Osso Bucco

Ever since Vito came back I have been cooking regularly now. Not like when he was still in Vancouver I only cook when Claudia and Vinny eats at home (they often eat out).

Today I cooked my famous Osso Bucco, my specialty. My kids grew up with this dish. Every time we eat out and sometimes they order osso bucco they always say “nothing beats Mommy’s osso bucco.” That’s how much they love it.

My kids friends love it, my friends love it as well. In fact I have given the recipe to a lot of my friends already ’cause they ask for it.

Now I think I need to share it with you. Guaranteed this is a winner. For sure you will thank me later.

Here it is.

cooking time 3 to 4 hours


4 pieces beef shank (bone in)

1 medium size carrots dice

3 to 4 stalks of celery dice

5 medium size tomatoes

1 stalk leeks dice

1 medium size onions dice

5 garlic peeled

1 cup all purpose flour

1 cup red wine (any red wine will do)

1 cup water

1 tablespoon herbes de Provence (mixture of marjoram, rosemary, thyme, oregano)

2 beef cubes

2 tablespoon olive oil

pinch of salt & pepper


  • Pre heat the oven to 200 – 250 c
  • Mix the flour, salt and pepper. Set aside
  • Drench the beef shanks with the flour mixture. Set aside
  • In a large frying pan pour olive oil and saute the garlic. Once brown (not burnt) take it out and set aside
  • Fry the beef shanks until brown. Place it in a medium size pyrex (rectangle)
  • Using the same pan saute carrots and celery. Then add the remaining vegetables. Leek, onions, tomatoes until soft. Add the herbes de Provence and mix well
  • Spoon in the vegetables and put it on top of the beef shanks. Set aside
  • Using the same pan again, pour in water and red wine. Let it boil. When boiled add the beef cubes and stir until dissolved.
  • Then pour the water and wine mixture to the beef shanks and vegetables mixture
  • Cover the pyrex with aluminum foil and make sure it is sealed well
  • Put it inside the oven and set the oven to 1 hour
  • After 1 hour, check the beef and adjust the taste accordingly. Put it back inside the oven and seal it well and set the time again for another hour.
  • After an hour check the beef. If it is tender already put the pyrex back to the oven and this time loosely cover with the aluminum foil. Lower down the temperature to at least 100 c.
  • Leave the pyrex inside the oven until everyone is ready to eat.

Bon apetit!



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