105 min   4 portions       difficulty

Osso Bucco


Step 1

Clean the onions and chop them into small pieces

Step 2

Peal the tomatoes and cut them in large parts

Step 3

Wash and chop the parsley

Step 4

Season the shanks and fry them in the butter until they turn brown

Step 5

Fry the onions slightly in the same grease

Step 6

Put the shanks on top of the onions

Step 7

Moisturize with the demi-glace sauce and add the bouquet garni and the garlic 

Step 8

Let everything cook under a closed lid for about 30min on a low temperature

Step 9

Add the tomatoes and let it simmer for another 30min

Step 10

Take the shanks out of the skillet, let the broth cook further until it thickens

Step 11

Season the sauce with salt and pepper

Step 12

Pour some sauce over the shanks

Step 13

Finish with a lot of chopped parsley and basel 


  • 4 calf shanks of 250-300gr each
  • 400 g onions
  • 800 g soup tomatoes
  • 40 g butter
  • 3 dl demi-glace sauce mixed with tomato paste demi-glace sauce is a classic French sauce, which is used a lot as base for other sauces. It is available in the supermarket
  • Salt and Pepper
  • Parsley
  • Bouquet garni
  • 2 sprigs of basel
  • 1 clove of garlic, flattened

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