Chef John Folse: Veal osso buco

(WVUE) - Osso Buco is the Italian translation for "bone with a hole," a reference to the marrow hole at the center of the shank. Shank is the cut of meat taken from lower leg of the animal, and is typically very tough. Cooking the meat slowly in sauce, wine and broth will help the meat become very tender, a method called braising. Beef or lamb shanks can be substituted for the veal.

Prep Time: 3 Hours

Yields: 6 Servings


6 (1-inch thick) veal shanks

½ cup olive oil

salt and cracked black pepper to taste

1 cup flour

2 cups diced onions

1 cup diced celery

½ cup diced bell peppers

½ cup minced garlic

1 tbsp chopped thyme

1 tbsp chopped basil

1 tbsp chopped oregano

½ cup red wine

2 cups beef stock

2 jars La Famiglia DelGrosso™ Aunt Cindy's Roasted Garlic Gala sauce

1 cup sliced mushrooms

1 cup pearl onions, peeled

Louisiana hot sauce to taste

1 pound angel hair pasta, cooked


Preheat oven to 375°F. Heat oil in a Dutch oven over medium-high heat. Season veal shanks with salt and pepper. Dust shanks in flour, shaking off excess. Place shanks in pot and brown on both sides. Remove and set aside. Add onions, celery, bell peppers, minced garlic, thyme, basil and oregano to pot. Sauté 3–5 minutes or until vegetables are wilted, stirring occasionally. Deglaze with red wine then add beef stock and pasta sauce. Bring to a rolling boil and reduce to simmer. Stir in mushrooms and pearl onions. Season with salt, pepper and hot sauce. Return shanks to sauce, cover and bake 1½ hours or until tender. Serve over angel hair pasta or risotto.