Veal Osso Bucco

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CAMPBELL’S Stock First ® Beef stock

CAMPBELL’S Stock First ® Beef stock

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  • 4 veal shanks (about 2 lbs/908 g)
  • 1/4 cup (60 mL) all-purpose flour
  • 2 tbsp (30 mL) olive oil
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 1 medium carrots, chopped
  • 4 cloves garlic, chopped
  • 2 tbsp (30 mL) tomato paste
  • 1/2 cup (125 mL) red wine
  • 2 cartons CAMPBELL’S Stock First ® Beef stock
  • 4 sprigs fresh thyme leaves


  1. In a large re-sealable plastic bag combine veal shanks and flour; toss to thoroughly coat.
  2. Warm oil in a large heavy bottom ovenproof saucepan or Dutch oven,over medium heat. Sauté veal shanks on both sides until well browned,about 3-4 minutes. Remove shanks and set aside.
  3. Add onion,celery and carrot and cook until soft,about 3-4 minutes. Add garlic and tomato paste and cook 1 minute more.
  4. Add wine to deglaze,scraping any browned bits from the bottom of the pan and cook until wine is reduced by half.
  5. Return shanks to saucepan/dutch oven and cover with stock. Bring to a simmer,add thyme,cover and transfer to a 325°F (170°C) oven. Bake for 2 hours or until shanks are very tender.
  6. Remove shanks from pot and arrange on a serving platter,or in shallow bowls. Spoon braising sauce liberally over meat.

Recipe tips

  • For a more refined presentation,puree braising liquid and vegetables,pass through a fine mesh sieve,and stir in fresh chopped parsley before spooning over meat.
  • Try experimenting by adding other intensely flavoured ingredients to this dish like black olives or sundried tomatoes!

Ratings & Reviews

  • Linda C.

    January 30, 2016

    Rating by Linda

    This rating was left without a review.

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  • Pat P.

    April 14, 2014

    Review by Pat P.

    awesome and have made it for company....

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    (0) (0)

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Amount Per Serving
Calories 390
Fat 14 g
Sodium 850 mg
Carbohydrate 17 g
Dietary Fibre 2 g
Protein 48 g
Calcium 15 %DV
  • One serving of vegetables
  • Source of calcium
  • Source of fibre
  • Excellent source of protein

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