1/2 a large onion, finely chopped.

1 large carrot, finely chopped

2 ribs celery, finely chopped

Generous lump of butter

1 clove garlic, finely chopped

2 strips lemon peel

45ml vegetable oil

4 pieces of veal shank, ossobuco

Plain flour for dusting.

150ml white wine

300ml stock, beef preferably.

1/2 tin chopped tomatoes

1ml dried thyme

1 bay leaf

Sprig of parsley

Freshly ground salt and pepper.

Serves: 2 hungry people.

Source: The Classic Italian Cookbook, Marcella Hazan


Preheat the oven to 130-140C

In a casserole that is oven and hob proof and will hold the meat in a single layer, melt the butter and add the finely chopped onion, carrot and celery.

Cook over a medium heat until the vegetable soften and wilt. Add the lemon peel and garlic, remove from the heat.

Heat a large frying pan with the oil. Dust the pieces of shank with flour and immediately fry until brown on both sides. Once brown place on the vegetables in the casserole.

If there is excess fat in the pan drain off.

Add the wine to deglaze the pan, add to the casserole.

Add the stock and tomatoes to the pan, with the herbs and seasoning. Bring to the boil and pour round the shanks in the casserole.

Cover and place in the oven.

Cook for approximately 2 hours. Check the casserole regularly and baste the meat with sauce.

Add more liquid if the casserole is too dry.

Once the meat is tender and the sauce dense, remove the meat onto a serving dish, heat the sauce and reduce if too liquid.

Pour over the meat and serve.

Selected recipes



7 December 11

Classic accompaniment to Osso Bucco

There are those that do not like tomatoes added to the Ossobuco, the method and ingredients are the same just leave out the tomatoes.

A tradition is to serve the Ossobuco with Gremolada. Marcella is of the opinion that this is too strong a flavour and that overlaods the dish with unnecessary pungency.

If you want to try it:

5ml grated lemon peel

1ml very finely chopped garlic

15ml chopped parsley

Combine these and sprinkle over the shanks just as they finish cooking.

The traditional accompaniment for Ossobuco is Risotto Milanese, this is flavoured with beef stock and saffron. These are served together which is not usual for main courses.

Marcella suggests that gnocchi make a good first course, particularly with gorgonzola sauce. Good luck!