Veal Shanks

This is my version of ‘Osso Bucco’. The authentic version is a little too fiddly for me and it involves a fair bit of frying, which I try to avoid when ever it is possible.

Ingredients (Serves 4)

  • 4 veal shanks
  • 1 onion, peeled and cut in half
  • 2 cloves garlic, diced finely
  • 1 tablespoon chopped thyme
  • 1 tablespoon Italian parsley, chopped
  • 2 bay leaves
  • grated rind of 1 lemon
  • 1 tablespoon olive oil
  • 1 cup tomato puree
  • 1/2 cup red wine
  • salt and pepper


  1. Preheat oven to 180 C.
  2. Line a small baking dish fish aluminium foil. This is for easy cleaning later.
  3. Place veal shanks on the baking dish with the halved onion and the bay leaves.
  4. In a bowl or jug combine the tomato puree, red wine, olive oil, lemon rind, garlic, thyme, salt and pepper. Pour over the veal shanks.
  5. Cover the baking dish tightly with another sheet aluminium foil. This is to keep the meat from drying.
  6. Bake for about 1 1/2 hours. Meat should be falling off the bone tender.
  7. Serve with chopped parsley on top and lots of mixed vegetables on the side.