by: Max M Rasmussen

Ossobuco - Classic Italian Preparation of Veal Shank

Osso Buco - with mushrooms - Max M Rasmussen
When I went to cooking class in public school, 6th grade I think, the most exciting dish we were allowed to make was osso buco. It really was pretty exotic to us. There were tomatoes in the sauce and there was also a garlic in it. And wine ... just how foreign could it be for a Nordic teenager. Even the term "teenager" was exotic and foreign to us, I should probably add. But Osso buco is one of those dishes that is as modern today as it was then in the 70s. So you know you it's a classic.



  • 1 ½ kg (3 lbs) veal shank in thick slices
  • salt and pepper
  • 3 tbsp flour (corn starch or fine rice flour for gluten free version)
  • 2 tbsp oil to fry with


  • 2 onions, medium size
  • 2-3 cloves of garlic. Depending on size.
  • 3 carrots
  • 1/4 celery- or parsley-root or 1 parsnip or 4 stalks celery.

the liquid

  • 1 can diced tomatoes
  • 2 dl (1 cup) dry wine. Traditionally white wine.
  • 2 dl (1 cup) fund

bouqet garni

  • thyme
  • laurel
  • parsley

topping (gremolata)

  • 3 tbsp chopped parsley
  • 1 clove garlic, crushed
  • 2 tsp grated lemon peel



Chop the onions and the garlic fine.

Clean, peel and slice the root vegetables into approximately 1 cm (½ inch) thick pieces.


Season the meat with salt and pepper.

Fry in a large pan at high heat. Over several small portions.

If the flesh curls in the pan, cut through the membranes where they do it.

Put it aside when it's done.

Fry the onions and the garlic until golden.

Add the flour and fry it along. Stir well so it does not lump.

Roast the root vegetables slightly golden.

Add the liquid.

Add the bouquet garni.

Simmer 1½ - 2½ hours. until the meat falls apart.


You can also use shank of ox.

The recipe is also good with breast or chuck. Cut the meat into 5 cm cubes and otherwise follow the recipe.

It is traditionally served with freshly prepared Fettuccine paste.

Sprinkle with gremolata. It is a nice fresh contrast to the very heavy dish.