Veal Chunks Italian Osso Bucco

Veal Chunks Osso Bucco

Osso Bucco

Osso Bucco is Lombard cuisine originated in Italy, the delicate cooking of this dish as well the well balanced ingredients made it, made it very aromatic delicious dish furthermore is a great dish and dinner for big group and family!!


  • 3 thick veal chunks
  • 5 tablespoon flour
  • 3 tablespoons olive oil
  • 1/2 cup shipped parsley
  • 2 cloves minced garlic
  • 1/2 chopped onion
  • 4 anchovy finely chopped
  • 1 cup chicken stock
  • 1 cup dry white wine
  • 1 tablespoons tomato paste
  • grated rind of 1/2 lemon
  • 1 tablespoon oregano
  • Salt and pepper


Select the veal about 1" thick with bone is preferred, season the flour with salt, pepper cover the veal vigorously with the seasoned flour in olive oil. Add the garlic and onion stir for 1 - 3 min and then add the chicken stock, wine and tomato paste. cover the pan and simmer over low heat for 2 hours.

Just 10 min before don, add the anchovy, the remaining garlic and parsley keep stirring and let set 10 - 15 min before serving, serve with sprinkles of parsley and grated lemon on top of white rice or Risotto.