L’Osso Buco

Veal Stew

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

This is one of the most famous Italian dishes, but the version we get in London restaurants is very different from the kind we get in Italy, especially as “sucking” calf should be used, and this is practically unobtainable in this country.


  • 2 or 3 lbs. of knuckle of veal
  • 3 or 4 carrots
  • 1 or 2 sticks of celery
  • ½ pint of tomato pulp
  • 1 glass of white wine, veal stock or water, a strip of lemon peel, a sprig of thyme, parsley and 1 bayleaf, a little flour, salt and pepper, butter.


The knuckle of veal must be sawed into 2 inch lengths—not chopped, as the marrow must remain inside the bone. Chop the vegetables very finely and put them in a saucepan with a good lump of butter. Add the meat, and season highly with salt and pepper. When the vegetables and meat are well browned, add a little butter worked with 1 tablespoon of flour. Stir and cook till the flour begins to brown. Then add the tomato pulp, the wine and sufficient stock or water barely to cover the meat. Add the herbs, tied together. Simmer very gently for 1 to 1½ hours. Ten minutes before serving remove the meat from the saucepan and strain the sauce, removing the herb bouquet. Then replace both meat and sauce in a clean saucepan and just before serving sprinkle with a small strip of lemon peel, finely chopped, and a little chopped parsley.