Jul 14 2026
Restaurants›Assaggio Kailua›Osso Bucco Alla Romana Recipe

Osso Bucco Alla Romana Recipe

Inspired by Assaggio Kailua
Time2h 30m
Serves4

Braised Veal Shank with Onions, Garlic in a Lightly Seasoned Tomato Sauce.

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Ingredients

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Main Ingredients

Method

Preparation

  1. 1

    Prepare the Veal

    Season the veal shank pieces with salt and black pepper on all sides.

  2. 2

    Chop the Vegetables

    Chop the onions, carrots, and celery into small pieces. Mince the garlic.

Cooking

  1. 3

    Sear the Veal

    In a large, heavy pot, heat the olive oil over medium-high heat. Add the veal shank pieces and sear them until browned on all sides, about 3-4 minutes per side. Remove from the pot and set aside.

  2. 4

    Sauté the Vegetables

    In the same pot, add the chopped onions, carrots, celery, and minced garlic. Sauté until the vegetables are soft and the onions are translucent, about 5-7 minutes.

  3. 5

    Add Tomato Paste and Tomatoes

    Stir in the tomato paste and cook for 2 minutes until well combined. Add the crushed tomatoes and stir.

  4. 6

    Deglaze with Wine

    Pour in the red wine to deglaze the pot, scraping any browned bits from the bottom. Let it simmer for about 5 minutes.

  5. 7

    Combine Everything

    Return the seared veal shanks to the pot. Add the beef or veal stock, bay leaves, and thyme. Bring to a simmer.

  6. 8

    Braise the Veal

    Cover the pot with a lid and reduce the heat to low. Let it simmer for about 1.5 to 2 hours, or until the veal is fork-tender.

Serving

  1. 9

    Serve the Dish

    Once the veal is tender, remove the bay leaves. Serve the osso bucco hot, garnished with the sauce and accompanied by risotto or crusty bread.

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