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The Hirshon Ossobuco

  • Total Time: 0 hours


Units Scale
  • 4 large 2 1/2 inch thick veal shanks, with the skin still on, each patted dry – if at all possible, specify the middle part of the hind shank, which has enough tender meat around the marrowbone and which the fore shank doesn’t have
  • flour for coating
  • 3 tbsp olive oil
  • 2 tablespoons of butter
  • 2 white onions – finely chopped
  • 2 garlic cloves – finely chopped
  • 2 carrots – finely chopped
  • 2 celery stalks – destringed and finely chopped
  • 1 sage sprig – finely chopped
  • 2 tablespoons finely chopped marjoram
  • 2 bay leaves
  • 2 anchovy fillets – finely chopped
  • 1/4 cup flat-leafed parsley stalks removed, leaves chopped
  • at least 3/4 cup (between 3/4 and 1 is about right) chardonnay
  • at least 3/4 cup (between 3/4 and 1 is about right) beef stock
  • 2 tablespoons cognac, or to taste
  • salt and freshly ground pepper
  • ***
  • Gremolata:
  • 1 1/2 teaspoons grated lemon rind
  • 2 tablespoons chopped parsley
  • 1 anchovy, mashed
  • 1/2 teaspoon minced garlic


  1. Combine the lemon rind, parsley, anchovy and garlic in a small bowl and set aside.
  2. Make a series of vertical cuts around the edge of the veal to avoid shrinkage, then tie securely with kitchen string to keep the meat attached to the bone.
  3. Season with salt and freshly ground black pepper, including the bone marrow in the middle. Spread the flour on a plate and dip the veal in the flour, shaking off the excess.
  4. Heat the oil and butter in a large, heavy-based, flameproof casserole over medium-high heat. Add the veal in a single layer and brown on both sides. Transfer to a plate and keep warm.
  5. In the same pan, gently fry the onion, garlic, carrots and celery for about 5 minutes until the onion is translucent. Stir in the herbs, anchovy fillets and lemon zest.
  6. Return the veal to the pan, making sure that it is submerged and not simply sitting on top of the vegetables. Simmer for 5 minutes, then stir in the parsley.
  7. Pour in the white wine and the stock along with any remaining juices from the plate on which the meat rested. Bring to the boil, then simmer for 15 minutes to reduce.
  8. Bring the mixture back to the boil and skim off all the impurities that rise to the surface.
  9. Cover with a lid and cook over very low heat for about 2 hours until the veal is very tender, turning the veal every 30 minutes or so.
  10. Transfer the shanks with a slotted spoon to an ovenproof serving dish, discard the strings, and keep the shanks warm. Strain the pan juices into a saucepan, pressing hard on the solids, and again skim the fat.
  11. Boil the pan juices for 8 minutes, add the cognac, boil 2 more minutes and then baste the shanks, and sprinkle gremolata over all. Serve immediately with saffron risotto and pan juices on the side.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 855.88 kcal
  • Sugar: 5.23 g
  • Sodium: 1742.86 mg
  • Fat: 34.32 g
  • Saturated Fat: 10.68 g
  • Trans Fat: 0.23 g
  • Carbohydrates: 20.4 g
  • Fiber: 4.51 g
  • Protein: 100.26 g
  • Cholesterol: 392.81 mg