Osso Bucco (Rommer topf)



  • 6 lbs veal shank cut into 2 inch lengths, salt & pepper, ground nutmeg
  • 1 medium carrot, pared & shredded
  • 1 large onion finely chopped
  • 4 cloves garlic, minced
  • 1 can tomatoes, coarsely chopped (liquid reserved)
  • 1/2 cup dry white wine
  • 1 table spoon salt, 1 teasp sugar, 1/2 teasp thyme, 1/4 teasp sage, 1/3 cup minced parsley, grated lemon rind


  1. Soak clay cooker for 15 minutes)
  2. Sprinkle veal shanks with salt, pepper, nutmeg
  3. Coat lightly with flour
  4. Place veal, carrot, onion and 2 cloves of garlic in cooker
  5. Combine tomato with liquid, wine, 1 tbsp salt, sugar, thyme, sage
  6. Pour into cooker
  7. Place covered cooker into cold oven
  8. Set oven at 425F. Stir once or twice until veal is very tender (about 2.5 hours)
  9. Combine remaining 2 cloves of garlic, parsley, lemon rind
  10. Remove veal shank to a warm serving bowl
  11. Pour liquid from cooker into a large skillet
  12. Heat to boil, stirring constantly until thick.


Leave a Reply

Your email address will not be published. Required fields are marked *