O S S O  B U C C O

Preparation time: 35 minutes to make the tomato


Cooking time: 2 hours, 17-20 minutes to cook

the meat

Serves: 4

Season: All ingredients 








2 tblsp extra-virgin olive oil

1 small brown onion

2 cloves garlic

1 small carrot

4-5 sprigs fresh thyme 900 ml tomato passata

Sea salt

Freshly ground black pepper

2 tblsp extra virgin olive oil, divided

30 g unsalted butter, divided

4 large veal shanks, cut 7-8 cm thick (about 1.5-

1.8 kg in total)

Sea salt 

Freshly ground black pepper

1 medium carrot

1 celery stalk

1 small brown onion

2 sprigs fresh thyme

1/2 tsp dried chilli flakes

240 ml dry white wine

240 ml chicken stock, homemade or store bought

240 ml tomato sauce


15 g fresh parsley

2 level tblsp pine nuts

1 unwaxed and/or organic orange

Sea salt

Freshly ground black pepper

For the basic tomato sauce, heat the olive oil over low heat in a large casserole.  Peel the onion and garlic.  Slice the onion in half through the root and crush the garlic clove with the side of your knife.  Add to the olive oil and cook until soft and lightly browned. Peel and grate or shred the carrot and add to the onion.  Cook until the carrot is quite soft, about 5 minutes.  Wash the thyme and tuck the sprigs in around the onion and add the tomato passata.  Bring the sauce up to a simmer and cook until it has the consistency of porridge, about 30 minutes.  Season with salt and pepper.

Preheat the oven to 150°C / 300°F / gas 2.

For the veal shanks, set a casserole over medium heat, into which they will fit in a single layer.  Add 1 tblsp of the olive oil and 15 g of the butter.  When sizzling, add two of the shanks.  Cook, turning carefully, until deeply browned all over, about 10-12 minutes.  Remove the shanks to a plate and season with salt and pepper.  Repeat with the remaining shanks, olive oil and butter.

Wash, peel and finely slice the carrot and celery.  Peel the paper skins from the onion and finely dice.  Add all of the aromatic vegetables to the casserole and cover, reduce the heat to low, and cook in the olive oil/butter remaining in the casserole until the onions are soft, about 7 minutes.  Wash the thyme and remove the leaves from the sprigs.  Roughly chop the leaves with your knife. Lift the lid, and add the chopped thyme and the chilli flakes.  Using a wooden spoon, scrape up any browned bits which may have stuck to the bottom.  Pour over the wine and chicken stock and reduce the mixture by half.  Mix in the tomato sauce and give the whole mixture a good stir.  Gently lower the veal shanks into the liquid.  Cover with a tight fitting lid and place in the oven for about 2 hours.

For the gremolata, wash and dry the parsley.  Chop the leave and fine stems and place them in a small bowl.  Lightly toast the pine nuts in a moderate oven until just brown and allow to cool.  Then, chop them finely and add to the parsley.  Wash the orange and finely grate the zest.  Fold the zest into the parsley mix, stirring thoroughly to disperse.  Season with salt and pepper.

Serve the veal shanks with plenty of sauce and a teaspoon of gremolata on top of the bone.