Veal shank stew

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Commonly known as Osso Buco in Italy, this dish uses veal on the bone.  This allows it to remain nice and tender while stewing with a rich sauce and combination of vegetables.  Within 20 minutes you should be ready to set to stew and allow you to go on with other things.


  • 6 veal shanks – dusted in flour
  • 1/4 cup plain unbleached white flour
  • 1 onion – peeled, rinsed, diced finely
  • 1 garlic – peeled, rinsed, crushed
  • 3 carrots – peeled, rinsed, diced
  • 3 potatoes – peeled, rinsed, diced
  • 3 celery sticks – stringed, washed, diced
  • 1/4 cup parsley – washed, sliced finely
  • 3 – 400g / 14oz tins tomatoes – pureed
  • 4 tablespoons olive oil – for meat
  • 2 tablespoons olive oil – for vegetables
  • 1/4 cup red wine
  • 1 teaspoon dry basil


  1. Prepare meat, vegetables, parsley and puree tomatoes in a food processor or blender.
  2. In a large frying pan heat oil on medium heat add veal shanks and cook each side for 3 minutes.  Remove and place on a plate, set aside.
  3. In large frying pan on medium heat add oil, onion and crushed garlic cook for 2 minutes, stirring frequently.
  4. Add carrot, potatoes and celery cook for 2 minutes, stirring occasionally.
  5. Add wine and allow to reduce for 1 minute.
  6. Add veal shanks and place potatoes around meat.
  7. Add tomato puree and basil, bring to the boil on high heat. 
  8. Reduce to low and simmer covered for 30 minutes, then turn shanks.
  9. Cook another 25 minutes, add parsley in last five minutes.  Save some parsley for garnishing if serving individually.  Serve.

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