Wayne Gisslen

Osso Buco

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Preparation info
  • portions:

    12

    portion size: 1 piece, approximately 8 oz 240 g ) cooked weight sauce
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
12

Method

  1. Tie each piece of veal shank tightly around the circumference to hold the meat to the bone.
  2. Lightly season the meat with salt and pepper.
  3. Heat the oil in a brazier just large enough to hold the pieces of veal shank in a single layer.
  4. Dredge each piece of meat in flour to coat completely, then shake off the excess.
  5. Brown the meat on

Per serving: Calories, 360; Protein, 42 g; Fat, 14 g (11% cal.); Cholesterol, 170 mg; Carbohydrates, 10 g; Fiber, 2 g; Sodium, 260 mg.