Grass-fed Veal Shank Ossobuco

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If want a meal rich with , high in protein, and loaded with nutrients, then you should try the VealShank Ossobuco dish. Ossobuco is a Milanese speciality.

What I love about this Milanese dish is the rich flavours. This meal generally contains crass-cut veal shanks braised with vegetables, white wine and broth. This is a great dish to serve with a risotto.

I like the modern version of the Ossobuco, which has tomatoes.

This is a healthy meal that the whole family will love, but it’s important that you get the very best ingredients. To start with, get grass-fed veal shanks. You can pick these up from only the best supermarkets, such as Winnellie Supermarket.


Once your family has tried the explosive flavour of the tender veal in your Ossobuco, it will become a staple in your family diet.


Grass-fed Veal Shank Ossobuco Ingredients


INGREDIENTS                                                                 GREMOLATA

4 (900g) veal shanks (for osso buco)                            1 garlic clove, crushed

2 tablespoons plain flour                           2 tablespoons chopped fresh flat-leaf parsley

1 tablespoon olive oil                                       1 tablespoon finely grated lemon rind

2 medium red onions, coarsely chopped

2 garlic cloves, crushed

3 medium carrots, thickly sliced

Veal Shank Ossobuco

Veal Shank Ossobuco

2 sticks celery, thickly sliced

410g can crushed tomatoes

2/3 cup (165ml) dry white wine

1 cup (250ml) Massel beef stock

2 teaspoons dried Italian herbs


2 tablespoons tomato paste

Cooked polenta, to serve


Grass-fed Veal Shank Ossobuco METHOD

  • Place veal and flour in a bowl. Toss to coat. Heat oil in a frying pan over medium-high heat. Cook veal for 5 minutes each side until browned. Transfer to a plate.


  • Add onion, garlic, carrot and celery to pan. Cook, stirring for 3-5 minutes or until vegetables start to brown. Transfer to bowl of slow cooker.

The following recipe is easy and incredibly tasty. Give it a go.


  • Add veal. Pour over combined tomatoes, wine, stock, herbs and tomato paste. Season. Turn slow cooker onto low and cook, covered for 6-7 hours.


  • Combine gremolata ingredients in a bowl. Serve osso buco on polenta, sprinkled with gremolata.

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