Traditional Osso Buco

Inspired by By PICKLEDPOSSUM from Allrecipes


20 mins


1 hr 30 mins


1 hr 50 mins




4 servings


  • 2 pounds LM Meat ungraded beef (also known as veal) osso buco, cut into short lengths
  • ¼ cup all-purpose flour
  • ¼ cup Butter
  • 2 cloves garlic, crushed
  • 1 large onion, chopped
  • 1 large carrot, chopped
  • ⅔ cup dry white wine
  • ⅔ cup beef stock
  • 1 (14.5 ounce) can diced tomatoes
  • Salt and pepper to taste
  • ½ cup chopped fresh flat leaf parsley
  • 1 clove garlic, minced
  • 2 teaspoons grated lemon zest


Step 1
Dust the ungraded beef (also known as veal) shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the ungraded beef (also known as veal), and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the ungraded beef (also known as veal) to the pan and mix in the carrot and wine. Simmer for 10 minutes.

Step 2
Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the ungraded beef (also known as veal) every 15 minutes or so. The meat should be tender, but not falling off the bone.

Step 3
In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle the gremolata over the ungraded beef (also known as veal) just before serving.