Osso Bucco


A long slow braise yields a delicious final product. Tender and delicious. Do not worry about the amount of wine. It will slowly reduce and produce a luxurious sauce that can be reduced down even further into an amazing finishing sauce.

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Braised Veal Osso Buco Batch of 12

Osso buco is a classic European dish of braised veal shanks in a hearty Burgundy wine. The marrow in the shank bones adds to the rich flavor as it provides during the braise.
Servings 6 people
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes


  • Rondo or Braising Pan
  • (Help support our site!)Sauce Pot
  • Twine
  • Parchment Paper
  • 2 Porcelain Plates
  • (Help support our site!)Strainer


  • 12 piece(s) Precut Veal Osso Bucco 4in. thickness
  • 2 whole Onions diced
  • 1 stalk(s) Celery rough slice
  • 4 whole Carrots peeled and sliced
  • 12 cloves Garlic rough chop
  • 4 cloves Garlic minced
  • ½ gallon Demi Glace reduced beef stock
  • 1 bottle Burgundy Red Wine
  • 1 to taste Salt & Pepper
  • 3 tbsp(s) Montreal Seasoning
  • 4 tbsp(s) Butter


  • Cut 12 pieces of twine in 16" pieces.
  • Tie each piece of veal horizontally till all 12 are done.
  • Season with salt, pepper, and Montreal seasoning rub with minced garlic on all sides of the meat.
  • Let the seasonings absorb into the meat for 10 minutes.
  • In the meantime, place Rondo pot and heat for 10 minutes till its hot, to sear each piece of veal.
  • Take each portion, place face down to sear front, back then all the sides.
    searing veal osso bocco
  • This will sear in the juices in the veal and give it a nice crispy caramelized outside. (Maillard reaction)
  • After all the pieces have been seared place carrots, celery, onions and garlic on top of veal.
  • Then add 1 bottle of Burgundy Wine (nothing too fancy) to deglaze the pan with all the ingredients in the pot cook for 5-8 minutes till wine alcohol cooks off.
  • Add the demi glace or beef stock to pot bringing to boil, then turn off the flame.
  • Place the parchment paper over the top of the ingredients with 2 plates to weigh down ingredients in the pot.
  • Preheat your oven to 350° F (176° C) and place pot into the oven for 1:30 – 2 hours depending on size of veal cuts.
  • Remove the plates and parchment paper take out the veal and place in side pan.
  • Strain the left over juices into the sauce pot and reduce for ½ hr. adding 4 tbsp(s) butter to create the sauce rich and delicious.
    Oven Braised Veal Osso Buco


This dish is a fan favorite served garlic mashed potatoes and seasonal vegetable of choice. You can enjoy a glass of Cabernet Sauvignon. Lastly, it is approved by Chef Tyson! Feel free to send a message for custom recipes for your needs or questions.
Author: Nikolaos Saragias
Calories: 445kcal
Course: Main Course
Cuisine: French
Keyword: Braising, Osso Bucco, Veal


Calories: 445kcal

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