Unfortunately, this recipe is not online, but only in the book. The rough directions are to sear the shanks in oil and remove them from the Dutch oven and drain the oil. Then sauté the vegetables. Add wine and deglaze. Then add the tomato and stock. Make sure the meat is mostly covered with the braising liquid.Then put the Dutch oven in the oven at 300ºF for 3 hours. (In an Anova oven, set to 50% steam and leave the lid off.)

Once the meat is fork tender, plate onto heated plates and put the Dutch oven on the stove. Boil down if too thick. Add the gremolada and stir for about a minute and spoon sauce over meat.

beef oso buco

I tried it with beef osso buco and it came out great.


  • ½ cup olive oil or more as needed (125 mL) 2 veal shanks, cut into 1 1/2 to 2-inch ( 4 to 5 cm) slices
  • Salt
  • Freshly ground pepper
  • Flour for dredging
  • 3 celery ribs, finely chopped
  • 2 small carrots, trimmed and finely chopped
  • 1 large onion finely chopped
  • 1/4 cup shiitake mushrooms, finely chopped (110 g)
  • 1/2 cup dry white wine (125 ml)
  • 1 1/2 cups canned crushed tomatoes (375 ml)
  • 2 to 4 cups hot chicken stock or beef stock (500 ml to 1 l)
  • For the gremolada:
  • 1 teaspoon finely chopped lemon zest
  • 1 small garlic clove, minced
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon chopped fresh rosemary