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(5 ratings)

Ready in 2¾ hours


Serves 6
This classic veal recipe provides the staple for a magnificent Italian Sunday lunch

Nutrition and extra info


  • kcal383
  • fat23g
  • saturates10g
  • carbs7g
  • sugars1g
  • fibre1g
  • protein32g
  • salt1.15g
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  • 10g packet dried porcini
  • 6 thick cut veal shin bone, complete with marrow. Ask your butcher for hind quarter shin bones (about 4cm thick), as they're meatier and more tender than the front ones
  • a small handful of plain flour, seasoned
  • 50g unsalted butter
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large carrot, diced



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 large celery stick, trimmed and diced



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 200ml dry white wine
  • 225ml tomato sugocasa or passata



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 tsp Marigold Swiss vegetable bouillon powder dissolved in 250ml/9fl oz hot water


  1. Soak the porcini for at least 15 minutes in 200ml/7fl oz boiling water. Don't remove the membrane that holds the veal together, but trim off any obviously fatty or lumpy bits. Dust both sides of the meat with the seasoned flour.

  2. Heat the butter and oil in a very large flameproof sauté pan or casserole over a medium-high heat. When the sizzling stops, put in the veal and fry the slices for 2-3 minutes on each side until golden brown. Transfer the meat to a plate.

  3. Replace the pan over a low to medium heat and tip in the carrot and celery. Gently fry for 5 minutes until the vegetables have slightly softened, then raise the heat and pour in the wine. Bubble the wine furiously for 2 minutes, then remove the pan from the heat.

  4. Fish the softened porcini out of the soaking liquid, squeeze out the excess moisture and reserve it. Chop the porcini roughly and add to the sauté pan, together with the soaking liquid. Add the sugocasa or passata and stock, then stir.

  5. Put the veal back into the pan in a single layer, cover and bring to the boil. Immediately reduce the heat and simmer very gently for 2 hours, turning the veal slices halfway, until the meat is very soft. The liquid should reduce to a thickish sauce, but if it’s still thin after 1¼ -1½ hours, half remove the lid to allow evaporation. Serve with the grain 'risotto' (see link, right).

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Comments, questions and tips

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18th Nov, 2013
V tasty - have made this with veal shin previously as the recipe requests, but also used the same recipe for the sauce to slow roast a veal shoulder recently as I wasn't sure what to do with it, turned out lovely!
1st Feb, 2013
Very nice, perhaps a little more texture in the sauce would be nice? But largely a hit and a good way to cook veal shin.
10th Feb, 2012
My husband wanted Osso Bucco which I neither cooked nor eaten in my life .. I went straight to your page and followed all the instructions. It was delicious !! Now I'm cooking it again for a dinner party tonight but using the oven rather than stovetop.
1st Jan, 2012
Excellent recipe. Slow cooked it in the oven covered with foil for four hours, the meat was simply falling off the bone! Served with polenta - delicious!
13th Dec, 2011
Simply stunning! I've made it several times and it always gets 10/10 from everyone. Goes beautifully with risotto milanese.
18th Nov, 2011
Absolutely delicious. Made too much and froze some. Reheated it at 100C for 2 hours some months later and it was even better than before.
5th Sep, 2010
I made this sometime ago and meant to add a comment, it was wonderful - managed to get my hands on veal so treating my Husband and I to Sunday lunch of Ossobucco and Risotto Milanese.
25th May, 2010
Brilliant, did it for a dinner party with Rissotto Milanese.
9th May, 2010
Beautiful,good enough for any dinner party, can't fault it at all.
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