Braised Osso Bucco

August 1, 2013 by Kari Karch

Learn how to make this delicious Osso Bucco recipe from the Kenmore in-house chef Kari Karch.


preparation time
0 mins

cook time




4 tablespoons olive oil

0.5 cup flour

4 cloves garlic

4 veal shanks about 1 1/2 -inches thick and tied tightly around the middle with kitchen string

2 cup chopped onions

1 cup diced celery

1 cup diced carrots

2 tomatoes

2 tablespoons minced garlic

3 bay leaves

1 tablespoons chopped fresh thyme

1 tablespoons chopped fresh parsley

2 teaspoons salt

1 teaspoons coarsely ground black pepper

1.5 cup red wine

1 rich veal or beef stock

0.25 cup chopped fresh parsley

1 lemon zested and juiced


Preheat the oven to 350 degrees F. Heat a large Dutch oven over medium heat. Add the olive oil and heat until very hot. In a shallow bowl, season the shanks then dredge in flour. Shake to remove any excess flour, then transfer shanks to the pot and saute until well-browned on all sides, 6 to 8 minutes. Remove the shanks to a plate and set aside. In a food processor, pulse the onions, celery, carrots, and garlic. Add to the pot and saute until softened and lightly browned around the edges, 4 to 6 minutes. Add the bay leaves, thyme, salt and pepper and cook for 1 minute. Deglaze the pot with the red wine, scraping the bottom of the pan to loosen any browned particles. Add the stock and return the shanks to the pot. Bring to a boil. Cover the pot and transfer to the oven. Cook until the shanks are very tender, for about 2 1/2 hours. Remove the pot from the oven and stir gently. Cover and let sit for 10 minutes. Serve immediately, garnish with lemon parsley mixture.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.