Braised veal shank
5 from 1 vote

Ossobuco alla Fiorentina. Braised veal shank with tomato sauce

Ossobuco is a dish representing the Tuscan cucina povera: a cheap cut of meat, braised in tomato sauce with patience and care, becomes highly satisfying.
Course Main
Cuisine Tuscan
Keyword ossobuco, veal shank
Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 55 minutes
Servings 2 people


  • 2 veal shanks, about 300 g /10 oz each
  • 2 tablespoons flour
  • 1 golden onion
  • 1 carrot
  • 1 celery stalk
  • extra virgin olive oil
  • 1 cup dry white wine
  • 400 g (3/4 lb) peeled tomatoes
  • 2 cups lukewarm water
  • Salt
  • Fresh thyme


  • Remove the skin around the veal shanks and pound the meat to soften it. Lightly flour the veal shanks. Thinly slice the onion and dice the carrot and the celery.
  • Choose a large frying pan where the two veal shanks can comfortably fit. Pour a few tablespoons of extra virgin olive oil into the pan, heat it up, and then fry the veal shanks for 5 minutes on each side, or until golden brown.
  • Move the veal shanks to a plate, pour two more tablespoons of olive oil into the pan and add the finely sliced onion and diced celery and carrot.
  • Sauté the onion, the celery, and carrot over a low heat.
  • When the onion is soft, and the other vegetables are nicely browned, add the veal shanks. Pour the dry white wine and reduce it. It will take about 10 minutes.
  • Add the peeled tomatoes, crushed by hand, and the warm water.
  • Adjust the salt - do not overdo it because the cooking liquid will reduce, and the veal shanks may then be too salty.
  • Cook the veal shanks over a low heat for about an hour and a half. Check from time to time to prevent them from sticking. If the sauce is reducing too quickly, add more hot water.
  • Sprinkle the veal shanks with fresh thyme, and serve them with toasted bread, on which you can spread the marrow.
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