The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 22, 2009
YUM!!! Made it the day before and put in the fridge. Heated back up on the stove prior to serving and added rosemary roasted potatoes on the side, absolutely delicious. Try this one, it is really that good.
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Cooking Level: Intermediate

Home Town: Waynesboro, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 8, 2009
First time I cooked this.Was a big hit @ my house .Good idea to make it the day before needs to soak up all the goodness!
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Cooking Level: Expert

Home Town: Howard Beach, New York, USA
Living In: Coral Springs, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 26, 2009
Very good. I was nervous about cooking the veal shank for the first time, but I wanted to try. This was very good. Definitely serve with the traditional risotto or rice. Broth was too thin for pasta.
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Home Town: Baltimore, Maryland, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.7 star rating.
Reviewed: May 26, 2009
I DON'T KNOW IF IT WAS THE VEAL I BOUGHT (CUT AT THE BUTCHERS0 OR IF I COOKED IT TOO LONG. THERE WAS NO MEAT LEFT, JUST BONES...ALL FAT..I' WILL NEVER BUY VEAL SHANKS AGAIN.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 21, 2009
This recipe is outstanding. The meat tastes even better after you've left it in the fridge overnight. The meat just sucks in all the flavour in that time.
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Cooking Level: Beginning

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 23, 2009
Excellent recipe and so easy. Only change is that I seasoned veal shanks with onion and garlic salt before dusting with flour. No need to add salt latter. Great gourmet meal for company.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 22, 2009
Delicious. Couldn't find veal shanks, but a roast worked perfectly.
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Home Town: Southgate, Michigan, USA
Living In: Dearborn, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 16, 2009
Absolutely fantastic! Big Hit at the dinner table.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 18, 2009
I just thought this was ok. Thanks for the recipe tho..I think it's a great base for me to change things as to how I like them.
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Cooking Level: Intermediate

Home Town: Oak Forest, Illinois, USA
Living In: Frankfort, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 9, 2009
I followed Coverdale's advice about browning in pancetta and was very happy with that. No veal shanks at the market, so I had to use chops. We loved the recipe and will use again! YUM!
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Cooking Level: Expert

Home Town: Madison, Wisconsin, USA
Living In: Oak Forest, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 16, 2009
I added some italian seasoning and with no white wine available, I added red. The taste was delicious; however, I needed to cook it longer, probably 2 hours.
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Cooking Level: Intermediate

Home Town: Janesville, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 7, 2009
Classic perfection. Made 2 minor changes First I used red wine instead of white and second used shallots in place of the regular onion. Yum!
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Cooking Level: Intermediate

Home Town: Santa Ana, California, USA
Living In: Jacksonville, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 6, 2009
If there were 6 stars, this dish would get them all! I followed it almost to the letter, substituting veal stew meat, (becasue I had it on hand). I was prepping a few meals and this one was stored two days in the fridge (without the last ingredients) The sauce thickened on it's own. Served with Orzo. This was the BEST I've ever tasted!
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Cooking Level: Expert

Home Town: Geneva, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 2, 2009
This recipe was heavenly!! My husband and I loved it. It was a very simple recipe and the prep work was very easy. I enjoyed making it and eating it!!
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Cooking Level: Intermediate

Home Town: Troy, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 28, 2008
Great dish. Made as directed. The only thing I changed add a tsp of flour at the very end to thicken up the sauce a little. Wish I'd had some garlic bread. Will be making this again and again. Love it. Thanks
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Cooking Level: Expert

Home Town: Nuremberg, Bayern, Germany
Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 17, 2008
This was as I remembered in Italy. Fantastic! Made as directed.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 27, 2008
WOW! Hubby loves Osso Buco and when I made this, he said it was better than going out!!! Thank you for sharing a great recipe!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 19, 2008
They were out of veal at the supermarket, so we substituted some thinly-cut (half-inch) top sirloin steaks (the guy at the meat counter will usually cut steaks to desired thickness). It worked magically, although next time I might try 3/4 inch cuts, as these were on the border of falling apart (melt-in-your-mouth). Still, the flavor was amazing.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 21, 2008
I followed the recipe exactly as written but didn't get a great outcome. My veal seemed a little overcooked while the carrots seemed a little undercooked. Next time I will try to cut the shank into thicker pieces and the carrot into thinner pieces perhaps? Good flavor though, will try this again.
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Cooking Level: Intermediate

Living In: Tervuren, Vlaams-Brabant, Belgium

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 21, 2008
This was a great recipe. I followed it precisely. Only difference I added some mushrooms and reduced the gravy a little before serving. Boiled rice completed a very yummy and satisfying meal. Thankyou
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