Veal Shanks with Red Wine Sauce

This image courtesy of Mark T. Shapiro

This version of the classic osso buco is hearty, rich and red — a delicious result of the wine in which it is cooked. Serve with soft polenta or, for thorough authenticity, precede it with Saffron Risotto.


Cooking Methodbraising


Total Timeunder 2 hours

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationdiabetic, egg-free, halal, kosher, lactose-free, low carb, peanut free, soy free, tree nut free


Taste and Textureherby, meaty, savory, tangy, winey


  • ¼ cup (50 mL) olive oil
  • 2 onions, chopped
  • 6 thick veal knuckles (osso buco), about 10 oz (300 g) each
  • ¼ cup (50 mL) all purpose flour
  • 1¼ cups (300 mL) dry red wine
  • 1 cup (250 mL) black olives, pitted
  • 1½ cups (375 mL) passata (pureed, sieved tomatoes) or ground tomatoes
  • 1 cup (250 mL) beef stock
  • ½ tsp (2 mL) salt
  • ¼ tsp (1 mL) freshly ground black pepper
  • 1 tbsp (15 mL) grated lemon zest
  • 1/3 cup (75 mL) chopped flat-leaf parsley


  1. In a Dutch oven or heavy casserole, heat olive oil over medium-high heat. Add onions; cook until softened, about 5 minutes. Dust veal with flour, shaking off the excess. Brown veal on all sides, turning frequently with tongs, for about 10 minutes. Transfer to a plate.

  2. Add red wine to casserole; increase heat and start scraping up any bits from the bottom and sides. Gently boil for about 3 minutes.

  3. Stir in olives, tomatoes and beef stock. Add browned veal and, turning it over once or twice, bring to a gentle boil; reduce heat, cover and let cook gently for 1 ½ hours, or until veal is tender and sauce is nicely thickened. Season to taste with salt and pepper. Serve sprinkled with lemon zest and chopped parsley.


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