Osso Buco

Osso Bucco-3
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Osso Buco

Servings 4

Total Time: 120 minutes

Cook Time: 2.5 hours

Nutrition Information

calories 257

carbohydrate 11g

protein 23g

fat 14g


  • 11/2 pound(s) veal shanks or roast
  • 3 tablespoon(s) olive oil
  • 1 medium lemon(s), juiced
  • 1/2 teaspoon(s) black pepper freshly ground
  • 1 medium onion(s), yellow diced
  • 1 medium celery stalk(s) diced
  • 1 medium carrot(s) diced
  • 1 can(s) tomatoes, diced (14 oz)
  • 1/4 cup(s) water, boiling


  1. Preheat oven to 350 F.
  2. Place veal in a single layer in a heavy roasting pan.
  3. Sprinkle with oil, lemon juice, and pepper. Cover with onion, celery, carrot and tomatoes.
  4. Cover and roast for 1.5 hours or until meat falls off the bone.
  5. Uncover and brown for 30 minutes longer, adding water if necessary.

This recipe inspired in part or in whole from here


  1. I subed short-ribs and put it in the crock pot on low. It is still cooking, but I will update to let you know how it came out.

  2. What can you substitute for veal? I don’t eat veal but I would consider beef or pork. Do these meats change anything in the recipe?

    1. @tjw6150 – I’m sure either beef or pork would work fine. Just get a cut that’s similar in thickness to the veal cut in the recipe. Good luck!

  3. One of the keys to osso buco is that veal contains high amounts of collagen, and the shanks an even higher proportion than other cuts. the collagen breaks down into gelatin during cooking, giving the stew a rich, silky texture. If you don’t use veal, try adding 1/2 to 1 packet of powdered gelatin before you begin the slow cooking.

  4. I just can’t bring myself to eat veal of lamb. I tried this same recipe with a regular beef shank. Came out ok. The marrow was good, but the meat was chewy. I did the crock-pot thing. Maybe I should have just braised it covered in the oven.

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