Antonio’s Osso Buco

Prep Time

40 Minutes

Cook Time

150 Minutes


Serves 4


Osso Buco served at Antonio’s. This Italian specialty is made of veal shanks braised with olive oil, wine, broth and vegetables. Traditionally, osso buco is accompanied by risotto.


  • 4 (2-inch) center-cut veal hindshanks
  • 1 medium red onion, diced small
  • 2 celery stalks, diced small
  • 1 large carrot, peeled and diced small
  • 1 tablespoon chopped garlic
  • 4 rosemary sprigs, chopped
  • 3 cups beef broth
  • 1 cup Italian red wine
  • 1/2 cup olive oil
  • All-purpose flour for dusting
  • Zest from 1 large orange
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 4 (10-inch) strands butcher’s twine

Method of Preparation

  1. Heat oven to 325 F.
  2. Use twine to tie hindshanks tightly in a circle around bone. Season with salt and pepper and dust with flour. Heat a wide saucepot on high and add oil. Sear shanks in oil, 4 minutes each side, until golden brown. Set aside.
  3. In same pot, add onion, celery, carrot and rosemary and saute for 2 minutes. Add garlic and cook until vegetables are tender, about 4 minutes.
  4. Deglaze pot with red wine and reduce about 5 minutes. Add beef broth and put hindshanks back into pot. Season broth with salt and pepper and cover with grated orange zest.
  5. Cover with aluminum foil and bake at 325 F for 2 hours. Let meat rest 10 minutes before serving.

Recipe Source