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    Osso Buco


    4 Servings
    8veal shanks, 1 inch thick
    1 cupall-purpose flour
    3 tbspPastene Italian Extra Virgin Olive Oil
    1onion, chopped
    1carrot, finely chopped
    1celery stalk
    2 tbspPastene Minced Garlic
    1/2 tspdried basil
    1/4 tspdried thyme
    2bay leaves
    2 1/2 tbspchopped fresh parsley
    1 cupdry white wine
    1 canPastene Diced Ready Spiced Tomatoes
    1 2/3 cupsPastene "Kitchen Ready" Ground Tomatoes
    1 cupveal or chicken stock, heated
    salt and pepper


    • Preheat oven to 350. 
    • Season veal shanks with salt and pepper and coat lightly with flour. 
    • In a large casserole, heat olive oil over medium heat. Add half the veal and brown 5 minutes on each side. Remove and repeat for the remaining veal. Remove from the casserole and set aside.  
    • Add onion, carrot, celery, garlic, basil, thyme, bay leaves, and parsley to the casserole. Cook 2 minutes at medium-high heat. Pour in wine and continue cooking for 4 minutes. 
    • Return veal shanks to the casserole and add remaining ingredients. Cook in the oven at least 1 ½ hours, covered, or until the veal is very tender. 
    • Serve immediately, garnished with Basil Gremolata.

    Basil Gremolata 

    • In a large bowl, combine the grate zest of 1 orange and 1 lemon with ¼ cup chopped fresh basil. Sprinkle over cooked Osso Buco.

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