wine and broth on medium, scraping the bottom to mix in all the browned bits. Add carrots, shallots, 2 cloves of garlic (reserving one clove for gremolata), tomatoes, Bay leaves, Italian seasoning and 2 tablespoons of the parsley (reserve the other 2 tablespoons).

Add the veal to the pot and bring the mixture to a simmer on medium heat. Cover the Dutch oven and put in the oven. Cook for 90 minutes or until veal is fork tender.

While veal is cooking make Gremolata by combining 2 tablespoons fresh chopped parsley, 1 clove minced garlic and the lemon zest. When veal is cooked, transfer to a bowl and sprinkle with the Gremolata. Enjoy!