Osso Buco

Osso Buco


"This is a very tender veal dish with a flavorful tomato and herb sauce. It takes a while to prepare, but does not require much attention while cooking."
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2 h 50 m servings 251 cals
Serving size has been adjusted!

Original recipe yields 7 servings



  • Calories:
  • 251 kcal
  • 13%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 10.6g
  • 3%
  • Protein:
  • 19.7 g
  • 39%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 947 mg
  • 38%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a shallow dish, stir together flour, salt, and black pepper. Dredge meat in seasoned flour. In a large skillet, melt butter with oil over medium heat. Brown meat. Remove meat from pan, and set aside.
  2. Add onion, carrots, celery, and garlic to drippings in pan. Cook and stir for about 5 minutes.
  3. Stir in tomato sauce, water, basil, thyme, parsley, and bay leaf. Return meat to pan. Bring to a boil, and reduce heat to simmer. Cover, and cook for 2 1/2 hours.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 120 Ratings

Most helpful positive review

Excellent flavor. I used beef broth for the water though and also about a half cup of wine. This is fantastic over polenta!

Most helpful critical review

Tried this recipe tonight; I thought it was good but not outstanding, although my mother thought it was very, very good. I must say that it wasn't as time consuming as the other Osso Buco recip...

Excellent flavor. I used beef broth for the water though and also about a half cup of wine. This is fantastic over polenta!

I am a private chef and a vegetarian. I have meat eating clients and have to make them certain things that I cannot taste. A few weeks ago one client suggest that I make her and her husband Os...

I love this recipe. I have made it many times. It isn't all that time consuming. If you do your brasing in a crockpot it requires little attention. You'll want to make risotto Milanese to go...

I doubled this recipe for 2 families totalling 7 people and we pretty much inhaled the whole thing! It was very good. Served it with Risotto and fresh bread to sop up the juices. Because I do...

This is a fantastic recipe. I had never made Osso Buco before but had often seen the cut of meat at the butchers. I made it to take to a family dinner as my contribution and it was a hit of the ...

When my wife and I paid a visit to Boston last year we went to a place named Mama Marias. It is here that I tried Osso Buco for the first of many times, thanks to Amy's recipe. Any time I invi...

I combined this recipe with one that I already had. I used two 14 ounce cans of diced tomatoes and doubled the veal amount and also used the crockpot for the braising. Outstanding.

This was amazing! I unfortunately didn't have any thyme but it still tasted great. I also changed the veal to lamb shank and I added beef broth instead of water since I figured that would add ...

This recipe is so delicious it tastes like a restaurant prepared dish. It is time consuming and does take a long time to cook so sometimes I double the recipe and freeze it.