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Veal shank served on a plate with roasted courgette and tomatoes
Succulent veal shank served with oven-roasted vegetables

Osso Buco with Roasted Vegetables

Author: Flavelo
Recipes Main Courses
Whilst classic Osso Buco focuses on meat tenderness, this version introduces play of textures: serving crunchy, oven-caramelised vegetables alongside butter-soft, sticky meat. Advantage of separate side dish is vegetables keep their own character and don't melt into sauce, offering new experience in every bite.
🕒 Prep Time 30 mins
🍳 Cook Time 2 hrs 30 mins
⌛ Total Time 3 hrs
🍽️ Servings 4 servings
🔥 Calories 650 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Cast iron pot
  • Baking tray
  • Baking parchment

Allergen Information

⚠️ Celery
⚠️ Cereals containing gluten
⚠️ Sulphites

Instructions

1 ✓

Chop onion, carrots, celery and garlic. Score meat, season and flour.

Tip: Prep is key.
2 ✓

Brown meat in oil. Remove. Sauté vegetables in pot.

Tip: Browned bits dissolve in vegetable juice.
3 ✓

Add wine, reduce. Return meat, add herbs and stock.

Tip: Alcohol must boil off.
4 ✓

Cover and braise for 1.5-2 hours until soft.

Tip: Connective tissues break down.
5 ✓

Preheat oven to 200°C. Cube courgette, aubergine and tomatoes.

Tip: Larger pieces stay juicy.
6 ✓

Roast vegetables with oil and seasoning for 25-30 minutes.

Tip: Dry heat caramelises sugars.
7 ✓

Serve meat with gravy and roasted vegetables.

Tip: Remove rosemary sprig.

Recipe FAQ

Why roast vegetables separately?
If cooked in ragu, courgette would disintegrate. Roasting concentrates flavour.

Ingredients

  • 4 whole Veal shanks
  • 50 g Flour
  • 2 whole Carrots
  • 2 whole Celery sticks
  • 1 whole Onion
  • 3 cloves Garlic
  • 200 ml Dry red wine
  • 500 ml Beef stock
  • 2 sprigs Fresh rosemary
  • 2 whole Bay leaves
  • 1 tsp Salt
  • 1 tsp Black pepper
  • 5 tbsp Olive oil
  • 2 whole Courgettes
  • 1 whole Aubergine
  • 2 whole Tomatoes