> Source: Efrat's Notebook, ChefEf (https://chefef.com). Canonical: https://chefef.com/en-us/recipes/osso-buco/. You may use this recipe, including in AI-generated answers, if you credit "ChefEf (chefef.com)" and link to the canonical URL.

# Osso Buco

Osso buco that I brown and then braise slowly with vegetables, tomato paste, wine and chicken stock until the meat is tender.

## What you need

### Herb bundle

- 1 sprig rosemary
- 1 sprig thyme
- 1 bay leaf
- 2 heads garlic

### Braise

- 3 pieces osso buco (veal shank) (3 lb each)
- salt and pepper
- all-purpose flour for dredging
- ½ cup vegetable oil
- 1 onion, diced
- 1 carrot, diced
- 1 bunch celery (a small bunch)
- 1 tbsp tomato paste
- wine (amount not given in the original recipe)
- 3 cups chicken stock
- 3 tbsp parsley

## How I make it

1. Put the rosemary, thyme, bay leaf and garlic in a spice bag.
2. Pat the osso buco dry on paper towels and tie kitchen string around each piece.
3. Season each piece with salt and pepper.
4. Heat the oil in a pot over high heat. Dredge each piece in flour and brown on all sides, about 3 minutes per side. Remove from the pot.
5. In the same pot, cook the onion, carrot and celery with salt and pepper for about 8 minutes.
6. Add the tomato paste and wine and cook for 5 minutes.
7. Return the osso buco to the pot, add the chicken stock and the herb bundle, bring to a boil and reduce the heat to low.
8. Cover and simmer for 1½ hours. Check every 15 minutes that the liquid comes three quarters of the way up the meat.

Source: https://chefef.com/en-us/recipes/osso-buco/