Veal Osso Buco
Veal Osso Buco served over a thick bed of mashed potatoes with sauce poured over the top.

Veal Osso Buco

Osso Buco means hollow bone, which refers to the marrow-filled bone in the cut of shank. This is a common veal dish sold in white-table cloth restaurants. The term osso buco doesn’t refer to the type of protein, it refers to the cut of meat.
This recipe begins with tying the veal shanks with twine to hold the cut together as they are cooked on low and slow in a Dutch oven. Broiling the osso buco for two hours creates a tender fall off the bone meal. Great way to impress your guests or for a romantic dinner in. This classic Italian combination is best served over mashed potatoes or with roasted vegetables.
This Veal Osso Buco was developed by Tik Tok personality Marco Sanchez, aka Woodfire and Whiskey. Find more recipes by Marco in our free e-book!



  • 1 lb. of veal shanks
  • salt and pepper
  • ½ cup flour
  • 2 Tbsp. olive oil
  • 4 Tbsp. butter
  • 1 small onion, chopped
  • 2 celery stalks, chopped
  • 1 carrot peeled and chopped
  • 3 Tbsp. of tomato paste
  • 1 cup white wine
  • 1 cup beef broth


  1. Start by tying your veal shanks with cooking twine then salt and pepper both sides.
  2. Next, dip the shanks into the flour and get them nicely coated on all sides then set aside.
  3. Heat up a Dutch oven to medium heat and add 2tbsp of olive oil then sear both side of the veal shanks for 2 minutes on each side. Remove from heat and set aside.
  4. Next, add the butter to the Dutch oven and once melted add in the onions, celery and carrot.
  5. Cook until the onions are translucent then add in the tomato paste. Once this is all mixed in, add the wine, beef broth and add the shanks back to the Dutch oven.
  6. Bring to a boil then reduce heat to a simmer and cover for 2 hours turning every 30 minutes to ensure even cooking. The meat is ready when it is tender and easily pulls off the bone.

Tip: This is best served with garlic mashed potatoes or roasted veggies. Another option for serving would be a garlic butter cauliflower puree. Enjoy!