Osso Bucco with Glazed Vegetable Stew


1 whole veal shank


  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons olive oil
  • 7 carrots, peeled and roughly chopped, divided
  • 3 celery stalks, roughly chopped
  • 1 onion, peeled and roughly chopped
  • 4 cups white wine
  • 1 fresh bay leaf
  • 1 sprig thyme
  • 1 spring parsley
  • ½ cup fresh orange juice
  • Zest of 1 orange
  • Zest of 1 lemon
  • 3 cups beef stock
  • 2 tablespoons butter
  • 1 cup pearl onions, peeled
  • 1 rutabaga, peeled and roughly chopped
  • ½ cup water
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon sugar
  • ½ cup green beans, trimmed
  • ½ cup baby squash, cut into 1” pieces
  • ½ cup asparagus tips
  • 2 tablespoons olive oil
  • 1 cup shiitake mushrooms, cut into 1” pieces
  • ½ cup cherry tomatoes
  • 2 tablespoons cornstarch
  • 3 tablespoons water



  1. Season the shank with salt and pepper.  Heat olive oil over high heat in a heavy 5-qt casserole pan.
  2. Sear the shank about 10 minutes on each side, or until golden brown.  Remove from pan.
  3. Add 3 carrots, celery and onion to casserole pan, and sauté over high heat about 5 minutes.  Place shank back in with the vegetables, and add white wine (should come about halfway up the shank).
  4. Make a bouquet garni by tying together the bay leaf, parsley and thyme with twine.  Add to pot with orange juice, orange zest, lemon zest, and beef stock (should come about 2/3 way up the shank).
  5. Bring to a simmer, cover, and cook 3 ½ hours, until shank is tender.
  6. Melt 2 tablespoons butter in a 12” skillet.  Place the remaining 4 carrots, pearl onions, rutabaga, water, salt, pepper, and sugar.  Stir to mix, cover, and cook 10-15 minutes, or until vegetables are tender.
  7. In a medium saucepan, boil 1 quart of salted water.  Once water is boiling, add green beans, squash, and asparagus.  Cook 5-7 minutes, or until tender.  Remove from water and place in ice bath to cool.
  8. In a small sauté pan, heat 2 tablespoons olive oil over medium heat.  Saute mushrooms until tender.
  9. When rutabaga mixture has finished cooking, add green bean mixture and mushrooms to the pan.  Add cherry tomatoes, and keep over low heat until ready to serve.
  10. When shank has finished cooking, remove from pan and cover with foil.  Bring remaining liquid to a boil and let reduce for 10 minutes.
  11. Pour sauce into a strainer to remove the vegetables and herbs.  Discard, and return sauce to pan and bring to a boil.
  12. In a small bowl, whisk cornstarch with water.  Slowly add this mixture to the boiling sauce, 1 tablespoon at a time, until sauce reaches desired consistency.
  13. Serve Veal Shank with vegetable stew and sauce.


    • You can also buy individual veal shanks (classic osso bucco) if you cannot buy a whole shank
    • Rutabaga can be replaced with any root vegetable, such as celery or turnip.
    • Shiitakes can be replaced with portabellas or chanterelles